PHNOM PENH: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON DELICIOUS DESTINATIONS
When Andrew Zimmern visited Phnom Penh on his show Delicious Destinations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on Delicious Destinations Phnom Penh, all in a convenient list.
Fish amok is a signature Cambodian dish made of curried river
fish steamed in a banana leaf. It is prepared through marinating flaked goby
fish meat in prahok (Cambodian fermented fish), fish sauce, Cambodian sea salt,
palm sugar and coconut cream. Kroeung paste made with turmeric, chopped lemongrass,
Kaffir lime leaf, red chili pepper, shallot, and galangal is then added. The
marinated fish is then placed in a cup made from banana leaves then garnished
with kaffir lime leaf and chili before being steamed.
At Malis, fish amok is plated with a drizzle of coconut milk
DISH – Num Banh Chok
WHAT IS IT?
Num banh chok or Khmer noodle soup is green fish curry rice
noodle soup. To prepare the noodle soup, stock is made using whole goby fish.
The deboned fish is then mashed with peanuts, kroeung paste, and coconut cream.
The mash goes into the stock, along with prahok and palm sugar to make the
broth. Broth is then ladled over Khmer rice noodles.
Yi Sang Riverside Restaurant serves traditional Cambodian
cuisine. It uses house-made kroeung paste heavy on lemongrass and turmeric,
along with garlic and coconut milk on its num banh chok. Each bowl of num banh
chok is served with colorful condiments like cucumber, hummingbird flower,
banana blossom, and morning glory. Customers garnish their own bowls.
DISH – Lort Cha
WHAT IS IT?
Lort cha is a Cambodian dish of stir-fried short white rice noodles
(called lort) with beef and egg. Lort is marinated in soy sauce and chicken bouillon
before being dropped in a pan. Chinese broccoli leaf and bean sprouts are then fried
in soy sauce. Once cooked, oyster sauce is added to boost the flavor. Beef is
then stir-fried along with the other ingredients. The stir fry is then crowned
with a fried duck egg.
Once can find several food stalls that serve lort cha inside
the Orussey Market.
DISH – Plea Sach Ko
WHAT IS IT?
Plea sach ko or Khmer beef salad is a dish of beef mixed
with a cornucopia of vegetables and herbs. The salad is made with raw beef “cooked”
in lime juice, fish sauce and other acids. Beef is tossed with chopped onion,
tomato and green pepper, saw-leaf (an herb similar to cilantro), and banana
heart (the flower of the banana tree). String beans and shaved carrot are added.
The dressing is made with lime juice, sugar and aromatics. A sprinkle of
chopped lemongrass is further added.
Khmer Surin uses cooked beef in its plea sach ko. As of this
writing, the restaurant has been closed since May 2019 for renovations.
DELICIOUS DESTINATIONS PHNOM PENH DISH – Kdam Ang
WHAT IS IT?
Kdam ang is spicy grilled blue flower crabs served with kampot
dipping sauce. Blue flower crabs are thoroughly washed before their top shells
are separated. The lids are prized for their fatty innards locally referred to
as “grease”. The crabs are then cut in half and marinated in chili paste and a
healthy dose of sugar. They are then grilled and later on served with rice, and
a mix of kampot pepper and salt along with a lime wedge for customers to create
the dipping sauce.
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