Many Khmer people consider a symbol of Cambodian identity and food culture. It consists of long, soft, chewy rice noodles served with flavorful broth and various ingredients. It is not only an everyday meal but is also closely connected to traditions, family gatherings, festivals, and social events.
Key Ingredients
Rice noodles: Rice, water for processing the flour, and a little salt. Good rice noodles should be soft, chewy, easy to eat, and not too firm.
Fish broth: Fresh fish, usually freshwater fish, Khmer spices such as lemongrass, galangal, turmeric, fingerroot, garlic, fermented fish paste (prahok), fish sauce, palm sugar or white sugar, coconut milk (thick and thin coconut milk), and crushed peanuts.
Fresh vegetables and herbs: Thinly sliced banana blossom, cucumber, bean sprouts, water spinach, long beans, sesbania flowers, herbs, green papaya, and other vegetables. These vegetables add flavor, freshness, and vibrant colors to the dish.
Making the rice noodles: First, soak the rice in water, then grind it into flour and squeeze out the water until the flour is relatively dry. Pound the flour for a while, then place it into a noodle mold with small holes. Press the flour through the mold into hot water to form long, round noodle strands. After cooking, rinse the noodles with cold water and arrange them into small bundles.
Serving: Place fresh vegetables such as cucumber, banana blossom, water spinach, herbs, green papaya, and long beans into a bowl according to preference. Add a bundle of rice noodles, then ladle the prepared fish broth over the noodles. The Nom Banh Chok is ready to serve.
Making the fish broth: Add thin coconut milk and water to a pot and bring to a boil. Add the fish and cook until done. Remove the fish, let it cool, then separate the meat from the bones and set it aside. Place the fermented fish paste in a strainer and dip it into the boiling broth to extract the liquid, then reduce the heat. Pound the Khmer spices until well combined. Add the fish meat and gently pound until thoroughly mixed. Bring the broth back to a boil, then add 2–3 ladles of the hot broth into the mortar and stir until thick and well combined. Pour the mixture back into the pot and season with salt and sugar to taste. Finally, add the thick coconut milk, stir well, remove from the heat, and sprinkle with crushed peanuts.
