Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bamboo Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6-8 boiled eggs, peeled
- 1.5-2 lbs pork, cut into chunky cubes
- fish sauce
- soy sauce
- pepper, salt
- 1-1.5 cups sugar
- bamboo shoots, rectangular/ squarely sliced thin
Directions
Bring about 3-4 cups of water to a roaring boil
Add enough soy sauce to make a dark brown color
Add a couple dashes of pepper
Add a dash of salt
Add sugar until sweet (the soup, not you!)
Add enough fish sauce to taste (usu about 1.4 cup)
Add about 5-7 tbps of soy sauce
At this point you should be smelling a very beautifull smell. The soup should taste sweet, but not so sweet you can't taste the tinge of fish sauce you added.
Add the boiled eggs to the soup, let boil for about 15 minutes then add the cubed pork.
Add Bamboo slices to soup and let boil on medium for about 30 minutes.
You should notice that the eggs are taking up a shiny delicatable brown color.
The soup should smell slightly different. When eggs are a nice brown color, the soup is ready to serve.
Category:Cambodian Recipes
Category:Cambodian Soups