How to cook Num Banh Chok

Num Banh Chok is a traditional Cambodian breakfast dish that consists of rice noodles topped with a fragrant green curry made from fish, herbs, and spices. This delicious and refreshing dish is often served with fresh vegetables and herbs and is very popular in Cambodia. Here’s a simple recipe for making Num Banh Chok at home!

Num Banh Chok in the photo.

Ingredients:

For the Fish Broth:

• 1 lb (450g) snakehead fish or another firm white fish (like tilapia)
• 5 cups water
• 2 stalks lemongrass (white part only), smashed
• 6-8 kaffir lime leaves
• 1-2 tablespoons fish sauce (to taste)
• Salt to taste

For the Green Curry Paste:

• 1/2 cup fresh pandan leaves, shredded (optional)
• 1/4 cup fresh lemongrass, finely chopped (white part only)
• 1/4 cup garlic, minced
• 2-4 green chilies (adjust for spice level)
• 2-3 shallots, chopped
• 1 tablespoon galangal or ginger, minced
• 1 tablespoon sugar
• 1 tablespoon shrimp paste (omit for a vegetarian version)

For Serving:

• Rice noodles (such as bánh phở or fresh rice vermicelli)
• Fresh herbs (coconut basil, mint, cilantro)
• Fresh vegetables (cucumber, bean sprouts, lettuce)
• Lime wedges
• Fried shallots or garlic (for garnish)

Instructions:

1. Prepare the Fish Broth:

• In a large pot, add the water, smashed lemongrass, kaffir lime leaves, and fish pieces. Bring to a boil.
• Reduce heat to low and simmer for about 20-30 minutes. Remove the fish pieces, allowing them to cool slightly, then flake the meat from the bones. Set aside.
• Strain the broth to remove solids, then return the clear broth to the pot.

2. Make the Green Curry Paste:

• In a food processor, combine the pandan leaves (if using), lemongrass, garlic, green chilies, shallots, galangal, sugar, and shrimp paste (if using). Blend until smooth, adding a little water if necessary.

3. Cook the Curry:

• Add the green curry paste to the strained broth. Stir to combine and bring to a gentle simmer for about 10-15 minutes, allowing the flavors to meld. Taste and adjust with fish sauce and salt as needed.
• Stir in the flaked fish into the broth.

4. Prepare the Rice Noodles:

• Prepare the rice noodles according to the package instructions (usually boiling them for a few minutes). Drain and rinse under cold water to prevent sticking.

5. Assemble the Dish:

• In bowls, place a portion of rice noodles. Ladle the warm fish and green curry broth over the noodles.
• Top with fresh herbs, vegetables, and a squeeze of lime juice.
• Optionally, sprinkle some fried shallots or garlic for an extra layer of flavor.

6. Serve:

• Serve hot, and enjoy this refreshing and flavorful Cambodian dish at breakfast or any time of the day!

Tips:

• Feel free to customize toppings with your favorite fresh vegetables and herbs for added texture and flavor.
• For a vegetarian version, you can substitute fish with tofu and use vegetable broth or coconut milk for extra richness.
• Num Banh Chok is best enjoyed fresh, but the broth can be made in advance and stored in the refrigerator for up to a few days.

Enjoy your homemade Num Banh Chok!