Nom pao are Cambodia's steamed pork bun and they’re similar to the ubiquitous Chinese pork bun called siopao, which is found across Asia. While worth sampling, I haven’t yet found one nearly as delicious as they can be in Vietnam or China – which is my excuse to continue trying them!
In Siem Reap the most popular savory filling is made with pork in a pepper gravy although you’ll also find some that contain a boiled egg. The bun isn’t as fluffy as the Chinese buns and can sometimes be a tad stodgy. Look out for vendors on motorbikes fitted out with aluminium steamers or side-carts with glass cabinets displaying the buns. Often you’ll find a vendor selling pork buns as well as steamed corn and baby duck eggs. At around R1000 (25c) for a large bun and R500 (12.5c) for a small bun, the pork buns are a dirt-cheap snack for budget travelers. Eat them while they’re warm as they’re not so good when they’re cold.