Khmer Daily Meals

Doubanjiang_LaoGanMa_BlackBeanChilliSauce. A Beef and Chili sauce.  LeeKumKee_ChiuChowChiliOil ================ Red Hot Sauce: Water, Salt, Sugar, chili pods & powder, garlic powder, Spices, vinegar. Xanthan gum =thickening/binding agent,  Sodium benzoate =preservatives. Green Hot Sauce: Water, Salt, Sugar,  Poblano, Jalapeños pods, jalapeños powder, garlic powder, Spices, vinegar.  Xanthan gum =thickening/binding agent, Sodium benzoate =preservatives.

If you have had Bún bò Huế you know that the broth is semi-heavily seasoned with fermented shrimp paste and westernized kids are not too fond of it. So, I've made a universal pot of broth that can be customized to the specific liking with a homemade sauté condiment made of the same combination of spices used in the broth. A customizable yet; stay true to its classic and authentic nature with a pungent aromatic and taste for each and every bowl of Bún bò Huế served. A Vietnamese rice noodle dish commonly served with protein topping such as sliced beef shanks or pork hocks, chả lụa, and blood cakes; accompany by an assortment of seasonal vegetables and herbs. The dish itself has a rich history in the royal court. Unlike Phở, Bún bò Huế is more on a saltier side, and spicy flavor broth base that has a prominent Lemongrass, Galangal, and Kaffir lime (a Khmer Holy Trinity) with an undertone of Chinese Five Spices aromatic. Semi-heavily seasoned with fermented shrimp paste. For a clearer...