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Recipe

Bai sach chrouk

Editorial illustration of Bai sach chrouk.

A kitchen-tested Bai sach chrouk plate built around grilled marinated pork, rice, a savoury pork-and-spring-onion topping, crisp fried eggs, a sharp vegetable salad and chilli sauce. Allow at least one hour for the pork to marinate before cooking.

Yield
4 servings
Prep time
35 minutes
Cook time
35 minutes
Total time
70 minutes
Dish
Bai sach chrouk

Ingredients

Rice

Marinated pork

Pork topping

Crisp fried eggs

Salad

Chilli sauce

Method

Techniques, in order: Grilling pork over charcoal

  1. Cook the rice according to the packet directions and keep it covered and warm. (15 minutes)
  2. Massage the pork with the Aji No Moto, savoury seasoning, sugar, fish sauce, soy sauce, oyster sauce, garlic powder, salt and white pepper. Cover and refrigerate for at least 1 hour; this marinating time is not included above. (5 minutes)
  3. For the topping, cook the minced meat in a dry frying pan. Add the shallot and garlic, then season with Aji No Moto, savoury seasoning, sugar and fish sauce. Take the pan off the heat and fold through the spring onion. (8 minutes)
  4. Heat a generous layer of sunflower oil in a frying pan over medium-high heat. Fry the eggs one at a time until the edges are deeply crisp and the whites are set; drain briefly on kitchen paper. (8 minutes)
  5. Toss the cucumber, daikon, carrot, shallot and ginger with the sugar, rice vinegar and salt. In a small bowl, mix the chilli, garlic, coriander, sugar, salt, Aji No Moto, fish sauce and rice vinegar for the chilli sauce. (7 minutes)
  6. Heat a barbecue for indirect medium heat, or use a grill pan over medium heat. Grill the pork until browned, cooked through and still juicy; rest briefly, then slice into strips. (12 minutes)
  7. Mound the rice on four plates. Arrange the sliced pork, a spoonful of the pork topping, one crisp fried egg and the salad alongside. Serve the chilli sauce separately. (5 minutes)

Recipe notes

Allergens: fish, soy, egg and shellfish (when using oyster sauce). Safety: marinate the pork in the refrigerator, use separate utensils for raw and cooked meat, and cook the pork through before serving. The 70-minute total excludes the minimum 1-hour marinating time. Substitutions: jasmine rice works in place of pandan rice; use a milder red chilli if bird's eye chillies are too hot.

Sources

  • Bai Sach Chrouk. Ontbijten zoals in Cambodja. , René in de Keuken — https://reneindekeuken.nl/bai-sach-chrouk/ (published 2024-06-02) (accessed 2026-09-01) — Publicly available reference for the pork, rice, topping, fried-egg, salad and chilli-sauce arrangement. Tasting Asia's English wording and method are independently written and kitchen-tested.