By Boonlong on January 01, 2006
"I got this recipe from a grandmother in Phnom Penh. It's normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can't find the powdered rice root, don't worry, it's not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder."
Serving Size: 1 (506 g)
Servings Per Recipe: 5
"I am Cambodian from Phnom Penn and from the ingredients described in this recipe, you have mixed up two different soup recipes. This is not how you make this soup. What it sounds like is that you have a nom pachok recipe with a slau gri recipe."