Beyond Green Sauce: Try "Namya," នំបញ្ចុកណាំយ៉ា
Most of us know Num Banh Chok through the familiar green sauce or red curry. But did you know Namya is another variation of this beloved Khmer noodle dish?
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There is more than one way to enjoy Num Banh Chok.
If you know Khmer food, chances are you know Num Banh Chok. For many people, it brings to mind the familiar green sauce or the richer red curry-style version served over fresh rice noodles.
But Num Banh Chok is not limited to those two versions. Namya is another variation of this beloved Khmer noodle dish, made with fish, coconut milk, peanuts, kapik and aromatic seasonings.
The sauce is creamy, savory and full of depth, while fresh noodles and vegetables keep the bowl light and refreshing. It is a comforting combination that feels familiar while offering something a little different.
Rich, creamy and distinctly Khmer.
Unlike the more herb-forward green sauce or the spicier red curry, Namya gets its character from fish, coconut milk, peanuts and kapik. The result is a richer, nuttier sauce that clings beautifully to fresh rice noodles.
What You'll Need
A short list of simple ingredients creates the rich and comforting base of this Khmer noodle sauce.
How to Make Nam Ya
Three simple stages take you from cooked fish to a rich sauce ready to spoon over fresh Num Banh Chok.
STEP 01
Prepare the Fish & Peanuts
Boil the fish until fully cooked, then carefully remove all the bones. Pound the fish meat together with some of the peanuts until fine, making sure to reserve the remaining peanuts for later.
STEP 02
Build the Flavor Base
Heat 100ml of coconut cream in a pot until it boils. Stir in the Namya paste until fragrant, then add the kapik (shrimp paste) and mix well. Add the pounded fish meat, keeping the heat at a medium level, and mix everything thoroughly.
STEP 03
Simmer & Finish
Pour in the fish boiling water mixed (or regular water) with thin coconut milk to reach a total volume of 1 liter. Once the soup boils, stir in 1 tablespoon of soup powder, the reserved peanuts, and another 100ml of coconut cream. Let it come to one final boil, and it is ready to serve!
See Namya Come Together
Follow the cooking process from the fish and coconut base to the finished bowl of Num Banh Chok.
Bring Khmer Ingredients to Your Kitchen
Build your Num Banh Chok bowl with Cambodian pantry staples available from Food KH.
