We investigated the manufacturing process for fermented rice noodles, the eating method and type of rice used as the raw material in Cambodia. Fermented rice noodles in Cambodia are called Nom Banvuchock. Hard non-glutinous rice, unlike that used for boiled rice, is used as the raw material. The manufacturing process, although similar to that for rice noodles in other countries, is characterized by grinding the rice, and adding salt. The noodles and soup are put into a bowl, and fresh vegetables such as cucumber, the banana flower and herbs are eaten with then. Rice noodles eaten with fresh vegetables are not regarded as being of Cambodian origin in other countries.