While wandering around the Hawthorne area of Portland, I found this little gem. I know what you’ll say, “Why are you eating at a Cambodian restaurant in Portland when you are moving to Thailand next week and will be right next door to Cambodia itself?” Well, all I can say is that something drew me there and the menu looked too good and intriguing to pass up. The highlights of the various things I tried are below.
Fish ball, Seafood, and Tamarind Soup: The noodles were fresh and perfectly cooked. The broth was gentle and delectable. And it came with a cart full of accompaniments (which I found to be typical as soon as I was out of the States and in Thailand): fish sauce, pepper sauce, dried onion flakes, Siracha, hot pepper soy sauce, and various other spicy sauces. But what was best about this dish was the fish balls. They were a pleasant surprise. The egg-like outside bursts open in your mouth to reveal an inside full of tastiness. If only my chopstick skills were better with these slippery noodles, I’d have eaten the whole large bowl!
Balut: a dish of slightly incubated duck eggs served in the shell. I am not quite sure of the incubation period, but it is somewhere past that of a raw egg and a formed fetus. From what I tasted, all seemed rather moist and mushy; nothing was yet hard or formed. It is very popular and available all over Malaysia. I had it here to give it a try before I possibly get it in some random street vendor there. And I also wanted to compare it when I get there. All in all, it was quite good. It tasted like a mix between eating an egg and eating roasted duck or chicken. I did not drink the juice inside as is custom. It smelled like pungent duck juice, so I think I get a feel for what it might taste like -I’ll pass for now. This dish was not bad as one might think, though, and I’m glad I tired it.