Often called Cambodia's national soup, a thick vegetable stew thickened with roasted rice powder and kroeung paste, traditionally made with whatever vegetables and a little freshwater fish or pork are on hand. Deeply savoury and slightly bitter from prahok.
Toast and grind the rice
Toast the uncooked rice in a dry pan over medium heat for five minutes until golden, then grind to a coarse powder.
Make the kroeung paste
Pound the lemongrass, galangal, garlic, shallots and shrimp paste into a smooth paste using a mortar or small blender.
Simmer the pork
Bring the stock to a boil, add the pork belly and the kroeung paste, and simmer for fifteen minutes until the pork is nearly tender.
15 minAdd prahok and pumpkin
Stir in the prahok and add the pumpkin, and simmer for ten minutes until the pumpkin starts to soften.
Add remaining vegetables
Add the eggplant and green beans, and simmer for eight more minutes until all the vegetables are tender.
8 minThicken with rice powder
Stir in the toasted rice powder to thicken the broth, and simmer for two minutes, stirring, until it turns lightly porridge-like.
2 minFinish and serve
Stir in the leafy greens and fish sauce, cook for one minute until the greens wilt, and serve hot with steamed rice.
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