Vegan nom banh chok (Khmer noodles)

Vegan nom banh chok (Khmer noodles)

Nom Bánh chok, often called Khmer noodles, is a common breakfast dish in Cambodia but can also be eaten at any time of the day. It is usually eaten warm or at room temperature.

Traditionally, the recipe uses galangal but I can’t find it anywhere near me, so I used ginger. I use this vegan fish sauce and of course, you are free to use regular fish sauce if you eat seafood (bear in mind, I only tested this with vegan fish sauce, so you may have to vary the amount). If you use light soy sauce or tamari, you might want to add a splash of lime juice, just to add some acidity (not necessary but nice).

If you can’t find the slim Chinese / Japanese eggplant, use a regular globe eggplant and slice it into 1-inch chunks.


Serves 4

Print Recipe

Ingredients

• neutral oil
• 4 cups (1 litre) vegetable stock
• 2 Chinese/Japanese eggplants (300g / 10.5oz), sliced into 1 inch chunks
• 250g (8.8oz) thin rice noodles (vermicelli)
• 400ml (13.5oz) coconut milk
• 2 makrut lime leaves, thinly sliced
• 2 tablespoons vegan fish sauce, light soy sauce or tamari
• 1 tablespoon brown sugar
• sea salt and black pepper
• 400g (14 oz) extra firm tofu, cut into cubes or triangles
• 2 baby bok choy, quartered through stem

Curry paste

• 2 lemongrass stalk, tender white parts sliced
• 1 long red chili, roughly chopped
• 1 inch piece turmeric, peeled and roughly chopped (or 1 teaspoon ground turmeric)
• 1 inch piece galangal or ginger, peeled and roughly chopped
• 3 garlic cloves, roughly chopped
• 4 makrut lime leaves
• 2 tablespoons neutral oil

Serving suggestions

• cucumbers
• basil or Thai basil
• mint
• bean sprouts
• sliced red chili

1. To make the paste, place the lemongrass, chili, turmeric, galangal or ginger, garlic, makrut lime leaves and the oil in a small blender and blend until it is of course paste. Alternatively you can do this in a mortar and pestle.

2. Heat a large pot on medium heat for 2 minutes. Add 1 tablespoon oil and the curry paste and stir for 30 seconds until fragrant. Add the vegetable stock and eggplant, reduce heat to medium, cover and cook until the eggplant is tender, about 10 minutes.

3. Meanwhile bring a large pot of salted water to the boil. Add the rice noodles and cook according to package instructions, until al dente. Drain and run under cold water until the noodles are cool.

4. To the curry base, add the coconut milk, makrut lime leaves, vegan fish sauce or soy sauce, sugar and season with salt and black pepper and stir to combine. Add the tofu and baby bok choy and cook, uncovered, until the tofu is warmed through and the baby bok choy is just tender, 4-5 minutes.

5. To serve, place the cooled rice noodles into a bowl and ladle the soup, tofu and vegetables over. Top with your chosen toppings and serve warm or at room temperature.