Khmer Num Krok (Cambodian rice cake)

Khmer Num Krok (Cambodian rice cake)

This recipe is often made and sells on the street of Cambodia and Thailand. In order to make this cake you need to have the right cake pan don’t use muffin baking pan it will not work well. I bought mine in a kitchen store somewhere I can’t remember. Thai food import on line also sell this cake pan in cast iron is one of the best. I have 2 recipes for you.

Recipe I
31/2 cup of coconut milk
1/2 cup of water (do add water little by little in case the batter is too thin)
1/2 cup of coconut flake grind to powder
3 T of uncooked rice, grind to powder
2 cup of rice flour
1 t of salt
1/3 cup thinly sliced green onion or chives

Mix all the batter ingredients in a large bowl set aside.

For the coconut topping
1 ¾ cup of coconut cream
1/4 cup of sugar
2 T of tapioca starch
Mix them all together in a small bowl set aside

Recipe II
2 1/2 cups of coconut milk
1/4 cup of 2% milk (milk is to thin the batter)
1 cup of rice flour
1 cup of Glutinous rice flour
1/2 cup of cooked cold rice (left over rice work well)
3 to 6 T of sugar (if you like sweet add up to 6 and it is just like sweet cake)
1/4 t salt
2 green onions chopped
 Mix everything together until smooth then add the rice last. If the batter is too thick add a bit more of milk, but be careful if the batter too thin it  will take long time to cook. You don't need coconut cream on top for this recipe.

Coconut sauce for the cake (this is for 2 serving)
3 T of fish sauce
2 T of sugar (more or less up to you)
3 T of boiling water
2 to 3 T of lime juice
1 clove of garlic
1 Thai chili mince
1 to 2 T of coconut cream
mix everything in a bowl set aside until ready to serve

Heat the cake pan on medium heat until hot, brush with oil each time you put the batter in, spoon the batter mixture into each hole cover and cook until the cake is almost thicken then drizzle the sweet coconut cream on the top let it cook a bit longer until the batter is thicken, flip it over and cook the other side cook until the batter and cream is done. Take it out let it cool on a serving platter.

Note: If the pan is too hot the cake will cook fast on the outside but the inside batter is raw so make sure the heat is on low all the way after few round of cooking the cake batter.



Serve Num Krok or Khmer hot cake with coconut sauce above.

Vietnamese Steam Rice Cakes

Vietnamese Steam Rice Cakes

This is Vietnamese recipe of steam rice cakes, you can do it 2 ways, to steam it or cook it in hot cake pan (Thai KaNum Krok pan) in Vietnam this recipe is steamed on a large steamer with many tiny bowls inside the steamer. I did it a bit different because I don’t have tiny bowls to steam. I mix everything according to the package then I use Num Krok pan to cook it, it works well.

To make the filling
1/3 cup of dried shrimps (you can also use fresh shrimps) soaks wash set aside
1/2 cup of yellow monk bean soak for few hours then steam until it is cooked
1/4 cup of minced preserved turnip
2 minced shallots
2 minced green onions or chives
Dash of sugar and msg up to you
2 T of oil



To make the sweet fish sauce (1 to 2 serving)
3 T of fish sauce
2 T of sugar (more or less up to you)
2 to 3 T of lime juice
3 T of water
1 garlic clove, minced
1 Thai chili minced
Mix and adjust the flavor to your taste.


Heat oil on medium heat until hot; add shallots stir fry until golden color
Add dried shrimps, and turnip, stir fry until hot
Add green onion, monk bean, sugar, msg mix well turn the heat off
Take the filling mixture out and set aside


For the batter
You need 1 bag of Bot Banch Beo Vietnamese rice cake and mix with 4 cup of water (direction is on the package) what I did with my recipe is I used 3 cup of water and 1 cup of coconut milk.

Heat up the Num Krok cake pan on medium heat until hot brush with oil inside each hole. Spoon the cake batter into the holes cover and cook for 2 minutes or until the batter is a bit thicker,

Now add 1 t of filling to each batter and drizzle 1 t of cake batter on top so the filling will stick with the cake, continue to cook until the batter is done. Take each cake out put them on a serving platter. Repeat the remaining batter and filling.

To serve the rice steam cake all you have to do is drizzle the sweet fish sauce on the top of the cake and enjoy!

Stir fry Dried Wheat Noodle

Stir fry Dried Wheat Noodle

You need to find dried Mi Chay brand noodle sell at the Asian grocery store.

4 small bundle of Mi Chay dried noodle (boil in water according to the package direction)
Drain set aside
1 cup of minced pork or small shrimps
Half red bell pepper
2 cup of bean sprouts
2 green onion or ½ cup of chopped chives
1 t black pepper if you like spicy noodle
3 cloves of minced garlic or shallots
3 T of oil for stir fry
You can use any vegetable you like

Stir fry sauce
3 T of soy sauce
2 T of fish sauce
1 T of oyster sauce
1 T of dark soy sauce or Mushroom soy sauce
1 T of sugar (more or less up to you)


In hot wok heat oil until hot add garlic stir fry until brown but not burn
Add ground pork or shrimps stir fry until the meat is done and shrimp turn pink
Add red bell pepper stir fry until tender
Now add noodle and sauce stir fry until the noodle is hot turn the heat off
Add black pepper
Add bean sprouts and green onion mix it well

Serve hot with lime juice and chili sauce.

Enjoy!

Salted Fish with Minced Pork Steam Trey Prama Sach Jrouk

Salted Fish with Minced Pork
Steam Trey Prama with Ground Pork

For this recipe you need trey Prama or Trey Bra. Because these kinds of fish are hard to mince I steam it first then minced it with ground pork. You can steam or fry trey Prama.

1/3 cup of minced trey Prama
1/2 cup of ground pork
1 to 2 eggs scramble
4 garlic cloves mince (or 2 garlic 2 shallots)
Thai chilies as much as you like
1 t of sugar (more or less up to you)
1/2 t of msg (up to you)


On a clean cutting board mince all the ingredients together (except the eggs) to tiny pieces.
Put it in a bowl now adds crumble eggs to it, mix it well.

Steam the mixture until it is done.
If you fry it put 3 T of oil in a fry pan then form a flat mixture of trey Prama put in hot oil fry each side until golden and the ground pork is cooked.

Serve Trey Prama with any Thai crunchy vegetables or steam broccoli with a squeeze of lime juice on it.

Enjoy!

BBQ Chicken

BBQ Chicken

I made this BBQ chicken with half store bought spice and half homemade BBQ sauce, it turns out pretty good. It is very simple recipe.

2 ½ lbs of chicken drumsticks
1 pgk hickory bbq seasoning mix from the store (1.6 oz McCormick brand)
Mix and marinate the chicken with the seasoning package for few hours, I did it over night.

Homemade BBQ sauce
2 cups ketchup
1 cup of brown sugar
1/4 cup Worcestershire sauce
1/8 cup of liquid smoke

Put all the ingredients in the sauce pan and stir on simmer for 15 minutes, turn the heat off let cool. Keep left over in the refrigerator for a month or longer. This BBQ sauce taste much better than sweet baby ray because it is not too sweet.

Grill or bake your chicken until it is done, if you bake it at 350 for 30 minutes or so.
When the chicken is done brush with homemade bbq sauce and serves with any side dish.

Deep Fried Wonton

Deep Fried Wonton

1 pkg of Wonton wrapper

1/2 lb of ground Pork
1/2 lb of minced shrimp
1 T of soy sauce
1 T of oyster sauce
1 T of minced ginger
2 T of minced bamboo shoots
2 T of minced onion
1 T minced garlic or shallots
1 t of sesame oil
1 t of sugar (optional)
2 green onions minced
1 T of cornstarch

Mix all the ingredients together in a bowl set aside
Take one piece of wonton skin lay on a flat surface
Spoon one teaspoon of the meat put in the middle seal edge with water
Then fold it into triangle shape, repeat the remaining

Heat 3 cups of vegetable or canola oil on medium heat in a wok until hot then drop few pieces of wonton into hot oil deep fry until golden brown take it out and drain. Make sure the oil is not too hot or else it will burn the outside of the wonton skin and the meat won’t cook.

Serve warm with Thai sweet and chili sauce.

Enjoy!

Alfredo Veggie and Hot Dog Pizza

Alfredo Veggie and Hot Dog Pizza

When I don’t have sausage or meat at home all I have is hot dog to create this pizza with my left over Alfredo sauce.

Half can of Alfredo sauce
1/2 cup of broccoli floret
1/2 cup of red bell pepper slice
1/2 cup of mushroom slice
1/2 cup of white onion slice
1/2 cup of chopped hot dog
1/2 cup of 4 cheeses
Green onion for topping (optional)
Pizza dough of your choice, I bought it from Winco

Get the dough flat ready to lay sauce and topping
Spread few spoonful of sauce on pizza
Lay the veggies all over the pizza
Then hot dog and sprinkle cheese on the top

Bake in the oven at 425 degree for 18 minutes or until crush is done

Enjoy!

Vietnamese Chicken Salad with Lime Dressing

Vietnamese Chicken Salad with Lime Dressing

This is very simple and quick for leftover chicken all you have to do is mix with lime dressing and toss to serve.

2 full cups of leftover roasted chicken (you can boil 2 breasts if you don’t have left over) shredded

1/3 cup of sliced red or white onion
1/3 cup of shredded carrot
1/3 cup of julienne red bell pepper


Dressing (do adjust to your taste)
4 T of fish sauce
1 ½ lime juice
1 T of sugar
1 T of minced shallots
1 t of minced garlic
2 T of minced Thai Chilies
Mix the dressing in a bowl for half an hour for flavor.

Herbs
1/4 cup of chopped mints
1/4 cup of cilantro
1/4 cup of basil
1 to 2 T of Roasted peanut divide

When ready to serve mix chicken with dressing and onion, carrot, bell pepper, mix well
Then add 1 T roasted peanut and herbs toss to combine, spoon on to serving dish if needed drizzle a bit more dressing on top and garnish with the rest of the peanut.

Enjoy!

Stir fry Sugar or Snap Pea with Chives

Stir fry Sugar or Snap Pea with Chives

8oz of sliced pork
2 cups sugar pea or snap pea
2/3 cup of chopped chives
2 Thai chilies for spicy (optional)
3 cloves of minced garlic
3 T of oil for stir fry

Stir fry Sauce
2 T of oyster sauce
1 T of soy sauce
1 T of fish sauce
1 t of sugar
1/3 cup of chicken broth
1/2 t of black pepper
Mix everything in a bowl set aside

In a hot wok add oil until hot then add garlic stir fry until brown
Add pork stir fry until the meat no longer pink
Now add sugar pea stir fry for a minute then add stir fry sauce stir fry until sugar pea is tender then add chives, mix well turn the heat off.

Serve hot with cooked rice

Enjoy!

Easy Beef or Pork Broccoli Stir fry

Easy Beef or Pork Broccoli Stir fry

There are many kinds of stir fry beef and broccoli, in Chinese restaurant they deep fry the beef first then stir fry so the meat taste crunchy. When I don’t have time I do it the easy way all I have to do is add the broccoli and call it good. Pork tastes as good as beef for stir fry broccoli.

1 lb of good sliced beef or Pork marinate with
2 T of Chinese Rice wine or any cooking wine
2 to 3 T of oyster sauce
1 T of sugar
2 T of soy sauce
2 T of low sodium beef or chicken broth

Marinate the meat at least 2 to 3 hours for flavor.

3 cloves of minced garlic
2 T of oil for stir fry
4 cups of broccoli
2/3 cup of chicken broth mix with 1 t of corn starch if you like your stir fry juice thicken

Heat oil in a wok on high heat until hot
Add garlic fry until brown
Add meat and cook until no longer pink
Add broccoli and chicken broth, if needed you can add more broth.
Stir fry the broccoli until tender and meat is cooked according to your liking
Turn the heat off.

Serve hot with rice

Enjoy!

Peanut Sesame Noodle Salad

Peanut Sesame Noodle Salad

This recipe is very easy you can use store bought dressing or you can make it your own. Winco sell Kraft Asian toasted Sesame dressing that you can use with this kind of salad or any Peanut dressing will do all you have to do is add toasted sesame seeds or sesame oil to it. I did not measuring exact amount of everything, but you can mix and taste.

You need small box of spaghetti cooked according to package direction
1 cup of Napa Cabbage
1/2 cup of red bell pepper
1/2 cup of red onion
1/2 cup of cilantro
1/2 cup of mints

Store bought dressing (because store dressing is so sweet I add a bit more soy and lime to it)
1/2 cup Kraft Asian toasted Sesame dressing mix with
1 T of soy sauce
1 T of lime juice
1 T of toasted Sesame seeds
Mix the ingredients together set aside

Homemade Sesame dressing
3 T of rice vinegar
2 T of brown sugar
3 T of soy sauce
3 T of hoisin sauce
5 T of olive oil
1 t of sesame oil
1 t of minced ginger
1 t of garlic
1to 2 T of smooth peanut butter (more or less up to you)
Mix everything together half an hour ahead of time for flavor

Mix spaghetti with the dressing (add and taste as you mix) and vegetables
Toss with herbs mix well and Serve.

Happy Asian Noodle Salad

Enjoy!

Ground Pork with Coconut milk (Khmer Prohok Khtis)

Ground Pork with Coconut milk (Khmer Prohok Khtis)


This is my second recipes of Prohok Khtis with lemongrass in my blog.
 2 T of lemongrass paste 
2 cups of ground pork
1 T of oil
1/2 cup of coconut milk
2 T of sugar (more or less up to you, but this recipe need to be a bit sweet because the prohok is salty)
1/4 cup of tiny pea eggplants and 5 to 6 red Thai chilies (fry it with oil first so it won’t taste bitter)
1 big rice spoon of good Khmer Prohok


In a pot or fry pan heat oil until hot
Add lemongrass paste fry for a minute or so
Add ground pork stir fry with lemongrass until pork is no longer pink
Now add coconut milk, sugar, and Prohok.
Mix them all together let it boil and the pork is cooked (it it is too thick you can add a bit of water to it)
Now add tiny eggplants and chilies mix it well, let it cook for few minutes
Taste and adjust the flavor according to your liking

Serve Prohok Khtis with rice and any young vegetables you like

Enjoy!

Thai or Khmer Stir Fry Pork with Holy Basil

Thai or Khmer Stir Fry Pork with Holy Basil
(Thai Pad Ka Prow Moo, Or Khmer Char Sach Jrouk Mreas Prov)

This is very simple dish in Thailand and Cambodia you can use chicken or pork to cook this stir fry.
You can use ground pork or ground chicken or slice pork or chicken. The most importance is to find Holy Basil (Mreas Prov) do not use regular Thai Basil it won’t taste the same. Thai use long beans for vegetables, but I use all kind of color vegetables

1 lb of ground pork or chicken or sliced meat
4 cloves of minced garlic mix with
4 minced red chilies (more or less up to you for spicy)
2 cups of fresh holy basil (deep fry 1 cup and leave 1 cup fresh to garnish)
3 T of oil for stir fry

1 Fried egg to put on the top of the stir fry when ready to serve

For the vegetables
1/2 cup of long beans cut to 1 inch long
1/2 cup of red bell pepper
1/2 cup of yellow pepper


For the stir fry sauce
2 T of oyster sauce
2 T of golden mountain soy sauce
1 T of fish sauce
1 T of brown sugar or palm sugar
1 to 2 T of lime juice

Before you do anything put enough oil to deep fry 1 cup of holy basil in a hot oil for few second then take it out drain it on paper towel set aside for garnish.

In a hot fry pan add oil until hot
Then add garlic and chilies (it will make your cry) cook until garlic is brown
Add ground pork or sliced pork stir fry until meat no longer pink
Now add all the vegetables stir fry until tender
Then add stir fry sauce mix it well,
Last add basil to the stir fry mixture mix well and turn the heat off

When ready to serve spoon the stir fry on to a plate then garnish with deep fry basil and fried egg serve with rice.

Enjoy!

Thai or Khmer Salmon Salad

Thai or Khmer Salmon Salad

You need fresh salmon to do this salad for the best taste. As many Asian make fish salad they usually make it raw by squeeze it with lime juice, but I am not a raw fish eater so I do it my way :) Do not mix the salad until you ready to eat, you can make everything ahead of time and refrigerate but as soon as you mix the salad you have to eat it. This recipe needs to be salty sour and very spicy.

Half of small fresh salmon no bone thinly slices set aside in a bowl
Bring a pot of water to a boil then pour it over the salmon let it sit just for 50 second drains the water out set aside. (Make sure you handle the salmon gently or else the meat will be mushy.)

Julienne the following vegetables
1/4 cup of red bell pepper
1/4 cup of yellow bell pepper
1/4 cup of red or white onion
1/4 cup of cucumber or Thai round eggplant

2 T of Roasted Rice
2 T of minced lemongrass with kaffir lime leaves (this is optional sometime I do without)

Herbs for the salad, you can mix any kind of herb you like
1/2 cup of mints
1/2 cup of cilantro
1/2 cup of Vietnamese mint
1/2 cup of Thai Basil

For the dressing (do mix according to your taste)
1 T of minced shallots
1 T of minced garlic
2 limes juice
4 to 5 T of fish sauce
1 T of sugar more or less up to you
5 fresh Thai chilies minced
Mix the dressing half an hour ahead for the flavor

When ready to serve put the salmon and sprinkle roasted rice and lemongrass in a salad bowl then add half of the dressing to it
Next add all the vegetables and more dressing if needed (do handle it gently when you mix the salad)
Garnish with herbs mix and serve.

Enjoy!

Stir Fry Pork with Ginger and Chives

Stir Fry Pork with Ginger and Chives

8 to 10 oz of pork thinly slice
2 garlic cloves mince
1 big rice spoonful of julienne ginger
2/3 cup of chopped chive
Thai chili or Jalapeño pepper thinly slice
Half white onion thinly slice

Stir fry sauce
1 T of oyster sauce
1 T of Thai soy sauce
2 T of fish sauce
1 t of sugar (more or less up to you)
1/4 cup of chicken broth
Mix all the stir fry ingredients together in a bowl set aside

Heat oil in fry pan on medium high until hot
Add garlic and ginger stir fry until garlic turn brown
Add pork stir fry until the meat no longer pink
Add chili or Jalapeno pepper and onion stir fry until tender
Add sauce mix well, taste and adjust the flavor to your liking.

Serve hot or cold with steam rice

Enjoy!

Thai or Khmer Stuffed Chicken Legs or Wings

Thai or Khmer Stuffed Chicken Legs or Wings

This recipe takes a bit of time to do. Many Khmer Thai cook stuffed chicken in many ways and the filling also difference from region to region. In order to stuff the chicken you need to remove the inside bone by taking a sharp knife and circle around the bone and peel the chicken meat backward until you get the bone out to make a hole inside the chicken leg or wing. You can steam and Pan fry or bake like any chicken.

12 chicken legs, drumsticks or wings or half legs half wings (take the bone out clean and set aside)

For the filling you need

2 1/2 cup of ground chicken or Pork, or shrimp
1 egg
1/2 cup of green onion minced
1/2 cup of minced carrot
1/2 cup of minced dried mushroom (soak wash)
1/2 cup of minced onion
1/2 cup of minced bamboo shoots
1/3 cup of roasted crush peanut (optional)
1/4 cup of mix lemongrass paste (optional but Khmer people like it)
1 bunch of bean thread noodle (soak wash mince)
1 T of oyster sauce
1 T of soy sauce
1 t of sugar more or less up to you
Mix all the ingredients in a large bowl set aside. (if you don’t like oyster sauce you can put any kind of seasoning you like or just salt and pepper)

Take one piece of chicken leg or wing by packing it down to the bottom. It should make a fat little drumstick or wing.



To cook stuff chickens it is best if you steam the chicken first for 30 minutes
In a steamer lay lettuce leave or spray the bottom of the steamer incase it is stick to the pan
Dust each piece of stuffed chicken (you can dust or steam without dusting) with flour then lay them in the steamer and steam for 30 minutes (repeat the remaining chicken) when it done take it out to cool before you do the next step.

Next roll them in 2 beaten egg wash, and then in panko bread crumbs slightly seasoned with salt and pepper
Pan fry until golden brown then take the chicken out lay on paper towels to absorb excess oil.

Serve as appetizer or main dish with Thai sweet and chili sauce or sweet fish sauce with lime juice and chilies garlic.


Enjoy!

Ham and Egg Fried Rice with Celery

Ham and Egg Fried Rice with Celery

There are many kind of fried rice and you can cook it anyway you like. Ham and egg fried rice with celery leaves give very good flavor to the rice and you don’t need to add cilantro like most of fried rice recipe call for.

4 cups of cold left over rice
4 cloves of garlic (or 2 small shallots and 2 cloves of garlic) minced
1 cup of chopped celery leaves along with the tip of the celery stalk
1/2 cup chopped onion
2 stalk of chopped green onion
1 cup of chopped ham
3 eggs beaten
3 T of vegetable of oil for stir fry


Stir fry sauce
3 T soy sauce (if ham is salty try 2 T first) I use Thai seasoning soy sauce
1 T sugar more or less up to you
1 T sesame oil
Mix everything together in a bowl set aside

Turn the heat on to medium high add oil until hot
Add garlic and shallots and chopped onion stir fry until golden brown
Push the garlic, shallots, and onion aside then add beat eggs crumble and cook until firm then mix with garlic mixture
Add rice to fry pan and combine with egg mixtures, stir fry until rice is hot
Add stir fry sauce to the rice and stir fry until everything heat through
Now add celery and green onion to the fried rice, mix well taste and adjust flavor to your liking.
Turn the heat off

Serve hot with black or white pepper and lime juice.

Enjoy!

Fried Mozzarella String Cheese

Fried  Mozzarella String Cheese

This is a handy snack when you make ahead and freeze it for few weeks. I fry my string cheese and it tastes really good, dip with any pizza sauce, ranch, or any sauce you like.

16 to 20 Mozzarella String Cheese (peel and set aside)
1/2 cup of flour
1/2 t seasoning salt (any kind you like)
2 eggs
1/4 cup milk
1/2 cup Panko bread crumbs
1 T Italian seasoning flakes or any herb you like

In first plate beat milk and eggs
In the second plate mix flour with seasoning salt
In the third plate mix Panko with Italian seasoning

Take a string cheese dip in egg then roll it in flour
Dip again in egg  then roll it in panko bread crumbs
If you want the thickness of the bread crumbs you dip
it again in egg  then roll back in bread crumbs



Lay each string cheese on baking tray and freeze it for 1 hour (I made 50 string cheeses at a time and freeze it for later)

Put enough oil in fry pan heat oil on medium heat until hot drop few pieces of string cheeses and fry each side until golden brown turning one, take out and drain on paper towel.

Bake at 400 degree for 5 minutes each side until brown make sure you keep checking it depend on the oven.

Let it cool serve with any sauce you like even salsa as appetizer

Note: you have to freeze it for 1 hour before you fry them or else the bread crumbs will not stick to the cheese.

Enjoy!

Coconut Chicken with Thai sweet and Chili Sauce

Coconut Chicken with Thai sweet and Chili Sauce

You can bake or fry coconut chicken. The best way is to fry it the color and taste is better. You can serve with any kind of sauce like honey mustard, sweet and sour ect...

2 lbs of chicken tender or breast
1 ½ cup of panko or bread crumbs
1 ½ cup of coconut flake
3 eggs
Salt and pepper or any seasoning you like
1 to 2 cups of oil to fry the chicken


Mix the bread crumbs and coconut flake together on a big plate, beat egg
in another bowl.

Seasoning your chicken with salt and pepper or any seasoning you like
Dip chicken into egg wash and then in coconut panko crumbs lay on a baking sheet
Refrigerated for 30 minutes so the chicken and coconut will stick together better for baking and frying
If you bake the chicken use foil and spray with cooking spray so it won’t stick in baking pan.

Add oil on medium heat until hot, fry few pieces of chicken at a time until golden brown then turn to the other side (coconut flake burn fast if the oil is too hot turn the heat down)
Drain on paper towel.

Bake at 350 degree oven for 15 to 20 minutes; do not over bake the chicken.
Serve as appetizer with sweet and sour,  honey mustard whatever you like.

Enjoy!

Easy Khmer Chicken Soup

Easy Khmer Chicken Soup

This is very simple chicken soup you can cut up chicken or leg or wing up to you. You have to adjust the water and chicken. It is good for cold season.

5 to 6 cups of water (do adjust water to your chicken)
1 stalk of lemongrass cut in half and bruises in the back of the big knife
3 to 4 kaffir lime leaves torn to pieces
3 cloves of garlic smash then mince
1 piece of galangal bruises
1 pkg of wonton soup mix (this is optional but makes soup taste good)
Fish sauce or salt and MSG to flavor your soup

Herbs to garnish the bowl,

Saw tooth coriander
Cilantro
Or Thai basil
Green onion
Lime juice
Thinly slice cucumber (this is optional but it is good)
Fish sauce if needed
Minced Chilies to go with fish sauce
Often I made fish sauce, chilies and lime juice in a small bowl when I serve


In a pot add lemongrass, kaffir lime, garlic, and galangal water bring it to a boil for 2 minutes
Then add chicken part to it cook until the chicken is done depending on what part of chicken you use
Now add fish sauce, wonton soup, salt or MSG to the soup according to your taste.
Turn the heat off when chicken is cooked

When ready to serve add herbs and lime juice, sliced cucumber and serve hot with rice,

Enjoy!