How to Make Cambodian Bamboo and Fish Rice Soup Asian Cooking Recipe Cuisine

Cambodia Bamboo and Fish Rice Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 oz long grain rice, well rinsed

1 cup coconut milk

2 tbsp tuk prahoc

2 lemon grass stalks, timmer and crushed

1oz galangal, thinly sliced

2-3 Thai chilies

4 garlic cloves, crushed

1 tbsp palm sugar

1 fresh bamboo shoot, peeled and boiled in water for 10 minutes, sliced

1 lb freshwater fish fillets like carp or catfish, cut into bitesize pieces

1 small bunch fresh basil leaves

1 small bunch fresh cilantro, chopped

1 chili, finely sliced


FOR THE STOCK:

1 ½ lb pork ribs

1 onion, quartered

8 oz carrots, cut into chunks

10 dried shrimp soaked in water for 30 minutes and drained

1 tbsp fish sauce

1 tbsp soy sauce

6 black peppercorns

Salt


Directions:

To prepare stock, put ribs in a large pan and cover with 10 cups of water. Bring to a boil, skim off any fat and add the remaining stock ingredients. Cover the pan and simmer for 1 hour and then skim off any foam or fat.

Simmer stock, uncovered for 1 more hour until it has reduced. Check seasoning and strain the stock into another pan. There should be a little less than 8 cups of stock.

Bring stock to a boil and stir in the rice. Reduce the heat and add the coconut milk, tuk prahoc, lemongrass, galangal, chilies, garlic and sugar. Simmer for about 10 minutes to let flavors mingle. The rice should be just cooked.

Add the bamboo shoot and fish. Simmer for 5 minutes until fish is cooked. Check seasoning and stir in basil leaved. Garnish with cilantro and chili. Serve with more rice or noodles!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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