Num banhchok dibuat dengan merendam beras selama 2–4 jam dan menggilingnya menjadi pasta cair. Pasta tersebut ditekan menjadi bentuk bulat dan dikeringkan di dalam kantong kain katun. Kemudian dihaluskan dan diubah menjadi pasta kental, yang diekstrusi ke dalam air mendidih. Mi direbus selama 3–4 menit dan dipindahkan ke air dingin.[4]
↑Nakamura, Rie (6 May 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 153–164. doi:10.1353/ras.2020.0024. S2CID235029137. A majority of the Cham refugees in Malaysia came from Cambodia, and most 'Cham' dishes found in Malaysia originate from Cambodia, including leas hal (a salty/spicy sun-dried shellfish), banh chok (rice vermicelli noodle soup), and nom kong (a kind of donut). The Muslim Cham from the Mekong Delta region in Vietnam are familiar with Cambodian food since many of them routinely moved back and forth across the border with Cambodia in the past for business or to visit relatives.
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