Angkor Borei [San Francisco] - La Lengua Chronicles Part 12
Date Dined 6/1/12
I went to this restaurant several times between 2006 and 2009, and this was my first time back. It was pretty much the same as I remembered it: very good!
Fresh spinach leaves appetizer was great, especially the thick tamarind sauce that comes with it. The dish came out of the kitchen immediately (since it requires no cooking), and the bright flavors of lime, ginger, and tamarind are a great match with the dried shrimp and peanuts.
Prahok was good, although for some reason I remember it being spicy in the past. This was a totally mild mash of pork, anchovy and coconut with subtle spices. Came with raw vegetables for dipping....I like it with cucumber and celery, but I'm not that into raw eggplant. Apparently some people are!
Ahmok was as good as ever, and remains one of my favorite things to eat in SF. Fluffy mousse with flaky, white pieces of fish, served with a vinegar/fish sauce dipping sauce that enhances the flavors.
With rice on the side, this was enough for two of us. Glad to see that this place has remained consistent over the years.
Angkor Borei
3471 Mission Street @ Cortland
http://www.cambodiankitchen.com/
La Lengua Chronicles: http://chowhound.chow.com/topics/838611
Dave MP
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Robert Lauriston
Jun 8, 2012 09:52 AM
The only thing spicy about the prahok is the sliced jalapeños that sometimes come with it.
I think the similar dip they used to serve with crispy rice chips was a bit spicy.
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