Num Banh Chok (Angkor Rice Noodles with Green Lemongrass Fish/Mushroom Coconut Gravy) – Authentic Cambodia Recipe
Ancient Angkorian noodle dish ladling a fragrant, light lemongrass-turmeric coconut gravy over fresh herbs and noodles.
- Country of Origin
- 🇰🇭 Cambodia (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thin rice vermicelli noodles, Flaky white fish (or mushrooms) simmered in green kroeung coconut gravy, Crisp cucumber and bean sprouts, Lemongrass, Turmeric
Ingredients for Num Banh Chok (Angkor Rice Noodles with Green Lemongrass Fish/Mushroom Coconut Gravy) (4 Servings)
- 1.25 lbs (or 2.5 cups) thin rice vermicelli noodles, prepped into bite-sized pieces
- 1.5 cups flaky white fish (or mushrooms) simmered in green kroeung coconut gravy, washed and trimmed
- 1 cup crisp cucumber and bean sprouts
- 1 medium onion and 3 cloves garlic, finely minced with lemongrass
- 1.5 tbsp traditional Cambodia seasoning (turmeric, galangal, kaffir lime leaf, coconut milk, fresh mint)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, lemongrass, and turmeric, galangal, kaffir lime leaf, coconut milk, fresh mint for 30 seconds.
- Add thin rice vermicelli noodles and flaky white fish (or mushrooms) simmered in green kroeung coconut gravy, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Cambodia sauce clings glossily to every strand.
- Finish with crisp cucumber and bean sprouts and serve piping hot.