Preparation: 30 mins
Cooking: 15 mins
- 1 whole small chicken
- 200 g pork belly
- 1 cup jasmine or long grain rice
- 1 brown onion diced finely
- 2 tbsp or ginger julienne
- 4 garlic cloves
- 1 tsp Kampot or black pepper
- 3 tbsp fish sauce
- 1 tsp salt
- 1 tbsp sugar
- 1 lt water
Garnishes and condiments
- 200g bean sprouts
- 4 garlic cloves minced and fried
- 4 spring onions chopped finely
- 1 bunch sawtooth coriander sliced thinly
- 2 bird’s eye chili sliced finely
- 1 lime cut into wedges
- Salted soy bean
- Black pepper
- Add water to a large pot and bring to a boil.
- Add salt, pork and chicken. Cook until meat is tender and cooked.
- Remove meat to cool. Shred chicken and discard bones. Slice pork in small strips. Set aside.
- Heat up a small pan and add rice. Stir rice until light brown.
- Add garlic, ginger and onion. Stirs well for 2 mins until soft.
- Pour rice into the broth and add the meat. Cook on medium heat for 5 mins or until rice is cooked and well expanded.
- Season with fish sauce, salt, sugar and black pepper. Stir to combine for 1 min and remove from stove. Remember it’s a soup! Add water if required, boil and taste.
- Using a laddle pour hot soup into individual bowls.
- Garnish with condiments to your taste.
- A popular meal option for breakfast or lunch in Cambodia. Refreshing and comforting. Substitute meat with fish.
- For the adventurous eaters try it with coagulated pork blood (cooked and cut into cubes). Coagulated pig blood has shown to eliminate toxins, clean intestines, nourish blood and beautify skin!