Entree: Cambodia – Phnom Penh – នំបញ្ចុក ➤ nom banh chok (Cambodian rice noodle dish served with a light fish-based green curry sauce and fresh herb and vegetable garnishes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 12 oz (340 g) fresh rice vermicelli noodles (or thin rice noodles)
- 1 lb (450 g) white fish fillets such as tilapia or catfish, skinless
- 4 cups (960 ml) water
- 1 tbsp (15 ml) vegetable oil
- 2 stalks lemongrass, white parts only, finely chopped
- 1 inch (25 g) galangal, peeled and sliced (or fresh ginger if unavailable)
- 1 tsp (3 g) ground turmeric or 1 inch fresh turmeric, peeled and chopped
- 3 cloves garlic, chopped
- 3 shallots, chopped
- 1 tbsp (15 g) shrimp paste or prahok (optional for authentic depth)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 3 tbsp (45 ml) lime juice, or to taste
- 2 kaffir lime leaves, torn (optional)
- 1 cup (240 ml) thinly sliced cucumber
- 2 cups (about 150 g) bean sprouts
- 1 small banana flower, thinly sliced (optional)
- 1/2 cup (15 g) fresh mint leaves
- 1/2 cup (15 g) fresh cilantro leaves
- 1/2 cup (15 g) fresh Thai basil leaves
- 2 scallions, thinly sliced
- Lime wedges for serving

Instructions

1. Rinse the fish and place in a saucepan with 4 cups (960 ml) water, 1 stalk lemongrass (bruised), 1/2 the galangal slices, and a pinch of salt. Bring to a simmer and poach gently until the fish is opaque and flakes easily, about 6–8 minutes. Remove fish, reserve the poaching liquid, and flake the fish into bite-size pieces.
2. Meanwhile, prepare the kroeung-style paste: in a blender or mortar and pestle, combine the remaining lemongrass, galangal, turmeric, garlic, shallots, shrimp paste (if using), and 1 tbsp (15 ml) water; blend to a smooth paste.
3. In a saucepan over medium heat, warm the vegetable oil and fry the paste until fragrant, about 3–4 minutes. Add 2 cups (480 ml) of the reserved poaching liquid (add more if needed for desired consistency) and the torn kaffir lime leaves. Bring to a simmer.
4. Stir in the fish sauce, palm sugar, and lime juice. Add the flaked fish to the sauce and simmer gently 3–5 minutes to meld flavors. Taste and adjust seasoning with fish sauce, lime, or sugar.
5. Cook the rice vermicelli according to package instructions (typically soak or briefly boil), then drain and divide among serving bowls.
6. Ladle the hot green fish gravy over the noodles. Top with bean sprouts, cucumber, banana flower if using, mint, cilantro, Thai basil, and scallions. Serve immediately with lime wedges on the side for squeezing.