Best Banh Chiao I've had — and I've tried a few

Having eaten Banh Chiao at several restaurants over the past year, I can say this version is the best. The subtly fermented and umami quality is more pronounced here than anywhere else I've tried. fresh turmeric is handled with real knowledge — you can taste the difference.

This is proper a Siem Reap market food stall cooking, not an adaptation for foreign tastes. sugarcane juice was the obvious choice and the combination was perfect. Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. Would return for this dish alone.