Num Banh Chok
Fresh rice noodles topped with a green fish curry built on a lemongrass-turmeric-galangal paste, piled with raw herbs and vegetables — widely considered Cambodia's national dish, dating to the Angkorian era.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb fresh rice noodles
- 1 lb white fish fillets (traditionally snakehead)
- 3 stalks lemongrass, chopped
- 2-inch piece galangal, chopped
- 1-inch piece turmeric, chopped
- 4 kaffir lime leaves
- 4 cloves garlic
- 2 shallots
- 2 cups fish stock
- 1 cup coconut milk
- Fish sauce, to taste
- Bean sprouts, sliced cucumber, banana blossom, and mint, to serve
Steps
- Pound the lemongrass, galangal, turmeric, kaffir lime leaves, garlic, and shallots into a smooth kroeung paste.
- Poach the fish fillets in the fish stock until cooked through, then remove, flake, and reserve the stock.
- Fry the kroeung paste in a little oil until deeply fragrant, then add the reserved stock and coconut milk.
- Simmer for 15-20 minutes, then stir in the flaked fish and season with fish sauce.
- Divide the fresh rice noodles among bowls.
- Ladle the fish curry over the noodles and top generously with bean sprouts, cucumber, banana blossom, and mint.