Bay Srob: Cambodia's Beloved Rice Dish with Grilled Meat and Pickled Vegetables

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 with a clear vegetable broth.

From street corners to restaurants, this dish is a must-try.

Bay Srob loosely translates to "rice (bay or bai) absorb (srob)," which is how this type of rice dish is commonly understood.