Phở is the most famous of Vietnam's culinary repertoire. A lot of what goes in it depends on whether the cook is Hanoian or Saigonese, with the latter dominating in this area of Phnom Penh. Its base is a murky broth of beef and chicken bones, boilded with some dried squid, garlic, shallots and other things. Thin slivers of raw beef are added to the bowl of noodle while the broth is still piping hot, and the phở is accompanied by a plate of vegetables and herbs: bean sprouts, onions, cuts of lime, rice paddy herb (ma-om), sweet basil (chee korhom), and saw leaf herb (chee bonla). It's served with hoisin, soy, chili sauces, which can be mixed into the broth or into a small condiment dish for dipping the meat into. Everyone has their … [Read more...]
Insect cuisine: Ongkrong saek koo (Beef stir fry with red tree ant larvae)
The first time I had this dish was in Kampot, at a small stall by the side of a building away from the busy center of town. I loved it! Then one night I sat underneath a particularly bright light source and saw all the ants in my meal. After my initial shock, I managed to have a civil conversation with my Khmer colleagues about the food they had me eating. These ants lend a tangy taste to dishes, especially when paired with meats in a stir fry. I did end up finishing my meal that night, getting over it very quickly. All manner of insects make it onto the menu in Cambodia, so psychologically-speaking it wasn't the worst thing I've ever eaten, and besides it was rather good. There are several names for this ant -- Fire ants, Red tree ants, … [Read more...]
Phnom Penh in photos
The first experiences in this charming little Kingdom of Wonder are a full assault on the senses, despite regular travel outside comfort zones. Our photo archive is bursting with what was once so unique and interesting -- market scenes, street sights, exotic fruits. But after many years of working and living here, these scenes reduce to mundane. Thanks to the gang at the Multicultural Kid Blogs, however, I can filter through our images with fresh eyes. In this series, bloggers around the world give a tour of their neighborhood and town. What does a local playground look like in Astana, Kazakhstan, or how about a school in Izhevsk, Russia? It's great for kids to see such differences in our daily lives around the world and yet, how much of … [Read more...]
Khmer foods I love: Sa-om pong tia (acacia leaf duck egg omelet)
I should've put a dollar bill behind the bunch to show scale; it is small and only about the length of a large adult hand (this photo is zoomed in to show the fronds of this fern-like herb). It's common hereabouts, has a mildly bitter taste and a pungent sulfury aroma. I've seen it most commonly chopped off the stems and mixed into duck egg omelets. It's one of my kids' favorite fast foods. In English it's called acacia leaf, and in Khmer it's sa-om. It's eaten with rice and some sweet chili sauce, or as part of an array of dishes that usually includes soups. I wonder what else people use this herb in. … [Read more...]
Stir fry pumpkin flower (Chaa lapeau)
Pumpkin flowers - it's available in the markets, early in the mornings. In a stir fry dish it has a taste and crunch similar to morning glory. Love this dish! In many articles I've seen online, people pop off various parts of the flower to trash as they process it for cooking. But the Khmers I've seen cook it just cut them up and toss it all into a pot. Taste of Nepal has some great photos and a recipe. And here's a short explainer on pumpkin flowers from Tyrant Farms: No matter how you eat them, you’ll enjoy knowing that a single cup of pumpkin flowers contains: 643 IU Vitamin A 9 mg Vitamin C 57 mg Potassium a host of other essential micronutrients to keep you healthy Remember: only eat the male pumpkin flowers! … [Read more...]
Quick eats in Phnom Penh: Bánh hỏi for lunch
This shop on busy Sihanouk Blvd has been serving fantastic bánh hỏi for years! They serve a set menu that includes sandwiches and meat skewers. It's a picture menu, and easy to point to one of the two big platters of meats and vegetables. Before the food arrives, a small pan of water and slices of lemon is brought to the table for washing hands. Bánh hỏi refers to the rice vermicelli noodle woven into a fine mesh, which looks like gauze. It's paired with foods of different textures and richness - starchy green bananas, sweet pineapples, crunchy cucumbers, meats and fats - all to be wrapped into a fresh spring roll. These fillings are laid out on several platters. One of these platters contains skewered pork meat sliced very thin and … [Read more...]
Escaping a Mekong cityscape for a slice of rural life
Welcome to the March 2015 Carnival of Natural Parenting: Day in the Life This post was written for inclusion in the monthly Carnival of Natural Parenting hosted by Hobo Mama and Code Name: Mama. This month our participants have given us a special glimpse into their everyday. *** Escaping the heady concrete jungle of Phnom Penh every once in a while is a necessity for sanity's sake. Most people take off for the coast on a day or weekend trip, or relax for a few hours in any one of the resorts that now dot the outer sprawl of the city. Last weekend, we visited a friend across the river. Our oldest has settled into a reasonable sleep cycle (yey!), but our younger one still wakes up at the crack of dawn (groan). Naturally that … [Read more...]
Where apsaras dance .. updated
The origins and symbolism of Khmer weddings, according to the Khmer Institute: Khmer weddings enact Cambodia's greatest legend. The first Khmer prince, Preah Thong, fell in love with the Naga Princess, Neang Neak, while exiled from his homeland. As a marriage gift to the couple, the father of the Naga Princess swallowed part of the ocean, and out of this was formed the land of Cambodia. … [Read more...]
