Thursday, July 18, 2013

Steam Rice Noodle with Egg (Khmer Mee Kalar)

Steam Rice Noodle with Egg (Khmer Mee Kalar)

This recipe is not stir fry noodle it is steam with combination of dressing and veggies. Not many region in Cambodia know how to make this recipe because it has too many steps to it and it is came from Battambang nearby Bor Pylen province which many khmer Thai live there. Good dressing is the main part of this recipe.

For the Noodle
2 packs of fresh Pho noodle soak for 1 hour wash, and color with thick soy sauce or mushroom soy sauce, then steam the noodle in the steamer for 5 minutes until it is soft and cook through. Mix with scallion oil right away so the noodle  won’t stick when it cool down. Set aside.

For the meat (you can use any meat you like even shrimp, but recipe call for pork and eggs)

1 lb of thinly slice pork
2 T of oyster sauce
1 t of sugar
1 T of chopped garlic or shallots
1 white onion sliced
2 T of oil for stir fry the meat
In a hot wok add oil until hot
Now add garlic or shallot stir fry until brown
Add pork and stir fry until no longer pink
Now add onion and oyster sauce, sugar, to it
Mix them all together and stir fry until the pork is done.
Let it cool down and set aside,

For the scallion oil
4 green onions chopped
1/2 cup of olive oil
Heat oil in a sauce pan until hot add green chopped green onion cooked for 1 minutes then turn the heat off let cool.

For the dressing, do adjust to your taste (Tuk Trey)
Boiling Water or 1 can of Coco Rico Soda (12oz)
Vinegar or lime juice (1/4 cup)
Fish sauce (1/2 cup)
Sugar (6 T spoon more or less up to you)
2 Shallots minced
2 Thai chilies minced
Mix everything taste and set aside, it is best to do the dressing a day before for flavor.

6 hard boil eggs cut to quarter or half, set aside

For the topping
cooked Pork skin thinly slice (sell at the Asian market ready to use)
1/2 cup of dried baby shrimps soak wash and pound to powder set aside
1/2 cup of crush roasted peanut
Bean sprouts
Cucumber sliced thin
Thai Chili sauce
All kind of herbs like Thai Basil, Vietnamese mints, mints, cilantro ect….

To serve the noodle
In a serving plate or a large bowl
Put the amount of steam noodle you like then top with 1 T each of stir fry meat, cooked pork skin, crush peanut, dried shrimp, few slice of hard boil eggs, then add bean sprouts, cucumber, and herbs to it, drizzle with dressing and squeeze of lime juice and chili sauce.



  1. Thank you for sharing all your wonderful recipes. My mom doesn't know how to write and is unable to share recipes with me because I live far away from home.Your blog is appreciated many times over.

  2. You are welcome V and I hope you feel close to home when you try the recipe. I am not the best cook, but I like to share my recipes with others.

  3. Thanks you for sharing, this looks very complicated to make, but seems very worth the effort to try!!


    Looking forward to more recipe!

  4. Aw kun!!! I love this dish...lots of ingredients, but worth it! Can't wait to show my friends and family!

  5. Great Blog! It's fun to see the variations of Cambodian food. My mom makes it differently, but I'd like to try your recipe someday :)