Num Banh Chok (Khmer Noodles)

What it really is

Fresh Khmer rice noodles topped with a fish-based green curry sauce and herbs.

Num banh chok pairs soft fermented rice noodles with a light, aromatic fish curry sauce and a generous assortment of fresh vegetables and herbs.

The noodles are made from fermented rice and are served cool or at room temperature beneath a warm or room-temperature fish curry, depending on the local style. Fresh herbs and raw vegetables provide fragrance and crunch, so the dish combines soft noodles, sauce and crisp accompaniments in one bowl. The sauce is green and aromatic in common preparations, but its exact herbs and thickness vary. Num banh chok is often eaten in the morning, though it is not limited to breakfast. Fish is part of the sauce and should be made clear to diners. Some regional forms use fermented fish paste; do not imply it is universal unless the kitchen confirms it. A menu should distinguish this noodle-and-curry bowl from a broth soup and name any extra vegetables, chilli or protein. The rice noodles and sauce are the core; side herbs can change by season.

The bowl is mixed as it is eaten, combining soft noodles with sauce and fresh herbs. Keep the vegetables distinct from the fish curry in the menu description and list any fermented fish paste or chilli used.

How it's served

• Arrange noodles with sauce and vegetables so diners can mix them at the table.
• Often eaten in the morning, though it is enjoyed at other times too.

How to write it on the menu

• Call out fish in the curry sauce and identify any additional protein or prahok.