This topic contains 4 replies, has 3 voices, and was last updated by Anonymous 4 years ago.
November 3, 2010 at 2:06 pm #598196
My favorite noodle – I pick this over PHO anytime!
It was a year ago that I’ve shared my Phnom Penh Noodle Shortcut recipe. Since then I’ve been wanting to tackle a recipe that is as close to authentic as possible. I was not born in Cambodia and my trip in 2006 only last about 10 days. During that 10 day trip I tried Phnom Penh Noodle Soup once in Battambong province on my way to Banteay Mean Chey province. That was probably where my love for Phnom Penh Noodle Soup started.
Cambodian Phnom Penh noodle soup is different in that the broth is made of pork bones. You can also use chicken but preferably pork. In addition the broth it is flavored with onion, garlic, black peppercorn, coriander and preserved radish. Season with a bit of fish sauce and soy sauce and you have a delicious basic Phnom Penh noodle broth. Add some additional seasonings and garnishes and it will give this noodle soup a wide appeal.
For a full written recipe visit
http://khatiya-korner.com/blog/2010/11/03/cambodian-phnom-penh-noodle-soup/November 3, 2010 at 8:28 pm #598200
That looks good!
Just curious…What makes Phnom Penh noodle distinctively different from other ethnics or even different regional parts of Cambodia?November 3, 2010 at 10:13 pm #598204
[i]Originally posted by Avie[/i]
That looks good!
Just curious…What makes Phnom Penh noodle distinctively different from other ethnics or even different regional parts of Cambodia?
I don’t know what make it different from regional parts because I only spent 10 days in Cambodia in my life LOL however I can tell what makes it different from PHO that is widely available in the US. The main thing is the broth. The Vietnames Pho use beef as their base along with heavy spice like star anise and cinnamon. Phnom Penh Noodle use pork as the bases for the broth and also have an onion-y flavor broth. In addition the fried garlic as a garnish is very distinctive.
I know many ppl refer to Cambodian noodles whether it’s BEEF, PORK or CHICKEN as PHO. That is totally wrong. In order for a noodle to be call PHO it must contain the PHO spices. Otherwise, it will just be beef noodle soup.November 4, 2010 at 6:38 pm #598208
Thanks for your response. Appreciate your time. I never cooked Phnom Penh noodle. I cooked Pho quite often during winter time. We’ll have to try your Phnom Penh noodle one of these days. Thanks for sharing the receipe! Great website you have built to showcase your cooking skill. Awesome! Keep those recipes coming!November 5, 2010 at 9:48 pm #598212
beef broth > pork based broth = katiev for the Win!!