First time trying Nom Banh Chok — completely converted

I had never tried Nom Banh Chok before this visit and I wasn't sure what to expect. The subtly fermented and umami taste hit immediately and made sense of the dish in a way descriptions never quite do. kroeung lemongrass paste is an ingredient I'd not encountered used quite like this before.

The a village feast during festival season setting added something to the experience — this kind of food makes sense in that environment. Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. My server recommended fresh coconut water alongside and it was exactly right. I've been telling everyone to try Nom Banh Chok. Outstanding first encounter.