By Matthew Fennell, Senior Manager of Content Development, Asia Society Korea

March 24, 2022 – Cambodian food has widened its appeal beyond its borders in recent years. Influenced by a long and diverse history, many dishes incorporate elements of other food cultures, for example, Indian, Chinese, and French. Making use of its abundance of rice, freshwater fish, and various spices, a typical Cambodian meal would include soup, a salad, a main fish dish, vegetables, and rice. With many people already familiar with national favorite, fish amok, Asia Society Korea would like to share another beloved Cambodian dish, num banh chok. Perfect to eat on a warm day, num banh chok is also the favorite food of H.E. Chring Botum Rangsay, the Cambodian Ambassador to South Korea.

Often referred to as "Khmer noodles" in English, num banh chok is a fish-based curry and noodles dish typically eaten at breakfast all over Cambodia. There are many regional variations to the standard recipe; for example, people in Kampot like to use dried shrimp, coconut cream, and fish sauce, while those in Siem Reap use more garlic and serve with a sweeter fish sauce.

Regardless of regional variations, num banh chok always includes the same main staples: fresh rice noodles laboriously prepared by hand, a fish-based green curry, and spices and vegetables such as lemongrass, ginger, turmeric, and garlic.

If one is lucky enough to visit Cambodia, num banh chok is easy to find, with local vendors selling the dish every morning. For those who would like to try making the dish at home, below is a typical recipe that is not too difficult to follow.

MAIN INGREDIENTS

(Recipe courtesy of https://asianfoodnetwork.com)

Serves four people:

• 1 kg monkfish
• 1 L coconut cream
• 1 tbsp galangal, peeled and thinly sliced
• 1 tbsp gratchai
• 4 kaffir lime leaf
• 150 to 200 ml fish sauce
• 50 g sugar
• 1-liter coconut cream
• 1 packet bun noodles

Curry paste:

• 2 lemongrass stalks, crushed and sliced
• 4 large red chilies, sliced or rehydrated dried chilies
• 25 g galangal, peeled and sliced
• 100 g turmeric, peeled and sliced
• 4 kaffir lime leaf
• 1 tsp gratchai

COOKING INSTRUCTIONS

Cook the fish:

• In a large pot, place 3 liters of water and bring to a boil over medium heat.
• Once boiling, place the galangal, gratchai, and kaffir lime leaf in the pot and heat for 5 minutes.
• Add the fish and cook for 10 minutes or until the fish is cooked.
• Remove the fish from the liquid and strain, keep the liquid stock and dish, and discard the rest.
• Pick the meat from the bones when the fish is cooled enough to handle. Be careful not to leave any bones in the flesh and discard the bones.

Prepare the curry:

• In a food processor, blend the curry ingredients to a smooth paste.
• In a large mortar and pestle, pound the fish meat to a smooth paste, then add the curry paste and pound together.
• Bring the stock back to the boil and add the fish curry mix; continue to boil.
• Simmer the curry for 20 to 30 minutes.
• Finally, add the coconut cream and season with sugar and fish sauce. Simmer for a further 10 minutes.

Cook the noodles:

• Place a medium pot of water over high heat and bring to a boil.
• Put the noodles in the boiling water, bring them back to the boil, cook for 5 minutes, and then turn off the heat.
• Leave for 5 minutes, then drain and run under cold water and leave to drain.