Num Banh Chok

The term Num Banh Chok translates as rice noodle soup, and this is one of the most renowned Cambodian noodle soup meals available across the nation. It is primarily served for breakfast. In Cambodian towns, there is a common sight: women carrying the supplied ingredients on a heavy pole, balanced on their shoulders, to serve to clients in the morning.

To be more specific, Num Banh Chok (or Khmer noodles) is a dish cooked with lots of ingredients, including fresh white rice, fish-based chicken curry sauce, and garnishes such as pickles, mint leaves, basil, banana blossoms, long legumes, sweet peas, or wild foliage. White fish is used as the foundation for the curry sauce, along with jasmine, turmeric root, garlic, ginger, and kaffir lime.

According to legends, Thun Chey, a prominent Cambodian rebel and scholar, came to China after being expelled from the Khmer Empire. He had to trade Num Banh Chok in China to survive. Numerous Cambodians believe that Num Banh Chok inspired the Chinese people to invent noodles.