Entree: Cambodia – Mekong Cambodia – នំបញ្ចុក ➤ num banh chok (Cambodian rice noodle dish served with a tangy turmeric-and-fish broth and fresh herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 12 oz (340 g) fresh rice vermicelli noodles
- 1 lb (450 g) freshwater white fish fillets (catfish, tilapia, or similar), skinned and boned
- 3 tbsp (45 ml) vegetable oil
- 3 small shallots, peeled and quartered
- 3 cloves garlic, peeled
- 2 stalks lemongrass, white parts only, thinly sliced
- 1 tbsp (15 g) fresh galangal, peeled and roughly chopped
- 1 tbsp (15 g) fresh turmeric, peeled and roughly chopped or 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tbsp (15 g) prahok or shrimp paste (optional for deeper flavor)
- 4 cups (960 ml) fish stock or water
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice, or to taste
- 1 tsp (5 g) sugar (palm sugar preferred)
- 1 cucumber, julienned
- 1 cup (120 g) bean sprouts, washed
- 1 small banana blossom or 1/2 cup (50 g) thinly sliced banana flower (optional)
- 1 cup (25 g) fresh herbs (mint, Thai basil, cilantro), roughly chopped
- 2 fresh red chilies, thinly sliced (optional)
- 2 limes, quartered
- Salt to taste

Instructions

1. Soak or blanch the rice vermicelli according to package instructions, drain, rinse under cold water, and set aside.
2. In a food processor or mortar, make the spice paste by pounding or blending the shallots, garlic, lemongrass, galangal, turmeric, ground coriander, and prahok or shrimp paste until a smooth paste forms.
3. Heat the vegetable oil in a medium pot over medium heat. Add the spice paste and sauté for 3–4 minutes until fragrant and slightly darkened, stirring to avoid burning.
4. Add the fish fillets and break them apart with a spoon; cook briefly until opaque, about 2 minutes. Pour in the fish stock or water and bring to a simmer.
5. Simmer gently for 10–12 minutes so the flavors meld and the fish breaks down; use a slotted spoon to remove larger bones or connective bits if present.
6. Transfer the broth and fish solids to a blender and pulse briefly to create a slightly chunky gravy (or use an immersion blender for a coarser paste). Return the mixture to the pot.
7. Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning with more fish sauce, lime, or salt as needed. Simmer 3–5 minutes to combine flavors.
8. To serve, divide the chilled rice vermicelli among bowls. Ladle the hot fish-turmeric gravy over the noodles.
9. Top each bowl with cucumber, bean sprouts, banana blossom (if using), and a generous handful of herbs. Garnish with sliced chilies and lime wedges. Serve immediately so the noodles stay firm and the broth remains hot.