Cruising the beautiful Mekong River from Siem Riep, Cambodia to Ho Chi Minh City, Vietnam on one of Ama Waterways luxury small ships, you’ll be transported in time to a slower paced, traditional way of life that has been practiced in these countries for centuries. Visit simple rural villages where you can observe farming practices, cruise to Silk Island to watch ancient silk weaving techniques, take an active walking tour to the impressive temple at Wat Phnom and lose yourself in the scenic Tra Su forestland as you gently glide along this historic river.
Signature Drink – Vietnam – Anan Pho Cocktail
- 3 oz dry gin
- 1 ½ oz lime juice
- 1 oz simple syrup
- Soda water to taste
- Muddle a blend of cilantro, sweet basil, and coriander, add to other ingredients except soda water, and shake briskly in a cocktail shaker 30 seconds
- Strain into a chilled glass with ice, add soda water to taste and garnish with a dash of cinnamon and slices of lime and star anise (and sprigs of herbs if desired)
Signature Wine – Cambodia – Sweet Sa Sor Rice Wine This wine has been enjoyed for centuries in religious ceremonies and festivals throughout Cambodia.
Signature Dish – Vietnam – Pho
Ingredients:
-
- 8 oz dried rice vermicelli noodles
- 1 lb pork tenderloin, seared on both sides, saute until faintly pink, and slice very thin
- 1 large onion, quartered
- (2) 2 inch pieces, fresh ginger, unpeeled and halved lengthwise
- 6 cups chicken or vegetable broth
- 2 cups water
- ¼ t ground coriander
- 1 clove
- 1 ½ T fish sauce
- ¼ t hoisin sauce
- ¼ t soy sauce
- ¼ t chili garlic paste
- 1 stick cinnamon
- Salt and pepper to taste
Garnish
- 4 green onions, chopped fine
- 1 fresh jalapeno pepper, seeds removed, sliced fine,
- 1 small bunch fresh cilantro, chopped
- 1 bunch Thai basil leaves, chopped
- 1 cup fresh bean sprouts
- 2 limes cut into wedges
- Sriracha sauce or additional chili garlic paste (optional for heat)
Instructions:
- Add onion and ginger pieces to a large pot and cook over medium heat 3-4 minutes
- Add remaining ingredients except meat and vermicelli to pot, bring to boil and simmer over low heat 30-40 minutes
- Prepare noodles according to package instructions, drain, rinse and set aside
- Add sliced pork to pot and cook until warm
- Discard clove, cinnamon stick, ginger and onion pieces. Check broth and add salt and pepper to taste.
- Place noodles into individual bowls, ladle the soup over noodles and garnish with herbs and lime wedge
This recipe can also be prepared using raw shrimp, chicken or steak or any leftover meat.
Signature Dish of Cambodia – Amok Trey – (Fish Amok) Serves 4.
Ingredients:
- 16 oz firm white fish like cod
- 14 oz coconut milk (reserve 3 T for garnish)
- 3T curry paste
- 2 eggs beaten
- 2T fish sauce
- 1T sugar
- Kaffir lime leaves (at speciality store) or substitute lime zest
- 8 Thai basil leaves
Garnish:
- reserved 3T coconut milk
- reserved kaffir lime leaves or lime zest
- 3T red Thai chilis sliced thin
Instructions:
- In food processor, add 12 oz fish and pulse until broken, but not mushy. Reserve remaining 4 oz of fish to finish the dish.
- Scoop processed fish into bowl and add remaining ingredients and mix well, reserving 4 kaffir lime leaves if using
- Add 2 Thai basil leaves to each of 4 heatproof soup bowls and ladle some fish mixture over the leaves
- Top with reserved pieces of fish and cover with remaining amok mixture. Steam for 10 minutes
- Top with reserved coconut milk, kaffir lime leaf or lime zest, cover bowl and steam additional 10 minutes
- Serve with red Thai chilis and steamed rice
