Bai Sach Chrouk

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 Th…

I've now had Bai Sach Chrouk prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises banana blossom in the way prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. The fresh with lemongrass c…

I had never tried Bai Sach Chrouk before this visit and I wasn't sure what to expect. The delicate and herbal taste hit immediately and made sense of the dish in a way descriptions never quite do. fresh turmeric is an ingredient I'd not encountered used quite like this before. The a village feast d…