Chanang (Khmer: ចាណាង) is a Cambodian soup eaten by Kreung and other ethnic groups in Ratanakiri province. It is made with beef or pork, noodles, Senna occidentalis, bamboo shoots, baby corn,[1] taro leaves, and ghost beans,[2] the latter of which gives the soup its characteristic dark colour.[3]
References
- ^ Kim, Sarom (2 July 2023). "Kreung ethnic cuisine on the rise in Phnom Penh". The Phnom Penh Post. Retrieved 9 September 2023.
- ^ Malai, Yatt (3 May 2023). "Indigenous Soup Helping Raise Profile of Ethnic Population". Kiripost. Retrieved 9 September 2023.
- ^ "Could it be a rumor? Cow excrement is used to create CHANANG. Let's dive into detail". foodbuzz.site. 24 April 2023. Retrieved 9 September 2023.
- Bai pong moan
- Bay sach chruk
- Beef lok lak
- Bok trop pgnon
- Caramelized pork and eggs
- Chanang
- Cha kroeung
- Cha houy teuk
- Chha kh'nhei
- Chha trob
- Prahok ktis
- Kampot Pepper Crab
- Kaw sach chrouk
- Kha
- Khor cheung chrouk
- Kola noodles
- Phahut
- Samlor kako
- Samlor ktis
- Samlor machu
- Samlor prahal
- Sngao mreah
- Sngor ngam ngov
- Stir-fried morning glory
- Trei boeng kanh chhet
- Neorm svay
- Pleah sach ko
- Neorm trasak
- Neorm masour
- Neorm kroch thlong
- Larb
- Num chek chien
- Banh chao
- Bey dom neib
- Chek ktis
- Kralan
- Nataing
- Num ansom
- Nom chak chol
- Num chak kachan
- Num chak chan
- Num krok
- Num pang
- Num pom
- Sankya lapov
- Poat dot
- Trei ngeat ovlek
- Babor
- Banh chaneouk
- Bai cha
- Kuyteav
- Lort cha
- Mee katang
- Mee kiev
- Naem chien
- Num kachai
- Num kroch
- Num kom
- Num pang chen
- Num pao
- Num pia
- Num por pia
- Siev mai
- Yao hon