Cambodia’s Street Food Dollar Menu!! Cheapest in Asia!!

this shrim cracker cost .50 and this fish salad cost less than a dollar my team and I have traveled all the way here to cambodia's biggest city on a mission to show you street food you won't find anywhere else right here we have a porridge with snails and by the end of this video we'll take on a street food that cost $330 based on per capita income that would be like someone in the USA spending over $8,000 on one meal but that's all we have but first a dish known as crab brain noodles here in PanAm pen Central Market do CBS have brains I think it's a literal translation meet my food adventuring partner Soria a PanAm pen native who dedicates her social media to showcasing Cambodian Cuisine to the world over here she has a little bowl that's not actually frames I believe that would be the boiled up crab fast ah while crab brain is the ticket selling name this bowl of noodles is full of surprises first the base layer flench bean sprouts and shredded Morning Glory then the carbs a handful of rice noodles now a parade of proteins two slices of steamed Pork Lo succulent roasted pork a fish cake and half a freaking pig toe next a dollop of crab brain followed by more Morning Glory banana flour and ceson flour finally Treasures hidden in the broth blood cake tofu straw mushrooms and okra and all of this costs only $2.50 I think we should try something from in the Bowl before we get to the Noodle okay how about that blood cake M that's a good blood cake a bit solid and crumbly lovely texture and very salty it's Savory it's giving me tofu but then the more you eat it it's a little bit Livery I would say you say it's giving me tofu oh my God you're so jenzy on the periphery here she has all of her food just laid out in the open you can look up here and see different sausages beef balls intestines unlaid chicken eggs a variety of different noodles this is what I like about southeast Asia it's not even 8:00 a.m. and people are eating stuff like noodles for this what do you recommend we mix it up and just take a bite up and maybe a squeeze of lime a little bit of lime squeeze oh that's a great flavor I can't believe how much variety there is in here there's like multiple different kinds of meats sausage there's a random slice of okra I'm putting that back where I found it how about those toes basically half of a hoof right here cheers [Music] sure that's awesome pig foot in the morning this is epic I think it's very good it's like fatty if you like that fatty collegey texture I am that fatty College G texture that's why you look young you don't look 40 I'm technically 39 oh sorry soon we'll dig our Chopsticks into bam pens legendary dry noodles would you saying this is one of the top three most popular noodles in Cambodia I would say top one but first right now we're in Central Market could you tell me a little bit about this place Central Market in Cambodia is known as Sai it's basically a Heritage because this Market has been built during the colonial times in 1930s the Central Market was the biggest Market in Asia at the time of its grand opening in 1937 today it remains a living monument in PanAm pen with a striking 85 ft High Dome with four sprawling Wings filled with thousands of stalls and goods Seafood poultry fresh cooked sweet Savory whatever you crave Central Market is the place to find it let's talk about what's in front of us right now this is Hu in Vietnam cambodia's neighbor to the east hun n Bang is a popular noodle dish that originated here in Cambodia and it's known for its thin chewy rice noodles this is called this is a Cambodian breakfast staple it starts with steamed Pig stomach a pork Bowl shrimp pork liver intestines wons noodles and bean sprouts all blanched and tossed in a bowl por bander and fried garlic join as flavor enhancers you can opt for a traditional great de with broth or get it dry with the broth on the side first I would recommend to put a little broth to loosen up the noodles all right loosen up guys just relax and then you want to put a little soy sauce then you can put this a little bit this is black pepper if you don't like sugar then you don't have to put it I want sugar for breakfast and my favorite is this pickle chili you eat it with every bite of your meat I do a little squeeze of lime for myself okay at some point do we eat the food so now we mix it all in oh my gosh the noodles look Immaculate they look perfect so I'm going to grab some noodles now cheers cheers and then you take a chilly and put it oh insanely spicy and sour when you bite it man you just get a gush of heat and extreme sourness I feel it all the way from my mouth radiating into my stomach and maybe even my small intestine so I've got some pork meatball give it a little bit of a dip in fermented soy and bean sauce get a chili on there oh that's really good this fermented sauce it's not peanuts but it does provide a Nutty flavor very Savory a nice deep nuttiness but man taking on these noodles in the dry form it's just my favorite because they're not getting saturated in that broth they keep a nice firm texture to them and instead of soaking up the broth they're soaking up the pepper and the sugar the fermented soybean sauce all that together the only thing we have to do is to cool it down with some Baro clink that is a yummy broth is that a pork bone broth yes I live in Vietnam it's not far from here and you can see some of the overlap between the two countries in the noodles in the fresh herbs in the different meat selection and in the broth the broth they've taken so much time and care it's so fatty and Porky maybe a little bit of MSG always all the things that make life worth living exactly if you're used to Noodles and pig organs for breakfast how about a more adventurous option soon we'll be trying a porridge brimming with dozens of snails I want to back up though and ask a little bit more about this insane City you know years ago when I came here the first time maybe 10 to 12 years ago they called this the wild west of the East as cambodia's capital and biggest city Pam pen has a population of over 2 million nearly 10 times bigger than the next biggest city CM re locals come here in pursuit of opportunities leaving the countryside in favor of the only major city that may offer them a new life this is our final dish in the market today right here we have a porridge with snails what are your thoughts on snails I love snails this is a pretty common ingredient so nobody here is squeamish about snails no our porridge begins with bean sprouts sa tooth coriander shredded banana flowers water lily stems and flowers do it taste like pollen water hin and sespan flowers are two of the many edible flowers commonly found in Cambodian Cuisine the porge purveyors add some white lead tree leaves a generous heap of snails and two ladlefuls of porridge with a few more snails on top I'm going to start with just the porridge itself and then work my way up to the snails wow I've been blown away it's really good it tastes like the porridge was made maybe with a chicken stock it has a fattiness to it and then a ton of lemongrass tet K so it's a mixture of lemongrass Cafe Lea and different types of vegetables a spiced paste that forms the base of many cimar dishes it's commonly made by finely chopping cafir lime leaves gongal turmeric lemongrass shallots and garlic then grinding them together using a heavy mortar and pestle later today you'll see this potent paste slide its way into countless chimar dishes I'm starting to think everything has C like do you have K ice cream but first those snails are calling my name that's so good I love it it's a very comfort food this is like it's winter I've got it cold I'm like babe go out and get me some snail porridge please those snails have such a nice texture to them they're a little bit chewy but not super chewy it tastes like they've been braised or boiled for a while until they become a little bit more tender those are some of the best snails I've ever had in my life wow this is $2 most of the food in the market I would say is Affordable why do you think it is that food prices are so cheap here in Cambodia well I think it's more affordable because the ingredients are already easily found you know it's all local ingredients Cambodia offers abundant and diverse sources of food tropical fruits like durian mangoes bananas and coconuts aromatic herbs like those we saw piled into our C in regards to protein there's the typical poultry beef and pork but you can also find insects and sometimes even some grilled rats part of our Focus today is the impressive range of prices that you can find in Phenom pen when it comes to street food by the end of today we're going to be going to a restaurant that has a menu item that cost $330 wow that's a lot that's insane especially in a country where the average yearly salary is less than $1,500 that's basically 2 to 3 months of somebody's income is that something that people in Cambodia would ever be able to afford the answer is waiting for us at a restaurant known as malice with the most famous chef in Cambodia and his special roasted pork recipe but first cambodia's controversial national dish known as amul when we talk about amul we often refer to Fisher milk a thick Curry being steamed in their B leaf with cream and lemongrass paste celebrity chef KN is known for venturing across Cambodia in search of traditional recipes bringing them to the international Spotlight through two award-winning cookbooks right now we're at a local eery about to make a m the recipe starts with familiar K ingredients lemongrass garlic shallots turmeric Wild Ginger gangol and caffier Lime Leaf joined by coconut milk and water all s Ling in a blender some people argue that this is or that it isn't the national dish of Cambodia would you say it's a national dish not yet aul is controversial because it was never actually officially voted as the country's national dish rather it seems the influence of Travelers taste for this unique Delight pushed aoke to this position deciding on what should be our national dis I think is still in the progress because you know why it is so a go because there are so many and so different and so diverse too the chef cracks two eggs in a tray beats them and pours in the flavor packed smoothie he enriches it with sugar chicken bouan powder fish sauce fish meat and more coconut milk next the cooking vessels Square banana leaves are pinched into little bowls with toothpicks the chef lays down the foundation with Julianne great Marinda leaves and he fills each bowl with the prepared mixture why do Travelers coming to Cambodia think the national dish of Cambodia is Amo because it has all the components that make Cambodia and food are very different to other the fish especially fresh water fish provide a lot of protein to Cambodian in Jango for many years and then the coconut cream and the presentation steaming in the Lea is also something that Cas we do the steaming hot Amo cuups receive a final touch with even more coconut milk a shot of palm oil Julianne cafir Lime Leaf and bell pepper time to dig in what we best do is to go all the way to the bottom and what I expect to see is the leaves at the bottom oh yes we supposed to paste the lemongrass paste but also the sweetness from the coconut cream cheers oh my God I am blown away everything you said it's so accurate it is so fragrant I just love the aromatics in order to get food to taste good in the US 90% of the time they add butter mayonnaise or cheese something that has a lot of calories and this is so fragrant so aromatic you just taste it all the way up to the top of your head with those amazing herbs inside I love it let's try with the rice let's try with the rice the coconut cream it's so creamy it's making that fish so soft and tender and then even just those thin strands of cafir Lime Leaf offer a different zesty freshness on top that's interesting cuz they're using very powerful flavors here but they're all working together like The Avengers this is what we call harmonies of flavors and this is one of the biggest component when it comes to codan guine the foundation of Cambodian Cuisine is built on the C's 2,000-year-old culinary Heritage which heavily relies on Rice freshwater fish coconut milk fresh herbs and spices over centuries Cambodia has assimilated dry spices Curry and chili pepper introduced by Indian and Portuguese traders while pastry and fine dining elements were learned from French colonizers certain countries have done a great job marketing themselves Thailand has patai or tamam Vietnam has the BMI or the so what separates Cambodian food from the surrounding countries if it's a technical answer I would say it's unique to us so you know our neighboring country been using almost the same ingredients but not necessarily all ingredients that we have in C go ahead enjoying but we also have food really so much based on the regional seasonal and people cook a lot from the memories in a family our parents May teach us the same ways of cooking but not necessary that the siblings produce the same dishes that's the differences help me to would love to explore more well listen I finished my Aro cup how you're looking there I'll pack it home oh okay no you watch cheating you ask us questions and you keep eating oh yeah that's why I love this show I get to interview and then just eat the whole time from here we're going to one of the most expensive dishes that we could find in Cambodia cuz we're going to be trying a pig that's roasted whole that cost $330 the high-end restaurant malice celebrates Cambodian traditional cuisine by using solely fresh organic ingredients with no chemical seasonings or marination which means For Better or Worse no MSG the captain here culinary author Hospitality entrepreneur and multi-international award winner Chef lumang hello put her there how are you I'm very happy to be here I'm very good I got to say initial commentary this is perhaps the most compact rotisserie Pig I've ever seen in my life it's very small but my wife always says good things come in small packages why did she say that prior to my arrival the pig was marinated with sauce chicken powder sugar and black pepper then it was slowly roasted for the last 3 hours I'm curious about the size is it a suckling pig yes we call a Milky Pig it's about 7 and 1/2 months the reason what that side is because the best part of it is the skin I know what you're talking about not only did this piglet only ever drank mother's milk but its mother only ever ate highquality organic plants like banana trees and potato leaves the result exceptional meat quality that needs animal preparation to shine so we've gone on to the next step here you're putting on a sauce yeah it's a to make it more can continue layer and layer to make the caramel oh my God this sounds amazing while the piggy continues to roast and base with layers of C seasoning Chef lumang is whipping up a food that could compete for cambodia's national dish it's nicknamed Cambodian Ratatouille the locals know it as Sam Coco Sam Coco in the old days they call Sam palai it's a good idea to shorten it in a pot Chef lumang stir fries some pork ribs with oil and then he adds a splash of fish sauce a hint of fermented fish and palm sugar next long beans pumpkin young Jackfruit papaya and Cambodian eggplant join the party lumang lets it boil until it soften before adding even more ingredients chunks of fish meat meringa leaves and vegetable hummingbirds followed by Chi powder finally coconut milk enriches the whole [Music] pot oh my gosh it is very gorgeous all right I'm going to start with the fish m a very different experience from the Amo of course not creamy but just a nice thick Savory stew the fish is very delicate very dainty I love it I'm going to try the pork rib now oh I love that texture a little soft but a little firm it's got enough bite to it you can peel it off of the bone I love how aromatic and fresh and just powerful the flavors are so far in everything I've eaten today that's the C I'm starting to think everything has C like do you have C ice cream coming too maybe next time I'm curious about your perspective on how the traditions of food in Cambodia have changed throughout the last 100 years especially through the Chim Rouge the Chim Rouge where took over Cambodia 4 years immediately after the Vietnam war with the aim of establishing a classless society they implemented extreme policies including the abolition of private property and urbanization they destroyed religious sites burned books historical artifacts and led the largest genocide in cambodia's history the history of the food started from the K Emperor traditionally is really simple the G is a big inflence by Indian dealing the French freezing days the gomea coming in so this is continually grow up to the Karu but building that a lot of recipe been developed without a choice nor more luxury product so they cook from the courtyard so that's some of their recipe is not about loss it's also create I think that's a a brilliant perspective a perspective I've not heard before yeah it's not about loss it's just that through time no matter the time period changes have taken place there have been influences for various reasons and the cuisine has evolved and changed in into what it needed to be at that time yes you are eating for surviv and today we are eating to enjoying amazing thank you for your answers all right now here we go oh my gosh okay I'm excited so he's going at the neck and he told me previously step one is to just remove the skin and just go for the skin that's not just skin that's skin that's meat that's everything there's not much left underneath that cheers oh my god oh it's like butter this is some of the thinnest pig skin I've ever had it is so thin absolutely thin and crispy it disintegrates in your mouth and then it's just like a pork wagu underne yes you're right this Perfect Blend of protein and fat melting on my tongue if I die tonight I'll be like at least I ended on a high note [Music] oh I really can't believe it the meat's almost sweet naturally sweet I got to say top three maybe top two pigs in my life maybe top one it's a real good pig you know usually pork they have that Porky after taste but this one is just like Smooth it m in your mouth one time I had a suckling pig in Wango and it looked amazing and then I took a bite and I was like thanks one bite's good it was just so gy but this is just something truly magnificent so how much of it is its mother and it's good Cambodian DNA and it's pure diet of milk and how much of it is you well the key ingredient 80% are important so we finishing it nicely because it would take a few hour like this to roast is very important for us to do you need to take your time with it this is a rib I mean come on this is wild I can't believe it I'm curious how is it possible to have a $330 entree in Cambodia the whole pck IS300 80 over dollars but if you're going to share with 10 people so it's like your medium and average price for diners the important is they want to be surprised or their family or their guest they will offer thing like that for a memory like in stay of a big birthday cake and this is the birthday cake super cool since the last time I was here it just seems like Cambodia and PanAm pen especially is just growing like crazy there's high rises sprouting up everywhere it just seems like there's been a lot of economic growth it seems like this would be part of that from the time that you've been involved with malice have you seen more premium or high-end restaurants popping up in panen it is more and more especially the last few years the people are looking for that type of dining experience it's not only the food it's the whole ambient the story we already pass the survival um stage people are looking into not only it to fulfill our stomach but the experience the memories but also the learning the culture that's why we an exper experience that people can learn about Cambodia through the food angle [Music] beautiful if you love Indian food then you're going to love our new channel best ever food India subscribe now for weekly videos showcasing the most unique street food from around the country are you a fan of blood Kink uh I'm okay I like the texture what's that mean I'm okay are you a fan of my show I'm okay oh no no no I of blood I'm okay the vegetable add a nice crunch absolutely what kind of vegetable is that in English I don't know say it in C here oh this is the co dud that's your way out whenever you don't know something like I only know it in my language I'm not saying that there needs to be a national dish I'm from the USA I don't think that we have a national dish although most people especially people outside of the USA would assume that our national dish is burer the Burger boom guys a whole video just happened can you believe it we experienced Campo food here in the capital from the very inexpensive to the very quite expensive the pig was fantastic but I got to say when I heard $330 I was looking for something like Winnie the Poo size this was like the runt of the litter but tasty as heck so I'm not complaining I want to say a huge thank you to everyone who joined me for today's shooting soraa chef neack and Chef lumang if you enjoyed this video please give us a subscribe and hit the bell and then watch the whole video again from beginning to end including all the commercials otherwise that is it for this one thank you so much for watching I will see you next time PE I was going to jump into a Tuk tuck and then my light flashed before my eyes

Channel: Best Ever Food Review Show

Views: 1,697,350

Keywords: Best ever food review show, befrs, sonny side, befrs team, food, around the world food and culture, Cambodia, Phnom Penh, Kuyteav, Snail Porridge, Khmer food, Amok, National food of Cambodia, Kroeung, Cambodian Cuisine

Id: 9LjvaIifKjU

Length: 22min 43sec (1363 seconds)

Published: Fri May 10 2024