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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":513,"pronunciation":538,"substitutions":539,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":562,"prepMinutes":563,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":566,"diet":569,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":590,"updatedAt":590,"authorSlug":591,"summary":592,"localeSlug":556,"alternates":593},[394,397,400,403,406],{"answer":395,"question":396},"Broken rice is made up of grains that fractured during milling. It was historically the cheap by-product farmers kept for themselves rather than selling. It cooks faster, absorbs more water and ends up softer and stickier than whole grains, which makes it well suited to a plate eaten with a spoon under grilled meat and sauce. Asian grocers sell it as com tam.","What is broken rice and why is it used?",{"answer":398,"question":399},"Yes. A ridged cast-iron grill pan over high heat, or a very hot broiler with the rack close to the element, both produce good caramelisation. What you cannot replicate indoors is the smoke, which is a real part of the street version. A tiny amount of liquid smoke in the marinade gets you partway there without making it taste artificial.","Can I make this without a charcoal grill?",{"answer":401,"question":402},"The marinade contains sugar, which caramelises long before the meat is done if the slices are too thick or the coals are too hot. Slice the pork no thicker than 3 mm, shake off excess marinade, and grill over medium-hot coals rather than directly over a roaring fire. Turn the slices every 30 to 45 seconds so neither face sits still long enough to scorch.","Why does my pork burn before it cooks through?",{"answer":404,"question":405},"They are ready after 30 minutes and are at their best within the first three days, when they still snap. They keep up to two weeks refrigerated in their brine, gradually turning softer and more sour. Make a large jar — they go with grilled meat, noodles and sandwiches all week.","How far ahead can I make the pickles?",{"answer":407,"question":408},"It is a palate cleanser, not a course. Usually a clear broth from pork bones or a chicken carcass with scallion and pepper, served almost unseasoned, and sipped between bites to cut the richness of the grilled pork. If you do not want to make stock, a light chicken bouillon with fresh scallion and white pepper is a reasonable stand-in.","What is the little bowl of soup for?",[410,411,412,413,414,415],"Slice the pork 3 mm thick or ask the butcher to do it. Thick slices dry out on the outside before the middle cooks through.","Marinate overnight if you can — the coconut milk and sugar need time to work, and eight hours makes a noticeable difference to tenderness.","Shake off excess marinade before grilling. Dripping marinade flares up and coats the meat in soot rather than smoke.","Keep the pork moving over the coals. The palm sugar caramelises fast and goes from mahogany to burnt in under a minute.","Rinse broken rice only once, briefly. Washing it hard strips the starch that makes it cling together.","Rest the grilled pork for two minutes before slicing so the juices redistribute instead of running out onto the rice.","🍚","Bai sach chrouk is what half the country eats before eight in the morning. Pork shoulder is sliced thin, marinated overnight in coconut milk, garlic, palm sugar and soy, then grilled fast over charcoal until the edges blacken and the sugar caramelises. It lands on a mound of broken rice — the small fractured grains left over from milling, softer and stickier than whole jasmine rice — with a heap of pickled daikon and carrot, cucumber slices and a small bowl of clear broth alongside. The pork is sweet and smoky, the pickles sharp, the rice plain and comforting, and the broth is there to sip between mouthfuls. It costs about a dollar in Phnom Penh and it is genuinely one of the best breakfasts anywhere.","Broken rice is the quiet centre of the dish. When rice is milled, some grains fracture; those fragments were historically sold cheap or kept by farmers because they fetched little at market. They cook faster, absorb more water and end up softer and slightly clingy, which suits a plate you eat with a spoon. The same principle produced cơm tấm in Vietnam, and the two dishes are close relatives — thin grilled pork, broken rice, pickles, often a fried egg — separated mainly by seasoning. Khmer versions lean sweeter and use coconut milk in the marinade where Vietnamese ones lean on lemongrass and fish sauce.\n\nThe cooking happens in the street. Vendors set up before dawn with a low charcoal grill, a rice cooker and a plastic tub of pork already marinating, and by mid-morning they are sold out and gone. The pork is cut on the bias into sheets roughly three millimetres thick so it cooks in under five minutes and picks up char on both faces without drying. Because the marinade contains sugar, the vendors keep the meat moving over the coals — the difference between caramelised and carbonised is about forty seconds.\n\nWhat makes it breakfast rather than dinner is the accompaniments. The pickles are lightly done, more crunchy than sour, and cut through the fat before you are properly awake. The broth is not soup so much as a palate cleanser — often just the pork bones or a chicken carcass simmered with scallion and a little pepper, served nearly clear in a tiny bowl. Many stalls add a fried egg on request, and some serve a chile-lime dip. The formula has stayed stable for generations because nothing in it is optional; take away the pickles and it becomes an ordinary plate of pork and rice.","Marinated raw pork keeps 2 days refrigerated and freezes for a month in its marinade — thaw overnight before grilling. Grilled pork keeps 2 days and is best reheated in a hot dry pan for a minute a side rather than in a microwave, which steams away the char. Cooked rice should be cooled quickly and refrigerated within an hour, then reheated with a splash of water. The pickles keep two weeks refrigerated in their brine and get softer and more sour as they sit.",[421,422,423,424],"An overnight coconut milk marinade that tenderises the pork and gives the char its distinctive sweetness.","Broken rice cooked with slightly less water than usual, so it stays soft and clingy the way the street version is.","Quick pickles that are ready in thirty minutes and stay crunchy rather than turning limp and sour.","A grill-pan method for anyone without charcoal, with a clear note about what you gain and lose.",[426,427,428],"Charcoal grill or cast-iron grill pan","Rice cooker or heavy saucepan with a lid","Mixing bowl for the pickles",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},20,85,3,16,42,690,[437],"A small bowl of clear pork or chicken broth with sliced scallion, sipped between mouthfuls.",[439,442,445],{"name":440,"description":441},"With a fried egg","A runny fried egg on top of the rice, the way most Phnom Penh stalls will do it if you ask. The yolk moistens the rice.",{"name":443,"description":444},"Bai sach chrouk with pork skewers","The same marinade threaded onto bamboo skewers instead of sliced flat, which gets more edges and more char per bite.",{"name":446,"description":447},"Chicken version","Bai sach moan, made with thigh meat. Popular at stalls that also sell noodle soup and just as good with the pickles.",[449,455,460,465,470,474,476,480,485,490,494,498,500,502,506,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"pork-shoulder","pork shoulder, sliced 3 mm thick","g","For the pork",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},150,"coconut-milk","coconut milk","ml",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},6,"garlic","garlic, finely chopped","clove",{"qty":466,"ref":467,"name":468,"unit":469,"group":454},2,"soy-sauce","light soy sauce","tbsp",{"qty":471,"ref":472,"name":473,"unit":469,"group":454},1,"fish-sauce","fish sauce",{"qty":466,"name":475,"unit":469,"group":454},"palm sugar or light brown sugar",{"qty":471,"ref":477,"name":478,"unit":479,"group":454},"black-pepper","black pepper, coarsely ground","tsp",{"qty":481,"ref":482,"name":483,"unit":453,"group":484},400,"jasmine-rice","broken rice, or jasmine rice","For the rice",{"qty":471,"ref":486,"name":487,"unit":488,"group":489},"carrot","carrot, cut in matchsticks","piece","For the pickles",{"qty":491,"ref":492,"name":493,"unit":453,"group":489},200,"daikon","daikon, cut in matchsticks",{"qty":495,"ref":496,"name":497,"unit":459,"group":489},120,"rice-vinegar","rice vinegar",{"qty":432,"name":499,"unit":469,"group":489},"sugar",{"qty":471,"name":501,"unit":479,"group":489},"fine salt",{"qty":471,"ref":503,"name":504,"unit":488,"group":505},"cucumber","cucumber, sliced","To serve",{"qty":507,"ref":508,"name":509,"unit":459,"group":505},600,"stock","clear pork or chicken broth",{"qty":466,"ref":511,"name":512,"unit":488,"group":505},"scallions","scallions, thinly sliced",[514,518,523,527,530,535],{"text":515,"title":516,"timerSeconds":517},"Whisk the coconut milk, garlic, soy sauce, fish sauce, palm sugar and pepper together until the sugar dissolves. Add {qty:pork-shoulder} of sliced pork, turn until every sheet is coated, cover and refrigerate overnight or at least 4 hours.","Marinate the pork",28800,{"tip":519,"text":520,"title":521,"timerSeconds":522},"Squeezing out the salted water first is what keeps the pickles crunchy instead of floppy.","Toss the carrot and daikon with the salt and leave 10 minutes, then squeeze out the water that comes off. Warm the vinegar with the sugar until dissolved, cool, pour over the vegetables and leave at least 30 minutes.","Make the pickles",1800,{"text":524,"title":525,"timerSeconds":526},"Rinse the broken rice once, briefly, then cook with water to 1 cm above the surface — about 10 percent less than you would use for jasmine rice. Steam covered for 12 minutes, then rest off the heat 10 minutes and fluff gently.","Cook the rice",720,{"text":528,"title":529},"Get charcoal to the point where the coals glow under a coat of grey ash and you can hold a hand 10 cm above the grate for about four seconds. On a grill pan, heat over high until a drop of water evaporates on contact.","Fire the grill",{"tip":531,"text":532,"title":533,"timerSeconds":534},"If flames flare up from dripping marinade, move the slices to a cooler part of the grate rather than trying to beat the fire down.","Lift the pork out of the marinade and shake off the excess. Grill in a single layer for 2–3 minutes a side, turning every 40 seconds, until the edges are dark and lacquered and the sugar has caramelised without burning.","Grill the pork",300,{"text":536,"title":537},"Rest the pork 2 minutes, then slice into strips. Mound the rice on four plates, lay the pork alongside, add a heap of drained pickles and a few cucumber slices, and serve with small bowls of hot broth scattered with scallion.","Assemble the plates","bye sahk chrook",[540,544,548,552],{"note":541,"swap":542,"original":543},"Broken rice is sold in Asian grocers as com tam or riz brise. Standard jasmine rice is fine but comes out fluffier and less clingy.","Regular jasmine rice cooked with 10 percent less water","Broken rice",{"note":545,"swap":546,"original":547},"Belly gives a richer, fattier result and needs slightly gentler heat. Chicken thigh works but loses the pork sweetness the dish is built around.","Pork belly, or boneless chicken thigh","Pork shoulder",{"note":549,"swap":550,"original":551},"You get colour and caramelisation but no smoke. A few drops of liquid smoke in the marinade help, or finish the pork under a very hot broiler.","A ridged cast-iron grill pan on high heat","Charcoal grill",{"note":553,"swap":554,"original":555},"Honey browns faster, so watch the grill more closely if you use it.","Light brown sugar or honey","Palm sugar","bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក","cambodia","Phnom Penh",4,25,480,"easy",[567,568],"breakfast","main",[570],"dairy-free",[451,482,457,462,486],[573,576,578,580],{"alt":574,"src":575},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[583,584,585,586,587,588,589],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food","cambodian food","2026-08-20","dishroute-kitchen","Cambodia's universal breakfast: thin pork slices marinated in coconut milk and garlic, charred over coals and served on broken rice with pickles and a bowl of clear broth.",{"en":594},"\u002Frecipe\u002Fbai-sach-chrouk",{"items":596,"total":794,"page":471,"limit":872,"hasMore":873},[597,631,641,669,697,728,757,789,816,845],{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"countrySlug":560,"region":602,"baseServings":562,"prepMinutes":603,"cookMinutes":563,"difficulty":604,"course":605,"diet":606,"mainIngredients":609,"images":614,"keywords":624,"publishedAt":590,"updatedAt":590,"authorSlug":591},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",30,"medium",[568],[607,570,608],"gluten-free","pescatarian",[610,457,611,612,613],"white-fish","lemongrass","turmeric","eggs",[615,618,620,622],{"alt":616,"src":617},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[625,626,627,628,629,630,589],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":562,"prepMinutes":563,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":632,"diet":633,"mainIngredients":634,"images":635,"keywords":640,"publishedAt":590,"updatedAt":590,"authorSlug":591},[567,568],[570],[451,482,457,462,486],[636,637,638,639],{"alt":574,"src":575},{"alt":574,"src":577},{"alt":574,"src":579},{"alt":574,"src":581},[583,584,585,586,587,588,589],{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":560,"region":646,"baseServings":562,"prepMinutes":563,"cookMinutes":647,"difficulty":604,"course":648,"diet":649,"mainIngredients":650,"images":652,"keywords":662,"publishedAt":590,"updatedAt":590,"authorSlug":591},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[568],[570,608],[651,477,462,472],"crab",[653,656,658,660],{"alt":654,"src":655},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[663,664,665,666,667,668,589],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":560,"region":561,"baseServings":562,"prepMinutes":430,"cookMinutes":647,"restMinutes":603,"difficulty":565,"course":674,"diet":675,"mainIngredients":676,"images":680,"keywords":690,"publishedAt":590,"updatedAt":590,"authorSlug":591},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",[568],[570],[677,477,678,613,679],"beef-chuck","lime","tomato",[681,684,686,688],{"alt":682,"src":683},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[691,692,693,694,695,696,589],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":560,"region":561,"baseServings":562,"prepMinutes":430,"cookMinutes":702,"difficulty":565,"course":703,"diet":706,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":590,"updatedAt":590,"authorSlug":591},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",5,[704,705],"appetizer","side",[607,570,608],[708,709,678,472,710],"mango","peanuts","thai-basil",[712,715,717,719],{"alt":713,"src":714},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[722,723,724,725,726,727,589],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":560,"region":602,"baseServings":562,"prepMinutes":733,"cookMinutes":734,"difficulty":735,"course":736,"diet":737,"mainIngredients":738,"images":740,"keywords":750,"publishedAt":590,"updatedAt":590,"authorSlug":591},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[568],[607,570,608],[739,610,611,612,457],"rice-noodles",[741,744,746,748],{"alt":742,"src":743},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[751,752,753,754,755,756,589],"num banh chok","khmer 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