History of Num banh Chok (Khmer Rice Vermicelli or Cambodian Noodle) at Trapeang Roung,Koh Kong district, Koh Kong province

(Written by Ty Theavy edited Alex Dedman and Christopher Copeman from UK)

Num Banh Chok (Khmer Rice Vermicelli) is available for your breakfast here, in Trapeang Roung village every morning. Locals say this Trapeang Roung’s Cambodian noodle was made in three places. But now it is sold by only one maker.

‘Making the Num Banh Chok takes times and need some labors to do it”, said the noodle maker. “This noodle is made following the old style of preparation and takes a long time, especially as the rice is soaked for a long period.”

He said” it was usually soaked for at least one week. Then it was ground. After we steam or cook the rice flour, we need at least 3 labourers to pound it until it is a good mixture”.

Making the Khmer Rice Vermicelli is one of the tourism activities created by Trapeang Roung Community Based Eco Tourism. The noodle maker is a member of Trapeang Roung CBET.

Tourists have learned this noodle making here. Providing this workshop opportunity for tourists aims to share the local culture between local and tourist. A villager said. Num Banh Chok is always served for parties such as a spirit offering rite, an engagement party, and a village festival and so on.

The noodle is made now in a half old and modern style, using a grinder and pounder. The maker took over making this noodle from his father in 1993. “At that time there were 2 other makers in this village”. “But now they stop making it except for me because it is hard to find the labourers to do it. Also there were no buyers to order them, “ said the makers.

Related to this kind of Khmer Vermicelli, its legend said:

Long time ago, Num Banh Chok was first export to China by a Khmer scholar called Thun Chay. At that time, after the young sage triggered panic and aggravated a problem for a Khmer king and his officials, he was exiled to China. Whilst living in China, Thunchay earned a living by making and selling this noodle. Meanwhile, this Khmer Vermicelli called Num Banh Chok sold well and got famous with the Chinese King. The Chinese king endorsed this noodle after he ate it and found it delicious. You know, this Khmer noodle was named as Num Banh Chok by the Khmer scholar, Thum Chay. You can eat this noodle even if you use chopsticks and put it in to your mouth. We rarely eat this noodle with a spoon.