Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)

Chicken Flat Noodle Porridge ( Bor Bor Banch Kang)

This noodle soup make similar to bor bor sach moun the only thing different is you don’t use rice instead you use big flat noodle fresh or dried noodle. You can use chicken, hen, pork bone and shrimps. The chicken or Pork bone broth is the main ingredient in this recipe

1 pkg of rice noodle (if you use dried noodle soak in water for few hours then wash and set aside) if you use fresh noodle separate and set aside.
1/2 chicken or 1 hen wash set aside
16 cups of water or chicken broth if you don’t have time, but it will take a lot of broth
3 T of dried shrimp wash set aside
2 T of salted dried cabbage (tang Chay)
2 T of chicken flavor soup bouillon
2 T of fish sauce or salt (if you use salt do less)
3 T of sugar

Green onion oil and garlic
2 green onions chop
3 garlic cloves minced
3 T of olive oil to fry the onion and garlic

In a non stick fry pan add oil until hot then add garlic fry for few minutes then add green onion
Fry until golden brown. Take it out and set aside.
This part is to put in the soup when it is done.

To garnish the soup bowl
Salted or sweet soy bean
Saw tooth coriander (Jee Bunlar) thinly slice
Green onion cut thinly
Bean sprouts
Fried garlic (if you have time mince lot of garlic and fry with oil ahead of time)
Black pepper
Lime wedge
Thai chili paste
Fry bread (optimal)

Put 16 cups of water in a big soup pot until boiling then add chicken or hen or pork of your choice
Cook on high heat until the meat done, take the meat or chicken out let cool down then shred the meat and set aside. Turn the heat off keep the broth.

Turn the heat back on now add dried shrimps, dried cabbage, chicken soup, fish sauce or salt, sugar, taste and adjust the flavor,
Now add noodle and shredded meat or chicken to the broth make sure you adjust the noodle according to the broth.
If you use fresh noodle don’t cook too long couple minutes is all you need or the noodle will turn to mash, it is almost the same as dried noodle if you soak it long enough.
Taste your soup and add salt or sugar to you taste, turn the heat off
Now add fried garlic and green onion to the soup pot stir and let it cool a bit before serve.

When ready to serve spoon the noodle soup into soup bowl and garnish with the above ingredients,
Sugar, salted soy bean, saw tooth, green onion, bean sprouts, chili, lime juice, ect., according to your liking.

Enjoy!

Khmer Crispy Rice Cookie (Num Tong Morn)

Khmer Crispy Rice Cookie (Num Tong Morn)

This cookie is easy to make but you have to order the machine from Amazon for $50. 

Get This Machine From Amazon

1 Bag of rice flour
1 can of coconut milk
3 eggs
1 ½ cup of sugar
1 t of salt
1 ½ T of black sesame seeds
3/4 cup of water

Mix everything in a bowl until well combine set aside
Heat the cookie mold until hot according to the package
Use bor bor spoon fill each mold with one spoonful
Cover and cook until it turn golden color (you have to check it)
When ready take the cookie out and roll or fold it right away while it
Is still soft, it only takes a minute for the cookies to crisp.
Let the cookies cool completely before storing in a jar or container

Enjoy!

Milk Chocolate Rice Crispy Treats

Milk Chocolate Rice Crispy Treats

1 bag mini marshmallows
1/2 bag (11.5oz) milk chocolate chip
1/2 stick of butter
1 box of rice crispy (take 2 cups out)
Spray 9x13 baking dish set aside

In a large none stick pan melt butter on low heat then add marshmallows and milk
Chocolate, stir on low heat until everything melted together.
Turn the heat off add the rice crispy treat and combine with the marshmallows mixture
Pour in baking dish flat and smooth the rice crispy mixture with a spay spatula, let it sit for 30 minutes until it cool down serve with milk.

Enjoy!

Stir Fry Almond Chicken

Stir Fry Almond Chicken

1 lb of chicken cut or slices to bite size
Marinate with
1 ½ T soy sauce
2 T oyster sauce
1 T rice vinegar
1 T sugar
2 cloves of minced garlic
1 t of pepper flake for spicy stir fry (optional)
Marinate for 1 hour

 For the vegetable

1 stalk of celery thinly slices
1/4 of white onion thinly slices
1 small carrot thinly slices
1/3 to 1/2 cup of toasted almond (you can use any kind of almond but make sure it is toasted)
1/3 to 1/2 cup of no salt chicken broth or water
1 green onion cut to small pieces
2 T of oil for stir fry

Heat a wok or fry pan until hot

Add oil to pan then add the marinate chicken (all the marinate liquid) and carrot stir fry for about 3 minutes until all the marinate liquid gone and the chicken is no longer pink, but still not cook yet

Now add celery and some chicken broth or water to pan mix well stir fry until the chicken is almost done then add white onion mix well, continue to cook until the chicken is done.

Turn the heat off now adds toasted almond and green onion to pan and mix well.

Serve hot with steam rice. You can also use cashew nut for this recipe,

Enjoy!

Classic Red or Yellow Curry

Classic Red or Yellow Curry

Red and Yellow curry is almost similar but I often add a bit more of my own lemongrass paste to it. Fresh kaffir lime leave is very importance when making curry.

 Fresh lemongrass paste help to flavor the curry because store bought curry paste keep so long and the flavor is not as fresh as homemade curry paste. You need 1 T of this paste. Keep the rest in the fridge for later use.

2 stalk of lemongrass white part only thinly sliced

2 to 3 big pieces of galangals thinly sliced

7 Kaffir lime leaves thinly sliced

1 t of salt

7 cloves of garlic

5 shallots

1 big red dried Mexican pepper soaked wash thinly sliced

1/2 t turmeric or fresh turmeric

Blend them in a blender or use mortar pastel pound it to paste.

For the curry you need the following ingredients,

1.8 oz of chicken breast cut to bite size (chicken leg taste better)
1 can of coconut milk
1 T of oil to stir fry the curry paste
2 to 3 T of red or yellow curry of your choice (the amount of curry paste is up to you)
1 T of lemongrass paste
2 cups of water (sometime I add a bit more water to it)
2 cup of potatoes, or yam or sweet potato, or red potato of your choice, cut to bite size
2 cup of long bean, or bamboo shoot cut to 1 inch long
2 cup of carrot cut to bite size
1 onion slice (put it last)
2 T of fresh kaffir lime leave thinly slice
2 to 3 T of sugar (curry need a bit of sugar to keep the spicy flavor down)
2 to 3 T of fish sauce
 4 star aniseeds (this will give curry a better taste)
1 cup of Thai basil leave (this is optional but many Thai people use it.)

In a large soup pot turn the heat to medium high add oil until hot fry 3 T of curry paste, 1 T of lemongrass paste and star aniseeds until fragrant then add ¼ cup of coconut milk  fry until the curry paste bubble then add chicken to it with 1 cup of water first

Cook until the chicken no longer pink then add potato, carrot, long bean or bamboo shoot and the rest of coconut milk and the last 1 cup of water to it.  Stir and cook for 3 minutes then add sugar, fish sauce, continue to cook until the vegetable are tender and the meat is cooked through, now add kaffir lime leaves turn the heat to low and cook for at least 15 minutes to combine all the flavor (curry is almost like stew the longer you cook it will taste batter.  Add white onion cook for 2 minutes, taste and adjust your curry turn the heat off let it cool a bit then add basil leaves.

Note curry will not taste good while it is hot so you have to let it cool a bit the best thing about curry it tastes better the next day just like stew.   In Cambodia we often serve curry with French bread and noodle not much with rice. 

Enjoy!

Classic Thai Chicken Sate and Peanut Sauce with Cucumber Salad

A Classic Thai Chicken Sate and Peanut Sauce with Cucumber Salad

2 lbs of chicken breasts cut to bite size set aside

1 ½ to 2 T of brown sugar

1/2 t of 5 spices powder

1 T of cumin

3 cloves of minced garlic

1/2 t of turmeric

1/2 cup of coconut milk

1 to 2 T of fish sauce

1/2 T of curry powder

Mix and marinate all the ingredients with chicken for at least 3 hours for flavor

Grill the meat on high heat for 4 minutes each side depend on how thick or thin your cut is until it all done

Turn the heat off ( note chicken sate get dry quickly, cook when you ready to serve)

For Peanut sauce

Mix in a sauce pan on low heat the following ingredients

1/4 cup of coconut milk

1/4 cup of water

2 T of peanut butter ( note peanut butter will thicker easily so don’t add more wait until it is cool down)

1 T of sugar

1 T of fish sauce

1/2 t of curry powder

1/4 t of cumin

1 to 2 T of lime juice

1/4 cup of chopped cilantro for garnish

Crush roasted peanut for garnish.

For cucumber salad

1 small sliced cucumber (1 cup)

2 minced garlic cloves

2 thinly sliced shallots

1/2 cup thinly sliced red onion

2 T fish sauce

2 T of sugar

2 T of vinegar

2 Thai chili chop

Mix and adjust everything to your taste for an hour before serve, keep in the fridge

Enjoy!

Orange Chicken

Orange Chicken

I  try few orange chicken recipes on line include my own and nothing taste as good as panda express because we don’t have the right ingredients to do it.  To make it easy and fast just go to Safeway and buy a bottle of Panda Orange sauce or a big  jar from Costco. The only thing I add different is ginger, water chestnut and orange zest to it.

4 chicken breasts cut to bite size

Tempura batter mix

Oil for deep fry

Mix and deep fry the chicken according to package direction, drain and set aside

1 T of julienne fresh ginger

1 T of orange zest

1 T of roasted sesame seeds for garnish

1 green onion for garnish

1 bottle of store bought Orange sauce

Heat oil in a fry pan, fry ginger and orange zest until fragrance

Then add chicken, Orange sauce to it (add enough sauce to cover the meat), stir fry until well combined and everything heat through, turn the heat off add sesame seeds and green onion for garnish.

Serve hot or warm with rice.

Enjoy!

Sweet and Sour Chicken

Sweet and Sour Chicken

There are many kind of sweet and sour chicken and it is easy to make,  you might have all the ingredients in your cupboard ready to cook, all you need is chicken breast.  You can make with chicken, shrimp, or pork.  Easy part is buy store bought tempera, mix and deep fry the meat.   As any deep fry you have to eat right away don’t keep it too long.

For the chicken

4 chicken breasts cut to bite size

Store bought Tempura shrimp batter mix according to package direction

Oil for deep fry the chicken and set aside. 

1/2 cup of diced red bell pepper

1 cup of pineapple chunk drain set aside

1/2 cup diced of white onion

Roasted Sesame seeds for garnish

1 stalk of chopped green onion for garnish

For the sweet and sour sauce

1 cup of Pineapple juice (pineapple juice is best not water)

1/3 cup of sugar (more or less up to you)

1/2 cup of ketchup  

1 T of soy sauce

3 T of white vinegar

1 to 1½ T of cornstarch (depend on how thick you want the sauce to be)

1 drop of red food coloring

 

On medium heat Combine everything in the sauce pan stir until the sauce is boiling and thicken, turn the heat off set aside (you might have some sauce left keep in the fridge for later use)

In a fry pan heat 2 T of oil until hot

Add red bell pepper stir fry until tender

Add pineapple, and sauce (add enough sauce to cover the meat) heat everything until all combine; turn the heat off let cool a bit before serve.

Garnish with Sesame Seeds and green onion

Serve with Rice

Enjoy!

Mango Sriracha Salsa

Mango Sriracha Salsa

You can serve this salsa with chip, grill chicken, shrimp, or steak. Adjust the chili to your taste.

2 shallots

2 garlic cloves

1/2 cup of onion

1 Jalapeño

1diced mango

2 diced Roma tomato

1 T of salsa seasoning mix

1/2 cup of chopped cilantro

1/3 cup of ketchup

1 T of Sriracha chili sauce

1/2 t salt

1 T of lime juice

1/2 T of sugar

Grill or roast the first 4 ingredients shallots, garlic, onion, and Jalapeno (the onion and garlic flavor won’t over power the rest of the ingredients)

Then mix the entire ingredients together taste and adjust the flavor.  You can serve with chip, grill chicken or grill steak.

Enjoy! 

Sweet and Spicy Sriracha Chicken BBQ

Sweet and Spicy Sriracha Chicken BBQ

 

This recipe for those who like Sriracha Chili sauce and it is very easy to do. It is very spicy folk if you don’t like spicy food reduce the amount of chili sauce. 

4 to 5 lbs of chicken wing, leg, drumstick, thigh, but not chicken breast, wash clean and set aside

In a Ziploc bag combine all the ingredients for the marinate

1 T of sesame oil

2 T of salt

1/2 cup of Sriracha Chili sauce (or less)

1/4 cup of ketchup

1/2 cup of soy sauce

1/4 cup of honey

1/4 cup of brown sugar

1 cup of orange marmalade or apricot

3 to 4 cloves of minced garlic

1 T of fresh minced ginger

1 cup of minced cilantro 

Mix and marinate the chicken in the Ziploc bag overnight or at least 4 hours for the flavor

 Preheat oven to 375 degrees

Pour the chicken marinate and the liquid in 9x13 baking dish (spray the baking dish)

Bake in the oven for30 to 45 minutes or until your chicken is done turning few times for color
Note Chicken wings and thigh cook faster than drumstick and leg.

There will be a lot of marinate sauce left done baking do not through it away

Cook rice noodle or spaghetti or linguine according to package direction

Then mix the noodle with the left over sauce garnish with chopped cilantro, Roasted Sesame seeds or crush peanut and lime juice to give it a Thai Classic style noodleJ

 

It is also best to grill

Turn the grill to medium until hot spray the rack before put the chicken on, using the marinate brush on the chicken throughout the grilling process until each side is golden in color and the chicken is done.

Enjoy!

 

Coca Cola Chicken

Coca Cola Chicken

This recipe is easy and very simple you can do with chicken legs, thigh, wing or drumstick all you have to do is add 1 cup of coke to it.

3 to 4 lbs of chicken wing, leg or drumstick
1 to 11/2  cups of Coca Cola ( do adjust the Cola for the amount of chicken)
1/2 cup of soy sauce
1 T of sugar (if you like it sweet,  optional)
1 T of ginger
1 T of minced garlic
Sriracha Chili sauce or crush chili for spicy (optional)

In a Ziploc bag marinate the chicken with soy sauce, ginger, and garlic for 1 hour at least or longer.

In a nonstick fry pan add 3 T of vegetable oil until hot
Add chicken and the marinated liquid to pan
Brown each side of the chicken
Add coca cola to pan and let it caramelize (on medium low heat)  each side until the chicken is cooked through. (turning few time for color) add the chili sauce last.
Serve with steam rice

Enjoy!

Stir fry Top Ramen

Stir fry Top Ramen

Top Ramen is fast and easy to cook, but if you want it to taste better do stir fry with it. You can use teriyaki sauce, yoshida sauce any kind you like to do this stir fry.

2 pg of Ramen noodle cook drain set aside
1 cup of sliced chicken, shrimp, pork or even hot dog
2 cloves of garlic minced
1 T of thinly sliced ginger
2 green onions chopped
1 cup of broccoli
1/2 cup of julienne carrot
1/2 cup chopped cabbage
2 T of oil
You can use any vegetable you like


Stir fry sauce
1/4 cup of soy sauce
1/4 cup of Worcestershire sauce or teriyaki sauce, or Yoshida sauce
if you use Teriyaki and Yoshida don't put ketchup, I put ketchup and Worcestershire is more like Yakisoba style.
1 T of sugar
2 T of Sriracha sauce
2 T of ketchup
Mix everything in a bowl set aside

In a hot wok add 2 T of oil until hot
Add garlic ginger stir fry until fragrant
Add chicken stir fry until no longer pink
Add broccoli, carrot, and cabbage stir fry until tender
If needed you can add a bit of water to soften the veggie
Now add the noodle and sauce mix well cook until the noodle is hot
Turn the heat off serve hot

Salmon Lime Soup (Snog Trey Salmon)

Salmon Lime Soup (Snog Trey Salmon)

This recipe is very simple and it is very easy to cook. All you need is fresh Salmon and herb to make this soup very light to eat at anytime.

Half of small Salmon clean and cut to 4 parts leave the skin on
2 stalk of lemongrass cut in half and bruise with the back of the knife
4 kaffir limes leaves torn
3 sliced of galangal
4 cloves of garlic smash flat with the back of the knife
2 T of raw rice (uncooked rice)
2 to 3 T of fish sauce or salt if you use salt do put less amount
1 T of chicken flavor soup mix
Water for the soup according to how much fish you use

Herbs for garnish
Thai basil
Lime wedge
Saw tooth coriander
Green onion
Cilantro

Lime juice with fish sauce
3 T of lime juice (more or less up to you)
2 T of fish sauce (more or less up to you)
2 Thai Chilies minced

Mix them in a small bowl and set aside to serve when the soup is ready

In a soup pot put enough water to cook the fish some people like more broth
Turn the heat to high in the soup pot put water, rice, galangal, kaffir lime leaves cook until the rice is soft not raw inside
Now add the salmon and cook until the salmon no longer pink (do not overcook the salmon)
Add fish sauce or salt, chicken flavor mix and adjust the flavor to your taste.

When ready to serve (make sure you serve it hot) put the soup into the bowl and garnish with all the garnish herbs, squeeze lime juice in the soup, serve with rice and fish sauce chilies lime juice

Enjoy!

Chinese Soy Chicken

Chinese Soy Chicken

One 4 to 5 lbs chicken wash clean let the water drip off the chicken, set aside.

2/3 cup of soy sauce
1 cup of water
1/2 cup of brown sugar
4 slices of ginger
4 star anises
1 cinnamon stick
3 cloves of garlic sliced
3 green onion cut in half

In a large wok or large pot big enough to put the whole chicken in and still have a bit of room left
Heat wok on high heat adds all the ingredients and brings to a boil
Now add the chicken carefully and let the chicken cook for 2 minutes on high heat then turn the heat to medium boil for 15 minutes, while the liquid is boiling carefully spoon the soy liquid and pour on the chicken several times so the chicken will turn brown color on all side.



After 15 minutes on one side turn the chicken to the other side and boil for another 15 minutes, continue pour the soy liquid on the top of the chicken for the next 15 minutes, then turn the heat off. Keep the liquid to make dipping sauce by cook it down until it is thicker and drain all the spices (through it away) keep the sauce to serve with chicken. (Total cooking time is 30minutes on both sides)

Heat the oven to 350 degree line up a deep baking pan with foil and spray the foil.
Take the chicken out from the wok and lay on the baking pan (don’t cover the chicken while baking)
Bake the chicken for 45 minutes or until it is done and juice run clear

Take the chicken out spray the outside skin with cooking spray and put it back in the oven for 15 more minutes this will help to make the chicken skin crispy, after 15 minutes turn the oven off and take the chicken out let it cool a bit before serving. (This part is optional you don’t have to do it)
.
Serve your Chinese Soy Chicken with tomato, cucumber and the sauce with steam rice.

Enjoy!

Thai Pork with Tomato (Nam Prik Ong)

Thai Pork with Tomato (Nam Prik Ong)

This recipe is Thai and it is almost similar to Khmer Prohok Khtis, but the Thai use Kapi instead of Prohok and no coconut milk involve in this recipe. Serve with long bean, trop, cucumber ect…and steam rice or sticky rice.

1 cup of ground pork (8oz)
1 T of red curry paste
1 big tomato peel the skin off chopped to small pieces
1 T of kreoung is lemongrass paste (this has lemongrass, red Mexico chili, kaffir lime leaves, cilantro stems, and galangal)
3 cloves of garlic minced
2 shallots minced
5 Thai red chilies more or less up to you
2 T of fish sauce
1 T of tamarind concentrate
1 T of palm sugar or brown sugar
1 T of Kapi
2 T of oil to fry

In a mortar pestle pound the lemongrass paste with Thai red chilies, garlic, and shallot to paste set aside (you only need 1 T of this paste)

In a hot fry pan add oil fry the red curry paste and lemongrass paste until fragrant
Add ground pork fry until no longer pink, and then add Kapi, fry and mix it well (this part will have a very strong smell)
Now add the rest of the ingredients and fry until all mix and pork cook all the way, taste and adjust to your taste bud. Let it cool and serve with sticky rice and any vegetable you like.

Enjoy!

Khmer or Thai Deep Fry Banana (Jake Jean)

Khmer or Thai Deep Fry Banana (Jake Jean)

This recipe is very similar in Thailand and Cambodia, The best banana to deep fry for this recipe is Thai or Cambodian banana call Jake Namva sells at the Asian food store, you can use regular banana but it is too soft in texture do not use plantain banana. Deep fry banana is good when it is hot, it will not taste good when it is cold.

Need at least 10 bananas (Jake Namva) for this recipe
1 bag of shrimp or banana batter mix sell at the Asian store.
1 ¼ cup of water
1/3 cup of coconut milk
2 T of sugar
2 T of coconut flakes
1 T of black sesame seeds
Dash of salt
Mix everything together in a bowl and set a side
Oil for deep fry

Peel the banana and take a clean plastic like Ziploc or any clean cling wrap put banana in the middle fold the cling wrap over then press it so the banana is a bit flat, take out and set aside in a plate (get all of these done first)

Pour about 6 cups of oil or more enough to deep fry the banana. Heat oil on medium heat until hot
Then deep the banana in batter mixes and drops in hot oil. Fry until the batter turn golden yellow.
Take it out and drain on a paper towel. Let cool down a bit and serve as appetizer or desert.

Enjoy!

Mum Silver fish (khmer trey Prite)

Mum Silver fish (khmer trey Prite)

This recipe is like any khmer Mum you need to make sure to adjust the salt to your taste if it too much salt it won’t get sour and if not enough Mum will be spoil. What I do is I often take a taste for the saltiness before I put it in the jar.

1 bag of tiny silver fish or tiny shrimps sell at the Asian market (wash drain and set aside let the water drip)
1/3 cup of minced Galangal
1/3 cup of roasted rice
2 T of salt use American measuring spoon (do adjust the salt)
2 cups of shredded green papaya
1 cup of shredded carrot
1 t of tamarind powder

Mix everything well together put it into a clean jar and let it sits for a week, I keep it outside for 1 day then I keep it in the fridge for later use. It will sour fast depend on where you live with warm weather.

When ready to serve add minced garlic, minced chilies, lime juice and assorted herbs serve with green fresh vegetable. Serve with rice.

Enjoy!

STIR FRY CHOW MEIN NOODLE

STIR FRY CHOW MEIN NOODLE


1/2 pg of fresh chow mein noodle(8oz) or Yakisoba noodle, if you use fresh chow mein do soak it in warm water for 20 minutes. I like Fresh Yakisoba from Costco
6 to 8oz of pork sliced thin.
1 cup of sliced cabbage
1/4 onion sliced thin
1/2 carrot sliced thin
1/2 cup of sliced meat
1 cup of bean sprouts
1 to 2 T of chopped garlic
2 green onions
3 T of oil for stir fry

SAUCE FOR STIR FRY

3 T of soy sauce
3 T of Yoshida sauce from Costco
3 T of oyster sauce
1 t of sesame oil
1 t of sugar
3/4 cup of chicken broth
Mix them all together and set aside.


PREPARATION
Heat oil in a wok till hot, add garlic stir fry until brown
Add carrot stir fry till tender then add meat cook till the meat no longer pink
Add cabbage and onion stir fry till tender
Add noodles and stir fry
Add the sauce mix well till the noodle hot
Add the green onion
Turn the heat off then
Add bean sprout last.

Enjoy!

Mum Lahong

Mum Lahong

Mum Lahong is khmer snack it is good with any sticky rice or regular rice or just eat it alone.

1 small lahong cut to long strip
2 T salt
Water
Let’s do this part first, mix salt in warm water enough to soak the Lahong over night to soften the texture of Lahong. The next day wash it few times until it is clean. This process is to soften the Lahong and to get rid of any sticky texture on lahong.

Now you need
2 T of Palm sugar
1 T of water
On a low heat stove melted the palm sugar until it is brown in color let it cool
1/3 cup of minced galangal
1/3 cup of roasted rice
1 ½ T of Vietnamese Mam Ca Sac Xay (preserved grinded fish in Brine) this will give flavor to any kind of Mum.
1 t of tamarind powder
1 T of salt
10 fresh chilies

In large bowl mix everything all together except the chilies, mix it well use your hand to do so until well combine then add 10 chilies to it.
Put Mum in a jar and let it sit out for 2 to 3 days then Mum Lahong will be ready to serve.

Enjoy!

Phnom Penh Noodle Soup (Keiv Teav Phnom Penh)

Phnom Penh Noodle Soup (Keiv Teav Phnom Penh)

                Keiv Teav Phnom Penh is famous in Cambodia, a hot pork broth simmering with pork bone, dried shrimps, dried squids, and fresh daikon, grill onion, and spices are cook for hours or overnight to bring the best flavor for the morning breakfast for the Khmer people everywhere on the street or restaurant in Cambodia.  It is a lot of work you might have to make the broth the day before.

 This recipe make a lot if you don’t have many people to feed cut it in half.

For the broth you need the following ingredients

5 lbs of pork bone any bone will do

2 lbs of pork shoulder or pork butt or loin

2 onions cut in half and grill until it turns brown in color

1 small daikon radish cut to big bite size set aside

1/2 cup of dried shrimps soaks wash set aside

4 small dried squid’s soaks wash and cut to bit size set aside

2 piece of rock sugar or ¼ cup of white sugar

7 cloves of garlic smash

5 star Anise

1 t of black or white pepper corn

1 to 2 T of salt

1/4 cup of fish sauce

20 cups of water

For the meat

Cooked Pork shoulder sliced thin

Cooked Pork liver sliced thin

Cooked ground pork

Cooked shrimps

Quail eggs (make sure you put it in hot boiling for water or hot soup broth for a minute or so)

 Set all the meat aside ready to serve

To garnish the noodle bowl

Bean sprouts

Green onion

Saw tooth coriander (Jee Bunlar)

Cilantro

Lime wedges

Roman lettuce cut to bite size

For the flavor sauce and Garlic shallots oil

Minced Fry shallots and garlic’s with oil set aside (you need to have it ready before hand)

Sriracha hot chili sauce

Hoisin sauce

Black pepper

For the noodle you can use fresh or dried Phnom Penh noodle if you use dried noodle make sure you soaked wash and drain the water then cook in hot boiling water for a minute or so.  For Fresh noodle I also soak it for about 5 minutes in warm water so it cooks fast in boiling water.  Do use strainer with handle to cook the noodle in hot boiling water. (Don’t cook it until you ready to eat or else the noodle will stick together.)

To make the broth

You have to parboil the bone wash and clean. In a big soup pot bring enough water to boil then add pork bone.  Boil for 5 minutes on high heat then drain and wash the bone set aside, this will keep the broth clear, clean the pot.

Now put 20 cups of water in the soup pot and turn the heat on high until the water is boiling then add the bone, pork shoulder and the rest of the ingredients into the boiling pot.  Cook for 20 minutes on medium high heat then reduce the heat to low or simmer for 1 ½ hours to 2 hours.  Do adjust everything to your taste bud. (Make sure you take out the pork shoulder ahead of time if you cook it too long the meat will be very tuff to chew on)

When the soup is done take the bone out sliced any meat your want off the bone. Drain the broth and discharge everything else, put the clear broth back in the pot and set aside until ready to serve.

To serve the Phnom Penh noodle soup.

Turn the soup broth back to a boil then on low to keep the broth hot,

 Cook noodle in hot boiling water drain shake off the access water then put in  a large soup bowl add cooked slice pork meat, liver, shrimps, ground pork, quail eggs on top of the noodle then add the soup to cover the noodle,

Garnish with bean sprouts, cilantro, and green onion, saw tooth, lettuce, and flavor chili garlic oil, hoisin, chili sauce and squeeze of lime juice, sugar, black pepper to your taste bud.

Enjoy!