Bread has been a big favor with Khmer diet for thousands of years. From the delicious flat, round bread named “Naan” during the Indianized Funan kingdom, which the ancient Khmer would eat with their fingers by tearing pieces of “Naan” to scoop up curry or soup. This is why many Khmer dishes are still eaten with the fingers.
During the Pre-Angkorian period(6th century to 9th century) to the present time, fried bread sticks named “Chaquay” which adopted from Chinese immigrants in Cambodia, became popular and remain a favorite even today. "Chaquay" usually for breakfast, we eat "chaquay" with rice soup or noodle soup, or my favorite "chaquay" dips in hot sweet coffee milk. Some Khmer Krom also eat" chaquay" with Borbo skor Ta-Xuan (Yellow mung bean pudding) for dessert. French influence in Indochina over the last hundred years is the popularized French bread that is both chewy and crusty at the same time, and is always served fresh. Back home, this bread (banh' mi`) is usually baked two to three times a day in order to keep the great taste and texture.
These are a few of my favorite Khmer Krom recipes that made with bread that our people love to eats.
Have fun cooking Khmer Krom recipes!