Lunch is a selection from a Phnom Penh “Street Buffet”.
I’m opting for the “lemon grass chicken” take-away.
Bits of chicken off-cuts (plus bone), the lemon grass as edible tiny ringlets, and some “demonic” red chilli.
With steamed rice.
Verdict: full of flavour.
(Back in my guest house and within a minute of “tucking in”, Miss Brindle, the neighborhood cat, appears on my balcony to “serenade” me. She is rewarded with the bone bits but – no surprise – she leaves the leftover chilli untouched.😊)
Vietnam Lunch: the young bloke next to me was eating a plateful of these, with rice.
Being of daring spirit and with a yearn to learn, I had to try one too. Delicious!
Similar to a Cantonese ham sui gok, it is a light, hollow, doughy “puff” coated in baked rice “bubbles” (a la crispy rice crackers) and, I presume, pan fried.
These being hollow, you could have a lot of fun experimenting with various fillings such as paté or mince, or do vegetarian with diced tomatoes and onions; maybe a sweet version with raisins and citrus peel, and serve hot with vanilla bean ice-cream.
(I’ve impressed myself with these ideas. What am I doing, pretending to write? I should be pretending to “chef” …)