
Dish
Ngam nguv
Okra soup
Ngam nguv is a flavorful soup made with fish, lemongrass, galangal, kaffir lime leaves, and a variety of vegetables such as cabbage, carrots, and mushrooms. The soup is typically served with rice and is a filling and nutritious meal. The fish used in the soup can vary, but typically it is a freshwater fish such as catfish or snakehead. The soup is simmered for several hours to allow the flavors to meld together and create a rich and savory broth.
Origins and history
Ngam nguv has been a traditional dish in Cambodia for centuries. It is believed to have originated in the Khmer Empire and has been passed down through generations of Cambodian families. The soup is often served at special occasions such as weddings and festivals, and is a symbol of Cambodian culture and hospitality.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of ngam nguv, with different vegetables and fish used depending on the region and season. Some versions of the soup also include coconut milk for a creamier texture.
Presentation and garnishing
The soup is typically served in a large bowl with the fish and vegetables arranged on top. It is garnished with fresh herbs such as cilantro and served with a side of steamed rice. The soup can also be served with pickled vegetables for added flavor and texture.
Tips & Tricks
To make the soup even more flavorful, try adding a spoonful of fish sauce or soy sauce. You can also adjust the spiciness by adding more or less chili peppers.
Side-dishes
Steamed rice, pickled vegetables
Drink pairings
Cambodian beer, iced tea
Delicious Ngam nguv recipes
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