Nom Banh Chok: Cambodian Fish Noodle Soup with Fermented Fish Paste

In a large pot, combine the white fish fillets, water, and 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes, or until the fish is cooked through and flakes easily. Remove the fish from the pot, reserving the cooking liquid. Let the fish cool slightly, then flake the meat, discarding any bones or skin.

Strain the reserved fish cooking liquid through a fine-mesh sieve to remove any impurities. Return the strained liquid to the pot.

Add the smashed lemongrass, minced garlic, minced galangal, and turmeric powder to the strained fish broth. Bring to a simmer over medium heat and cook for 10 minutes to allow the flavors to meld.

Add the flaked fish, fermented fish paste (Prahok), and fish sauce to the simmering broth. Stir well to combine and continue to simmer for another 5 minutes, ensuring the Prahok is fully dissolved and the flavors are well integrated. Taste and adjust seasoning if needed.

While the broth simmers, prepare the rice vermicelli noodles according to package instructions. Typically, this involves soaking in hot water for a few minutes until tender, then draining.

Divide the cooked rice vermicelli noodles among 4 serving bowls. Ladle the hot fish noodle soup over the noodles.

Garnish each bowl with fresh bean sprouts, mint leaves, and sliced cucumber. Serve immediately.