Cambodian food deserves more.

I was fortunate many years ago to stumble on a small stall selling nom banh chok and nom plae ai when I first visited Siem Reap many years ago. Thereafter confused as to why others told me the food wasn’t good (expats who live in Laos and Vietnam). I loved it! I tried my hand at making Mee Kola and Prahok K’tiss during the lockdown era, loved it even more. I guess it helps when we have a shared tradition of fermented fish products.

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