Happy Cambodian New Year!!!

Cambodian new year is coming up and my mom, as always, decided to make a large batch of Num Anksom. I always thought this recipe was hard but its not the recipe, its the process. The process may be tedious but the outcome is worth all the work. After scouring through YouTube, I wasn't able to find a complete how to and I knew my mother was going to make this soon. So I went ahead and recorded her making Num Anksom. I tried to provide as much information as possible. If there is anything you questions about, please let me know. Thanks for watching and enjoy.

15lbs Sweet/Sticky Rice (Soak in water for up to 6hrs) Seasoned with 1 1/2 tbs of Salt
6 14oz bags of Split Mung Bean (Soak in water for up to 6hrs) Seasoned with 2tbs salt & 1tbs of MSG
Shaved coconut
Coconut Milk
Salt
MSG
Pork Belly Seasoned with (MSG/Salt/Sugar/Black Pepper/Garlic)

Wrapper
Tin Foil
Banana Leaves
String

Boil in water for up to 4hours

Dipping Sauce
Garlic
Dried or fresh chili
Green Onion
Sawtooth Herb
Fish Sauce
Lime
1 Tsp MSG
1/2 Tbs Sugar

Ways you can eat Num Anksom
1. As is
2. Leave it wrapped and place it on the bbq to add some crunch to the sticky rice
3. Pan fry it and dip it with the shown dipping sauce

Not every eats this with the sauce shown in the video. But I may be wrong. We do and it taste great. Its an easy dip to make so I hope you'll give it a try.