Finding the best Bai Sach Chrouk in the city — a personal search

I spent three months trying every version of Bai Sach Chrouk I could find locally. The variation in quality is extraordinary. The best version handled kroeung lemongrass paste with genuine knowledge and the fresh with lemongrass result was noticeably superior.

Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. The winning restaurant had the right a Phnom Penh riverside restaurant feel — unpretentious and focused on the food. sugarcane juice was suggested correctly. Worth the search. When Bai Sach Chrouk is made properly it's a completely different experience.