| 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 |
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.