Nom Banh ChokKhmer Fish Curry Noodles

Name: Nom Banh Chok (Khmer Fish Curry Noodles)
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Cambodia
Ingredients: 600 g Catfish; 2 l Water; 6 pcs Makrut Lime Leaf (whole); 35 g Lemongrass (finely chopped); 15 g Galangal (finely chopped); 12 g Fresh Turmeric (finely chopped); 12 g Garlic (crushed); 70 g Shallot (finely chopped); 12 g Coriander Root (finely chopped); 25 ml Vegetable Oil; 350 ml Coconut Milk; 20 ml Fermented Fish Sauce; 15 g Palm Sugar; 600 g Rice Noodles; 200 g Cucumber (julienne); 200 g Bean Sprouts; 10 g Fresh Mint; 10 g Vietnamese Coriander

This noodle dish features soft rice noodles topped with a light fish curry gravy scented with lemongrass, galangal, and turmeric. Fresh herbs and raw vegetables bring the clean, lively finish that makes it a Khmer favorite.

Prep

35m

Cook

35m

Serves

Estimated

Nutrition

Per serving

1030kcal

Calories

42g

Protein

33g

Fat

142g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Broth

600g
Catfish
2l
Water
6pcs
Makrut Lime Leaf (whole)

Paste

35g
Lemongrass (finely chopped)
15g
Galangal (finely chopped)
12g
Fresh Turmeric (finely chopped)
12g
Garlic (crushed)
70g
Shallot (finely chopped)
12g
Coriander Root (finely chopped)

Gravy

25ml
Vegetable Oil
350ml
Coconut Milk
20ml
Fermented Fish Sauce
15g
Palm Sugar

Noodles

600g
Rice Noodles

Serving

200g
Cucumber (julienne)
200g
Bean Sprouts
10g
Fresh Mint
10g
Vietnamese Coriander

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Simmer the catfish with the water and makrut lime leaves at about 95°C (203°F) until the thickest part reaches 63°C (145°F) and flakes easily, about 15 minutes.
02
Lift out the fish, strain the broth, and flake the flesh, discarding any bones and skin.
03
Pound the lemongrass, galangal, fresh turmeric, garlic, shallot, and coriander root into a smooth paste.
04
Heat the vegetable oil over medium heat and cook the paste until fragrant. Add the coconut milk and enough broth to make a light sauce, then simmer gently.
05
Stir the flaked fish into the gravy and season with fermented fish sauce and palm sugar. Simmer until the flavors come together.
06
Soften the rice noodles in hot water until tender, then drain.
07
Divide the noodles among bowls and spoon over the fish gravy. Top with cucumber, bean sprouts, fresh mint, and Vietnamese coriander.

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