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Tasty Congee In Cambodia

February 17, 2023 - 76 views

Cambodian congee originated from the Toechew/Chinese migration into Southeast Asia and is known as Bobor by Cambodians. Cambodian congee is usually served in the morning or late evening. This is one of the familiar dishes in the breakfast and breakfast dishes of the people here. It is famous all over the country, and you can find it in any Cambodian market or restaurant.

Congee Overview

Cambodian Congee

Cambodian Congee Overview

Bobor recipes have even been discovered in a painting dating from the Angkorian period, believed to be from the 10th century. So whether you're on the busy Phnom Penh boulevard or somewhere deep in the countryside, you will always be able to find eateries selling porridge for breakfast or a snack.

Moreover, the way to cook Cambodian congee is straightforward and does not require much effort, but you can still bring a hearty and delicious party. Besides, your wallet will also thank you because this chicken porridge is made with simple, easy-to-find, inexpensive ingredients and a large pot that can feed your family for several days.


3 Popular Congee In Cambodia

Below are detailed information on ingredients and how to cook the 3 most popular types of congee in Cambodia that you should try.

1/ Borbor Sach Mouan

This Cambodian chicken porridge is called borbor sach mouan, Cambodian congee. Although the name is actually from the Khmer language, it is known as a dish originating in China and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish. However, today this porridge has become a favorite dish of all Cambodians and visitors to this country.


Borbor Sach Mouan

Borbor sach moan is most complete when it can exude the seductive aroma of anise, cinnamon, ginger, lemongrass, galangal, and kaffir lime. In addition, you can also change a bit to make your dish delicious according to your liking.


  • 250g chicken breast
  • 2L fresh water
  • 2 tbsp chili oil
  • 1 head round lettuce
  • 300g jasmine rice
  • 2 tsp salt
  • 2 tbsp fish sauce
  • 1 bunch of coriander
  • 100g bean sprouts
  • Ground pepper
  • 1 bunch of sawtooth coriander
  • 1 tbsp fried garlic


  • Wash and remove the skin of the chicken breast
  • Jasmine rice washed and drained
  • Round lettuce cut into long thin strips
  • Saute garlic.


  1. Processing water. Prepare a large pot and pour in the water and chicken breast. Then cook over medium-low until the chicken breasts are fully cooked. Remove the brisket from the pot and let it cool. Skim excess foam from the surface of the broth.
  2. Add the rice and salt to the broth. Cook over low heat for about 20 minutes until the rice is tender.
  3. Season and adjust seasoning to taste, then turn off the heat.
  4. When the chicken breast gets cool, you need to shred the chicken breast.
  5. Prepare a bowl, put lettuce leaves and a few bean sprouts in the bottom, then scoop the porridge into the bowl and put the shredded chicken on top.
  6. Add pepper and garnish with fresh herbs and sauteed garlic. Enjoy right after.

Best Places to Eat Borbor Sach Mouan

- Price: Around USD 2




Nom Banh Chok Restaurant

352, Taphul Road, Siem Reap 85563 Campuchia

12:00 am - 11:59 pm

Khmer Delight

119, Battambang Cambodia

09:00 am - 10:00 pm

Coconut LyLy Restaurant

111 Street In front of Holiday guest house, West of Vattanac Bank 50m., Battambang 02000 Cambodia

09:00 am - 9:00 pm

2/  Borbor Banh Canh

This porridge does not use rice but uses fresh vermicelli or large dried vermicelli for processing. Because its broth is chicken or pork bone, you will feel the sweetness, and the chewy noodles soaked in spices are worth enjoying.

Banh Canh

Borbor Banh Canh


  • 1 pkg of rice noodles
  • 1/2 chicken
  • Chicken broth
  • 3 T of dried shrimp wash set aside
  • 2 T of salted, dried cabbage (tang Chay)
  • 2 T of chicken flavor soup bouillon
  • 2 T of fish sauce or salt
  • 3 T of sugar
  • Green onion oil and garlic
  • 2 green onions chop
  • 3 garlic cloves minced
  • 3 T of olive oil to fry the onion and garlic


  1. Fry onions, and garlic with cooking oil, add scallions and fry until golden brown, then remove and set aside.
  2. Put the chicken broth in a pot and bring it to a boil. Then add the chicken or pork and cook over high heat until the meat is tender. Remove the meat, let it cool, and shred it.
  3. Put dried shrimp, cabbage, chicken soup powder, fish sauce or salt, and sugar into the broth and season to taste.
  4. If you use fresh noodles, cook them for a short time, just a few minutes, or else the noodles will become mushy; if you soak them long enough, it's almost like dry noodles.
  5. Season to taste, add salt or sugar, then turn off the heat.
  6. Decorate and enjoy.

Best Places to Eat Borbor Banh Canh

- Price: Around USD 1,5



 Jaan Bai Restaurant

Corner 2 Street and 1 1/2 Street, Near Psar Nat, Battambang

11:00 am – 2:00 pm, 5:00 pm – 10:00 pm

Kabbas Restaurant

#48Eo, Street 172 Chey Chomneas, Daun Penh, Phnom Penh

11:00 am – 09:00 pm

Samnang Kitchen Restaurant

155, Toul Tom Poung Market, Phnom Penh

10:30 am – 01:00 pm


3/ Borbor Kreung

Borbor Kreung, also known as fish porridge, is one of the favorite dishes in Cambodia. Many fish species can be used to make Borbor Kreung, such as sea bass, grouper, and cod. Ginger is a must in Fish Porridge to neutralize the “fishy” smell that can arise if the fish is not fresh. Khmer fish porridge has a particular taste and is often used for breakfast; it is light, tasty, and naturally gluten-free.


Borbor Kreung


  • 1 lb fresh white fish
  • 1 tbsp soy sauce
  • tsp ground pepper
  • 1 tsp sesame oil
  • 1½ cups rice
  • 1 inch ginger
  • 10 cups of water
  • Salt to taste
  • 1 tbsp fish sauce (optional)
  • Garnish: green onions, ginger, sprigs of cilantro, Fried shallots, Sesame oil, and Ground pepper.


  1. Make books and chop fish. Then cut the fish into thin slices.
  2. Mix fish with soy sauce, pepper, and sesame oil and marinate for 30 minutes.
  3. Cook rice with 10 cups of water. When the water boils, open the lid and cook over medium heat for about 30 minutes.
  4. Add the marinated fish and salt to the porridge. Stir well and let the porridge boil for another 3 minutes.
  5. Add the fish sauce (optional). Turn off the fire.
  6. Serve in separate bowls with scallions, ginger, cilantro, fried shallots, and yew radish. Drizzle a few drops of sesame oil and soy sauce. Add a little pepper if desired.

Best Places to Eat Borbor Kreung

- Price: Around USD 1,5



One More Restaurant (Toul Kork)

One More Toul Kork: #37, Street 315 Sangkat Beoung Kak 1, Khan Toul Kork, Phnom Penh

06:00 am – 10:00 pm

Joe & Boy Restaurant

6 National Highway In the center of the city opposite the gas station., Koh Kong

06:00 am – 10:00 pm

Samnang Kitchen Restaurant

155, Toul Tom Poung Market, Phnom Penh

10:30 am – 01:00 pm


Cambodian porridge is actually part of the Cambodian-Chinese culinary heritage, not Khmer dishes. But regardless of their origin, they are still a favorite dish in this country. Experience the rich and diverse Cambodian cuisine like never before - book your culinary adventure today and discover the true flavors of Cambodia!

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