Bobor
| Bobor | |
|---|---|
| Khmer name | បបរ |
| Other names | Babor; Borbor; Bawbaw; Babor moan; Bobor sach moan |
| Dish types | Rice dish; Soup |
| Subjects | Food & Foodways; Family & Intergenerational Life |
| Related dishes | Kuy Teav |
Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes.
Bobor (Khmer: បបរ) is Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes. (Wikipedia: Babor)
Cultural context
In Khmer, congee is called babor, and it is made by boiling rice in a large amount of water until the rice softens. (Wikipedia: Babor) It is one of the breakfast options in Cambodia along with kuyteav, is eaten throughout the country in both countryside and cities, and is usually eaten during the colder dry season or when someone is sick. (Wikipedia: Babor) Grantourismo describes borbor sach moan as thought to be of Chinese origin and part of Cambodia's Cambodian-Chinese culinary heritage rather than a Khmer dish, while noting it has become a comfort-food staple eaten at any hour, including as a dinner when someone is unwell and as a hangover cure. (Grantourismo) Slow Noodles describes it as an affordable and extremely popular breakfast found at street stalls all over Cambodia that is easy on the stomach and nourishing for someone who is sick. (Slow Noodles)
Preparations and recipes
- Terence Carter, Grantourismo
- Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Regional and community variations
The plain version and the chicken version, babor moan, differ in that the chicken congee contains more herbs and chicken, and the porridge may be eaten with side dishes and toppings such as soy sauce, dried salted fish, fried breadsticks, bean sprouts, green onions, coriander and pepper. (Wikipedia: Babor) In Siem Reap the porridge is also made with pork, fish, dried fish, seafood, snails or frog legs, and crunchy fried garlic is a popular local garnish. (Grantourismo) Slow Noodles records bobor sam jok, a version made with finely chopped or ground pork belly and green onions, described as the author's mother's style for sick children. (Slow Noodles)