Cambodian Num Banh Chok - Asian Noodle Soup

Welcome to a culinary journey through Cambodia, where one dish reigns supreme as a national treasure: Num Banh Chok! This isn't just any asian noodle soup; it's Cambodia’s iconic noodle soup, a bright yellow coconut fish broth poured over tender rice noodles and crunchy herbs – simplified for your home kitchen, without losing its soul. If you're looking to explore the vibrant flavors of Southeast Asia, this authentic Cambodian Num Banh Chok recipe offers a unique blend of creamy coconut milk, aromatic spices, and fresh ingredients that will transport your taste buds. Get ready to master a delightful dish with coconut milk that's perfect for any meal, proving that cooking fresh fish in a fragrant asian noodle broth can be surprisingly simple and incredibly rewarding.

Ingredients

• For the Coconut Fish Broth:
• 1.5 lbs mild white fish fillets (e.g., cod, tilapia, whiting), fresh or frozen (thawed)
• 6 cups water or fish stock
• 1 teaspoon salt
• 2 cans (13.5 oz each) full-fat coconut milk (shake well before opening)
• 2-3 tablespoons prahok (fermented fish paste) or 3-4 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• For the Khmer Curry Paste (Kroeung):
• 2 stalks lemongrass, tough outer layers removed, thinly sliced
• 1-inch piece galangal, peeled and sliced (or ginger)
• 1-inch piece fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
• 4-5 cloves garlic, peeled
• 2-3 shallots, peeled and roughly chopped
• 2-3 kaffir lime leaves, central vein removed, thinly sliced (optional)
• For the Noodles & Vegetables:
• 1 lb dried rice vermicelli noodles
• 2 cups fresh bean sprouts
• 1 large cucumber, thinly sliced or julienned
• 1 cup long beans, thinly sliced (or green beans)
• 1 cup shredded banana blossom or cabbage (optional)
• For Fresh Herbs & Condiments:
• Fresh basil, mint, and cilantro, for garnish
• Lime wedges, for serving
• Chili flakes or fresh sliced chilies, for serving
• Extra fish sauce, for serving

Directions

1. Poach the Fish & Make a Simple Stock
   1. Place the fish fillets in a medium soup pot with 6 cups of water (or fish stock) and 1 teaspoon of salt.
   2. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, or until the fish is just cooked through and flakes easily. Do not boil hard.
   3. Carefully remove the fish from the pot and set aside to cool. Strain the cooking liquid through a fine-mesh sieve into a bowl; this is your reserved fish stock.
   4. Once cool enough to handle, flake the fish, checking carefully for any small bones. Discard skin and bones.
2. Make the Khmer Curry Paste (Kroeung)
   1. In a mortar and pestle, combine the sliced lemongrass, galangal, turmeric, garlic, shallots, and kaffir lime leaves (if using). Pound until a thick, relatively smooth paste forms. This can take 10-15 minutes.
   2. Quick notes: The paste doesn't need to be perfectly smooth, but the aromatics should be well-broken down to release their flavors. If you don’t have a mortar and pestle, you can use a small blender or food processor. Add a tablespoon of the reserved fish stock to help it blend, if needed, but avoid making it too watery.
3. Build the Coconut Fish Broth
   1. Return the soup pot to medium heat. Add 1-2 tablespoons of cooking oil (e.g., vegetable oil).
   2. Add the kroeung paste and gently sauté for 3-5 minutes, stirring constantly, until very fragrant. This step is crucial for getting deep flavor.
   3. Stir in the flaked fish, reserved fish stock, both cans of coconut milk, prahok (or fish sauce), and palm sugar.
   4. Bring the broth to a gentle simmer, but do not let it come to a rolling boil, as this can cause the coconut milk to split.
   5. Simmer gently for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the broth to thicken slightly.
   6. Flavor check: The broth should taste savory, lightly sweet, citrusy from the lemongrass, and have a mild funk from the prahok/fish sauce. Adjust seasoning if needed.
4. Cook the Noodles & Prep the Veggies
   1. While the broth simmers, cook the dried rice vermicelli noodles according to package directions. Typically, this involves soaking in hot water or a brief boil.
   2. Once cooked, rinse the noodles thoroughly with cool water to prevent them from sticking and to stop the cooking process. Drain them very well.
   3. Prepare your fresh vegetables and herbs: wash and drain bean sprouts, slice cucumber, slice long beans, and shred banana blossom or cabbage (if using). Arrange them attractively on a serving platter or individual plates.
5. Assemble the Bowls
   1. Divide the cooked and drained noodles among individual serving bowls.
   2. Arrange the fresh vegetables and herbs around the edges of the noodles.
   3. Ladle the hot coconut fish broth generously over the noodles and toppings.
   4. Garnish with extra fresh herbs, lime wedges, and chili flakes or fresh chilies to taste.