“Authentic Cambodian Breakfast Platter: A Sensory Feast for Your Morning Meals”
This recipe offers an authentic and delicious Cambodian breakfast platter that is perfect for a standard diet. It is suitable for intermediate cooks who want to experience the rich flavors and textures of traditional Cambodian cuisine while also focusing on SEO-optimized language and captivating plating appeal.
Allergens
Soy (tofu)
Ingredients
- 1. 2 large eggs 2. 4 oz rice vermicelli noodles 3. 2 oz fresh bean sprouts 4. 2 tbsp coconut oil 5. 1 tbsp fish sauce 6. 2 tsp sugar 7. 1/2 lime, juiced 8. 2 oz firm tofu, sliced into triangles 9. 2 oz fresh herbs (cilantro and Thai basil) 10. 2 tbsp roasted peanuts, chopped 11. Ground black pepper
Instructions
- Boil the rice vermicelli noodles in water until tender but still firm. Drain and rinse under cold water to stop cooking. Set aside.
- Heat coconut oil in a pan over medium heat. Add the sliced tofu, and cook until golden brown on both sides. Season with a pinch of ground black pepper. Remove from the pan and set aside.
- In a separate bowl, whisk together the eggs, fish sauce, sugar, lime juice, and a pinch of ground black pepper.
- Pour the egg mixture into the pan used for tofu, and scramble until just cooked.
- To assemble the platter, arrange the noodles in the center, top with scrambled eggs, and place the golden brown tofu on one side.
- Garnish with fresh bean sprouts, chopped herbs, and roasted peanuts. Serve immediately.
Chef’s Insight
This dish highlights Cambodian flavors while offering a balanced, nutritious meal.
Notes
Adjust the amount of sugar, fish sauce, or lime juice to taste.