Mee Kola is a savory Cambodian vegetarian noodle dish filled with contemporary herbs and pickled greens in a candy and salty sauce. Get pleasure from this style of the border area of Cambodia!
The historical past of the “Hill Males” of Cambodia
To me, probably the most great issues about meals is its capability to inform us tales of historic reminiscences, lengthy forgotten, but the palate nonetheless remembers.
The way in which {that a} dish, by its colours, aromas, and flavors, can transport us to the opposite aspect of the world or to a distinct time in historical past is actually magical.
No person remembers the place the Taungthu, The “Hill Males”, got here from. They have been first talked about (or “remembered”) in historic information from the nineteenth century.
These information inform of when Thai retailers and kingdom officers introduced the “Hill Males” (Taungthu in Burmese) from the bordering Shan state (positioned in present-day Myanmar), to work in Northeastern Thailand’s gem mines, simply subsequent to the Cambodian border.
In August 2023, I crossed the Thai-Cambodian border and visited the Western Cambodian province of Pailin.
Moreover having fun with the wonderful views of the unending Cardamom mountains, the plush espresso pepper plantations, and the picturesque villages, I used to be on a hunt after a sure dish that’s distinctive to the area, named “Mee Kola” or “Kola Noodles”.
Changing into the Kola folks of Cambodia
What does Kola imply? And what does it need to do with the “Hill Males” from Myanmar? What’s Cambodia’s half on this story? Aren’t we discussing Thailand and Myanmar?
Properly, to proceed our story – after years of gem mining within the Northeast of Thailand, the “Hill Males” grew to become referred to as “Kola” or “Kula”, a considerably derogatory time period that means “Indian” or “foreigner”. The time period was used from then on to explain the “Hill Males”, perpetuating their international origin.
The story tells us {that a} group of Kola discovered valuable stones in Chanthaburi, Southeastern Thailand. Different Kola retailers from the Northeast quickly adopted, looking for to learn from these pure assets.
Not so a few years after, extra influential Indian, Chinese language, and Thai businessmen pushed the Kola eastwards.
Steadily, the Kola re-settled in what’s now Pailin Province, Cambodia. There, they maintained and developed their distinctive tradition, folklore, and delicacies.
What do the Kola folks eat?
As you might need assumed, Shan, Mon, and Burmese influences are obvious in Kola delicacies, particularly in desserts, auspicious dishes, and the recognition of rice noodles.
What’s Mee Kola?
Mee Kola is a rice noodle dish from Pailin, believed to have originated from the native Kola group.
The noodles are drenched in a candy and salty sauce and topped with dried shrimp powder and fried garlic. Then, they’re served with an array of contemporary herbs, pickled greens, peanuts, and a soft-boiled egg.
How is Mee Kola seasoned?
Some of the fascinating issues about Mee Kola is its seasonings.
We are able to hint the utilization of dried shrimp powder (bringing an umami trace to the dish) all the best way again to the Shan State, Myanmar. Nonetheless, the pickled greens and Nuoc Mam (the candy and salty fish sauce served as a condiment) positively indicate Cambodian influences on the dish.
(Yow will discover dried shrimp (affiliate hyperlink) on-line or in your native Asian grocery retailer.)
The way to serve Mee Kola
The folks of the area historically eat Mee Kola eaten for breakfast. It’s primarily served in morning markets.
Nonetheless, resulting from its freshness and liveliness, you may additionally serve the dish as a light-weight lunch, and even as part of a bigger dinner.
Make this Mee Kola recipe your personal!
The greens and herbs utilized in Mee Kola are all the time contemporary and seasonal. Therefore, be happy to mess around with any seasonal greens from the native farmers market or anything you discover close by!
When making Mee Kola, experimenting goes a good distance.
Pickle Prep Time
2 hours
Prep Time
quarter-hour
Cook dinner Time
10 minutes
Complete Time
2 hours 10 minutes
Elements
For the pickles
- 2 cucumbers, quartered and reduce into 1.5 inch items
- 1/2 julienned carrot
- 1/2 julienned shallot
- 1 cup water
- 1/3 cup sugar
- 1/2 white vinegar
- 1 tsp salt
For the nuoc mam (Cambodian candy and bitter sauce)
- 1 Tbsp fish sauce
- 1/3 cup water
- 2.5 Tbsp sugar
- 1 Tbsp vinegar
- 1 garlic clove, minced
- 1 Tbsp julienned carrot
For the noodles
- 4 Tbsp dried shrimp
- Water, as wanted
- 120 g rice vermicelli
- 1 Tbsp oil
- 1 garlic clove, chopped
- 1 Tbsp darkish soy sauce
- 1/3 cup nuoc mam
Garnishes
- Boiled egg, sliced
- Dried shrimp powder
- Mint leaves
- Cilantro leaves
- Roasted peanuts
- Chili, sliced
Directions
For the pickles
- Lower the greens for the pickles and place them in a clear, heat jar.
- Combine collectively the water, sugar, vinegar, and salt in a pot. Convey to a boil.
- Pour the new liquid combination into the jar, cowl with the lid, and put aside for no less than two hours. (These could be made a day forward of time and refrigerated.)
For the nuoc mam (Cambodian candy and bitter sauce)
- Combine all elements and put aside. (Might be made forward of time and refrigerated, lined, in a single day.)
For the noodles
- Soak 4 tablespoons of dried shrimp in sizzling water for 10 minutes.
- Boil sufficient water to cowl the noodles in a pot and add the dried rice vermicelli. Cook dinner for 5-6 minutes, or in keeping with the bundle directions.
- Switch the noodles to a colander to empty them, and rinse with chilly water.
- Warmth a saucepan over medium warmth. Add soaked shrimp and roast for 3-4 minutes or till fragrant.
- Switch the shrimp to a meals processor and grind it right into a powder.
- In the identical pan, warmth 1 tablespoon of vegetable oil. Add the garlic and fry on low warmth for 1-2 minutes. Put aside (with the infused oil).
- Switch the rice noodles to a big bowl.
- To the noodles, add 1 tablespoon of darkish soy sauce, 1/3 cup of the nuoc mam, 2 Tbsp of dried shrimp powder (about half the amount), and the fried garlic with its oil. Combine the whole lot collectively.
For the garnish
- Place rice noodles within the middle of a serving plate. Place sliced boiled egg and pickles to the aspect of the noodles.
- Garnish with a sprinkle of dried shrimp powder, mint leaves, cilantro leaves, roasted peanuts, and sliced chili.
- Serve with a small bowl of nuoc mam on the aspect. Get pleasure from!
Advisable Merchandise
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Diet Info:
Yield:
4
Serving Measurement:
1/4 of recipe
Quantity Per Serving:
Energy: 365
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Sarah is considered one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her expertise within the kitchen and in recipe improvement comes from years working in skilled kitchens. She has traveled extensively and enjoys bringing the flavors of her travels again to create easy-to-make recipes.
