Num banhchok, a fresh rice noodle, has been made by hand in Cambodia for centuries. They are typically served in a fragrant fish or chicken soup enriched with coconut milk and seasoned with prahok, kroueng (Khmer curry paste), and palm sugar.

Often garnished using foraged herbs, this quintessentially Cambodian dish is most commonly eaten at breakfast, but can be found at lunch and dinner if you know where to go.

Web editor: Wang Xiaoxuan

Reviewer1: Zhang Yanlan

Reviewer 2: Pang Bo

Reviewer3:Tang Caihong