Cambodian Rice Noodles with Herb-Filled Fish Gravy

Cambodian rice noodles, often served as num banh chok, are thin rice noodles topped with a fragrant fish gravy and a generous pile of crisp vegetables and herbs. This home-cook-friendly version uses lemongrass, turmeric, and galangal for a bright, savory broth, with practical substitutes for harder-to-find Khmer ingredients. The dish is assembled in individual bowls so everyone can adjust the herbs, crunch, and heat.

Ingredients

8 oz (225 g) dried rice vermicelli or thin Cambodian rice noodles
1 lb (450 g) boneless white fish fillets, such as catfish, cod, or tilapia
5 cups (1.2 L) fish stock or low-sodium chicken stock
1 cup (240 ml) water
2 tbsp (30 ml) neutral oil
2 stalks lemongrass, tender inner parts thinly sliced, about 1 oz (30 g)
1 tbsp (15 g) peeled, chopped galangal; substitute ginger if needed
1 tsp (5 g) peeled, chopped fresh turmeric, or ½ tsp (1 g) ground turmeric
2 garlic cloves, peeled, about 10 g
2 small shallots, peeled and roughly chopped, about 50 g
2 makrut lime leaves, central ribs removed and leaves finely sliced; optional
1 tbsp (15 g) prahok, Cambodian fermented fish paste; see the substitution note in Tips
1 tbsp (15 ml) fish sauce, plus more to taste
1 tsp (4 g) sugar
½ tsp (1 g) fine salt, plus more to taste
1 cup (100 g) bean sprouts
1 medium cucumber, about 10 oz (280 g), cut into fine matchsticks
4 oz (115 g) green beans, thinly sliced on the diagonal
1 cup (25 g) fresh mint leaves
1 cup (25 g) fresh Thai basil or regular basil leaves
1 lime, cut into 4 wedges, about 2 oz (55 g)
1 small red chile, thinly sliced, optional

Instructions

Prepare the aromatics and vegetables (30 minutes). Trim away the dry outer layers of the lemongrass and slice the tender centers as thinly as possible. Put the lemongrass, galangal, turmeric, garlic, shallots, and makrut lime leaves, if using, in a small food processor. Pulse to a coarse, moist paste, scraping down the sides as needed. A mortar and pestle also works; pound the tougher lemongrass first, then add the remaining aromatics. Wash and prepare the sprouts, cucumber, green beans, herbs, lime, and chile. Keep the fish refrigerated while you work.
Cook the aromatic paste. Heat the oil in a medium saucepan over medium heat. Add the paste and cook for 4 minutes, stirring often, until fragrant and softened. It should sizzle gently rather than brown deeply. Stir in the prahok, fish sauce, sugar, and salt, breaking up the fermented paste so it is distributed through the aromatics.
Make the broth. Pour in the stock and water, stir well, and bring the mixture to a gentle simmer. Cook uncovered for 14 minutes so the lemongrass and other aromatics flavor the liquid. Keep it at a steady simmer, not a hard boil, which can make the broth cloudy and reduce it too quickly. Taste a spoonful and adjust with a little more fish sauce or salt if it tastes flat.
Poach the fish. Lower the fish fillets into the broth and simmer gently for 8 minutes, turning thicker pieces once if needed. Check the center of the thickest piece with a food thermometer; fish should reach 145°F (63°C), the USDA FSIS safe minimum internal temperature. Transfer the cooked fish to a plate and let it rest for 3 minutes, then flake it into large pieces, checking for any bones. Return the fish to the broth and turn off the heat.
Soak and rinse the noodles. While the fish rests, place the dried noodles in a large heatproof bowl and cover them with very hot water. Soak for 9 minutes, or follow the package directions if they specify a different time, until tender but still springy. Drain and rinse briefly with cool water to stop the cooking and remove excess surface starch. If the package calls for boiling rather than soaking, use that method and stop as soon as the noodles are tender.
Build the bowls. Divide the noodles among four bowls. Ladle the hot fish and broth over each portion, distributing the fish evenly. Arrange bean sprouts, cucumber, green beans, mint, and basil on top or alongside the noodles. Finish with lime and chile, if desired. Serve straight away, while the broth is hot and the vegetables are crisp.

Tips

Use prahok if you can find it, but keep the amount modest. This pungent fermented fish paste gives the broth a deep, savory Cambodian character. If it is unavailable, use 1 teaspoon (5 ml) extra fish sauce and 1 finely minced anchovy (about 5 g), or simply add another 1 tablespoon (15 ml) fish sauce. The substitute will taste cleaner and less fermented, so season gradually.
Make the aromatic paste as fine as your equipment allows. Long lemongrass fibers can feel stringy in the broth. Slice the stalks very thinly before pounding or blending, and remove the tough outer layers. If you prefer a smoother broth, strain out the larger pieces before adding the fish.
Choose a firm, mild fish. Catfish is a familiar choice in Cambodian-style fish gravies, while cod, tilapia, or another boneless white fish is convenient. Very thin fillets cook quickly, so check them early; overcooked fish breaks into dry crumbs instead of soft flakes.
Keep the noodles separate until serving. Rice noodles continue to absorb liquid as they sit. Rinsing after soaking helps prevent clumping, and keeping broth and noodles apart makes leftovers easier to store without turning the noodles soggy.

Serving Suggestions

Serve the broth in wide bowls with the vegetables and herbs arranged so each person can add them in the amount they like. A squeeze of lime brightens the savory fish broth, while sliced chile adds direct heat; keep both on the side for a table with different spice preferences. For more crunch, set out extra bean sprouts or cucumber. A small dish of fish sauce can help guests season their own bowl, but taste the broth first because prahok and fish sauce already contribute salt.

This is a complete meal, but it also fits well into a larger Cambodian-inspired spread with plain steamed rice, a simple vegetable stir-fry, or a sharp, lightly dressed salad. If serving several people, put noodles in the bowls first and bring the broth to the table in a covered pot. Add the fresh herbs at the last moment so they stay aromatic rather than wilting in the heat.

Variations

Families and regions make num banh chok in different ways, and this recipe is one practical fish-gravy approach rather than a claim to a single definitive version. Traditional fresh rice noodles have a particular soft, springy texture; dried vermicelli is a convenient substitute, though it is usually thinner and less supple. If fresh rice noodles are available, use about 1½ lb (680 g), loosen them gently, and warm them according to the seller’s directions rather than soaking them like dried noodles.

For a milder broth, omit the chile and use ginger in place of galangal. Ginger brings a warmer, sharper flavor and is not identical, but it works well with lemongrass and turmeric. Makrut lime leaves add a citrusy perfume; if you cannot find them, leave them out rather than replacing them with a large amount of lime juice, which can make the broth sour. For a heartier bowl, add 4 oz (115 g) thinly sliced banana blossom or extra green beans with the other toppings.

For a seafood-free variation, make the broth with vegetable stock and replace the fish with 14 oz (400 g) pressed, cubed firm tofu. Simmer the tofu in the finished broth until hot, and replace the fish sauce and prahok with 1 tablespoon (15 ml) soy sauce and a little extra salt. That version will be less traditionally fish-forward, but the lemongrass, turmeric, noodles, and fresh toppings still make a satisfying bowl.

Storage and Reheating

For best texture, store the broth with the fish in one airtight container and the drained noodles and uncooked toppings separately. Refrigerate everything within 2 hours of cooking. The fish broth keeps for 3 to 4 days in the refrigerator; cooked noodles are best within 2 days, as they become softer over time. Keep herbs, sprouts, and cut cucumber refrigerated in separate containers and use them within 1 to 2 days for the best crunch.

Reheat only the amount of broth and fish you plan to eat in a saucepan over medium heat, stirring gently until steaming hot throughout. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Avoid boiling the fish hard, which can break it up. Warm noodles briefly by dipping them in hot water, then drain and assemble with the reheated broth. Discard any bowl that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

What are Cambodian rice noodles called?

The well-known Cambodian noodle dish is called num banh chok. The name is commonly used for fresh rice noodles served with a sauce or broth, often with fish and herbs. There are regional and household variations, including different broths and toppings, so the name does not point to only one fixed recipe.

Can I use fresh rice noodles instead of dried noodles?

Yes. Use about 1½ lb (680 g) fresh rice noodles for four servings and follow the package or market directions to loosen and warm them. They do not need the 9-minute soak used for dried vermicelli, and soaking fresh noodles for that long can make them mushy.

Where can I find prahok, and is it essential?

Prahok is sold in some Cambodian and Southeast Asian grocery stores, often refrigerated or in jars. It adds a distinctive fermented savoriness, but the dish can be made without it. Use the fish sauce and anchovy substitute in the Tips section, or add extra fish sauce a little at a time; the result will be milder and less complex.

Can I make the broth ahead?

Yes. Prepare the broth through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. For the freshest texture, poach the fish on the day you serve the noodles. Reheat the broth to a simmer, poach the fish to 145°F (63°C), then assemble with freshly prepared noodles and toppings.

How do I keep rice noodles from sticking together?

Do not soak them longer than the package recommends, and drain and rinse them briefly with cool water after they are tender. A small amount of oil can be tossed through noodles that must wait a few minutes, but rinsing and serving promptly usually works better. Keep them separate from the broth until each bowl is assembled.

Is this dish supposed to be spicy?

The fish gravy in this version is aromatic and savory, not necessarily hot. Fresh chile is optional, and heat levels vary among cooks and regional versions. Serve sliced chile or a mild chile sauce on the side so each person can add as much or as little as they want.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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