The noodles themselves are made from fermented rice that has been ground, pressed through a mould and steamed. They come out soft, springy and slightly tangy. In markets and along roadsides, women make them through the night so they are fresh and ready for the morning rush.
The sauce is made from fresh fish, lemongrass, kaffir lime and a range of other spices, and it is usually a fresh green colour from the lemongrass. Unlike a heavy curry, it is light and brothy, so the noodles and the fresh toppings - cucumber, water lily stems, bean sprouts, banana blossom - remain crisp.
Eating nom banh chok is a community experience. Neighbours greet the vendor, sit together and eat before starting work or school. It is one of the most social meals of the day, even though it happens early in the morning.
Unlike most noodles in Asia, nom banh chok noodles are made fresh every day and eaten the same morning. They do not keep well. That freshness - and the daily community ritual around buying them - is part of what makes them special.