Breakfast
Bai Sach Chrouk
Ingredients
- - 500 g (1.1 lb) thinly sliced pork shoulder or pork chops
- - 60 ml (1/4 cup) coconut milk
- - 2 tbsp (30 ml) fish sauce
- - 2 tbsp (25 g) palm sugar, grated
- - 4 garlic cloves, finely minced
- - 1 tbsp (15 ml) soy sauce
- - 1 tsp (5 ml) vegetable oil
- - 400 g (2 cups) broken rice (or jasmine rice as substitute)
- - 1 cucumber, sliced
- - 100 g (1 cup) pickled daikon and carrot, shredded
- - 2 spring onions, sliced, for garnish
- - 1 lime, cut into wedges
Method
- In a bowl, whisk together the coconut milk, fish sauce, palm sugar, garlic, soy sauce and oil to make the marinade.
- Add the pork slices, coat thoroughly, cover and refrigerate for at least 2 hours, ideally overnight.
- Cook the broken rice in a rice cooker or saucepan according to the package instructions.
- Preheat the grill to medium-high (200°C/390°F). Grill the pork slices for 3–4 minutes per side, basting with leftover marinade, until charred at the edges and cooked through (internal temperature 71°C/160°F).
- Rest the pork for 3 minutes, then slice into bite-sized strips.
- Serve the pork over a mound of rice, with cucumber slices, pickled vegetables, spring onion and lime wedges on the side.
Introduction: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn.
Cultural Background: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Thin slices of pork are marinated in coconut milk and garlic, then grilled slowly over charcoal and served over broken rice with pickled vegetables and a bowl of clear pork broth. Broken rice — the leftover fragments from milling whole grains — was historically the cheaper cut sold to working families, which is why it became the base of this everyday dish rather than the whole-grain rice reserved for special meals.
Tips: Pounding the pork slices thin before marinating helps the flavour penetrate faster and keeps the meat tender on the grill. A splash of the marinade brushed on during grilling gives the classic lightly caramelised edge without burning.
Variations: Chicken thigh can replace pork for a lighter version. A fried egg is commonly added on top for a heartier breakfast. Marinate and grill firm tofu slices in the same coconut-garlic marinade in place of pork.
Storage: Store cooked pork separately from rice in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pork in a dry pan over medium heat for 2–3 minutes, or in a microwave covered for 60–90 seconds, until warmed through.
Nutrition: Per serving (approx.): 480 kcal, 32 g protein, 14 g fat, 55 g carbohydrate, 2 g fibre, 980 mg sodium.
FAQs:
Q: Can I use regular jasmine rice instead of broken rice?
A: Yes — broken rice is traditional for its slightly fluffier, less sticky texture, but jasmine rice works well as a substitute.
Q: Why is the pork sliced so thin?
A: Thin slices cook quickly over high heat and absorb the marinade fully, giving the characteristic tender, slightly sweet-savoury bite.