Entree: Cambodia – Khmer Central Cuisine – នំបញ្ចុក ➤ Nom Banh Chok (Khmer rice noodle dish served with a tangy fish-based green curry and fresh herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 1 lb (454 g) fresh rice noodles (banh chok) or fresh rice vermicelli
- 1 lb (454 g) white fish fillets (catfish or tilapia), skinless
- 6 cups (1.4 L) water
- 3 stalks lemongrass, white parts only, smashed and sliced (about 3 oz / 85 g)
- 1-inch (2.5 cm) piece galangal or ginger, smashed (about 10 g)
- 4 kaffir lime leaves, torn
- 3 shallots, peeled and chopped
- 3 cloves garlic, peeled
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 2 tbsp (30 ml) prahok (fermented fish paste) or 2 tbsp (30 ml) fish sauce, to taste
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 cup (240 ml) light coconut milk (optional for creaminess)
- 2 tbsp (30 ml) neutral oil for sautéing
- 1 cup (100 g) long beans or green beans, cut into 1–2 inch (2–5 cm) pieces
- 1 cup (100 g) bean sprouts, rinsed
- 1 small cucumber, thinly sliced
- 1 small banana blossom or 1/2 cup (50 g) shredded cabbage (optional)
- 1 cup (30 g) fresh herbs (mint, cilantro, Thai basil), roughly chopped
- 2 limes, cut into wedges
- 2 red chilies, sliced (optional)
- Salt and white pepper to taste

Instructions

1. Make a light fish stock: in a large pot combine 6 cups (1.4 L) water, smashed lemongrass, galangal, kaffir lime leaves, shallots, garlic and turmeric. Bring to a gentle simmer for 10 minutes to infuse aromatics.
2. Add the fish fillets to the simmering stock and poach gently until cooked through, about 6–8 minutes. Remove the fish and set aside to cool. Strain the stock, discarding solids, and return the clear stock to the pot. Flake the cooled fish into bite-sized pieces, removing any bones.
3. In a small skillet over medium heat, warm 2 tbsp (30 ml) oil and briefly sauté 1 tbsp (15 g) palm sugar until it melts slightly. Add the prahok or 2 tbsp (30 ml) fish sauce and stir to combine. Add this mixture to the strained fish stock. Stir in the diluted 1 tbsp (15 ml) tamarind paste and 1 cup (240 ml) coconut milk if using. Bring to a gentle simmer to marry flavors, then taste and adjust seasoning with salt, fish sauce, or sugar and a grind of white pepper. Return the flaked fish to the stock and keep warm.
4. Prepare the noodles according to package instructions: if fresh, blanch briefly in boiling water until heated through, then drain and rinse under cool water to stop cooking; if dried, cook until tender. Divide noodles among four bowls.
5. Arrange garnishes on each bowl of noodles: a handful of long beans, a small mound of bean sprouts, sliced cucumber, optional banana blossom or cabbage, and a generous scatter of fresh herbs. Spoon the hot fish gravy with pieces of flaked fish over the noodles so it just covers them.
6. Serve immediately with lime wedges and sliced chilies on the side so diners can squeeze lime and add heat to taste. Mix well before eating to combine noodles, sauce and herbs.