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One of the Best New Restaurants in America Is Chef Nite Yuns Nyum Bai Cooking in America

One of the Best New Restaurants in America Is Chef Nite Yuns Nyum Bai Cooking in America

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Rating: 4.0; Vote: 1
On today's episode of Cooking in America, Sheldon Simeon is at Nyum Bai, in Oakland, celebrating the Cambodian food of chef Nite Yun. Host: Sheldon Simeon Director/Editor: Carla Francescutti Producer: Pelin Keskin Additional Camera: Ian Stroud Eater Video: Cambodian Songs: Sinn Sisamouth - Vey Snaeh (Young Love) Ros Sereysothea - Miss you! Miss you!
Date: 2020-05-20

Comments and reviews: 10


So the thing is that in the morning, most if not all of the restaurants in Cambodia make pork noodle soup to accommodate customers daily because the pork soup itself doesn't have beefy taste which makes it as a preferred option for morning meal to beef soup. But in the evening, they serve beef noodle soup instead because to most people they don't like eating beef soup daily but the taste itself is quite better than the pork soup in my opinion. And if you happen to travel to Cambodia, make sure you go to some old Chinese noodle shops because they have that secret sauce formula that can bring even a normal noodle soup into the most delicate one.
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Watching this really brought me back to my childhood. It's so true when she talks about our traumatic history overshadowing how unique Khmer culture is. Our food is the bomb! Chef Yun clearly knows her stuff, I must try when I'm in the area! If you guys liked this, try Simply Khmer out in Lowell, Massachusetts. Some of the best Khmer food outside Cambodia. Also love me some khmer rock and roll!
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2ndgeneration here. I was raised eating Cambodian food but unfortunately cant speak it so I feel less Cambodian. so happy to see someone passionate about sharing the culture to everyone and showing us the food. So sad how people know lots about Vietnam orThailand and little did they know a gem is right in between them. But it goes the same for countries like Myanmar, Burma, Nepal etc.
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Restaurant businesses is very tough, to be very successful chef nite must learn to create new dishes, people like to eat different kinds of varieties, if she cooks the same foods all the time, people will get bored. Chinese people create hundreds and hundreds of new different dishes every years that why they are very successful.
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Kuy Teaw Phnom Penh is essentially Hu Tieu Nam Vang. Kuy Teaw is chinese word for noodle but I dont know which dialect. Laos-Thai-Cambodia and all SE Asia use the word Kuy Teaw. We all know there are many Chinese in Cambodia since Ancient time. Huge migration of Viets in Cambodia after Vietcong rescue them from Khmer Rouge.
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i gota stop by there when i come to the town! this is good. cause everywhere i go, the only options is pho lol pho here, pho there, pho everywhere! i be loving them intestines too! Goat or cow intestines, that stuff is fire. it sound bad, but wait till you take a bite! Wish you lots of success!
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Very interesting cuisine I wish I could sample their dish if they at least have one restaurant here in the Philippines. We have lots of International restaurants sprouted around the malls here and I think Cambodian foods has a lot in common with Filipino cuisine in terms of preparation and taste.
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Theres this Cambodian mom and pop restaurant in SD that Ive been going for like 10 years. Its one of my favorite food. The owners work every day. Theyre literally the hardest working people I know. I hope her kids learn the ways or Ill be left without my Cambodian food because theyre getting old.
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Thanks sis you did great to represent Cambodia and Cambodian's food to the world as people always knows Cambodia through the story about Genocide or Angkor Wat as you said, but our Cambodian food are amazing people should try. I'm happy to see you share all of these to the world #khmerpride
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Fellow Cambodian from San Diego CA, really good at representing Khmer culture. The tragedy with the genocide will not hold Cambodian people down. We as KHMER will prosper and on the way to getting the recognition we deserve. Thanks for the video. We need a Part 2.
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