Mangu

nom-banh-chok

Next Dish: Lu Rou Fan

Nom Banh Chok is a traditional Cambodian dish often considered as the country's unofficial national breakfast. It consists of rice noodles ladled with a fish-based green curry gravy made from lemongrass, turmeric root, and kaffir lime. The dish is typically served with an array of fresh vegetables, herbs, edible flowers, and garnished with chillies or pickled vegetables. Its name roughly translates to "Khmer noodles" in English.

rice noodles

green beans

fish sauce

salt

garlic

vegetable oil

coconut milk

bean sprouts

curry powder

basil

cilantro

cucumber

dried mint

green onion

ground pork

onion

powdered sugar

Recipe

Ingredients:

  • 1 package of rice noodles

  • 2 cups of green beans, cut into 2-inch pieces

  • 2 cups of bean sprouts

  • 2 cups of cucumber, thinly sliced

  • 1 cup of fresh mint leaves

  • 1 cup of fresh basil leaves

  • 1 cup of fresh cilantro leaves

  • 1 cup of green onions, chopped

  • 2 cups of coconut milk

  • 1 cup of fish sauce

  • 1 tablespoon of sugar

  • 1 tablespoon of salt

  • 2 tablespoons of curry powder

  • 1 pound of ground pork

  • 4 cloves of garlic, minced

  • 1 onion, chopped

  • 2 tablespoons of vegetable oil


Instructions:

  1. Cook the rice noodles according to the package instructions. Drain and set aside.

  2. Heat the vegetable oil in a large pan over medium heat. Add the garlic and onion, and cook until fragrant.

  3. Add the ground pork to the pan and cook until browned.

  4. Add the curry powder to the pan and stir until the pork is well coated.

  5. Add the coconut milk, fish sauce, sugar, and salt to the pan. Bring to a simmer and cook for 10 minutes.

  6. In a large bowl, combine the cooked noodles, green beans, bean sprouts, cucumber, mint, basil, cilantro, and green onions.

  7. Pour the pork and curry sauce over the noodle mixture and toss to combine.

  8. Serve the Nom Banh Chok hot, garnished with extra herbs if desired.