Bay Srob is a daily staple in Cambodia, enjoyed for breakfast or any meal throughout the day. It features grilled pork (sach chrouk ang) or chicken (sach moan ang) served with braised hard-boiled eggs—typically duck eggs (sut tea) or chicken eggs (sut moan)—in a dark savory sauce, or sometimes with thinly sliced omelette (pong chien). The dish also includes pickled vegetables (chrouk), mainly either is made of thinly sliced green papaya, carrot, cabbage, and cucumber, along w