Num banhchok information

*Num banhchok*
Alternative names	Num banh chok, Cambodian rice noodles, Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok
Course	Breakfast or sometimes lunch
Place of origin	Cambodia
Region or state	Southeast Asia
Associated cuisine	Cambodian and Cham cuisine
Serving temperature	Warm to room temperature
Main ingredients	Rice ; Prohok (ប្រហុក)
Variations	See variations
Similar dishes	khanom chin, bún, mixian
	Media: Num banhchok;

Num banhchok (Khmer: នំបញ្ចុក, num bânhchŏk Khmer pronunciation: [nom ɓaɲcok]) are lightly fermented Cambodian rice noodles and a breakfast noodle dish.^[2]

banhchok "បញ្ចុក" translates to "to feed" in Khmer language.

^ Sopheak, Sao, ed. (2020). The Taste of Angkor. Ministry of Foreign Affairs and International Cooperation of Cambodia. p. 32. ISBN 978-9924-9486-0-5.
^ ^a ^b ^c Dunston, Lara (7 February 2020). "Nom Banh Chok Fermented Rice Noodles Are Cambodia in a Bowl". Grantourismo Travels. Retrieved 7 January 2021.
^ Nakamura, Rie (6 May 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 153–164. doi:10.1353/ras.2020.0024. S2CID 235029137. A majority of the Cham refugees in Malaysia came from Cambodia, and most 'Cham' dishes found in Malaysia originate from Cambodia, including leas hal (a salty/spicy sun-dried shellfish), banh chok (rice vermicelli noodle soup), and nom kong (a kind of donut). The Muslim Cham from the Mekong Delta region in Vietnam are familiar with Cambodian food since many of them routinely moved back and forth across the border with Cambodia in the past for business or to visit relatives.

[1] Sopheak, Sao, ed. (2020). The Taste of Angkor. Ministry of Foreign Affairs and International Cooperation of Cambodia. p. 32. ISBN 978-9924-9486-0-5.

[Dunston-2] Dunston, Lara (7 February 2020). "Nom Banh Chok Fermented Rice Noodles Are Cambodia in a Bowl". Grantourismo Travels. Retrieved 7 January 2021.

[3] Nakamura, Rie (6 May 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 153–164. doi:10.1353/ras.2020.0024. S2CID 235029137. A majority of the Cham refugees in Malaysia came from Cambodia, and most 'Cham' dishes found in Malaysia originate from Cambodia, including leas hal (a salty/spicy sun-dried shellfish), banh chok (rice vermicelli noodle soup), and nom kong (a kind of donut). The Muslim Cham from the Mekong Delta region in Vietnam are familiar with Cambodian food since many of them routinely moved back and forth across the border with Cambodia in the past for business or to visit relatives.

Num banhchok information

and 26 Related for: Num banhchok information

Num banhchok

Rice vermicelli

Noodle soup

Cambodian cuisine

Cambodia

Gazpacho

Okroshka

Caramelized pork and eggs

Broth

List of noodle dishes

French onion soup

Lentil soup

Tzatziki

Thukpa

Minestrone

Cream of mushroom soup

Shchi

Khanom chin

Rice noodles

Nettle soup

Turtle soup

Cucumber soup

Chowder

Tom yum

Clam chowder

Milmyeon


Alternative names	Num banh chok, Cambodian rice noodles,^[1] Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok^[2]
Course	Breakfast or sometimes lunch
Place of origin	Cambodia
Region or state	Southeast Asia
Associated cuisine	Cambodian and Cham cuisine^[3]
Serving temperature	Warm to room temperature^[2]
Main ingredients	Rice ; Prohok (ប្រហុក)
Variations	See variations
Similar dishes	khanom chin, bún, mixian
Media: Num banhchok