Cambodian Salmon Nom Banh Chok

Name: Cambodian Salmon Nom Banh Chok with Vermicelli Noodles & Cucumber
Total time: 20 min
Yield: 2
Cuisine: Cambodian
Ingredients: 1 Bean Vermicelli Noodles; 1 Cucumber; 1 packet Makrut Lime Leaves; 280 g Salmon; 1 packet Ginger Lemongrass Paste; 1 packet Coconut Milk; 1 packet Oyster Sauce; 1 packet Coriander; 1 drizzle olive oil; ½ tsp brown sugar; ½ tbs soy sauce; ¼ cup water

with Vermicelli Noodles & Cucumber

Niamh KavanaghUpdated on July 27, 2026

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Calories

:

699 kcal

Protein

:

32.3g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Fish
Gluten
Molluscs
Wheat
Soy
May contain traces of allergens
Crustaceans
Molluscs
Gluten

Get ready to bring a taste of Southeast Asia straight to your kitchen with this aromatic, Cambodian-style noodle bowl! Juicy salmon 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.

Ingredients

Serving amount

1

Bean Vermicelli Noodles

1

Cucumber

1 packet

Makrut Lime Leaves

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

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

Nutritional Values

Calories699 kcal

Energy (kJ)2920 kJ

Fat45.9 g

of which saturates20.5 g

Carbohydrate41.4 g

of which sugars9.6 g

Dietary Fibre2.7 g

Protein32.3 g

Sodium1470 mg

Potassium25.2 mg

Calcium20 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

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.

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.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.

TIP: Patting the skin dry helps it crisp up in the pan!

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

3

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook ginger lemongrass paste until fragrant, 1 minute.
• Add coconut milk, makrut lime leaves, oyster sauce, the brown sugar, soy sauce and water.
• Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes. Season to taste with pepper.

4

• Divide vermicelli noodles and salmon between bowls. Pour over coconut sauce.
• Top with cucumber and tear over coriander to serve. Enjoy!