If the Vietnamese are proud of pho, the Chinese have Lan Chau noodles, then the Cambodians also have Nom Banh Chok – a traditional fish curry noodle dish considered the “national soul” of the land of pagodas. Whether in the bustling capital Phnom Penh, the ancient capital Siem Reap or the peaceful countryside, you can easily come across the image of simple Nom Banh Chok shops, exuding an attractive aroma every morning. If you visit Ha Tien Vegas, you can also enjoy this special dish.
Origin and Meaning of Nom Banh Chok
Nom Banh Chok is an ancient Khmer dish, originating from the Angkor Dynasty. According to legend, this noodle dish was created by a commoner named Thon Kompong, who offered the dish to King Jayavarman VII. Since then, Nom Banh Chok has become a symbol of the ingenuity, sophistication and hospitality of the Cambodian people.
Not only a dish, Nom Banh Chok also represents the cultural beauty of the land of pagodas – where people live close to nature, respect traditional flavors and appreciate the harmony between local ingredients.
The signature ingredients create an unforgettable flavor
The appeal of Nom Banh Chok lies in its rich, fragrant fish curry broth. The main ingredient is freshwater fish (usually catfish or snakehead fish) cooked with banh chok fish sauce – a special sauce only found in Cambodia. This sauce is made from fermented fish with cold rice, salt, pepper, garlic, chili and sugar in a secret ratio, creating a salty but not fishy taste, with an attractive aroma.
The broth is cooked with lemongrass, turmeric, galangal, chili, shallots, and coconut milk, creating a smooth golden color, a slightly spicy and fatty aroma typical of Khmer curry.
Another important element is the Nom Banh Chok noodles – made entirely by hand from fresh rice. The rice is soaked, ground, pressed into noodles, and then dipped in cold water to create a chewy, smooth, and naturally fragrant texture. Vendors often roll the noodles into small bundles, making it convenient to serve.
The blend of raw vegetables and fresh spices
Nom Banh Chok cannot be without a basket of fresh green vegetables – a typical feature of Khmer cuisine. Depending on the region, the accompanying vegetables can include banana flowers, lotus roots, long beans, shredded papaya, mint, basil, celery, chili and lemon.
When eating, people arrange the vegetables at the bottom of the bowl, add vermicelli, pour the fish curry sauce on top and sprinkle a layer of thinly sliced banana flowers. Diners will mix well so that the broth soaks into each strand of vermicelli and vegetables, creating a harmonious blend of light – fatty – spicy – aromatic flavors.
How to enjoy and variations of Nom Banh Chok
Nom Banh Chok is often used as a popular breakfast in Cambodia. However, in many localities, people also prepare it in different variations:
- Nom Banh Chok Samlor Khmer: traditional version with fish curry and raw vegetables.
- Nom Banh Chok Namya: Southern Cambodian variation with a richer, spicier broth.
- Nom Banh Chok Khmer Red Curry: uses more red curry and coconut milk, giving it a distinctive fatty taste.
Nowadays, many restaurants in Phnom Penh or Siem Reap have elevated this dish, serving it in a luxurious space while still retaining its traditional flavor.
Easy to find, easy to eat, affordable price
Nom Banh Chok can be found everywhere in Cambodia – from street vendors, traditional markets to family restaurants. A portion of Nom Banh Chok costs only about 3,000 – 5,000 Riel (equivalent to 20,000 – 30,000 VND), but is enough to fill you up and give you energy for the morning.
If you walk around Phnom Penh, Siem Reap, or Kampot, it will not be difficult to hear the familiar cry of “Nom Banh Chok!” from street vendors and the alluring aroma of fish curry spreading throughout the streets.
Experience Cambodian cuisine through Nom Banh Chok
For international visitors, enjoying Nom Banh Chok is a great way to feel the rhythm of life and culinary culture of the Khmer people. Amidst the modern pace of life, this dish still retains the soul of the countryside, the simplicity and sophistication of the Cambodian people.
When visiting Cambodia, in addition to famous dishes such as Amok fish, Bai Sach Chrouk (pork rice) or Kampot black pepper fried crab, you definitely cannot miss Nom Banh Chok – a simple dish but containing the culinary quintessence and soul of the land of pagodas.
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If you have the opportunity to visit Kampot to enjoy Nom Banh Chok, stay at Ha Tien Vegas right next to the Ha Tien – Kampong Trach border gate and continue your journey to explore Ha Tien or Kampot the next day.
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