It seems like forever since we made our Vietnamese banh mi thit, and indeed it was nearly a full month ago. Our recent weeks have been filled with birthday celebrations, stag and hen dos, catching up with friends and a cupcake decorating class, to name a few events: all pretty much centred around food (as is our way), but not necessarily international food. So we were pleased to get back to the challenge and cook a Cambodian meal this weekend. Ash spent just over a week in Cambodia in 2004, visiting the temples of Angkor, the peaceful beaches of Sihanoukville, the crazy hustle and bustle of Phnom Penh and the museums that record – lest we forget – the horrors of Cambodia’s recent past. So he had a number of food experiences to bring to our dinner table.
Ash’s journey from Thailand was something of an adventure: the pre-booked luxury mini bus had broken down so 14 people with luggage climbed into the back of a pick-up truck at the border and, after a few hours of clinging on for dear life, arrived in Siam Reap. Along the roads of the cities and towns were hawkers and traders trying to sell post cards, trinkets and souvenirs, as well as fast food and snacks of many different kinds, one of which was skewers of barbecued meat.
Good Food on Bad Plates 