Have you ever heard of Cambodian dessert, but do you know what makes it different from traditional Vietnamese desserts? Let's explore with BDATrip the unique aspects of each Cambodian dessert and discover the best places to enjoy them when you visit Saigon.
Unlike the rich and sweet Thai desserts, the refreshing and gentle Chinese desserts, or the coconut-flavored Vietnamese desserts with a variety of beans, Cambodian desserts are cherished and highly rated by gourmets for their unique charm.
Cambodian desserts typically do not contain many complicated ingredients. They mainly combine basic elements like palm sugar, fresh milk, coconut milk, and durian. The most distinctive feature that makes Cambodian desserts unique and captivating is the presence of egg yolk and pumpkin. This combination creates a distinctive and unforgettable flavor that lingers in the memory of anyone who has tasted it even once.
In Khmer, this steamed pumpkin custard is called "num-à-pơi." This is a very appealing and distinctive dish in Cambodian cuisine, featuring a harmonious blend of ingredients such as eggs, pumpkin, powdered milk, condensed milk, and coconut milk. Each component of this dish contributes to a unique and unforgettable flavor.
When enjoying num-à-pơi, you will distinctly taste the rich and delicious flavor of the eggs, combined with the gentle sweetness of pumpkin and milk. The coconut milk adds a rich flavor, providing a cool and pleasant sensation. The eggs are strained multiple times before steaming, ensuring a smooth mixture without any air bubbles when cooked. This step is crucial to guarantee a perfectly smooth texture that melts in your mouth.
The meticulous preparation in each step makes num-à-pơi not only delicious but also visually appealing. The golden hue of the pumpkin, combined with the pristine white of the milk and coconut milk, all wrapped in a smooth egg layer, creates a harmonious and eye-catching presentation. When cut, each piece of steamed pumpkin custard retains its smooth texture and aroma, making anyone who tastes it sing its praises.
Few can imagine that tamarind seeds, often discarded, can transform into a delicious and unique dish. However, in the skilled hands of a chef, tamarind seeds become a main ingredient in a delightful and distinctive version of Cambodian dessert.
This Cambodian dessert requires not only culinary techniques but also patience, as the preparation process is meticulous and time-consuming. First, to separate the tamarind seeds, the chef will roast the tamarind pulp in a pan. This roasting process requires constant stirring to ensure the seeds and pulp naturally separate. Once the pulp is separated, the seeds are further roasted until the shell becomes crispy and easy to crack. Next, the seeds are cracked open and sun-dried to remove the hard outer shell completely. Finally, the seeds are soaked in water to soften the remaining shell, making it easy to peel off, yielding perfectly processed tamarind seeds ready for dessert making.
Tamarind seed dessert is often enjoyed with coconut milk, creating a unique and rich flavor. When tasting, you will clearly feel the slight sourness of the tamarind seeds, blending with the subtle sweetness and the rich aroma of coconut milk. This dessert not only stimulates the taste buds but also leaves a lasting impression on the eater.
Sticky rice with cadé is a special and appealing version of Cambodian dessert, embodying the traditional flavors and culinary essence of this land. The sticky rice is made from delicious Thai glutinous rice, with glossy, tender, and fragrant grains. To enhance the flavor and color, pandan leaves are often added during cooking, creating a natural green color and a characteristic gentle fragrance.
The soul of sticky rice with cadé is the special sweet and rich mixture called cadé. Cadé is made from simple but quintessential ingredients, including egg yolk, palm sugar, and condensed milk. This combination creates a smooth, sweet, and rich mixture. Many places also add ingredients like durian and mung beans to cadé, increasing the richness and allure. Durian brings a distinctive and strong flavor, while mung beans add a nutty taste and texture to the dish.
After being prepared, cadé is placed on top of the cooked sticky rice, forming an attractive layer. Finally, the dish is completed by drizzling a layer of creamy white coconut milk on top. When enjoyed, diners can mix the cadé with the sticky rice or take a piece of sticky rice along with cadé to fully appreciate the flavors of each component.
Address: Le Hong Phong Market, Alley 374 Le Hong Phong, Ward 1, District 10, Ho Chi Minh City
Opening hours: Every day from 2:00 PM to 9:00 PM
Price range: From 10,000 VND to 20,000 VND per serving
Hidden in the bustling Le Hong Phong Market, Ms. Huoi's dessert stall has become a familiar destination for Saigon residents. It is one of the oldest Cambodian dessert stalls in the city, famous for its authentic and rich flavors from Cambodia. Through two generations, from her mother to Ms. Huôi, the stall has maintained its tradition and essence in each dish.
At Ms. Huoi's stall, diners can easily find distinctive Cambodian desserts. Among them, steamed pumpkin custard with egg yolk, tamarind seed dessert, and palm sugar dessert are must-try options. Especially, the tamarind seed dessert is the most elaborately prepared and most loved for its light sourness and pleasant aftertaste.
Another standout dish is the steamed pumpkin custard with egg yolk. To prepare it, Ms. Huôi selects medium-sized pumpkins, cleans them, and hollows out the insides. Then, a mixture of eggs, powdered milk, condensed milk, and coconut milk is thoroughly strained before being poured into the pumpkin and steamed. When served, the pumpkin is cut into bite-sized pieces, retaining its rich and fragrant flavor. Diners can enjoy both the filling and the peel to fully appreciate this unique taste.
Another Cambodian dessert at Ms. Huôi's stall that you should not miss is sticky rice with cadé. The sticky rice is cooked just right, with fluffy, shiny, and fragrant grains. Especially, the cadé is meticulously prepared, with added durian for extra richness and distinctive aroma. When enjoyed, you will clearly feel the perfect blend between the sticky rice and cadé, creating an unforgettable taste.
Moreover, the palm sugar dessert at the stall is also an excellent choice for those who love a light and refreshing sweetness. Unlike the Vietnamese version, Ms. Huoi adds coconut milk and durian to the palm sugar dessert, creating a unique and novel flavor. The palm sugar slices are thinly cut, providing a fresh and rich taste, unmatched anywhere else.
Address: 57/21A Ho Thi Ky Market, District 10, Ho Chi Minh City
Opening hours: From 7:00 AM to 7:30 PM every day
Price range: From 10,000 VND to 25,000 VND per serving
Nestled deep within the Ho Thi Ky Market in the heart of Saigon, Ms. Co's dessert stall is a must-visit for those who love Cambodian cuisine. To find the stall, just head towards the Hồ Thị Kỷ food street, continue to the end of the road and look near the lemongrass-grilled beef stall, and you will see Ms. Co's cozy dessert stall.
Ms. Co's stall is famous for its diverse menu of traditional Cambodian desserts. The desserts here are rich in flavor and characteristic of Cambodian cuisine. Among the highlights are steamed pumpkin custard with egg yolk, green bean dessert wrapped in eggs, sticky rice with cadé, pandan cake, and many more.
The steamed pumpkin custard with egg yolk at the stall is highly appreciated for its rich, sweet, and nutty flavor from the egg mixture, condensed milk, powdered milk, and coconut milk. Ms. Co always strains the mixture thoroughly and steams it over medium heat to ensure the cake surface is smooth, soft, and melts in the mouth.
If you prefer cadé but don't want to eat sticky rice, try the special green bean dessert wrapped in eggs. This dessert has similar ingredients and preparation to cadé, but offers a completely new experience. The green bean filling is finely ground, mixed with palm sugar, coconut milk, and condensed milk to create a rich, fragrant flavor. The egg wrapper is thinly rolled, enclosing the filling, creating a delicious and appealing dish. Ms. Co also innovates by cutting the egg wrapper into jelly-like strands, adding tapioca pearls and chewy square pieces, all topped with fragrant coconut milk.
If you're a fan of sticky rice with cadé, don't hesitate to order a portion at Ms. Co's stall! The sticky rice here is cooked from high-quality Thai glutinous rice, mixed with coconut milk to make the grains shiny, plump, and sticky. The cadé includes basic ingredients like durian and green beans, creating an appealing, rich flavor without being greasy.
Cambodian desserts offer a unique culinary experience with rich and enticing flavors, making them a perfect choice to end a meal, leaving a delightful and relaxing feeling.
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