Cambodian Pork Rice Soup is festive comfort food, a hearty bowl of tender rice and garlicky ground pork in ginger-lemongrass broth with an exciting array of tasty toppings.
The broth is flavored with ginger and lemongrass that are smashed to release their flavor, and salty dried shrimp. If you can't find the shrimp, chopped anchovies are a perfect substitution.
It's a very thick, full-bodied soup that's loaded with tender rice and garlicky ground pork. You can get creative with the accompaniments. I chose basil, peanuts, scallions, crisp cabbage, fried shallots and fresh limes - simple ingredients, but they adorn the soup so beautifully that the meal almost seems extravagant!
I especially love the fried shallots!
If you want to add some heat to your bowl, spoon on some of this mixture of chopped Thai bird chiles and fish sauce. It's a popular Southeast Asian condiment, known in Thailand and Laos as prik nam pla.
This dish is adapted from Hot Sour Salty Sweet by Naomi Duguid and Jeffrey Alford. The authors ate their way through Southeast Asia and their cookbook is full of great recipes and fascinating tales of their journey. I'm not sure if every recipe in the book fits the book's title as perfectly as this Cambodian pork rice soup does. It definitely has a great balance of hot, sour, salty and sweet.
This is a soup for all seasons, thick and hearty with bright fresh flavors.
Here's the Cambodian Pork Rice Soup Recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print
Do you want to know more about why we do and don't rinse rice? Read my Plov post to find out. By the way, "Plov" was my my very first post on Panning The Globe.