01/10/2026
A dish that represents my heritage. As a Cambodian-born Chinese, I grew up with both cultures. This is my all-time favorite Num Banh Chok. Traditionally, people also add prahok, but I can never eat it for some reason, so I cook my version without it.
Here is the simplified recipe for 2 servings, using simple garden veggies, coconut cream, salt, and sugar!
Ingredients (For 2 Servings)
Noodles & Fish:
- 2 bundles of dried rice vermicelli noodles
- 250g medium white fish fillet
Aromatic Paste (Kroeung):
- 2 stalks of lemongrass
- 1 small kaffir lime leaves
- A small piece of galangal
- A small piece of Garlic
- A pinch of turmeric or turmeric powder
Gravy & Seasoning:
- 500ml Water (for the pot)
- 1 tbsp Fish sauce
- 1 tsp salt,
- 2 tsp sugar
- 100ml coconut cream
Fresh Garden Veggies & Toppings:
- Cucumbers (julienned)
- White cabbage (shredded)
- Purple cabbage (shredded)
- Fresh garden herbs (like mint or basil)
- Chili powder or chili flakes
Simple Step-by-Step Method
Cook the Noodles:
Soak your dried rice vermicelli noodles in water, then boil them until soft and drain. Divide them into 2 serving bowls.
Poach the Fish:
Gently simmer your white fish fillet in a pot of water until cooked through, around 5-10 minutes then remove it.
Make the Paste:
Finely chop your lemongrass, kaffir lime leaves, and galangal.
Pound them in a stone mortar along with garlic, and turmeric until it forms a paste. Add the cooked fish into the mortar and pound it together with the paste.
Simmer the Gravy:
In your saucepan, add water (from the poach fish), fish sauce, salt,sugar, and coconut cream. Stir in the fish and paste mixture from your mortar and let it simmer until hot and flavorful.
Chop the Veggies:
Slice your cucumbers into thin matchsticks, and finely shred your white and purple cabbages.
Assemble & Serve:
Arrange the shredded cabbages and cucumbers over your noodles in the bowls. Ladle the warm coconut fish gravy generously over the top. Finish with a handful of fresh garden herbs and a sprinkle of chili.
** Note: Taste the gravy right before serving. If it tastes a little flat, add a tiny pinch more salt or a few drops more fish sauce.
