Nom Banh Chok – Cambodian Noodle Soup
A Cambodia dinner made with chicken. Ready in about 1 hour. Difficulty: medium.
- 25 minPrep (about)
- 35 minCook (about)
- 1 hrTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1 lb chicken thighs
Fresh & other
- 8 cups water
- 4 cloves garlic
- 1 tsp sugar
- 8 oz rice noodles
- 2 cups bean sprouts
- 1 cup mint Shopping tip: Fresh mint leaves.
- 1 lime
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
Sauces & oils
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
Spices & seasonings (1): salt
- 1 tsp salt
How to make it
Steps in our own plain words.
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Heat the vegetable oil in a big pot on medium heat till it shimmers, about 2 minutes, 2.
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Add the minced garlic.
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Cook until it smells good and lightly golden, about 1 minute.
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Stir the whole time to prevent burning, 3.
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Add the chicken pieces.
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Cook until they turn opaque on every side, about 5 minutes.
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Stir every so often, 4.
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Pour in the 8 cups of water.
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Heat until it bubbles on high heat, which should take around 8 minutes, 5.
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Turn the heat down to low.
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Stir in sugar, salt and the fish sauce.
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Simmer uncovered for 20 min to develop the flavors, 6.
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While the broth simmers, heat the rice noodles according to package instructions till al dente.
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Drain plus rinse under cold water to stop your cooking, 7.
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Divide the cooked noodles among four bowls, 8.
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Ladle your hot broth plus chicken over the noodles in each bowl.
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Top each bowl with optional red chili slices, chopped mint leaves and bean sprouts, 10.
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Serve right away using lime wedges on your side for squeezing over the soup.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.