Noodles of Cambodia
Cambodia has had a long history of ups and downs, but those decades resulted in some of Cambodia's finest dishes. Some foods are too exotic for the foreign tastebud, but to Khmer locals, these noodle dishes are suitable for any occasion. Noodles are a perfect snack or meal, and Cambodia executes these noodles so that their culture is in every bite. As we approach The Khmer New Year holiday, you can expect to see these dishes show up in many celebrations and events.
Nom Banh Jok / នំបញ្ចុក
Cambodia has a different variety of noodle dishes, but if locals had to pick one that represented Cambodia, it would be this dish. Nom Banh Jok is a dish made up of vermicelli rice noodles served with coconut milk and mudfish (or any other fish) as well as other authentic aromatics. It is then topped off with vegetables of one's desired taste, which commonly include assorted herbs, cucumbers, edible flowers, and more. There are two types of Nom Banh Jok noodles:
Nom Banh Jok Salaw Khmer:
This green-based soup is the more popular one of the two kinds, considering that the ingredients are easier to find. It consists of a paste made up of kaffir lime leaves, lemongrass, galangal, fingerroot, and turmeric, then it is incorporated with mashed fish, coconut milk, and other condiments. To finish it off, the soup is served with rice noodles and your choice of vegetables.
Nom Banh Jok Salaw Curry:
Similar to the Salaw Khmer, this dish includes many similar ingredients. Though Salaw Khmer is what locals prefer, I believe that Salaw Curry is definitely more suitable for foreign tastebuds. Instead of fish, this noodle is served with chicken, and instead of the paste made up of aromatics, this dish uses curry powder. It's made and served almost the same way as Salaw Khmer, but has different ingredients.
Kuy Teav / គុយទាវ
Kuy teav is a dish that was introduced to Cambodia by Chinese expeditors decades ago. Throughout the years, it has been adapted to Cambodia's popular breakfast dishes. Though it's not exactly a traditional dish, it's definitely a dish all locals and foreigners of Cambodia know. Served with flat rice noodles (or vermicelli) doused in pork bone broth along with bean sprouts, coriander, and other vegetables. Kuy teav can be served with any meat, fish, chicken, meatball, beef etc.
Kuy Teav Cha / គុយទាវឆា
One of Cambodia's popular street foods, and preferably a traditional one too. Unlike regular Kuy teav, this dish was adapted in Cambodia and is much simpler to make as well. There are many types of kuy teav cha such as, dry noodle Kuy Teav cha, or Kuy Teav Cha with a soup base on the side. But commonly, people eat Kuy teav Cha as dry stir-fried noodles. It's made with pork or shrimp (can be any meat), chives, bean sprouts and stir-frying condiments (oyster sauce, soy sauce, etc). The stir-fried noodle dish is served with lime, sweet fish sauce, chili, and sugar, which you can add according to your taste.
All of these dishes hold a special place in the heart of Cambodia, and if you ever get the chance you should definitely give them a try. Many small businesses in the City of Phnom Penh commonly sell these noodles, so if possible, please support them and enjoy some of Cambodia's cultural foods. :)
- Jan C.