Pong Mouan Snol (Cambodian Pork Omelet)

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.

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Mushroom soy sauce 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. I have been able to locate it in markets with Southeast Asian ingredients and on Amazon: Mushroom Flavored Superior Dark Soy Sauce. 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.

Pong Mouan Snol (Cambodian Pork Omelet)

Adapted from The Elephant Walk Cookbook

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Pong Mouan Snol (Cambodian Pork Omelet)

Course Main

Cuisine Cambodian

Keyword Cambodia, Cambodian, egg, omelet, pork

Prep Time 15 minutes

Cook Time 15 minutes

0 minutes

Total Time 30 minutes

Servings 4 -6 Servings

Ingredients

• 2 tablespoons plus 2 teaspoons vegetable oil divided
• 1 large onion thinly sliced
• 2-4 tablespoons preserved cabbage based on taste
• 1 pound ground pork
• 2 tablespoons granulated 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

Instructions

• 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.