Nom Banh Chok is a noodle dish ubiquitous in Cambodia, very similar to Malaysia’s Laksa. Liza calls it “Cambodia’s number one food”.

Ingredients:

Rice vermicelli, cabbage, cucumber, kesom, cha-om (petai duri).

For the gravy: Tilapia fish, lemongrass, coconut milk, turmeric powder, prahok (fermented fish paste), fish sauce, garlic, red chilli, salt, sugar.

Instructions:

1. Soak the rice vermicelli in boiling water, until soft. Drain and set aside to cool.
2. Thinly slice the cabbage, cucumber, cha-om, and kesom. Set aside.

3. Boil the fish till cooked and remove the bones, keeping the cooked flesh. Keep the fish broth too.
4. Pound lemongrass, garlic and turmeric into a paste.
5. Add the cooked fish and coconut milk to the paste.