Fish or beef fermented with rice and salt until sour, then fried with pork
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A Khmer preserve distinct from prahok, kept in jars and treated as a dish rather than a seasoning.
Mam is a fermented & pickled from Cambodia: fish or beef fermented with rice and salt until sour, then fried with pork. A Khmer preserve distinct from prahok, kept in jars and treated as a dish rather than a seasoning.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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