Everyday bowls: bai, kuy teav, and Khmer noodles

Cambodia’s daily table revolves around rice and noodles, from dawn breakfasts to late-night street stalls. Morning favorites like bai sach chrouk (grilled pork over rice) and kuy teav (clear pork-broth noodle soup) anchor the day; lunchtime brings nom banh chok (Khmer rice noodles with herbs and light curry), while stir-fried noodles like lort cha fill evening markets. These dishes show how rice and noodles are paired with pickles, herbs, and dipping sauces for balance.