Nom Banh Chok for a dinner party — went down extremely well

I made Nom Banh Chok for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly fermented and umami profile was the main talking point — no one had quite experienced banana blossom used that way before.

prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. I explained the a village feast during festival season context as I served it which helped people appreciate it fully. palm wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.