Bor bo pakon trey .
(Seafood rice soup.)
Rice soup with mung bean, shrimp and fish is delicious Khmer Krom country food,that our people like to eat during New Year for good luck.
I remember the first time I made this soup for my dad. I was very young and just learn how to cook. He was very happy when he saw me cooking in the kitchen. I asked him" would you like to taste my soup?" My dad said “of course.” I gave him a big bowl of soup; he devoured the whole bowl less than 5 minutes."Snganh nas!( very tasty!)" He said. “ Would you like another bowl?” I asked. He said, “yes, I would love to have another bowl” he smiled at my mother and continue "I am very lucky." With a biggest grin on my face I watched my dad ate another big bowl. But when I sat down to eat with my mom later, I realized that I forgot to seasoning the soup. My first soup was very plain and has no taste yet my dad happily ate 2 big bowls. :)
- Ingredients :
- 1 Tablespoon vegetable oil
- 1/3 Cup un cook Jasmine rice
- 2 Cloves garlic, minced
- 1 Yellow onion, chopped
- ½ Teaspoon shredded ginger root
- 6 Cups water
- ¼ Cup un cook mung bean, washed and drained
- ½ lb Filet basa fish or catfish or filet snakehead fish, cut to bite sizes
- ½ or 1 lb Medium shrimp, peeled and de-veined
- 1 Tablespoon fish sauce
- ½ Teaspoon salt
- ½ Tablespoon sugar
- ¼ Teaspoon black pepper
- 2 Stalks green onion, chopped
- Procedures :
Pre heat a large soup pot.
when soup pot is hot, add oil and rice, sauté rice till it light brown.
Add garlic, onion and ginger in with the rice, stirs well.
Add water and mung beans, stirs, cook till mung bean and rice tender.
Add fish, cook till fish tender, when fish cooked, add shrimp, cook till shrimp turn darker color pink.
Seasoning with fish sauce, salt, sugar and black pepper.
Top with green onion before serve.
Copyright by Mylinh Nakry.