Method
- Poach the fish in fish stock for 8 minutes. Lift out, flake, debone. Reserve the stock.
- Pound lemongrass, galangal, turmeric, kaffir lime leaves, shallots, garlic, chilies, kapi and prahok in a mortar to a fine paste. Add the flaked fish and pound briefly to combine — this gives the sauce its body.
- Heat 2 tbsp neutral oil in a heavy pot. Add the kreung-and-fish paste; fry 6 minutes over medium heat until fragrant and the colour deepens.
- Pour in coconut milk and the reserved fish stock. Simmer 20 minutes — the sauce should thicken and the flavours meld. Season with fish sauce and palm sugar.
- Boil the rice noodles 90 seconds; drain into bowls. Cool slightly.
- Top each bowl of noodles with a generous ladle of the warm fish-coconut sauce. Set out the raw vegetables on a separate plate. Diners pile vegetables on top of their noodles, squeeze lime over, and stir at the bowl. The sauce-and-noodles ratio should be wet but not soupy.
Common questions
Can Nom Banh Chok be made ahead?
Nom Banh Chok is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
Is Nom Banh Chok spicy?
Nom Banh Chok as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Nom Banh Chok vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Nom Banh Chok to make at home?
Nom Banh Chok sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can Nom Banh Chok be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Nom banh chok is Cambodia's universal breakfast — sold from morning street carts before dawn, eaten standing up by office workers and schoolchildren. The fermented rice noodles (banh chok) are the defining feature; the prahok-and-coconut fish sauce (samlor proher) is the second. Each Cambodian region has a slight variation; the southern version uses more lemongrass, the northern more turmeric. The dish appears at Pchum Ben (the Khmer ancestor festival) as a ceremonial offering. The pile of raw vegetables on top is breakfast salad; eating without them is regarded as eating only half the dish.
