nom banh chok

Name: nom banh chok
Cuisine: Cambodian (Khmer)
Ingredients: 200g rice noodles; 2 tbsp fermented fish paste (prahok); 1 tsp turmeric; 2 stalks lemongrass; 3 leaves kaffir lime leaves; 300g fresh fish (typically snakehead fish); 50g banana flower; 50g bean sprouts; to taste fresh herbs (mint, basil, cilantro); to serve lime wedges

Nom banh chok is a traditional Cambodian rice noodle dish served with a fragrant fish gravy and fresh herbs. It is a beloved breakfast staple known for its refreshing and vibrant flavors, deeply rooted in Khmer culinary traditions.

10 ingredients

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Culinary DNA Preview

Cambodian (Khmer)85%

Indigenous Southeast Asian15%

Ingredients

rice noodles
200g
fermented fish paste (prahok)
2 tbsp
turmeric
1 tsp
lemongrass
2 stalks
kaffir lime leaves
3 leaves
fresh fish (typically snakehead fish)
300g
banana flower
50g
bean sprouts
50g
fresh herbs (mint, basil, cilantro)
to taste
lime wedges
to serve

Method

Steps not available

Origin Story

Nom banh chok dates back centuries and is believed to have originated from the Khmer Empire, reflecting the region’s reliance on rice cultivation and freshwater fish.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)85%

ingredients+techniques

Indigenous Southeast Asian15%

ingredient_origin

Techniques

boiling simmering straining shredding

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