Beyond the Plate: Uncovering the Unborn Duck Delicacy of Cambodia
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Cambodia has many peculiarities from the perspective of Westerners. In every corner, you can encounter surprising or even shocking aspects of their lifestyle or eating habits. It is essential to prepare for numerous surprises, particularly when visiting a local market.
One rather common occurrence that astounded me was the sight of what appeared to be a regular egg stall in the market. However, upon closer inspection, I discovered that they were not selling fresh eggs but rather boiled eggs containing unborn duck embryos (known as Pong Tia Koun)!!! When my local friend Borey asked if I wanted to try it, my mind was filled with conflicting thoughts. Tentatively, I agreed, but as soon as I witnessed him delicately spooning out an unborn duckling with its feathers and head, I realized there was absolutely no way I could proceed. I couldn’t bear to even watch him consume it. According to Borey, although it was slightly larger than usual, it tasted good and provided a satisfying crunch.
Pong Tia Koun is a popular delicacy in Cambodia made from boiled eggs containing partially formed duck embryos, typically aged between 14 to 21 days. The fetus is not fully developed and cannot be easily seen without breaking open the egg. When served, Pong Tia Koun is accompanied by pepper, garlic, chili sauce, laksa leaves, and lemon juice.
Among Cambodians, Pong Tia Koun is regarded as an aphrodisiac and a nutritious, high-protein snack. It is commonly sold by street vendors and often enjoyed alongside beer. Similar to hotdogs or burgers in other places, Pong Tia Koun can be found easily throughout the streets of Cambodia.
