Nom Banh Chok

Nom Banh Chok is topped with a green, fish-based curry sauce known as kari. This sauce is made from lemongrass, kaffir lime leaves, turmeric, and fresh fish, giving it a distinct herbal and aromatic flavor profile.

This dish is primarily eaten as a breakfast meal in Cambodia. It is most commonly sold in the morning by street vendors who carry the ingredients in baskets suspended from a pole across their shoulders.

The dish uses fresh, fermented rice noodles that are soft and somewhat spongy in texture. These noodles are traditionally made by hand-grinding fermented rice into a paste and pushing it through a sieve into boiling water.

The noodle and curry base is generously topped with raw vegetables like shredded water spinach, cucumbers, and banana blossom. It is also commonly garnished with fresh mint, beans, and sometimes lotus stems.