Unveiling the Enjoyment of Khmer Cuisine: Nom Banh Chok

When discussing Cambodia, it is impossible to overlook the captivating and culturally-rich essence of the Khmer people. Among their many delightful culinary offerings, Nom Banh Chok stands out as a beloved dish, enjoyed by both locals and tourists alike.

The Origins of Nom Banh Chok

Nom Banh Chok, also known as Num Banh Chok, is a traditional noodle dish that originates from Cambodia. This dish is enjoyed throughout the country, with various regional variations. Legend has it that the origins of Nom Banh Chok are closely tied to the life of the revolutionary figure, Thonchey. It is said that during his exile in China, Thonchey created Nom Banh Chok as a means of sustenance. The dish gradually gained popularity and even captured the attention of the Chinese Emperor.

The origin of Nom Banh Chok

How to Prepare Nom Banh Chok

Nom Banh Chok is a dish that features a flavorful broth made with various aromatic spices.

Nom Banh Chok noodles

The noodles used in Nom Banh Chok are made from the Rumduol variety of rice, which has been recognized as the Best Rice in the World multiple times. After harvesting, the rice grains are soaked in clean well water and ground into flour. The dough is then shaped into noodles using tin tubes. While these steps were traditionally done by hand, modern equipment is now used to save time and effort.

The broth is the “soul” of the dish

The broth is the key component that gives Nom Banh Chok its quality and deliciousness. The main ingredients of the broth include natural snakehead fish, fermented fish paste, , , and laksa leaves.

To prepare the snakehead fish, it is important to select a live one to ensure firm and sweet meat. The fish is cleaned by scraping off the scales, removing the intestines, and rinsing to eliminate the fishy smell.

Cook until the broth turns golden yellow and has a fragrant smell

When preparing the broth, it is recommended to use clean well water. Once the water boils, the fermented fish paste is added and cooked for approximately 5 minutes before adding the cleaned snakehead fish. As the fish softens, the bones and skin are removed, and the meat is ground into a paste. The broth is then cooked for about 15 minutes on low heat, with the addition of lemongrass, turmeric, coconut milk, and laksa leaves. It is cooked until it emits a fragrant aroma before being taken off the heat.

Nom Banh Chok must be accompanied by raw vegetables

Nom Banh Chok is typically served with various raw vegetables, including familiar options like , banana flower, , and traditional ingredients like , a variety of leaves, , . These ingredients, when enjoyed with the broth, create a delicious dish that rivals even the most expensive culinary offerings.

Nom Banh Chok noodles have a fragrant, mild salty, and slightly fatty taste

Nom Banh Chok noodles have a pleasant aroma with mild salty notes and a slight hint of richness. Their unique flavors leave a lasting impression on anyone who tries them. Indulging in a bowl of Nom Banh Chok not only means savoring a delightful dish but also experiencing and appreciating the traditional culinary culture of Cambodia.

If you have the opportunity to visit Cambodia, don’t miss out on the renowned Nom Banh Chok dish to truly delight in its wonderful flavors!