Cooking class experience — learning Banh Chiao properly

I took a cooking class specifically to learn how to make Banh Chiao correctly. The instructor explained why prahok fermented fish paste is used the way it is — something I'd never understood from just eating it. The subtly fermented and umami result when you make it yourself is different.

Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. We learned how a Phnom Penh riverside restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of fresh coconut water. I've made it three times since and each time it improves. Highly recommend the cooking class approach.