A Simple Yet Astonishing Recipe by Chef Nite Yun, Elevating a Wild Southeast Asian Herb

A Simple Yet Astonishing Recipe by Chef Nite Yun, Elevating a Wild Southeast Asian Herb

In Cambodian culture, cooking happens on the street or at the market, with fresh, often unfamiliar ingredients. Sa-om is one of those well-kept secrets. This climbing plant, also called "acacia leaves" or "cha-om," releases a powerful, almost marine aroma that fades during cooking, giving way to nutty notes and a surprisingly meaty texture.

You'll find it fresh or frozen in specialized Asian grocery stores. Sa-om omelette is enjoyed with rice or porridge, any time of day, as an instant meal or side to a shared feast.

🍽 For 2 people

• 15 sa-om stems (fresh or frozen)

• 4 large eggs

• 1 tsp fish sauce

• 1 tsp granulated sugar

• ¼ tsp fine salt, and a bit more to taste

• 1 tbsp neutral oil (grapeseed, sunflower)

⚙ Preparation

• Prepare the leaves: Gently blanch each sa-om stem and pinch off the leaves (watch for tiny thorns). You should get about 1 cup (250 ml) of leaves. Wash them and dry with paper towels. If using frozen sa-om, rinse and squeeze it well. Discard the fibrous stems, then coarsely chop the leaves.

• Prepare the batter: In a large bowl, beat the eggs. Add the fish sauce, sugar, and salt, then whisk until smooth. Gently fold in the chopped sa-om.

• Cook the omelette: In a 25 cm (10-inch) nonstick skillet, heat the oil over medium heat for 20 to 30 seconds. Pour in the egg mixture and swirl to cover the entire surface. Cook without stirring until the bottom and edges are set (1 to 4 minutes).

• Flip and serve: Using a flexible spatula, slide it under one side of the omelette and fold it over. Cook for another 15 to 20 seconds until fully set. Invert onto a plate and cut into portions. Serve immediately, with rice or porridge.

💡 Tips and Tricks

Where to find sa-om? Look for it fresh or frozen (often in 120 g bags) at Asian grocery stores specializing in Southeast Asian products. You can also order it online.

Substitution: If you can't find sa-om, replace it with two cups of chopped green onions (green parts) or green garlic. The flavor will be different but still very interesting.

Chef's tip: To nail the flip, trust yourself. A nonstick pan and flexible spatula are your best friends.

Pairing: Serve this omelette with plain white rice, rice porridge, or as part of a full Cambodian meal (with a curry, sweet-and-sour soup, and fresh vegetables).

📖 About This Recipe

This recipe is by Nite Yun, a Cambodian-American chef who grew up with her homeland's aromas. Sa-om omelette is a perfect example of everyday Khmer cooking: simple, full of character, and deeply rooted in local wild herbs.

Happy culinary discovery! 🇰🇭