Another lunch in the field. This time it consisted of sweet pork with a marinated egg that was reminiscent of the "bacon candy" that Robyn from EatingAsia tipped me off about, green peppers and pork and because I was feeling sick, tom yum soup. I had a long debate with my co-workers about whether or not tom yum was Khmer, one arguing that it was and the other arguing that it was of Thai origin. I've had it at Thai restaurants, so I guess I'll give it to them.
Well, did the tom yum work? Feeling any better?
ReplyDeleteIt didn't work as well as I had hoped because no one eats soup like soup here! They serve themselves (as they do with the other dishes) a few spoonfuls into their bowl of rice. So no slurping down the broth. Am starting to feel better, though.
ReplyDeleteBe sure to have lots of raw garlic to kill any bugs that want to take up housekeeping in your system!
ReplyDeleteI'm pretty sure that the sweet pork dish was "khor saich chrouk", which is pretty common.
ReplyDeleteYummy stuff, reading this post made me yearn for Khmer food!
- former PP expat
PS I hope you've come across the (now defunct but still on the web) phnomenon.com website? Many of Phil's tips are now outdated (the PP restaurant scene changes fast) but there's still a lot of gold to mine from his posts.