Eating CRAB BRAIN, BABY BEES & SMASHED FROG 🇰🇭 Cambodian Food Tour in Phnom Penh

Описание: I met up with a local to try traditional Cambodian food in Phnom Penh and ate so many new things and learned why you can't compare Khmer food to Thai food. It's just so different.

And while eating some of these dishes seem strange, Cambodian street food is so tasty you'll forget you're eating baby bees, crab brain and frog!

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NOTES ON WHERE WE VISITED:

Place number 1:
Name: Yey Da Num Banh Jok Tuek M'hech
location: Chip Mong Land, Park Land 50M, Phum Proka, Sangkat Prey Sar, Khan Dong Kor, Phnom Penh, Cambodia Phnom Penh, 12304
Name of the dish: Num Banh Jok Tuek M'hech (Rice noodle with clear fish soup)
Dish description: It's a rice noodle dish with a salty sea-flavored soup made from fresh mackerel and garlic. It's served with fresh vegetables like bean sprouts, water lily, cucumber, and banana flower. A side of chunked chili salt adds extra saltiness and spicines

Place number 2:
Name: Pteas Neak Battambang (House of Battambang-er)
Location: House 14B St 392 Phnom Penh, 12302
name of the dish:
1/ Grilled crab: Tiny field crabs are cleaned of their bodies, and their fat/brain is collected and mixed with beaten eggs and seasoning before being grilled. The dish has a balanced flavor with a kick of pepper. This grilled crab is a popular but rare street food, found only in a few places.
2/ Dried clams: These small freshwater lake clams are popular during the hot season, typically between March and May. They're a trendy street delicacy found almost everywhere, with flavors ranging from plain (salty) to garlic and spicy. Usually blanched before drying in the sun, they're considered safe to eat.
3/ Grilled stuffed frog: The frog is gutted and filled with minced pork mixed with fresh curry paste (Kreuong), seasoned for a balanced sweet and salty flavor. The curry paste adds a refreshing fragrance to the dish.
4/ Grilled baby bees: Baby bees chuck marinated in a blend of honey and chili sauce is a unique culinary adventure. With each bite, their waxy texture gives way to a chewy, releasing a burst of juiciness and sweetness and at the same time has a hint of spiciness from the chilli flake.
5/ Sangvak:
Sangvak, a traditional fish pickle from Battambang, offers a unique culinary experience. After fermenting for days, it develops a tangy flavor. Served with rice noodles, veggies, and a sweet-sour sauce, it's enjoyed as a dipping dish. Wrapped in lettuce, it's a popular snack for evening gatherings.

Place number 3:
Name: Nom Banh chok teuk Prohok Mjas Derm (Rice noodle with fermented fish- Original)
Location: #83, street Lum, Phum Russey Sros, Sangkat Nirout, Phnom Penh
Name of the dish: Nom Banh chok teuk prohok (Rice noodle with ferment fish sauce)
Description: It's a set of dipping noodles (Nom banh chok), grilled catfish, and a selection of blanched vegetables. To enjoy, place the noodles in a bowl with everything else and pick out the fish as desired. With its salty, spicy, and slightly pungent flavor from fermented fish, this dish is both unique and popular. Originating from Siem Reap, the dish gained popularity near Angkor Wat and is now a trendy favorite.



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00:00 Phnom Penh Cambodia
00:53 Num Banh Jok Tuek M'hech
03:36 Cambodian Food vs Thai Food
05:42 Sundried Clams
06:39 Sangvak
09:13 Grilled Baby Bees
10:11 Grilled Crab Brains
11:46 Cambodian Frog KANGKEP BAOB
14:15 Nom Banh chok teuk prohok

#khmerfood #cambodianfood #phnompenh #cambodia