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Cambodian Salmon Nom Banh Chok

Cambodian Salmon Nom Banh Chok

with Vermicelli Noodles & Coriander
Niamh Kavanagh
Niamh KavanaghUpdated on August 13, 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.
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

Energy (kJ)2920 kJ
Calories699 kcal
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
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 salmon
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!

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 salmon between bowls. Pour over coconut sauce.
  • Top with cucumber and tear over coriander (including stalk!) to serve. Enjoy!

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