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Bosba Panh

Bosba Panh

A blog to share Khmer and international recipes, that we inherited from my grandmom and our multicultural background. Fifty years after she died during the genocide, people still remember her cuisine. She was so famous that when French governors came to the village, she was called to prepare the official dinners. Articles are mostly recorded by my mom and dad. I am a Cambodian western-educated composer (www.bosbapanh.com)

Blogs

Panh Cuisine

Recipes and food culture from the Panh family's table. Articles by dad, mom, my brothers and myself.
Bosba Panh Bosba Panh
Articles : 26
Since : 12/12/2015
Category : Food & Drink

Articles to discover

Ponh Pa, Brandade de Poisson

Ponh Pa, Brandade de Poisson

Ponh Pa Leum: Recipe from Phia Sing (c. 1898-1967) who was for many years the Master of Ceremonies and Chef at the Royal Palace in Luang Prabang, Laos. 1 piece of pa leum (a large catfish), free of bones, wash it, slice it thinly, put it in a pot with water barely covering it, sprinkle it with salt and anchovy fish sauce Padaek (it should be quite
Let's eat at Angkor Thom 700 years ago

Let's eat at Angkor Thom 700 years ago

Rice, sesame, mung beans, pigeon peas, yardlong beans. That's what archeologists found in Angkor Thom (Bayon Temple) excavations. The authors found that "of the identified plant parts, rice has the highest representation across all samples analyzed. Other economic crops found in Trench 4 are sesame (Sesamum indicum L.), mungbean (Vigna radiata), ya
Pork sausage Som Moo

Pork sausage Som Moo

There are street food snacks that are easy to get off the streets so you never think of cooking them. Among these, the pork sausage 'nem chua' or 'som mou' in (Lao), lean pork and skin fermented with glutinous rice, salt and crushed garlic, wrapped generously in banana leaves and let to pickle over 4 days. With our aunty gifting us with a sachet of
New Year Hot Pot Culao

New Year Hot Pot Culao

Our family is of Chinese descent so we celebrate both Chinese and Khmer New Year. The tradition is to prepare the Hot Pot or Huo Guo that we call Culao in our family as my great grandfather probably landed on the shores of South Vietnam when fleeing China before establishing himself in Thnaot, in Takeo province and marrying my Khmer great grandmoth
Le couscous au poisson de Tunis

Le couscous au poisson de Tunis

In Phnom Penh, the Tamarind on street 240 offers the best couscous in town. We used to go so often that it became a favorite dish of Panhlauv, my bro and younger member of our family. Now studying in the US, he still comes home asking for a couscous, as if it was a staple food of Cambodia. He prefers with lamb but a recent travel helped mom learn h
the Crabs of Kep

the Crabs of Kep

I have traveled many countries and have been studying in New England (USA) where the lobsters and blue crabs are legendary. But no place can offer the sweet and plump crabs of Kep, a seaside provincial city of Cambodia. There, you go and select the crabs just harvested, the cham ladies on the market can steam them for you or cook stir-fried rice. T
Laboy - vegetable mix for samlor

Laboy - vegetable mix for samlor

National dishes like the Samlor Khmer or Kari Saraman are accompanied by a careful selection of vegetables and herbs. This mix is an art as its combination must reveal the savor of the soup but not overpower it. Some vegetables are added to lighten the soup, others to make it crispy. Herbs are added to bring freshness and a whirlpool of flavors. He
Ork Lam Ratatouille

Ork Lam Ratatouille

This is a popular beef ratatouille and dills from Luang Prabang, the royal city of Laos. It is earthy and finds its roots in our forest and garden but it is the kind of national dish that one does not dare to take up when untrained. Our auntie Pa Thouaithong has been famous in the community for this beef stew. She is said to spend up to three days
Nom Pang Sach Ko Ang

Nom Pang Sach Ko Ang

One of the French legacy in Cambodia is the baguette. We eat it with la-vache-qui-rit, the famous cream cheese spread, with grilled chicken or beef ragout, with sweetened condensed milk, canned sardines with tomato sauce, butter and granulated sugar (try it, wonderful to have the sugar crunch under your teeth) but if you have a crave in the afterno