When people ask me what the most typical Cambodian breakfast is, the concrete answer is always Bai Sach Chrouk—grilled pork served over rice, usually with pickled vegetables and broth on the side. Unlike fancy restaurant dishes or tourist-focused specialties, Bai Sach Chrouk is what locals actually eat before work and school. It is affordable, simple, and filling, yet it carries the warmth of Cambodian mornings. For a visitor, tasting Bai Sach Chrouk means joining in the country’s daily rhythm and experiencing food the way most Cambodians do every single day.

I still remember waking up early in Phnom Penh, walking through the streets as the city slowly came alive. The smell of grilled pork over charcoal filled the air, smoky and sweet. Vendors had set up low tables and plastic stools on the sidewalks, with steaming pots of rice stacked nearby. I ordered a plate, and it came with tender slices of pork, slightly caramelized on the edges, over soft white rice. On the side were pickled cucumbers, a little bowl of clear broth, and a garnish of scallions. Eating it among locals hurrying to work, I felt like I was part of Cambodia’s morning life, even for just a moment.

What Makes Bai Sach Chrouk Special

The dish may look simple, but each part has its role, like every part of Amok Trey delivering unique taste.

Component	Details	Role in Flavor
Pork (Sach Chrouk)	Marinated with garlic, soy sauce, coconut milk, and palm sugar	Sweet, smoky, and savory centerpiece
Rice (Bai)	Steamed jasmine rice, often cooked fresh each morning	Soft, fragrant base that balances the pork
Pickled vegetables	Cucumbers, carrots, daikon radish, lightly pickled	Adds crunch and a refreshing tang
Clear broth	Light pork or chicken broth with scallions	Cleanses the palate and adds warmth
Condiments	Fish sauce, chili paste, lime	Let’s you adjust the flavor to your liking

The balance of smoky meat, fragrant rice, fresh vegetables, and warm broth is what makes Bai Sach Chrouk such a satisfying start to the day.

Bai Sach Chrouk Recipe

Bai Sach Chrouk is a beloved Cambodian breakfast dish that brings together sweet, savory, and umami flavors

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Prep Time 2 20

Cook Time 1 10

Servings: 4 people

Course: Breakfast, Main Course

Cuisine: Cambodian

Calories: 540

Ingredients Equipment Method Video Notes

Ingredients

For the Pork

500 g Pork shoulder or pork loin
4 cloves Garlic cloves
2 tbsp Palm sugar (or brown sugar)
2 tbsp Soy sauce
2 tbsp Fish sauce
3 tbsp Coconut milk
2 tbsp Vegetable oil

For the Rice

4 cups Jasmine rice

For the Pickled Vegetables

1 cup Cucumber
1 cup Carrots
1 cup White radish (daikon)
½ cup Rice vinegar
2 tbsp Sugar
1 tsp Salt

For the Broth

300 g Chicken or pork bones
2 cloves Garlic
Salt
Fish sauce
Water enough to cover bones

Equipment

2 Mixing bowls (for marinade and pickles)
1 Grill or grill pan (a cast iron pan is a good substitute)
1 Medium saucepan (for broth)
1 Strainer
1 Knife and cutting board
1 Measuring spoons and cups

Method

Marinate the Pork
In a mixing bowl, combine minced garlic, palm sugar, soy sauce, fish sauce, coconut milk, and vegetable oil.
Add the thinly sliced pork and toss well to coat.
Cover and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
Prepare the Pickled Vegetables
In another bowl, mix rice vinegar, sugar, and salt until dissolved.
Add cucumber, carrots, and daikon radish.
Mix well and let it sit for at least 30 minutes. For a stronger pickle, refrigerate for a few hours.
Make the Broth
In a saucepan, place the pork or chicken bones and garlic. Cover with about 1.5 liters of water.
Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour, skimming any foam that rises.
Strain the broth and season with salt and fish sauce to taste. Keep warm.
Grill the Pork
Preheat your grill or grill pan over medium-high heat.
Cook marinated pork slices until slightly charred and caramelized on the edges, about 2–3 minutes per side.
Work in batches if necessary to avoid overcrowding.
Assemble the Dish
Place a generous scoop of jasmine rice on each plate.
Add grilled pork slices on top or alongside the rice.
Serve with a side of pickled vegetables.
Ladle warm broth into a small bowl and serve it on the side.

Video

Notes

Cooking Tips

Marination Time: The longer the pork marinates, the deeper the flavor—overnight is best.
Grilling: For authentic smokiness, charcoal grilling is ideal. A grill pan or broiler works fine indoors.
Broth Shortcut: In a hurry? Use low-sodium chicken broth and simmer with garlic and fish sauce for 15 minutes.
Vegetable Substitutes: You can use cabbage, green papaya, or turnip in place of daikon if needed.

Regional Differences

I noticed that Bai Sach Chrouk can taste slightly different depending on where you eat it.

Region	Style	Notes
Phnom Penh	Pork is grilled over charcoal and served with broth	Smoky and slightly sweet
Rural provinces	Simpler marinades, sometimes just soy and garlic	More rustic and less sweet
Coastal towns	Occasionally served with fresh herbs or seafood broth	Reflects local ingredients

This means you can try the same dish in different places and discover new flavors each time.

Why Visitors Should Try It

For locals, Bai Sach Chrouk is comfort food, a way to start the day with energy. For travelers, it is an introduction to Cambodian flavors without being too spicy or heavy. It’s easy to eat, widely available, and incredibly affordable—usually between $1 and $2.

More importantly, it puts you in the middle of everyday Cambodian life, sitting shoulder-to-shoulder with people on their way to work, eating the same food that has fueled generations.

Traveler’s Guide

Detail	Recommendation
Where to try	Street vendors in Phnom Penh, Battambang, and Siem Reap
Best time of day	Early morning, 6–9 AM
Average price	$1–2 per plate
Eating etiquette	Mix condiments to taste, and enjoy both alongside the rice
Tip	Look for places with charcoal grills—the smoky flavor makes a difference

Conclusion

Bai Sach Chrouk is more than just grilled pork and rice—it is a reflection of Cambodian mornings, simple yet full of life. For visitors, it is one of the easiest ways to connect with the culture because it is shared by everyone, from office workers in Phnom Penh to farmers in the countryside. While Bai Sach Chrouk is the go-to pork and rice breakfast, Nom Banh Chok offers a refreshing noodle dish that showcases Cambodia’s culinary diversity

If you only have one breakfast in Cambodia, make it Bai Sach Chrouk. It is humble, authentic, and unforgettable—just like the country itself.