Served early mornings on street corners all over Cambodia, bai sach chrouk, or pork and rice, is one of the simplest and most delicious dishes the country has to offer.
The Way to Cook
Thinly sliced pork is slow grilled over warm coals to bring out its natural sweetness. Sometimes the pork will be marinated in coconut milk or garlic — no two bai sach chrouks are ever exactly the same.
The grilled pork is served over a hearty portion of broken rice, with a helping of freshly pickled cucumbers and daikon radish with plenty of ginger.
On the side, you’ll often be given a bowl of chicken broth topped with scallions and fried onions.