Hello everyone.. Today I want to introduce to you a Cambodian food restaurant that I feel is delicious. This is also the first time I tried Cambodian food and had a good experience. No need to go to Cambodia to enjoy the cuisine because you can enjoy these delicious dishes at No. 294 Dong Van Cong Street, An Thoi Ward, Binh Thuy District, Can Tho City.
" Food Cambodian - Mother Kitchen " ( bếp mẹ Miên) is a Cambodian restaurant specializing in serving Cambodian dishes, however they are slightly modified to suit Vietnamese tastes.Despite the head chef not being Khmer, they have spent time in Cambodia studying the local cuisine. As a result, the dishes served at the restaurant are authentically Cambodian. Upon entering the restaurant, guests are immediately drawn in by the melodic Cambodian music, creating a distinctive atmosphere.
The restaurant space is spacious, with the left side divided into several leafy huts where guests can dine on mats, hammocks, reminiscent of traditional Khmer family gatherings. On the right side, there are regular dining tables for guests who prefer not to sit on mats.
This area is decorated with bamboo and colorful lanterns reminiscent of tree-shaded huts in the countryside. Everything from the furniture to the decorations is simple yet cozy.
Specializing in regional delicacies, "Bếp Mẹ Miên" offers dishes such as cambodian burnt chicken, pot rice, crickets roasted with salt, boklohong, pickled herring salad,papaya salad, snails stuffed with bamboo tubes, mountain climbing beef,etc... We ordered a few dishes, and here are my impressions:
- Herring salad: This herring dish is sliced thinly and eaten fresh, the fresh fish is light red in color, served with onions to make a pre-mixed salad, wrapped with rice paper and grated coconut. The dipping sauce was absolutely delicious made from ground fermented soybean, coconut milk, and lemongrass. Don't forget to add chili and lemon juice to the fish before eating.
- Snail rolls stuffed with bamboo tubes: crispy snails are minced, mixed with pureed pork, then steamed in bamboo tubes and dipped in a special dipping sauce, making the dish unique.
- Spotted babylon snail and steamed clams are washed many times before steaming so there are no grains of sand left. They are steamed with ginger and lemongrass to remove the smell and then added with coriander on top.
- Burned chicken: The main ingredient of this dish was garden-raised chicken (not industrially raised chicken), so the chicken meat was firm and chewy, not crumbly. After being cleaned, the chicken was marinated with spices for about 30 minutes before being roasted directly on charcoal.
Once cooked, the chicken was light yellow in color and the spices were absorbed evenly. The chicken meat still retained its natural sweetness, succulence, and aroma. The staff shredded the chicken for me, then mixed the chicken with vegetables to make chicken salad (if requested). This dish was really delicious and refreshing, reducing the fatty taste of the chicken.
Reasonable price, I will come back next time. Highly Recommend !!!
**This article has images and content 100% from me @a-alice!!**
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