#Khmer​
Catfish or catfish = 1kg
3 layers of pork = half a kilo
Eggplant = 2 fruits
Roasted fish or leopard fish = 1 bite
Palm sugar = 1 tablespoon
Bicheng = 2 teaspoons
Garlic = 5 cloves
Red onion = 2 pieces
👉 If it is almost sour, add ripe salt water
Cooking oil = 1 tablespoon
How to do
- Roast 3 layers of pork to get a little fat and then remove and set aside
- Bring the fish to a simmer (when frying, do not turn the frying too much so as not to break the fish) and leave it aside
- Take it and fry it until it tastes good and then stir it.
Put a little water in a pot to boil and then put in a solid (can put a solid in as we pay prahok and remove the pulp so as not to break the bones), then stir to melt and put 3 layers of pork, palm sugar, flour. Salt soup and simmer until the meat is slightly tender.
Then add the fish, pork and eggplant and let it boil to taste as you like (make it a little thicker). Chi Neang Vong is already in.
 Serve with vegetables that you have prepared
🌟 Note: We have to fry pork, fish and beef first and then bring it to the soup, because this is to make the meat cooked well, especially not sticky and add flavor to our food to be more delicious.