Cambodian Chicken Rice Porridge (BorBor បបរ BanhKanh)

This rice porridge is the ultimate comfort food for when you are feeling sick or want a delicious filling meal. You can eat it during breakfast, lunch, or dinner. The best part is that it can be stretched for large groups.

This dish is best served with aromatics, herbs, and a traditional Jak Kviy long fried donut.

I remember my mom telling me stories about how porridge was the food item that was stretched so thin during her time experiencing the Khmer Rouge. A few grains of rice and water is what kept her alive.

This dish is very earthy and hearty. It contains aromatics and can contain various parts of poultry or pork dependent on your liking.

This dish is made during major holidays or served to large crowds because the rice can be stretched thin to feed large amounts of people.

I made this dish with simple ingredients I had in my fridge and aimed for a quick chicken version. The broth is very simple as it can be a simple chicken broth flavored with aromatics (lemongrass, kafir lime leaves, and galangal or ginger, and garlic)

This dish always reminds me of home because it is comforting, hearty, and so flavorful. It always makes me think of the simplicity of how much joy an easy dish like this can bring. Please give it a try!

Cambodian Chicken Rice Porridge (BorBor BanhKanh)

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Yield: 8

Author: Peter Duong

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

This dish is the perfect rice porridge and noodle dish if you want to present comfort in a bowl.

Ingredients

Chicken Broth Ingredients

• 1 liters of water
• 1/2 cup washed jasmine rice 
• 4 tbsp chicken bouillon
• 2 tbsp fish sauce
• 1 tbsp sugar 
• 1 tbsp salt 
• 6 roasted garlic cloves
• 2 stalk lemongrass
• 8 kafir lime leaves 
• 3 slices of galangal or ginger
• 2 chicken thighs 

Aromatic Garnishes

• 1/2 cup cilantro
• 1/2 cup green onion
• 1/2 cup sliced jalapenos
• pickled peppers
• fried garlic oil

Vegetable Ingredients

• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• lime slices
• 1 bunch of gai lan
• 1 carrot (optional) 
• 6 sliced mushrooms (optional) 

Additional Proteins

• Pork blood cooked and cut into cubes
• Quail eggs (optional) 

Instructions

Instructions

1. To a pot, toast your garlic, lemongrass, galangal or ginger until aromatic in neutral veggie oil. 
2. Place chicken thigh in pot and sear off until partially cooked. 
3. Top the pot off with your water and allow to come to a simmer. 
4. Skim on any scum from the top. Season your broth with the seasonings and allow the chicken to cook through.
5. Once the chicken is cooked, remove and shred, place chicken back into broth. 
6. Add the kafir lime leaves into the broth and allow to steep. 
7. To a seperate pot of boiling water, cook your pork blood if you want to add it. Once cooked, it should turn dark in color and be pretty firm. 
8. Add the pork blood to the broth. 
9. Add your washed 1/2 cup of jasmine rice to the broth and bring to a boil. 
10. At the end add your rice noodles. 
11. Serve with toppings, lime, and fried donut stick and enjoy! 

Recommended Products:

Jasmine Rice

Nutrition Facts

Calories

203.07

Fat (grams)

7.31

Sat. Fat (grams)

1.86

Carbs (grams)

19.99

Fiber (grams)

2.18

Net carbs

17.81

Sugar (grams)

4.53

Protein (grams)

17.07

Sodium (milligrams)

2031.58

Cholesterol (grams)

53.96

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