Recipes around the world compilation

Borbor Chon (Khmer Snails and Rice Soup)

By PutoPinoy on Thursday, May 15, 2008 At Thursday, May 15, 2008

  • 1 lb Frozen Apple snail meats
  • 4 Cloves garlic, minced
  • ¼ Cup fresh or frozen minced lemon grass
  • 2 Kaffir lime leaves
  • ½ Tablespoon grated fresh or frozen Rhizome root
  • 2 Tablespoons vegetable oil
  • ½ Cup un-cooked Jasmine rice
  • 3 Cups taro root (already peeled and cut cubes)
  • 7 Cups water
  • ½ lb Basa, catfish or snakehead fish fillet, cut chunks bite sizes
  • 1 Cube Maggi chicken bouillons (option)
  • 4 Stalks Asian rhubarb (taro stalk), peeled and sliced
  • 1 Teaspoon salt
  • 1 Tablespoon sugar
  • ½ Teaspoon Paprika
  • 2 Tablespoons fish sauce
  • 2 Stalks green onion, chopped
  • Black pepper
  1. Cleaned snails: Soaked snail in cold water, removed any shell fragments and snail’s stomach by feeling for the sand, and carefully checking each snail for sand or shell. The snail meat will not taste good if you bite in to sand. Rinses well under cold water and put it in a colander to drained. Set it a side.
  2. In a blender, mix garlic with lemon grass, lime leaves and Rhizome root. Blended well. Or you can manually pounded herbs by using mortal and pestles. When done set a side.
  3. Heat up a large soup pot. When it hot and oil and rice, sauté rice till golden brown.
  4. Put mixed herbs, taro root and snail in with rice. Stirs well.
  5. Add water, fish and chicken bouillon, and cook till rice tender.
  6. Add taro stalks. Stirs well.
  7. Seasoning with salt, sugar, paprika and fish sauce and green onion.
  8. Sprinkles black pepper before serve.
  9. Serve hot.