Num Banh Chok Khmer Noodles with Green Fish Curry
Cold rice noodles under a warm, herby lemongrass and turmeric fish sauce, topped with a crunchy pile of raw vegetables.
- Time55 min
- LevelMedium
- Costabout £3.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the lemongrass, ginger, garlic, shallots, turmeric, 2 lime leaves and chilli to a paste with a splash of the water.
- 2
Heat the oil in a pan and fry the paste for 4 minutes until fragrant. Add the water and coconut milk and bring to a gentle simmer.
4 min - 3
Add the whole fish fillets, cover and poach gently for 8 minutes until the fish flakes. Lift out onto a plate.
8 min - 4
Flake the fish back into the sauce, breaking it up well with a fork or potato masher so it thickens the curry. Stir in the fish sauce, sugar and the last lime leaf, finely shredded. Simmer for 5 minutes.
5 min - 5
Cook the vermicelli in boiling water as the packet says, usually 3 to 4 minutes, then drain and rinse well under cold water.
3 min 30 s - 6
Divide the noodles into four bowls. Spoon over the warm fish curry.
- 7
Pile the cabbage, cucumber, green beans and beansprouts on top with the herbs. Serve with lime and toss everything together at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.