Borbo sach tear.
(Duck and rice soup.)

Delicious rice porridge with duck meat is Khmer country food.
• Ingredients :
  • 2 Tablespoons vegetable oil
  • 1 Cup uncooked Jasmine rice
  • 4 Cloves garlic, minced
  • 1 Yellow onion, chopped
  • ½ Teaspoon grated ginger root
  • ½ or a whole duck, cleaned and drained
  • 10 Cups water
  • ½ Tablespoon salt
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sugar
  • ¼ Teaspoon black pepper
  • 4 Stalks green onion, chopped
• Procedures :
  Pre-heat a small skillet.
  When skillet is hot, add oil and rice, stirs till rice turns light brown color.
  Add garlic, onion and ginger, stirs well and set a side.
  In a large pot, put duck and water together, cook till duck meat tender.
  Remove duck from soup stock, put duck in a large plate and set a side.
  Add prepared rice to soup stock, stirs and cook till rice tender.
  Seasoning with salt, fish sauce, sugar and black pepper.
  Cut cooked duck into bite sizes.
  TO SERVE:
  Put some rice porridge in a soup bowl, add cooked duck meat on top rice porridge, top with green onion.
  Serve hot with gingery fish sauce, along with bean sprouts, and chopped mint leaves.