Fermented fish & pork in egg steamed (Prahok Chamhoy)

Preparation: 10 mins
Cooking: 30 mins
Complexity: easy
Serves: 5


Prahok mix

  • ½ kg pork belly with skin on chopped by hand or minced
  • 3 eggs
  • 1 tbsp prahok paste
  • 2 garlic cloves chopped finely
  • 2 stalks green onion sliced finely
  • 1 tbsp raw sugar or palm sugar
  • 2 birds eye chili whole or sliced thinly (optional)
  • 1 lime cut into quarters


  • ¼ white cabbage cut into bite size
  • 1 cucumber sliced diagonally into chunky bits
  • 5 long or snake beans sliced into 10cm pieces
  • 5 winged beans


  1. In a heatproof bowl, mix the pork with prahok, sugar, garlic, green onion, eggs and mix well.
  2. Top the mixture with chili.
  3. Place the bowl in a steamer and steam for 30 mins or until the meat is tender.
  4. Place the vegetable complements on a serving plate to dip with the steamed prahok.
  5. Squeeze lime and mix before serving.


  • Serve hot with rice
  • Refrigerate left over for up to 2 days.

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