Nom Banh Chok

Method

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1. Put the water, fish, bruised lemongrass and galangal in a pot. Bring to the boil, then simmer for 8 minutes, until the fish is just cooked. Lift out the fish, keeping the liquid, and flake the flesh.

   Mark done Start 8 min timer

2. Blend the sliced lemongrass, turmeric, lime leaves, garlic and shallots with 2 tablespoons of water into a smooth paste. Add the flaked fish and pulse until it forms a coarse, sticky mixture.

   Mark done

3. Heat the oil in a large pot over medium heat and fry the paste and fish for 6 minutes, stirring, until fragrant.

   Mark done Start 6 min timer

4. Strain the fish cooking liquid into the pot. Whisk the rice flour with 100 ml of cold water, then stir it into the pot with the coconut milk, fish sauce and sugar. Simmer gently for 20 minutes, stirring often, until the gravy is thick and glossy.

   Mark done Start 20 min timer

5. Cook the noodles: dip fresh vermicelli in boiling water for 1 minute, or cook dried vermicelli as the packet says, usually 3 to 4 minutes. Drain and rinse under cold water.

   Mark done Start 3 min timer

6. Blanch the green beans in boiling water for 2 minutes, then drain and cool.

   Mark done Start 2 min timer

7. Divide the noodles among six bowls, spoon over the hot gravy, and pile on the cucumber, bean sprouts, green beans and herbs. Serve with chillies and lime.

   Mark done

Chef’s Tips

• Flake the fish carefully and check for bones. The gravy is smooth and small bones are unpleasant.
• Make the gravy thick. It should coat the noodles, not pool in the bowl.
• Pile the vegetables high. They give the crunch and freshness that balance the warm gravy.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Lime wedges
• Fresh chillies
• Iced jasmine tea

Storage & Reheating

Keep the gravy in the fridge up to 3 days and reheat gently. Prepare noodles and vegetables fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.