Cambodian Green Fish Curry Noodles (Num Banh Chok)
នំបញ្ចុក num banh chokSay it: noom bahn-chok
When spoons dive into these tender rice noodles cloaked in aromatic green coconut curry with flaky white fish, the bright lemongrass and herbal notes burst forward, creating a refreshing yet deeply savory morning meal. This practical one-bowl Cambodian classic comes together in under 90 minutes and delivers the perfect balance of silky broth, fresh crunch, and fragrant heat that keeps locals returning to market stalls daily.
Cambodian Green Fish Curry Noodles (Num Banh Chok)
នំបញ្ចុក, num banh chok
Pronounced noom bahn-chok
- Serves
- 6
- Prep
- 40 min
- Cook
- 35 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the green kroeung paste
For the curry
For the bowl
Method
Prepare the kroeung paste by pounding or processing the sliced lemongrass, shredded kaffir lime leaves and zest, crushed garlic, turmeric, fingerroot or galangal, and chopped shallots in a mortar or food processor until a smooth, aromatic paste forms. Incorporate the water sparingly only to assist blending if the mixture is too dry.
Warm the neutral oil in a saucepan set over moderate heat. Fry the prepared kroeung paste while stirring often for roughly 5 minutes until it becomes intensely fragrant, deepens in color, and loses any raw edge. Should the paste begin adhering to the pan, incorporate a small amount of coconut milk to loosen it.
Add the full quantity of coconut milk along with the water or light fish stock. Mix in the mashed prahok, measured fish sauce, palm or brown sugar, and a light sprinkling of salt. Allow the mixture to reach a soft simmer, then immediately lower the heat to maintain a gentle cooking temperature.
Carefully place the cubed firm white fish into the simmering liquid. Poach undisturbed for 7–9 minutes until the fish turns opaque throughout and breaks apart with slight pressure. Adjust the seasoning with additional fish sauce or salt to preference, then set the pot aside while keeping the contents warm.
Prepare the rice noodles following the instructions on their packaging. Fresh thin noodles require only 20–30 seconds in boiling water, while dried vermicelli needs soaking in hot water until softened followed by a short boil. Drain thoroughly once cooked.
Blanch the bean sprouts and cut yard-long or green beans in boiling water for 30 seconds, immediately transfer to ice water to stop cooking, then drain well. Cut the cucumber into thin matchsticks. If including banana blossom, slice extremely thinly and hold in cold lime-tinged water to prevent browning.
Portion the drained noodles into individual serving bowls. Generously spoon the warm green curry along with several pieces of fish over each serving. Crown with the prepared bean sprouts, cucumber strips, blanched beans, optional banana blossom, and abundant fresh herbs. Present immediately with lime wedges on the side.
Regional variant: Siem Reap lighter broth (num banhchok Siem Reap)
Eliminate the coconut milk entirely and increase the water or light fish stock to 4 cups (960 ml). Swap the 2 tablespoons prahok for 3 tablespoons fish sauce to produce a brighter, less rich flavor profile. Simmer the kroeung paste with the additional liquid for 10 minutes prior to adding the fish pieces, resulting in a delicate aromatic broth that pairs with identical fresh vegetables and herbs.
Cook's notes
- Substitute unavailable prahok by combining 2 tablespoons fish sauce with 1 teaspoon anchovy paste to achieve comparable savory depth, though the overall intensity will be slightly reduced.
- Prioritize fresh thin rice noodles when possible; for dried options, select slender Vietnamese-style bún rather than thicker varieties.
- While fish sauce typically contains no gluten, always verify the product label to confirm suitability for gluten-free diets.
Serve with
Lime wedges, extra fish sauce, and a light jasmine tea or iced sugarcane juice.
Make ahead and storage
The curry base (steps 1–4) can be made 1 day ahead and refrigerated; cook noodles and prep herbs just before serving. Leftover curry keeps 2 days.
