Cambodia: 34/52

Phnom Penh

S and E are not eating the capital of Cambodia… today. We did, however, make a delicious noodle soup dish that carries its name. Phnom Penh is a pork-based noodle soup, topped with pork meatballs, shrimp, and other wonderful fixins. The pork stock takes awhile to prepare, but we are happy with the results!

The Dish

Our recipe comes from the Rasa Malaysia blog (also featured in Indonesia: 16/52). The dish starts off with a homemade pork stock. E scored some pork bones from our local grocery store (carefully avoiding the knuckles and snouts) and set off to boil some bones for 3 hours with some aromatics.

Next, the base is enhanced with coriander seeds, Sichuan peppercorns, white peppercorns and cloves. Top it off with rice noodles, mini pork meatballs, shrimp, bean sprouts, fish sauce, crispy shallots, cilantro and a squeeze of lime (say that 20 times fast). At this point, E is getting mighty proud of her extensive spice/condiment cabinet.



The Verdict

This dish is super comforting and reminds us of the Pho we would eat on cold winter days or when we were hungov…or in the snow. The extensive prep for the broth pays off and we still get that tingly feeling from the Sichuan peppercorns. S is all about the extra shrimp and pork meatballs.

This dish left us slurping and asking for seconds!

Assembling the “phnom”-enal dish
(ph)nom (ph)nom (ph)nom

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