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Bai bangan (riz au bangan): recipe illustration
Everyday meals

Bai bangan (riz au bangan)

Steamed rice fragrant with bangan (tamarind) leaves, served with a tangy fish broth. A simple, fresh dish eaten every day in Khmer villages.

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Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the rice several times in cold water until the water runs clear, then drain it.
  2. Set the rice in a steamer basket or colander over a pan of simmering water, cover and cook for 25 minutes, until the grains are tender.
  3. While the rice cooks, bring the water to a boil with the bangan leaves and let them infuse for 10 minutes to flavour the liquid.
  4. Add the kroeung, the sliced onion and the tomatoes cut into wedges to the broth, then let it simmer for 5 minutes.
  5. Add the fish cut into large chunks and cook for 8 minutes at a gentle simmer, until it flakes easily with a fork.
  6. Season with the fish sauce, tamarind paste, salt and pepper, then add the sliced chilli.
  7. Serve the rice in bowls, spoon the hot fish broth over it and sprinkle with fresh coriander.

Variations and tips

Vegetarian version. Replace the fish with firm tofu and the fish sauce with soy sauce.

With what you can find here. Bangan leaves are hard to find: use a few tamarind leaves or a pinch of tamarind paste for the sourness.

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Original Ecomely recipe.