Khmer Noodles, known as Nom Banh Chok, are a quintessential Cambodian dish worth trying for several reasons:

1. Rich Cultural Heritage

 • Nom Banh Chok has been a part of Khmer cuisine for centuries, symbolizing Cambodian identity and tradition.

 • Eating it connects you to a long-standing culinary history unique to Cambodia.

2. Flavorful and Unique

 • The noodles are served with a fragrant curry sauce made from lemongrass, turmeric, and other fresh herbs.

 • It’s topped with fresh greens like bean sprouts, cucumber, banana flower, and basil, offering a delightful mix of textures and flavors.

3. Healthy and Nutritious

 • The dish is typically light yet satisfying, with ingredients that are natural and wholesome.

 • The fresh vegetables provide vitamins, while the curry sauce is rich in antioxidants and anti-inflammatory ingredients like turmeric.

4. Versatile and Accessible

 • You can enjoy Nom Banh Chok for breakfast, lunch, or as a snack.

 • It’s widely available at street stalls, local markets, and even upscale restaurants, making it accessible for all.

5. Sustainably Local

 • Many of the ingredients are locally sourced, making it a sustainable choice.

 • Supporting this dish helps preserve local farming and cooking traditions.

6. Memorable Experience

 • Eating Nom Banh Chok often involves a rustic experience, like sitting in a market or on small roadside tables, adding to its charm.

 • The process of watching it being freshly prepared is a treat in itself!

Whether you’re a food adventurer or simply want to try something healthy and flavorful, Khmer Noodles are a must-have dish that captures the soul of Cambodian cuisine.

#NomBanhChok #KhmerCuisine #CambodianFood #AsianNoodles #FoodieAdventures #TraditionalDishes #HealthyEats #StreetFoodLover #ExploreCambodia #AuthenticFlavors #Cambodia

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Khmer Noodles, known as Nom Banh Chok,

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CONTENTS

Essentials
-Kroeung Lemongrass Paste
-Toek Trei Bok Cambodian Dipping Sauce
-Mtes Krarhorm Red Chilli Paste
Starters
-Na Tang Crispy Rice w/ Dipping Sauce:
 -Amok Trei Fish Amak
 -Prahok Ktis Coconut Prahok Dip
Sach Kor Sloek Ka Plu Betel Leaf Beef Rolls
-Nhoạm Mi Suar Vermicelli Salad w/ Chicken
-Nhoam Svay Trei Chaleur Mango Salad w/ Smoked Fish
-Nhaam Kroch Thlong Pomelo Salad w/ Prawn
-Plea Treil Fish Salad
Mains
-Num Banh Chok Kampot Kampot Rice Noodles
-Num Banh Chok Ka Ri Chicken Curry w/ Rice Noodles
-Num Banh Chok Khmer Cambodian Rice Noodles.
- Mil Mi Kola Kola Noodle
-Chha Lok Lak Beef Lok Lak
-Chha K'nhei Stir-Fried Ginger
-Cha Kroeung Sach Kor Cambodian Spiced Beef
-Trop Chha Char-Grilled Eggplant w/ Pork
-Trei Prarma Chamhoy
 -Sngor Jrourk Sour Fish Soup
-Samlar Prarheur Proher Vegetable Soup
-Desserts
-Bay Treap Caramelized Sticky Rice
-Song Kya Lpov Pumpkin Custard
-Num Ple Ay Palm Sugar Rice Cake
 -Num Por Peay Mung Bean Rice Cake.
-nsam Chek Banana Sticky Rice
 -Dâm Long Chhoueng Caramelized Sweet Potatoes
-Chek Ktis Banana Tapioca Porridge
-Chef Sopheak Sao.
-Steam Fermented Croaker Fish w/ Egg & Pork
-Moan Dot Toek Khmum Glazed Honey Roasted Chicken
 -Moan Ling Kol Sloek Krei Deep Fried Chicken w/ Lemongrass
 -Chha Chu Em Sweet & Sour Pork Ribs
Soups
-Samlar Korko Korko Vegetable Stew
-Mchu Ktis Koh Kong Koh Kong Coconut Fish Soup
-Trei Ngeat Ovlek Dried Fish with Watermelon Mango
 -Trei Toek Ampil Tum Deep Fried Fish w/ Tamarind Sauce
 -Kdam Chamhoy Steamed Crab
 -Kdam Chha Mrich Kchei Green Kampot Pepper Crab

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Contents Khmer housewife

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Kroeung Khmer

Khmer Lemongrass Paste

Ingredients:

100 g

lemongrass stalk,

finely sliced

10 g turmeric, chopped

or dried ground

galangal, chopped

20 g

2 cloves

garlic 10 leaves kaffir lime leaf

10 g

½ tsp

lesser ginger,

chopped

salt



Kroeung is traditionally made using a mortar and pestle however a food processor can be used Fresh turmeric may be

Instructions:

Thinly slice the lemongrass, turmeric, galangal, kaffir lime leaves, lesser ginger and garlic. Finely pound or grind all the ingredients, except lemongrass and salt. Add the lemongrass slices and pinch of salt, to taste, into the paste.

Storage:

In small bags or sealed containers. Can be kept in the freezer for up to three months.

Kaffir Lime Leaves

Lesser Ginger

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Kroeung Khmer

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 ៙ Ingredients:

1 bite of minced pork (100 g)

- 5 garlic cloves

- 5 red onions

4-5 ripe peppers

- 1 tablespoon prahok

Half a tablespoon of ripe tamarind

- 1 tablespoon palm sugar

- 2 tablespoons frying oil

- 1 egg

៙ How to do:

1. Roast one bite of pork, boil and dry, then set aside.

2. Chew 5 cloves of garlic, 5 cloves of red onion, roasted with fat to taste.

3. Add 1 teaspoon of sugar and roast to taste.

4. Add 1 tablespoon of prahok and fry to taste.

5. Add half a spoon of ripe tamarind, do not add too much, be careful not to sour too much.

6. Stir in the pork. If it is too dry, add a little water and stir to taste, adjust the taste to your liking.

7. Beat 1 egg and stir thoroughly.

8. Add 4-5 peppers, put whole or finely chop as you like.

9. Favorite vegetables are cucumber, eggplant, young prawns, young peas, beans and so on.

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How to Ripe Tamarind Prahok

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 ៙ How to do:

First, cut three dried peppers with scissors, cut them in half and remove the seeds, then pour hot water into a bowl. Pepper in and cover tightly. Leave it for about 30 minutes until it is soft. Take 2 teaspoons of caps and wrap in aluminum foil. Close and put in a pan with moderate heat for about 5 minutes, turn to the other side. This will make the capsicum taste delicious. After that, soak the soaked peppers. Slice the mixture with half a teaspoon of sugar and salt to make it a little rough. In addition, add 6 red onions and 2 garlic cloves and put them in a mortar to continue beating. Then mix with the capsicum that you have wrapped in aluminum foil. Finally, add 2 ripe tamarind. Spoon 1 tablespoon fish sauce and 2 tablespoons boiled water, mix well.

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How to make delicious fish sauce

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Hello all my beloved visitors, I am Cooking would love to show you about my technique cooking in my Country, Cambodia. if all of you want to see more new technique cooking food please Share on my Website, comment, LIKE and you can request me to cook some food that like in the comment below.

Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

- 3 eel bites

- 1 garlic clove

1 Laughing orange leaf

- Spread 1 slice

- 1 piece of rumdeng

- 2 stems of lemon leaves

- 1 pepper

- Half a teaspoon of bean curd

Half a spoonful of fish sauce

- 2 tablespoons of fat

- Half a teaspoon of sugar

-  according to your preference

1 tablespoon cooked peanuts.

៙ How to make and combine ingredients:

1. Take the eel and wash it with salt water to remove all the black crust, then remove the intestines and cut into rounds. Moderately. Then fry in oil until cooked enough not to break the eel meat, then remove Separately.

2- Garlic is divided into two, take to chew, do not overcook one side and hit with one side.

3-Peppers cut into long slices

4-Peanuts to hit, do not overdo it

5- Yarrow: Take only the leaves and wash them with clean water.

6- Lemon leaves, lentils, lime leaves, wash them with water, cook them thinly and beat them together, then add the garlic. And hit each other again.

How to fry:

1. First, heat the pan and heat the fat.

2-Then put the minced garlic and peppers into the frying pan to raise the legs moderately.

3- Then put the batter into the frying pan and add the eel.

4- Add sugar, fish sauce and bicheng and taste, then add peanuts and pineapple.

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How to Hot fried eel Khmer Chef

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Hello all my beloved visitors, I am Cooking would love to show you about my technique cooking in my Country, Cambodia. if all of you want to see more new technique cooking food please Share on my Website, comment, LIKE and you can request me to cook some food that like in the comment below.

Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

 + Ingredients:

1- 500 grams of oysters, wash thoroughly

2- The stems of 2 lemon leaves are slanted.

3- Fertilizer, pick leaves and 1 plate

4- 10 garlic cloves in 2 or 3

5- Half a teaspoon of salt

6- Half a teaspoon of pepper

7- 1 tablespoon soy sauce or fish sauce as you like

8- 1 tablespoon snail oil

9- Half a spoon of sugar

10- Bicheng a little

11. Dried peppers, 5 fruits or as you like

12- 2 tablespoons cooking oil

+ How to do:

1. First, put the frying oil in the pan, heat the fire, then put the garlic in the frying pan for a while, then put the base of the leaves Litter.

2. Fry together to get the shape, put the peppers in the frying pan, continue for a while and then add the oysters. Slowly turn around.

3. Then add salt, pepper, soy sauce, snail oil, bean curd and sugar and add a little water and let it boil for about 1- 2 minutes.

4. After that, put Chi Neang Vong in the frying pan 3-4 times and you can remove it and eat it.

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How to Lemongrass and Lemongrass Khmer Housewife

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 Hello all my beloved visitors, I am Cooking would love to show you about my technique cooking in my Country, Cambodia. if all of you want to see more new technique cooking food please Share on my Website, comment, LIKE and you can request me to cook some food that like in the comment below.

Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1-Reddy powder or bean curd powder 1 teaspoon

2- 1 teaspoon sugar

3- 2 tablespoons fish sauce

4-Garlic 1 tuber

5- 2 tablespoons soy sauce

6- Pork 0.3 kg (can be taken on this)

7- 2 tablespoons snail oil water

8-5 red peppers (as you like)

9- 50 ml of cooking oil (half a teaspoon)

10- 5 fresh peppers

11- 1 onion

12- 1 garlic plant

13- 1 tablespoon ground pepper

14. 300 grams of straw mushroom (3 bites)

៙ How to do:

1. Wash the pork and put it in a bowl.

2- Chew garlic and put it in a bowl

2- Cut the straw mushroom into 2 pieces.

3- Cut peppers into small pieces and put in a bowl.

4. Slice the onion and garlic into small pieces and place in a bowl.

៙ Start cooking:

1. Heat the pan and add the oil.

2- Add chopped garlic to the frying pan to taste and then add the pork

3- Add mushrooms, straw, onion, garlic and stir it.

4- Add fish sauce, soy sauce, radish powder, sugar, snail oil, pepper and mix well.

5- Put the plate is ready.

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How to Fried pork with mushroom Khmer Cooking

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 Hello all my beloved visitors, I am Cooking would love to show you about my technique cooking in my Country, Cambodia. if all of you want to see more new technique cooking food please Share on my Website, comment, LIKE and you can request me to cook some food that like in the comment below.

Welcome Khmer Housewife This is a Khmer fanatic in this Website, I want to show you a delicious Khmer dishes! Get away from foreign cuisine and know how to combine ingredients, how to mix things and how to do it. 

៙ Ingredients:

1-Reddy powder or bean curd powder 1 teaspoon

2- 1 teaspoon sugar

3- 2 tablespoons fish sauce

4-Garlic 1 tuber

5- 2 tablespoons soy sauce

6- 0.3 kg of chicken (can be taken on this)

7- 3 lemongrass leaves (can be used on this)

8- 2 tablespoons snail oil water

9- 5 orange leaves (can be used on this)

10-5 ml of cooking oil

11-5 fresh peppers

12- Meas Preav

៙ How to do:

1- Wash the chicken, cut the wheels and put in a bowl.

2- Peel a squash, grate it and put it in a bowl.

3- Chew garlic and put it in a bowl.

4. Slice the orange leaves into small pieces and place in a bowl.

5. Slice fresh peppers into small pieces and place in a bowl.

៙ Start cooking:

1. Heat the pan and add the oil.

2- Add chopped garlic to the frying pan and add chicken.

3- Add lemon leaves, orange leaves, rhubarb and stir it.

4- Add fish sauce, soy sauce, radish powder, sugar, snail oil and stir thoroughly.

5- Put the peppers in

6 - Finally, put the sour cream (just put and turn a few times and lift the plate is ready).

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How to Roast chicken with lemon leaves(Hot Fried chicken with lemongrass)

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The Taste of Angkor Cookbook was proudly presented at the Umeå Food Symposium in Sweden on 2-5 June 2022, and won two Gourmand World Cookbook Awards 2022.

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The Taste of Angkor” is the “Best Asian Cookbook” at the Gourmand World Cookbook Awards 2021.

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At the beginning of the month, we are happy when we get paid because we can buy whatever we want, while at the end of the month, sometimes we have to eat instant noodles. Or eggs. Japanese style chicken eggs are an easy and delicious dish that you should try once. Some people use meat to enhance the taste of fried eggs, while the Japanese also have recipes for this dish. By adding Dashi spices, soy sauce. If your house does not have a rectangular pan, do not worry, round pans can also make scrambled eggs. ៙ Ingredients: 1-Ayu fish soy sauce 2- 3 eggs 3- Mirin 2 teaspoons 4- Dashi 3 spoons 5. Cabbage leaves (depending on the taste of each person, you can add or not add, you can add carrots, mushrooms or crab meat), etc. After frying the eggs, you just round will get the following results. Ky Kyoko Sister Profile: Owner of Shunsai Mamaya Restaurant 」ok 菜 ま や や」 Kyoko Nakao (51 years old) On Instagram Shunsai Mamaya @ mamaya476 We are promoting local farmers' vegetables by cooking simple, seasonal vegetables. Because I am interested and have a passion for cooking, I have been trying to cook vegetables for the past eight years for my hobby. If I go to the market, I will buy ingredients or go to a bar to taste delicious food and ask the owner how Cook. After many years at the publishing house, I am now preparing to open a small restaurant next year. ៙ Publisher career: In charge of the Royal Culinary Arts News and the weekly Ningen Series entitled "自身 自身" (Josei jishin). Succeeded in the Home Baker project of Life News Magazine "Mart". Fashion Magazine focuses on the 40-year-old for "STORY" magazine. Beauty magazine "美 ST" for 40 years old. About “Shunsai Mamaya” * Japanese restaurants have a variety of business forms. But "居酒屋 - Izakaya" and "小 料理 屋 - Koryouriya" in the first tier are not recognized by fire prevention and control laws, so restaurants Intended to change to "食堂 - Shokudo". The restaurant is scheduled to open in the spring of 2021 at a small local house in Suginami, Tokyo. We make seasonal dishes using local Suginami vegetables and good ingredients to buy while traveling. The name of the shop is in honor of the “Mamaya” restaurant, where author Kuniko Mukai is operating in Akasaka with his sister Kazuko. _______________ Kyoko Nakao

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japo.news: Kyoko’s cooking: Dashi Maki Tamago Japanese Fried Eggs

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Prahok sauce is a kind of sauce, which is one of the main dishes of Khmer people. Most Khmer food uses prahok sauce to add flavor. Delicious to eat. Prahok sauce tastes better when used with sauces with cooked vegetables or fish or cooked meats. Used for dipping with boiled beef belly and barbecue. Note: Prahok is a special food that Cambodians have been eating since ancient times and it has become a food Of Khmer identity as well. Almost all Cambodians in the countryside still practice the tradition of making prahok in almost every home for daily consumption. For some people in the modern city do not know how to do, but still like to eat regularly. ៙ Ingredients: - Prahok Meat (Siem Reap Prahok Fish) 1 bite - 1 tablespoon cooking oil 120 ml glass of water - 2 lemons - 5 teaspoons sugar Rumdeng 1 small corner (small hand) hit hard - Finely chop 2 large garlic cloves - Cooked lime leaves or fresh lime leaves, 1 plate of chopsticks Roasted peanuts more or less as you like - Chili peppers to your liking ន្ល Onlak Prahok: - Cabbage - Cucumber - Beans - Corn - Carrots - Borrowed bananas - Banana trout Chinese cabbage - Three layers of pork - Other vegetables of your choice ៙ How to make Khmer Prahok: 1- Chew prahok thoroughly, heat the pot hot when the pot is hot enough, add frying oil and sugar, garlic cloves and stir until it becomes a meat mixture. . 2. Add about 120 ml of water, then add the prahok and start stirring until the prahok water boils, then remove from the oven to cool. If you like thick, you can reduce the water). 3- Add the lemon zest, add the chilli powder, squeeze the lemon and stir to finish the roasted peanuts on top. Note: Some people like to dip fresh vegetables with prahok directly. Popular fresh vegetables include: Chinese cabbage, kale, duck egg, cumin seeds, cucumber, young bananas and many other vegetables. Others like to eat with three layers of pork, roast beef, beef belly and other fresh vegetables dipped directly in prahok sauce.

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Special Khmer Prahok Recipe (Siem Reap Prahok, 1 bite of leopard fish)

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៙ Ingredients: 1- 3 bites of seaweed (cut into pieces) 2-Chicken wings (base) 5 pieces 3- 3 bowls of water, chopsticks 4- 1 tablespoon pounding device (parsley root, garlic pepper) 5- 1 lemon 6- Shiitake mushroom 5 7- 5 tablespoons soy sauce ៙ How to do: 1. Bring a pot of water to a boil, add the batter, stir well and add the meat and leave to boil for about 5 minutes. 2- Put the seaweed in and let it boil. Put the seaweed in the seaweed. +++ When eating, add a little parsley.Ms. Sokuntheary

 

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Namov chicken wings with seaweed (3 bites of seaweed, 5 pieces of chicken wings)

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៙ Ingredients: 1- 2 bites of grapes (thinly sliced ​​to boil) 2- 2 bites of chicken breast (thin enough) 3- 2 spoons of curry 4-Coconut puffs (puffed head) 1 bowl of chopsticks 5-Coconut puffs, 2 bowls of chopsticks 6- 2 funny orange leaves 7- 2 tablespoons fish sauce 8- 1 and a half tablespoons of palm sugar 9. A little salt 10- Fertilizer leaves 11-Slice peppers ៙ How to do: 1- Put the pot on the stove and put it on the fire, then put the curry ingredients in it and cook it for about 1 hour. Minutes. 2- Add coconut and grapefruit paste, add fish sauce, salt and sugar, stir again and leave to boil for about 3 to 5 minutes. 3- Add lemon leaves, fern leaves and peppers and cook for about 1 minute. Ms. Sokuntheary

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Grapefruit soup (2 bites, 2 chicken breasts)

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៙ Ingredients: 1- 2 bites of grapes (thinly sliced ​​to boil) 2- 2 bites of chicken breast (thin enough) 3- 2 spoons of curry 4-Coconut puffs (puffed head) 1 bowl of chopsticks 5-Coconut puffs, 2 bowls of chopsticks 6- 2 funny orange leaves 7- 2 tablespoons fish sauce 8- 1 and a half tablespoons of palm sugar 9. A little salt 10- Fertilizer leaves 11-Slice peppers ៙ How to do: 1- Put the pot on the stove and put it on the fire, then put the curry ingredients in it and cook it for about 1 hour. Minutes. 2- Add coconut and grapefruit paste, add fish sauce, salt and sugar, stir again and leave to boil for about 3 to 5 minutes. 3- Add lemon leaves, fern leaves and peppers and cook for about 1 minute. Ms. Sokuntheary

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Grapefruit soup (2 bites, 2 chicken breasts)

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៙ Ingredients: 1- 3 bites of ripe pumpkin (clean skin) cut into small pieces 2- 1 and a half pork (pure meat) thinly sliced 3- 2 spoons of curry 4-Coconut puffs (puffed head) 1 bowl of chopsticks 5-Coconut puffs, 2 bowls of chopsticks 6- 5 funny orange leaves 7- 2 tablespoons fish sauce 8- 1 tablespoon palm sugar 9- Fertilizer leaves 10-Chili peppers ៙ How to do: 1- Put the pot on the stove and put it on the fire, then put the curry ingredients in it and cook the pork in the pot. About 1 minute. 2- Add coconut and pumpkin paste, stir in the fish sauce and sugar, stir again and leave to boil the pumpkin. 3- Add lemon leaves, fern leaves and peppers and cook for about 1 minute. Ms. Sokuntheary

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Pumpkin soup (3 bites of ripe pumpkin, 1 bite of pork)

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1. - Amok 2. - Nhom Svay Trey Chhaer 3. - Teuk Kreung 4. - Somlor Kokoo 5. - Somlor Kari 6. - Num Banh Chok 7. - Mchu Khour Kdam 8. - Chha Loklak 9. - Kuy Teav 10.- Mchu Kreung 11. - Prohok Ktis 12. - Bay Srob | Bay Sach Chrouk Graphic @Asian Amazing Culture and Community Credit @all photos owners

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Khmer Delicious Dishes

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