Cambodian Rice Noodles with Fragrant Fish Gravy

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A beloved breakfast and lunch dish from Cambodia, these delicate rice noodles are crowned with a fragrant fish-and-coconut gravy infused with lemongrass, turmeric, and kaffir lime, then heaped with crisp raw vegetables and fresh herbs for a symphony of textures.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 6 gSugar
• 24 gProtein
• 780 mgSodium
• 720 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Khmer curry paste (kroeung)

• 3 stalks lemongrass, trimmed and thinly sliced
• 2 tablespoons chopped fresh galangal or ginger
• 1 tablespoon peeled fresh turmeric (or 1 teaspoon ground)
• 4 garlic cloves
• 2 small shallots, peeled
• 1 tablespoon Cambodian fermented shrimp paste (kapi), toasted
• 1 to 2 fresh red chilies, stemmed
• 1 teaspoon kosher salt

For the fish gravy

• 1 pound boneless catfish or tilapia fillets
• 2 tablespoons neutral oil
• 2 cups unsweetened coconut milk
• 1 cup water or fish stock
• 1 tablespoon palm sugar (or brown sugar)
• 2 tablespoons fish sauce, plus more to taste
• 3 kaffir lime leaves, torn
• 1/2 cup roasted unsalted peanuts, finely ground

For the noodles and fresh toppings

• 1 pound fresh thin rice noodles (or 8 ounces dried)
• 1 cup fresh bean sprouts, rinsed
• 1 small cucumber, julienned
• 1 cup banana blossom or green papaya, thinly shredded
• 8 long beans or green beans, cut into 2-inch lengths
• 1/2 cup fresh mint leaves
• 1/2 cup Thai basil leaves
• Lime wedges, for serving

Directions

1. Pulse the kroeung ingredients in a small food processor with 2 tablespoons of water until a coarse, fragrant paste forms, scraping the sides as needed; set aside.
2. Heat the oil in a heavy pot over medium heat, add half the kroeung paste, and stir-fry for 3 to 4 minutes until deeply aromatic and the oil begins to separate.
3. Pour in the coconut milk and water, stir in the palm sugar, fish sauce, and torn kaffir lime leaves, and bring the mixture to a gentle simmer.
4. Add the fish fillets whole and poach for 6 to 8 minutes, turning once, until they flake easily; lift the fish out, flake it into bite-sized pieces, and return it to the gravy.
5. Stir the ground peanuts into the gravy and simmer 2 more minutes; taste and adjust with extra fish sauce or a pinch of sugar until savory, herbal, and lightly sweet.
6. Meanwhile, bring a pot of water to a boil, briefly dip the fresh noodles for 10 to 15 seconds just to loosen them, then drain and rinse under cool water; if using dried noodles, cook per package directions and rinse.
7. Blanch the long beans in the same water for 1 minute, then drain and refresh under cold water to keep them bright green and crisp.
8. Divide the warm noodles among 4 wide bowls, ladle the hot fish gravy generously over the top, and let the fresh toppings spill around and on top of the noodles.
9. Serve immediately with the bean sprouts, cucumber, banana blossom, blanched long beans, mint, basil, and lime wedges arranged on top so each diner can mix in what they like.

Cook’s Notes

• Authentic Cambodian kitchens pound the kroeung in a stone mortar for the best texture; a mini food processor is a quick and effective substitute.
• Toast the fermented shrimp paste (kapi) in a dry pan for 30 seconds before blending to deepen its savory, funky aroma.
• Always blanch the long beans briefly and shock them in cold water so they stay vivid and snappy against the warm noodles.
• For a vegetarian version, replace the fish with thick slices of firm tofu or chopped lotus root and swap the fish sauce for soy sauce.
• Assemble the bowls right before serving so the noodles stay springy and the fresh herbs and vegetables keep their crisp contrast.

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