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Steamed pork buns
Steamed pork buns
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.
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