num banh chok

Num banh chok, also written nom banh chok, is a Cambodian breakfast dish of rice noodles topped with fish curry and fresh vegetables and herbs. Thida Koeut’s version uses a kroeung paste of lemongrass, galangal, turmeric, fingerroot, garlic, chilli and makrut lime leaves. The fish curry also contains coconut milk and prahok, a fermented fish paste.^[1]

Freshwater fish is boiled, its cooking liquid strained, and the flesh separated from the skin and bones. The fish is pounded together with the spice paste, then cooked with coconut milk, the reserved fish broth and prahok. Spring onion is added near the end. Cucumber and chosen herbs or greens go into the bowls before the cooked rice noodles and curry. Optional accompaniments include banana blossom, bean sprouts, Thai basil, coriander leaves and sesbania flowers.^[1][2][3]