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Cambodian Chicken Nom Banh Chok

Cambodian Chicken Nom Banh Chok

with Vermicelli Noodles & Coriander
Niamh Kavanagh
Niamh KavanaghUpdated on August 13, 2026
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Calories
: 
514 kcal
Protein
: 
31.7g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Molluscs
  • Wheat
  • Soy
  • Gluten
  • May contain traces of allergens

Get ready to bring a taste of Southeast Asia straight to your kitchen with this aromatic, Cambodian-style noodle bowl! Juicy chicken soak up the rich, fragrant flavours of the traditional curry broth, while tender vermicelli noodles and crisp cucumber offer a beautiful contrast of warmth and cooling freshness. It’s a bright, slurp-able dinner that feels incredibly special yet comes together like a dream.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Bean Vermicelli Noodles

1

Cucumber

1 packet

Makrut Lime Leaves

1

Chicken Breast Strips

1 packet

Ginger Lemongrass Paste

1 packet

Coconut Milk

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1 packet

Coriander

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

½ tbs

soy sauce

(Contains: Soy May be present: Gluten)

¼ cup

water

Energy (kJ)2150 kJ
Calories514 kcal
Fat25.6 g
of which saturates16.8 g
Carbohydrate40.4 g
of which sugars9.3 g
Dietary Fibre2.7 g
Protein31.7 g
Sodium1480 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan

Cooking Steps

PDF
Cook the noodles
1
  • Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
  • Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
  • Drain, rinse and return to bowl with a drizzle of olive oil.
Get prepped & cook the chicken
2
  • Meanwhile, thinly slice cucumber into sticks.
  • Remove centre veins from makrut lime leaves, then very finely chop.
  • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
  •  When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

Make the sauce
3
  • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook ginger lemongrass paste until fragrant, 1 minute.
  • Add coconut milk, makrut lime, oyster sauce, the brown sugar, soy sauce and water.
  • Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season with pepper.
Finish & serve
4
  • Divide vermicelli noodles and chicken between bowls. Pour over coconut sauce.
  • Top with cucumber and tear over coriander (including stalk!) to serve. Enjoy!

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