Khmer Sea Food Hot Pot

The Khmer Sea Food Hot Pot is one of the most popular street food in Cambodia. This recipe is a collection of Thai food and Cambodian food. Thai food was introduced in Cambodia in the 19th century by King Rama VI, who was on his way from Siam (Thailand) to Cambodia. The king ordered a dish called Noodles Tom Yum, which was a mixture of spicy spicy soup and noodles. The spicy soup was famous among Thai people and some of them came to Cambodia to make the soup.

Khmer Sea Food Hot Pot is a premium Khmer sea food hot pot restaurant. The restaurant aims to serve the best sea food, the most delicious and fresh ingredients, in the most beautiful environment. We are proud to introduce the signature of this restaurant, “Khmer Sea Food Hot Pot” on the whole world.

In Cambodia, we have a specialty dish called Khmer Sea Food Hot Pot, which is a bowl of soup with some sort of seafood and rice noodles. It is a really popular street food in most towns in Cambodia, and a staple of many restaurants. I think it’s really fun to have in the repertoire with this dish, and I’ve been experimenting with it.

Khmer Sea Food Hot Pot

Delicious seafood hot pot is a favorite Khmer holiday dish that we offer during weddings, religious festivals, family reunions, Khmer New Year, and for that special visitor. For this soup, Khmer prepare fish balls and fried fish cakes from scratch at home, which are extremely tasty.


1 pound of chicken neck bones (450 grams)    
1 pound (450 g) pork neck bones    
1/2 pound (225 grams) of lean pork    
1 dried squid slice    
1/2 kilo daikon (about 450 g)    
1 onion, yellow    
two garlic cloves    
8 quarts water    
2 tblsp. fish sauce    
sugar (one spoonful)    
1 teaspoon sodium chloride    
black pepper, 1/4 teaspoon    
1 frozen fish ball package ( sold at most Asian markets)    
a quarter pound (112 gram) of pork liver    
1 piece thinly sliced fried fish cake (fresh or frozen sold at most Asian markets)    
1 pound (450 gram) peeled and deveined big shrimp    
Fresh squid tubes, 1/4 pound (112 gram). Clean, crisscross cut, and then cut into bite-size pieces    
1/4 head cauliflower, sliced into bite-size pieces    
8 big Nappa cabbage leaves, 12 inch in length, chopped    
6 shiitake mushrooms, bathed in warm water, stems removed, sliced in half    
1 peeled and thinly sliced carrot    
5 Asian celery stalks, cut into 2 inch lengths    
1/2 sheet fried pig skins, bathed in warm water and sliced into bite-size pieces (about 14 oz).    
a dozen big dried shrimp, drained after soaking in cold water    
5 green onion stems, cut into 2 inch lengths    

How to Make a Khmer Seafood Hot Pot

  1. The first step is to prepare the soup broth.
  2. Cook chicken bones, pig bones, pork flesh, dried squid, daikon, whole onion, and garlic in 8 cups water for 12 hours in a big pot. Remove any bubbles that have developed on top of the soup liquid and do not cover with a lid.
  3. Remove just the pig meat from the soup liquid when it is tender and put it aside. Cook the soup stock for another 12 hours on low heat.
  4. Then, from the soup liquid, remove all remaining components (throws away all the bones, dried squid, daikon, onion and garlic).
  5. Set clear soup liquid aside after seasoning with fish sauce, salt, sugar, and black pepper.
  6. Simmer 6 cups water in a separate saucepan until it boils, then add frozen fish balls to the boiling water and cook for 5 to 10 minutes. I took the fish ball out of the soup pot and put it aside.
  7. Wait until the water is boiling hot again before adding the liver and cooking it for 3 to 5 minutes in the same saucepan. Avoid overcooking the liver. Removed the liver from the boiling water and let it cool before slicing it thinly and setting it aside.
  8. Set aside the thinly cut fried fish cake.
  9. Set aside cooked pig meat that has been thinly cut.

Join me in enjoying it.



Hotpot with Duck and Preserved Bean Curd

daily value in percent

36.3 g total carbohydrate (13%)

Cholesterol 556mg 185 percent Cholesterol 556mg 185 percent Cholesterol 556m

35.2g total fat 45 percent

Saturated Fat 11.1g (56% Saturated Fat)

4.9 grams of dietary fiber (18%)

86.2g 172 percent protein

Sodium 3595mg (156%) sodium 3595mg (156%) sodium 3595mg (156%)

11.5 g sugars (23% sugars)

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Sea Cooking! What is it, and did you have it for lunch? One of the most popular dishes available in Cambodian restaurants throughout the world is the Khmer Sea Food Hot Pot. This dish, consisting of fish, pork or chicken is traditionally cooked in a sea water fish or chicken broth and is served with a variety of vegetables, such as bean sprouts, cabbages, kaffir lime, onion, and broccoli.. Read more about yao han recipe and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.