Cambodian rice soup (Babaw)

Preparation: 30 mins
Cooking: 15 mins
Complexity: medium
Serves: 8


  • 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
  • Sugar


  1. Add water to a large pot and bring to a boil.
  2. Add salt, pork and chicken. Cook until meat is tender and cooked.
  3. Remove meat to cool. Shred chicken and discard bones. Slice pork in small strips. Set aside.
  4. Heat up a small pan and add rice. Stir rice until light brown.
  5. Add garlic, ginger and onion. Stirs well for 2 mins until soft.
  6. Pour rice into the broth and add the meat. Cook on medium heat for 5 mins or until rice is cooked and well expanded.
  7. 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.
  8. Using a laddle pour hot soup into individual bowls.
  9. 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!

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