Num banh chok: Khmer noodles for breakfast

Ask Cambodians about their favourite breakfast and many will say num banh chok, often called Khmer noodles. Fresh rice noodles are topped with a fragrant green fish curry and a heap of raw vegetables and herbs. It's light, fresh and found all over the country in the morning.

What's in it

• Rice noodles: soft, fresh noodles made from fermented rice, traditionally pressed by hand.
• Green curry: made with fish, kroeung (lemongrass, turmeric, galangal and kaffir lime), and sometimes coconut milk.
• Vegetables and herbs: cucumber, bean sprouts, banana flower, long beans, mint and basil.
• Optional extras: chilli, lime and a sprinkle of fish sauce.

Regional variations

• Siem Reap: some versions include a red curry made with coconut milk.
• Kampot: known for a version with a fish broth and local seafood.
• Other styles: some places serve the noodles with a chicken curry or a clear fish soup.

Where to find it

Look for women selling num banh chok from baskets or small stalls in markets and on street corners in the morning. They often carry two baskets on a pole, one with noodles and the other with curry and vegetables. Markets are the best places to look.

How it's made

Traditionally, rice is soaked, fermented and ground into a paste, then pressed through a mould into boiling water. The process takes time and skill, which is why many villages specialise in making noodles. Some cooking classes and village tours show it being made.

How to eat it

Your bowl will have noodles, curry and vegetables. Mix everything together, add chilli or lime to taste and eat with a spoon and chopsticks.

When to eat it

Num banh chok is mainly a breakfast dish, often sold out by mid-morning. Some places sell it at lunchtime or in the evening, especially in markets.

Tips

• It's usually inexpensive; carry small notes.
• Ask the vendor to leave out any ingredients you don't eat.
• It's a great dish to try on a morning food tour.