A Khmer Morning Meal That Will Get Your Taste Buds Moving.

Bai Sach Chrouk (បាយសាច់ជ្រូក)

Overview

Bai Sach Chrouk, which translates to “Rice with Pork,” is a beloved Cambodian breakfast dish. It features thinly sliced pork marinated in garlic and soy sauce, grilled to perfection, and served over a bed of warm rice. The dish is typically accompanied by pickled vegetables and a clear soup, creating a satisfying and flavorful meal to start the day.

Cultural Significance

Role in Cambodian Breakfast Culture

Bai Sach Chrouk is a staple breakfast dish in Cambodia, enjoyed by people from all walks of life. Its popularity stems from its simplicity, affordability, and delicious flavor profile.

Historical Context

While the exact origins of Bai Sach Chrouk are unclear, it represents the Khmer culinary tradition of combining grilled meats with rice, a practice that has been part of the culture for centuries.

When It’s Eaten

Bai Sach Chrouk is primarily a breakfast dish, typically served from early morning until about 9 or 10 AM in local markets and street-side stalls. In Siem Reap, tourists can find it served throughout the day in some restaurants catering to visitors wanting to experience authentic Cambodian breakfast at any time.

Key Information

• Preparation Time: 15 minutes (plus marinating time)
• Cooking Time: 15 minutes
• Total Time: 30 minutes (plus 2 hours to overnight for marinating)
• Difficulty Level: Easy
• Servings: 4

Ingredients

For the pork:

• 500g pork belly, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp palm sugar (or brown sugar)
• 3 cloves garlic, minced
• 1 tbsp vegetable oil

For serving:

• 3 cups cooked jasmine rice
• 1 cucumber, sliced
• 2 tomatoes, sliced

For the pickled vegetables:

• 1 carrot, julienned
• 1/2 daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For the soup (optional):

• 4 cups chicken broth
• 1 bunch green onions, chopped

Notes on Ingredients

• Palm sugar can be found at the Old Market (Psar Chas) in Siem Reap. If unavailable, brown sugar is a suitable substitute.
• For the most authentic flavor, use Cambodian soy sauce if possible.

Instructions

Marinating the pork:

1. In a bowl, mix soy sauce, palm sugar, and minced garlic.
2. Add the thinly sliced pork and mix well to coat.
3. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preparing the pickled vegetables:

1. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
2. Add julienned carrot and daikon. Let sit for at least 30 minutes.

Cooking the pork:

1. Heat a grill pan or skillet over medium-high heat. Add oil.
2. Grill the marinated pork slices for 2-3 minutes on each side until caramelized and cooked through.

Preparing the soup (if serving):

1. Bring chicken broth to a boil in a small pot.
2. Add chopped green onions and simmer for 2-3 minutes.

Serving:

1. Divide the warm rice among four bowls.
2. Top each bowl with grilled pork slices.
3. Serve with sliced cucumber, tomatoes, and pickled vegetables on the side.
4. If using, serve the clear soup in small bowls alongside the rice.

Serving Suggestions

• Traditionally served with the rice, pork, and vegetables arranged separately on the plate.
• Some prefer to drizzle any remaining marinade over the rice for extra flavor.

Beverage Pairings

• Non-alcoholic: Strong Cambodian coffee with sweetened condensed milk (Cafe Touk Doh Koh Touk) or jasmine tea.
• Alcoholic: While not typical for breakfast, a light lager beer complements the flavors well for later-day servings.

Nutritional Information

• Calories: Approximately 450 per serving
• Protein: 20g
• Carbs: 50g
• Fats: 22g
• High in B vitamins from the pork and complex carbohydrates from the rice

Variations

Regional Differences

• Some versions include a fried egg on top of the rice.
• In some areas, a fish sauce-based dipping sauce (Tuk Trey) is served alongside.

Modern Adaptations

• Health-conscious versions might use leaner cuts of pork or even chicken.
• Some upscale restaurants in Siem Reap offer fusion versions, incorporating local herbs or exotic spices.

Cultural Notes

• The dish reflects the Cambodian preference for starting the day with a hearty, savory meal.
• Eating Bai Sach Chrouk from street vendors is a common social activity, especially among workers and students.

Chef’s Tips

• For the best flavor, grill the pork over charcoal if possible. The smoky flavor adds depth to the dish.
• Don’t skip the marinating time; it’s crucial for developing the signature flavor of the pork.
• Slice the pork as thinly as possible for quick cooking and a tender result.

Related Experiences

• “Early Morning Market Tour” in Siem Reap, where you can taste Bai Sach Chrouk from local vendors.
• Cooking class focused on Cambodian breakfast dishes at a local culinary school.
• Visit to a local pork farm to learn about pig-raising practices in Cambodia.