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These vegetables are essential for a traditional bowl of Nom banh chok.
Traveling to Phnom Penh, it's easy to hear the calls of women selling Nom banh chok (a type of noodle soup) in rows along the streets. Cambodians eat Nom banh chok at any time of day. Perhaps since childhood, they've been captivated by the soft noodles with the fragrant curry broth, the crunchy green beans and lotus root, and a touch of spicy chili – just thinking about it makes their mouths water.
The Nom banh chok vendor's cart has a basket at one end filled with fresh vegetables, including banana blossoms, papaya, lotus root, long beans, celery, a few herbs, mint leaves, lime, and chili peppers. All of this is covered with a large lotus leaf. At the other end is a large jar of creamy, rich, sweet white fish curry sauce, emitting a very appealing aroma.
Nom banh chok broth is the secret behind the dish's magical appeal. The Khmer people in Cambodia consider nom banh chok a delicacy, used to entertain honored guests and as the main ingredient in noodle dishes. Made from freshwater fish along with other spices such as salt, sugar, pepper, garlic, chili, and cooked rice in specific proportions, this traditional, time-tested condiment is unique in the world.
To eliminate the strong, unpleasant odor and preserve the natural sweetness of the fish, the Khmer people use traditional spices such as kaffir lime (wild lime), galangal, etc.
Looking at the steaming bowls of vermicelli soup, their fragrant aroma wafting from the street vendors' carts, few people know that the ingredients are made from fish sauce, yet it retains no fishy smell, remaining delicious with a perfectly balanced salty and sweet flavor.
Cambodian rice noodles, in particular, do not contain borax, so they are often less chewy and elastic than noodles from other places. When eaten, they seem more starchy and stick to your hands more easily, but this makes them feel safer and taste much better.
In just 2 minutes, you can have a delicious and crispy bowl of Nom Banh Chok for 2000 riel (approximately 10,000 VND) to enjoy.
When a customer orders, the vendor quickly sets up their stall, swiftly slicing banana blossoms. First, a layer of herbs is placed at the bottom of the bowl, followed by lotus root and long beans, then shredded papaya, topped with rice noodles. Carefully, a rich, golden-brown fish curry sauce, fragrant with lemongrass, lime leaves, and turmeric, is poured over the noodles, and finally, the banana blossoms are sprinkled on top. The curry sauce is just enough to coat the noodles and vegetables when mixed. The intoxicating aroma and rich flavor of this rustic noodle dish leave any diner wanting more.
