TAKING MEAT-AND-RICE TO A NEW LEVEL

Lunch is courtesy of Hak Mithona: a Khmer-style charcuturie of sun dried fishes, beef and Siem Reap pork sausage, served with rice and Cambodian green tamarind paste. The large green vegetable is sngo mareash (bitter melon stuffed with pork mince in soup). It has just a hint of bitterness. I can’t resist: I also add a good dash of Kampot pepper/lime sauce… Angkor Mithona Guesthouse, Phnom Penh 

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