Cambodian Curry Noodle Soup (Nom Banh Chok) Recipe by Chef Pisith Theam

Nom banh chok, a Cambodia famous breakfast dish, is made of freshly-made rice noodles covered in a yellow-green coconut-based fish curry. Wild plants, seasonal vegetables, edible flowers, and scented herbs used as garnishes create unique taste

Cambodian Curry Noodle Soup (Nom Banh Chok) Recipe by Chef Pisith Theam

Prep Time 20 min Cook Time 40 min Total Time 1 hr Difficulty: Beginner Servings: 2

Ingredients

for garnish

for condiments

Instructions

  1. Vegetables, herbs, and flowers should be cleaned and chopped

  2. Make curry

    Boil the fish for 30 minutes in water with lemongrass, galangal, garlic, shallots, and Kaffir lime leaves

  3. Separate the fish from the stock you have acquired. Blend the turmeric with the lemongrass, galangal, garlic, shallot, and Kaffir lime leaves. Once combined, add the cooked fish and blend once more

  4. Bring the stock you've set aside and the above combination to a boil, then add fish sauce, palm sugar, fish stock, and coconut milk. Let the mixture cook for an additional 20 minutes

  5. Make noodle

    Noodles should be cooked until soft (the amount of time will depend on the type of noodles you use). Put them in a bowl when they're done

  6. Serving

    Pour the green curry onto the noodle. Put the veggies, freshly chopped herbs, and flowers on top

  7. Serve with the condiments at the table (chili for a spicy, lime for a sour taste)

Note

Omit some vegetables for ganishing if you could not find it

Keywords: Cambodian Curry Noodle Soup Nom Banh Chok

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