Main Course · Dinner · Asian · Cambodian ·

Tangy Cambodian Num Banh Chok with Fermented Fish Sauce

Name: Tangy Cambodian Num Banh Chok with Fermented Fish Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 400g fresh rice noodles; 2 tablespoons vegetable oil; 200ml fermented fish sauce (prahok); 2 kaffir lime leaves, thinly sliced; 100ml coconut milk; 1 tablespoon sugar; 1 teaspoon salt; 1 cup bean sprouts; 1/2 cup fresh mint leaves; 1/2 cup basil leaves; 1/2 cup cilantro, chopped; 1 cucumber, thinly sliced; 4 cloves garlic; 3 shallots; 1 stalk lemongrass, finely chopped; 1-inch piece of galangal; 2 red chilies, deseeded

Num Banh Chok is a beloved Cambodian noodle dish, perfect for a refreshing meal infused with fragrant herbs and a tangy fermented fish sauce.

4(825 reviews)

·By Ethan Brooks·August 23, 2025

Tangy Cambodian Num Banh Chok with Fermented Fish Sauce — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Rice Noodles

For the Fermented Fish Sauce

For the Fresh Herb Topping

For the Aromatic Paste

Nutrition

Per serving

Calories: 314 kcal
Protein: 12 g
Carbs: 37.5 g
Fat: 12.5 g
Fiber: 1.25 g

Whole recipe

Total

Calories: 1256 kcal
Protein: 48 g
Carbs: 150 g
Fat: 50 g
Fiber: 5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
400g fresh rice noodles	520	10	110	1	2
2 tablespoons vegetable oil	240	0	0	28	0
200ml fermented fish sauce (prahok)	160	32	2	2	0
2 kaffir lime leaves, thinly sliced	1	0	0	0	0
100ml coconut milk	185	1	4	19	0
1 tablespoon sugar	48	0	12	0	0
1 teaspoon salt	0	0	0	0	0
1 cup bean sprouts	31	3	6	0	2
1/2 cup fresh mint leaves	4	0	1	0	0
1/2 cup basil leaves	2	0	0	0	0
1/2 cup cilantro, chopped	1	0	0	0	0
1 cucumber, thinly sliced	16	1	4	0	1
4 cloves garlic	18	1	4	0	0
3 shallots	12	0	3	0	0
1 stalk lemongrass, finely chopped	5	0	1	0	0
1-inch piece of galangal	5	0	1	0	0
2 red chilies, deseeded	8	0	2	0	0

These nutritional values are estimates and should not be considered as dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fermented Fish Sauce

1
Combine Ingredients
In a medium saucepan, combine the fermented fish sauce, kaffir lime leaves, coconut milk, sugar, and salt.
Tip: Ensure the fish sauce does not boil, as this can alter its flavor.
2
Simmer
Bring to a gentle simmer and stir until the sugar dissolves.
3
Marinate
Let the mixture cool and marinate for at least 30 minutes.
Tip: Taste and adjust the sauce's seasoning to suit your preference.

Preparing the Aromatic Paste

1
Process Ingredients
In a food processor, combine garlic, shallots, lemongrass, galangal, and red chilies.
2
Blend to Paste
Process until a smooth paste forms.
3
Set Aside
Set aside for use in the cooking process.

How to Make Tangy Cambodian Num Banh Chok with Fermented Fish Sauce

Total time: 2 h · Yields 4 servings

1
Make the Fermented Fish Sauce
Add the aromatic paste to the fermented fish sauce mixture and simmer for an additional 10 minutes to let the flavors meld.
2
Cook the Noodles
Cook the rice noodles in a separate pot of boiling water with a bit of oil for about 3-5 minutes until soft. Drain and rinse with cold water.
3
Blanch the Vegetables
Quickly blanch bean sprouts and cucumber slices in hot water for 1 minute and rinse under cold water to retain crunchiness.