Prahok is such a key ingredient to this soup, especially in Khmer cuisine. I’ve been seeing a number of recipes eliminating prahok which I understand non ethnic Khmer people do not have a taste for, but it’s disheartening to see because inevitably this is how a dish overtime loses its authenticity. It’s like replacing galangal with ginger to make kroeung.
I really appreciate the sisterhood cooking together and watching from beginning to end. I've been wanting some vegetarian noodles, so thank you for showing this dish. New subscriber here from a Khmer fan.
When Bò Kho, a 100% Vietnamese invented dish becoming a Khmer foods? (Bò Kho is a Vietnamese food created with influenced from French food named Ragu/Lagu). Slowly, many Vietnamese foods are stolen by Khmer Cambodian and then they blaming back Vietnamese people stealing their culture "Youn barbarians steal Khmer foods". In most history of Cambodian, they eat by bare hands, could they invented hot watered foods which should be eaten with chop sticks and spoons? Many foods they blame our nation steal from them: Bò Kho (Kor Ko), Bò lúc lắc (Lok Lak), Bánh hỏi (Banh hoi), Bánh xèo (Banh chev), Nem (Nem Battambang), Bánh Chao (Banh chao)...a lot... Vietnamese people could cook many foreign style foods but Vietnamese people always credit to inventors like Hủ Tiếu Nam Vang (Kuyteav Phom Pênh - A dish from Chinese Cambodian), Lẩu Thái (Thai hot pot)... Khmer Cambodian are so uncivilized with those behavior.
Cambodian don’t prepare, cook this Phnom Penh Noodle soup like that. Not authentic Khmer food what she is doing. Sokhom Prins, author, chef, world activist, historian, researcher, influencer
Someone had a high opinion of themself. I see nothing inauthentic about her cooking. The recipe is literally 90 percent of what you see on RU-vid and what's out on the internet. Maybe you can point out what you disagree with.
@@jamesleng6231 Sokhom Prins, author, female, Cambodian, chef, world activist, historian, researcher. My memoir Love of Life - A Miraculous Story! release soon. I traveled, lived, worked in many poor countries from 1993 to 2009. My late husband ( Dr of Law, renowned international financial consultant expert, author) and I are the master mind and founder of ACLEDA Bank in Cambodia, East Timor Central Bank. We revived, fixed, reconstructed many banks during Asian financial crisis. Countries we helped Lao, Cambodia, Zambia, Maldives, South Korean, Malaysia, Indonesia, Mongolia etc. I am writing cook book about signature dishes of international cuisines. There will be videos of my memoir release and later about republish my late husband’s book. And of course cook book videos will be made too. But right now I’m writing my other book,….titled yet to release The saying is that: never judge book by cover.
Thank you for your feedback! Have you had a chance to watch the video? The mention of dry squid and dry shrimp occurs around halfway through the video while the ingredients are added to the soup. While dry squid or dry shrimp do add a stronger seafood flavor, the recipe can still taste equally delicious without them. Feel free to customize it to your liking!
I used Golden Mountain Thai Seasoning Soy Sauce for this recipe. You can view the brand information (Golden Mountain - Thai Seasoning Soy-amzn.to/3T4DJBs)
