Cambodia's beloved breakfast dish featuring thinly sliced chicken marinated in coconut milk and garlic, grilled over charcoal and served atop broken rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate or bowl
Garnishes: pickled daikon, cucumber slices
Accompaniments: clear chicken broth
Instructions
-
1
Marinate chicken in coconut milk, garlic, soy sauce, and palm sugar for at least 1 hour.
-
2
Heat charcoal grill or grill pan to medium-high heat.
-
3
Grill chicken slices 3-4 minutes per side until charred and cooked through.
-
4
Serve sliced chicken over steamed broken rice with pickled vegetables, cucumber, and fresh herbs.
Did You Know?
This dish is the most popular breakfast in Cambodia, sold from dawn by street vendors across Phnom Penh.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- mixing bowl
Garnishing
pickled daikon, cucumber slices
Accompaniments
clear chicken broth
The Story Behind Bai Sach Chrouk
Bai sach chrouk is the quintessential Cambodian breakfast, found at nearly every street corner from the earliest morning hours. The dish reflects the Khmer love of charcoal-grilled meats paired with fragrant rice.
The tradition of morning grilled meat over rice dates back centuries in Southeast Asia, with the Cambodian version distinguished by its coconut milk marinade. The broken rice used is a practical choice from the milling process.
Today it remains the most affordable and beloved morning meal across all social classes in Cambodia.
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