24/10/2025
Eating like the locals in Cambodia a soul-warming bowl of noodle fish broth with herbs, rice noodles, and pickled cucumber.
It’s nourishing, fragrant, and grounding the perfect way to start the day.
Cambodian Fish Noodle Soup
(Nom Banh Chok)
A nourishing and aromatic breakfast bowl that awakens the senses and brings calm energy to your morning.
Ingredients
For the broth:
• 1 whole white fish (barramundi, snapper, or mackerel)
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 garlic cloves, smashed
• 1 tbsp galangal, sliced
• 1 tsp turmeric (fresh or ground)
• 4 cups fish stock or water
• 1 tsp sea salt
For the noodle bowl:
• 200g rice noodles (fresh or dried)
• ½ cup fresh herbs: mint, basil, coriander
• ½ cup finely sliced cucumber or pickled cucumber
• 1 handful bean sprouts
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Chilli slices or paste to taste
Method
1. Prepare the broth:
In a medium pot, add fish, lemongrass, lime leaves, garlic, galangal, turmeric, and stock. Bring to a simmer and cook gently for 15–20 minutes until the fish is tender and the broth is fragrant.
2. Strain and flake:
Remove the fish, flake the meat, and strain the broth. Return both to the pot, seasoning with salt and fish sauce.
3. Cook the noodles:
Boil noodles until tender, then rinse under cold water.
4. Assemble:
Divide noodles into bowls. Pour over the hot broth and fish. Add herbs, cucumber, bean sprouts, and a squeeze of lime.
5. To serve:
Garnish with chilli and extra herbs. Eat slowly, grounding into the moment with every bite.
