Great Cambodian Num Bahn Chok Recipes

Cambodian Num Bahn Chok recipes are the standard meal on typical mornings. The meal consists of a colorful bowl of num banh chok noodles. This variation of the revitalizing meal, which has rice noodles topped with fish curry and served with crisp raw veggies and vivid herbs, is one of the most popular in the country.

Cambodian Num Bahn Chok recipes may be found on nearly every corner during the morning rush hour. The meal consists of fish curry with fresh rice noodles, veggies, and herbs. The curry broth is thick and flavorful, with just the right amount of sweetness and umami, with the signature lemony aroma and taste of Cambodian cooking.

You will find the Cambodian Num Bahn Chok recipes all around Cambodia, each with its own unique twist. Nom banh chok’s main ingredients include Kreung, coconut milk, mudfish, fresh rice vermicelli, and a wide variety of aromatic herbs and crisp, fresh veggies, whether you’re in Phnom Penh, Siem Reap, or a more rural area.

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We were able to easily get all of the traditional Cambodian components for our nom banh chok in Asian markets in Vancouver. We’ve provided several substitutions, though, that you can get at pretty much any big-box store in the States or overseas.

Making the Cambodian Num Bahn Chok recipes is not very difficult, but it does need some time and patience. While making nom banh chok for the first time, allow yourself at least two to three hours (my first time took me 4 hours, and each subsequent try was shorter). Cambodian noodles need a lot of time and work to make, so it’s better to make a big batch and save it for a special event or to have on hand for the week.

3 Reasons People Love the Cambodian Num Bahn Chok Recipe

1. Authentic Cambodian Flavors: Khmer noodles, or Cambodian Num Bahn Chok recipes, is adored for its traditional tastes that perfectly encapsulate the spirit of Cambodian cooking. Num Bahn Chok is the perfect example of a dish where the fresh herbs, fragrant spices, and high-quality ingredients all work together to create a symphony of flavors. They take diners on a journey to the very heart of Cambodia.

Green curry sauce, made from fish stock and flavored with lemongrass, kaffir lime leaves, galangal, and turmeric, is a common accompaniment to this meal. Each bite will be an explosion of true Cambodian flavor thanks to the use of fresh veggies including cucumbers, bean sprouts, and banana blossoms.

2. Nutritious Ingredients: The Cambodian Num Bahn Chok recipes is popular because it provides a balanced and healthy supper. The green curry sauce is made from fish, so it’s full of healthy fats and protein that will keep your heart beating strong. Cucumbers, bean sprouts, and banana blossoms are just a few examples of the fresh veggies that are packed with beneficial nutrients and nutritional fiber.

Anti-inflammatory and antioxidant characteristics are just two of the many health advantages you may get from using fragrant spices and herbs like turmeric, lemongrass, and galangal. Num Bahn Chok provides a delicious and healthy dinner that is good for the mind and the body.

3. Handmade Rice Noodles: The handmade rice noodles are a crucial part of the Cambodian Num Bahn Chok recipes, since they give the meal its signature flavor and texture. These gluten-free and delicate rice flour and water noodles have a pleasant chewy texture and a fresh, silky smoothness.

Making rice noodles by hand is a labor of love for Cambodian chefs, who take great delight in serving out this popular delicacy. The rice noodles do a wonderful job of soaking up the aromatic fish-based green curry sauce, making for a memorable dining experience that will leave you wanting more.

How To Make Our Cambodian Num Bahn Chok Recipe

Ingredients: (8 servings)

14 oz rice noodles (thin)
2 cups shredded cooked chicken
4 cups fish sauce
1/4 cup tamarind concentrate
2 cups coconut milk
1/2 cup water
1 stalk lemongrass, finely chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 cups bean sprouts
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup chopped fresh basil
1/2 cup crushed roasted peanuts
Lime wedges for serving
Salt and pepper to taste

Instructions:

1. In a large pot of boiling water, cook rice noodles according to package instructions until tender. Drain and set aside.

2. In a large saucepan over medium heat, combine fish sauce, tamarind concentrate, coconut milk, water, and lemongrass. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.

3. Add the chopped bell peppers to the sauce and cook for another 5 minutes, or until they are tender.

4. In a large serving bowl, combine the cooked noodles and shredded chicken.

5. Pour the hot sauce mixture over the noodles and chicken, and toss gently to combine.

6. Top with bean sprouts, fresh cilantro, mint, basil, and crushed peanuts.

7. Serve with lime wedges and season with salt and pepper to taste.

Nutritional Information For the Cambodian Num Bahn Chok Recipe

Calories: 423
Carbohydrates: 53 g
Protein: 22 g
Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 39 mg
Sodium: 1830 mg
Potassium: 509 mg
Fiber: 3 g
Sugar: 4 g

Prep Time: 30 minutes

Cooking Time: 20 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Num Bahn Chok Recipe

A large pot or wok for stir-frying the noodles and vegetables.
A medium-sized saucepan for preparing the sauce.
A cutting board and a sharp knife for cutting the ingredients.
A colander for draining the noodles.
A spoon or spatula for stirring and tossing the ingredients.
A serving bowl for plating the dish.

Best Way to Store Leftovers From the Cambodian Num Bahn Chok Recipe

The best way to store leftovers is to place them in an airtight container in the refrigerator. The dish can be kept in the refrigerator for up to 3 days. To reheat, simply heat the leftovers in a pan on the stove or in the microwave until hot. Glass or plastic containers with tight-fitting lids are good options for storing leftovers.

Substitutions For the Cambodian Num Bahn Chok Recipe

Rice noodles can be substituted with egg noodles or vermicelli noodles.
Bean sprouts can be substituted with snow peas or bok choy.
Lemongrass can be substituted with the juice of one lemon.
Fish sauce can be substituted with soy sauce or tamari.

Tips and Tricks For Easier Creation

Prepare all ingredients before cooking to make the process smoother.
Cook the noodles al dente and drain them well before stir-frying.
Stir-fry the ingredients over high heat to retain their crunchiness and prevent them from becoming soggy.
Adjust the level of spiciness to your preference by adding more or less chili paste.

Side Dishes and Desserts For the Cambodian Num Bahn Chok Recipe

Some popular side dishes to serve with Num Bahn Chok include steamed rice, a simple green salad, or pickled vegetables. For dessert, you can serve fresh fruit or a light and refreshing mango sorbet.

How To Serve the Cambodian Num Bahn Chok Recipe

To serve Num Bahn Chok, place a serving of noodles in a large bowl and top with the stir-fried vegetables and sauce. Garnish with chopped peanuts, cilantro, and lime wedges. Enjoy hot as a main dish or as a side dish with steamed rice.

FAQs About the Cambodian Num Bahn Chok Recipe

What is the Cambodian Num Bahn Chok recipes?
Num Bahn Chok is a traditional Cambodian noodle dish that is typically made with rice noodles, bean sprouts, herbs, and a spicy lime sauce. It is a popular breakfast dish in Cambodia, but can also be enjoyed as a light meal at any time of the day.

What are the key ingredients in the Cambodian Num Bahn Chok recipes?
The key ingredients in Num Bahn Chok include rice noodles, bean sprouts, lemongrass, fish sauce, chili paste, lime juice, and herbs such as cilantro and mint.

How spicy is the Cambodian Num Bahn Chok recipes?
The spiciness of Num Bahn Chok can vary depending on the amount of chili paste used. The dish is typically spicy, but the heat level can be adjusted to your preference by using more or less chili paste.

Is Num Bahn Chok suitable for vegetarians?
Num Bahn Chok can easily be adapted to a vegetarian diet by replacing the fish sauce with a vegetarian substitute such as soy sauce or tamari.

How long does Num Bahn Chok keep in the refrigerator?
Leftover Num Bahn Chok can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the leftovers in a pan on the stove or in the microwave until hot.

Final Thoughts

When I went to check out the Phnom Penh markets, it was a hot day in Cambodia and the sun was shining brightly. The merchants’ happy voices blended with the bustle of the market as they sent the delicious perfume of Cambodian food into the air. When I first tried a Cambodian Num Bahn Chok recipe, I had no idea how much of an effect it would make on my palate and on my emotions.

Khmer noodle soup, or Cambodian Num Bahn Chok, is an iconic dish that has been deeply ingrained in the culinary culture of Cambodia. This delectable dish, with its exquisite harmony of aromas and textures, is more than simply food; it’s an adventure.

Taking that first bite was like a revelation. It seemed as though a symphony of tastes were playing out in front of my own eyes. The fragrant green curry and the mild heat of the coconut milk combined to provide a silky smooth foundation that gently cradled the rice noodles. As I wolfed them down, the noodles themselves appeared to twirl and sway in my tongue; they were soft yet held their shape.

The Cambodian Num Bahn Chok recipe complex components work together in perfect harmony to create a heady aroma and delicious taste. Vegetables like cucumbers, long beans, and bean sprouts offered a refreshing crunch, while aromatic herbs like mint, basil, and sawtooth coriander cut through the richness of the curry.

Kaffir lime leaves and lemongrass added a bright, zesty note to the dish that cut through the richness and left me wanting more.

The Cambodian Num Bahn Chok recipe was elevated by the addition of crunchy deep-fried shallots and the nutty, earthy flavor of crushed peanuts. The vivid orange prahok ktis, a traditional fermented fish paste, was the show-stopper, though, because to its distinctive umami punch. While this powerful, spicy spice isn’t for the faint of heart, I couldn’t get enough of it.

When I used the last of my chopsticks to scrape the last of the Cambodian Num Bahn Chok recipe from the bowl, I knew I had had more than simply a tasty supper. What I had just eaten was a stunning symphony of tastes that told volumes about Cambodia, its people, and their culture. That was love at first taste, a feeling that would last long after my time in Cambodia had ended.

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