Nom banh chok is Cambodia's breakfast of choice: soft rice noodles under a light green fish gravy, heaped with raw herbs, banana flower and crunchy vegetables.
About Nom Banh Chok
The 'Khmer Noodles' breakfast ritual — fermented rice vermicelli hand-pounded and topped with a cool, lemongrass-heavy fish gravy made from 'prahok' and wild ginger; served with a mountain of 'botanical' accompaniments including lotus stems, banana blossoms, and water hyacinth; originating in the rural heartlands, it is the definitive street-side staple of the capital’s early morning markets, embodying the freshness of the Mekong delta.
Khmer Noodles Nom banh chok, often simply called 'Khmer noodles', is Cambodia's classic breakfast: soft rice noodles topped with a light, green fish-based gravy made from lemongrass, turmeric, kaffir lime and kroeung, then piled high with raw vegetables, herbs and crunchy banana flower, cucumber and bean sprouts.
A Morning Tradition It is sold from baskets carried by women through villages and from morning markets, eaten fresh and cool rather than hot. The fragrant fish gravy and the heap of raw greens make it a light, herbal start to the day and a dish woven into Cambodian daily life.
What to Expect
A bowl of nom banh chok from a morning market is fresh and herbal: cool rice noodles, a fragrant turmeric-and-lemongrass fish gravy, and a generous tangle of raw greens you mix in yourself. It is light, aromatic and quintessentially Cambodian.
Why Try It
It is the everyday Khmer breakfast and one of the purest expressions of the country's fresh, herb-forward cooking.
Insider Tips
- Eat it in the morning, when it is freshest and most widely sold.
- Pile on the raw herbs and banana flower; the fresh greens are central to the dish.
- Look for it at markets or from vendors carrying it in shoulder baskets.
