Bai pong moan explained

Bai pong moan
Country:	Cambodia
Region:	Southeast Asia
National Cuisine:	Cambodian cuisine
Served:	hot
Main Ingredient:	fried eggs and white rice
Minor Ingredient:	herbs, salt, soy sauce, or fish sauce
Variations:	bai pong moan kralok, bai pong moan mul, pong moan bampong

Bai pong moan (Central Khmer: បាយពងមាន់, Central Khmer: bay pông moăn in Central Khmer pronounced as /baːj pɔːŋ mŏən/, lit. ''rice and chicken eggs'') is a Cambodian dish consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are often added for flavor. Unbeaten eggs are usually cooked until crisp on one side and somewhat raw on the other side. Salt, soy sauce, or fish sauce can be used to flavor the eggs, and soy sauce can also be applied to the rice.^[1]

Bai pong moan can be served with congee.

Variations

• Bai pong moan kralok (Central Khmer: បាយពងមាន់ក្រឡុក, Central Khmer: bay pông moăn krâlŏk) - Beaten eggs with a choice of varieties of herbs, served with rice but usually without soy sauce
• Bai pong moan mul (Central Khmer: បាយពងមាន់មូល, Central Khmer: bay pông moăn mul) - Unbeaten eggs cooked until crisp, yolk kept raw. This variation is eaten mainly with soy sauce and rice.
• Pong moan bampong (Central Khmer: ពងមាន់បំពង, Central Khmer: pông moăn bâmpông) - Deep-fried eggs eaten as a snack, generally without rice.

Notes and References

1. Book: Basan, Ghillie . The Food & Cooking of Cambodia . 2008 . Southwater Press . 978-1-84476-351-1.