Cooking class experience — learning Kuy Teav properly

I took a cooking class specifically to learn how to make Kuy Teav correctly. The instructor explained why banana blossom is used the way it is — something I'd never understood from just eating it. The fresh with lemongrass result when you make it yourself is different.

prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. We learned how a Siem Reap market food stall shapes the way this dish is eaten. The class ended with the meal and a glass of Angkor beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.