Nom Banh Chok is a traditional Cambodian rice noodle dish served with a warm, fragrant fish curry rich in fresh spices. The soft rice noodles have a gentle texture served with a warm broth rich in seasonings.
The traditional process of making the noodles is done by soaking rice for two to four hours. The rice is then ground into a liquidy paste, dried inside calico bags, and then pulverized again until thick. The dough is subsequently extruded directly into boiling water for three to four minutes before being transferred to cold water.
The savory taste of the broth comes from kroeung paste, a fresh spice paste made from lemongrass, turmeric, and galangal. The spice paste is combined with prahok powder or processed fermented fish native to Cambodia, which enhances the aroma and flavor profile of the broth.
The presentation of the dish is topped with a pile of fresh vegetables on top of the noodles. Several vegetable options commonly used include bean sprouts, sliced cucumber, long beans, to thinly sliced banana blossoms.
Main Ingredients with Kroeung Fine Spice Paste
- 900 grams catfish
- 450 grams fresh rice noodles
- 4 stalks lemongrass, thinly sliced
- 8 lime leaves, finely sliced
- 6 cloves garlic
- 5 cm galangal, sliced
- 2 tablespoons fresh turmeric
- 1 tablespoon paprika powder
- 1 teaspoon salt
- 1 teaspoon flavor enhancer (MSG)
Broth Ingredients
- 6 cups water
- 2 stalks lemongrass
- 4 lime leaves
- 2 tablespoons prahok powder
- 1/2 cup crushed roasted peanuts
- 1 tablespoon chicken bouillon powder
- 2 cups coconut milk
Complementary Ingredients
- Bean sprouts
- Cucumber, sliced
- Banana blossom, thinly sliced
- Long beans, sliced
- Cabbage, thinly sliced
- Fresh mint leaves and basil
How to Make Nom Banh Chok
The making process begins by preparing the main ingredient, which is catfish. The catfish is first steamed in a steamer until the meat is fully cooked. Once cooked, remove the fish and wait until it cools slightly before separating the meat from the bones and skin.
The catfish meat that has been cleaned of bones is then pounded or mashed. Pound the fish meat until it forms a soft texture resembling meat paste. After finishing, set the fish paste aside in a separate container.
The next step is making the kroeung paste. Put the sliced lemongrass, lime leaves, garlic, galangal, and fresh turmeric into a mortar or grinder. Add paprika powder, salt, and flavor enhancer, then pound all ingredients until smooth and evenly mixed into a fragrant spice paste.
To make the broth, prepare a pot then pour water into it. Put the remaining lemongrass stalks and whole lime leaves into the water, then heat until boiling.
After the water boils, add the prahok powder, the smoothed kroeung paste, and the catfish meat paste into the pot. Stir gently so that the spices and fish meat dissolve evenly with the boiling water.
Add the crushed roasted peanuts, chicken bouillon powder, and coconut milk into the broth. Lower the heat then cook the broth while stirring gently so the coconut milk does not split, until the broth boils and the strong aroma of spices comes out.
To serve it, prepare a bowl and arrange fresh rice noodles at the very bottom. Pour the hot catfish curry broth slowly until it partially submerges the rice noodles.
Complete the dish by placing bean sprouts, sliced cucumber, banana blossom, long beans, and cabbage on top of the broth. Also add fresh mint leaves and basil as a final touch. Nom Banh Chok is ready to be served while warm.
