Cambodian (Khmer) cuisine is unfortunately often overlooked by its Thai and Vietnamese neighbors. Since the fall of the Khmer Rouge and an increase in tourism, others are beginning to realize how amazing the food is in this country. The cuisine focuses on fresh, seasonally available ingredients with an emphasis on rice (predominantly Jasmine). Many cultures have left an impression on Cambodian food. Many dishes have Chinese, French, Thai, and Vietnamese influence.
There are very few cookbooks available focusing on Cambodia. The only one I have personally tried is The Elephant Walk Cookbook by Longteine de Monteiro and Katherine Neustadt. Longteine de Monteiro is the founding chef of The Elephant Walk Restaurant in Boston, Massachusetts.
Pong Mouan Snol is a Cambodian omelet filled with pork, green onions, and preserved cabbage. It is both salty and sweet. The egg is a perfect vessel to bring together all the flavors. This dish is best served with Jasmine rice and fresh vegetables (such as tomatoes and cucumbers). It was a wonderful meal and I can’t wait to try more recipes from Cambodia.
Mushroom soy sauce is available in many Asian food markets. It is a lot stronger and darker than regular soy sauce, so be more careful in its use. In addition to soy beans, it is also brewed with straw and shiitake mushrooms. Common brands include Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
(less additives) and Lee Kum Kee. There is not a great substitute for mushroom soy sauce. Dark soy sauce can be used in its place, but the flavor won’t be exactly the same. If you are substituting in a dipping sauce, just use regular soy sauce instead of dark.
Preserved cabbage (Tianjian/Tientsin preserved vegetables) is also available in many Asian food markets stored in earthenware pots or plastic. This dull brown, pickled, shredded cabbage is a Chinese condiment that should be used sparingly due to its high salt content. It is used in many Chinese, Thai, and Cambodian dishes. As long as you use clean utensils to take out the cabbage, it should last for a very long time.
Ingredients
2 tablespoons plus 2 teaspoons vegetable oil, divided
1 large onion, thinly sliced
2-4 tablespoons preserved cabbage (very salty, based on taste)
1 pound ground pork
2 tablespoons sugar
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons plus 2 teaspoons mushroom soy sauce, divided
12 large eggs
4 tablespoons thinly sliced green onions
Cilantro, cucumbers, tomatoes, for garnish
In a large wok or skillet, heat 2 tablespoons oil over medium high heat. Once the wok is hot, add the sliced onions and preserved cabbage. Add the ground pork, breaking up the pieces. Stir in the sugar, salt, pepper, and 2 tablespoons of the mushroom soy sauce. Continue to break up the pork pieces and cook until browned, about 5 minutes. Remove the wok from heat and set aside.
In a large bowl, beat the eggs with the remaining 2 teaspoons mushroom soy sauce. Heat a 12 inch skillet over medium heat and lightly drizzle some of the remaining oil. Once heated, add enough of the eggs to coat the bottom of the skillet. Tilt the skillet to even out the eggs across the bottom and up the sides.
Cover one side of the omelet with the pork mixture. Sprinkle with some of the thinly sliced green onions. Cook until the eggs are almost set, about 2 minutes. Fold the omelet over the filling and cook until sealed, another 2 minutes. Garnish with cilantro, fresh vegetables, and serve immediately with Jasmine rice.
Adapted from The Elephant Walk Cookbook
https://tarasmulticulturaltable.com/pong-mouan-snol-cambodian-pork-omelet/
Rottana chau says
Made this. Thank you
Yummy
Tara says
So glad you enjoyed it!