Mee Kola (Cambodian Vegetarian Noodles)
Mee Kola is a savory Cambodian vegetarian noodle dish full of fresh herbs and pickled vegetables in a sweet and salty sauce. Enjoy this taste of the border region of Cambodia!
The history of the "Hill Men" of Cambodia
To me, one of the most wonderful things about food is its ability to tell us stories of ancient memories, long forgotten, yet the palate still remembers.
The way that a dish, by its colors, aromas, and flavors, can transport us to the other side of the world or to a different time in history is truly magical.
Nobody remembers where the Taungthu, The "Hill Men", came from. They were first mentioned (or "remembered") in historical records from the 19th century.
These records tell of when Thai merchants and kingdom officials brought the "Hill Men" (Taungthu in Burmese) from the bordering Shan state (located in present-day Myanmar), to work in Northeastern Thailand's gem mines, just next to the Cambodian border.
In August 2023, I crossed the Thai-Cambodian border and visited the Western Cambodian province of Pailin.
Besides enjoying the amazing views of the never-ending Cardamom mountains, the lush coffee pepper plantations, and the picturesque villages, I was on a hunt after a certain dish that is unique to the region, named "Mee Kola" or "Kola Noodles".
Becoming the Kola people of Cambodia
What does Kola mean? And what does it have to do with the "Hill Men" from Myanmar? What is Cambodia's part in this story? Aren't we discussing Thailand and Myanmar?
Well, to continue our story - after years of gem mining in the Northeast of Thailand, the "Hill Men" became known as "Kola" or "Kula", a somewhat derogatory term meaning "Indian" or "foreigner". The term was used from then on to describe the "Hill Men", perpetuating their foreign origin.
The story tells us that a group of Kola found precious stones in Chanthaburi, Southeastern Thailand. Other Kola merchants from the Northeast soon followed, seeking to benefit from these natural resources.
Not so many years after, more influential Indian, Chinese, and Thai businessmen pushed the Kola eastwards.
Gradually, the Kola re-settled in what is now Pailin Province, Cambodia. There, they maintained and developed their unique culture, folklore, and cuisine.
What do the Kola people eat?
As you might have assumed, Shan, Mon, and Burmese influences are apparent in Kola cuisine, especially in desserts, auspicious dishes, and the popularity of rice noodles.
What is Mee Kola?
Mee Kola is a rice noodle dish from Pailin, believed to have originated from the local Kola community.
The noodles are drenched in a sweet and salty sauce and topped with dried shrimp powder and fried garlic. Then, they are served with an array of fresh herbs, pickled vegetables, peanuts, and a soft-boiled egg.
How is Mee Kola seasoned?
One of the most interesting things about Mee Kola is its seasonings.
We can trace the usage of dried shrimp powder (bringing an umami hint to the dish) all the way back to the Shan State, Myanmar. However, the pickled vegetables and Nuoc Mam (the sweet and salty fish sauce served as a condiment) definitely imply Cambodian influences on the dish.
(You can find dried shrimp (affiliate link) online or in your local Asian grocery store.)
How to serve Mee Kola
The people of the region traditionally eat Mee Kola for breakfast. It is mainly served in morning markets.
However, due to its freshness and liveliness, you could also serve the dish as a light lunch, or even as a part of a larger dinner.
Make this Mee Kola recipe your own!
The vegetables and herbs used in Mee Kola are always fresh and seasonal. Hence, feel free to play around with any seasonal vegetables from the local farmers market or anything else you find nearby!
When making Mee Kola, experimenting goes a long way.
Mee Kola (Cambodian Vegetarian Noodles)
Mee Kola is a savory Cambodian vegetarian noodle dish full of fresh herbs and pickled vegetables in a sweet and salty sauce. Enjoy this taste of the border region of Cambodia!
Ingredients
For the pickles
- 2 cucumbers, quartered and cut into 1.5 inch pieces
- ½ julienned carrot
- ½ julienned shallot
- 1 cup water
- ⅓ cup sugar
- ½ white vinegar
- 1 teaspoon salt
For the nuoc mam (Cambodian sweet and sour sauce)
- 1 tablespoon fish sauce
- ⅓ cup water
- 2.5 tablespoon sugar
- 1 tablespoon vinegar
- 1 garlic clove, minced
- 1 tablespoon julienned carrot
For the noodles
- 4 tablespoon dried shrimp
- Water, as needed
- 120 g (4 ¼ oz) rice vermicelli
- 1 tablespoon oil
- 1 garlic clove, chopped
- 1 tablespoon dark soy sauce
- ⅓ cup nuoc mam
Garnishes
- Boiled egg, sliced
- Dried shrimp powder
- Mint leaves
- Cilantro leaves
- Roasted peanuts
- Chili, sliced
Instructions
For the pickles
- Cut the vegetables for the pickles and place them in a clean, warm jar.
- Mix together the water, sugar, vinegar, and salt in a pot. Bring to a boil.
- Pour the hot liquid mixture into the jar, cover with the lid, and set aside for at least two hours. (These can be made a day ahead of time and refrigerated.)
For the nuoc mam (Cambodian sweet and sour sauce)
- Mix all ingredients and set aside. (Can be made ahead of time and refrigerated, covered, overnight.)
For the noodles
- Soak 4 tablespoons of dried shrimp in hot water for 10 minutes.
- Boil enough water to cover the noodles in a pot and add the dried rice vermicelli. Cook for 5-6 minutes, or according to the package instructions.
- Transfer the noodles to a colander to drain them, and rinse with cold water.
- Heat a saucepan over medium heat. Add soaked shrimp and roast for 3-4 minutes or until aromatic.
- Transfer the shrimp to a food processor and grind it into a powder.
- In the same pan, heat 1 tablespoon of vegetable oil. Add the garlic and fry on low heat for 1-2 minutes. Set aside (with the infused oil).
- Transfer the rice noodles to a large bowl.
- To the noodles, add 1 tablespoon of dark soy sauce, ⅓ cup of the nuoc mam, 2 tablespoon of dried shrimp powder (about half the quantity), and the fried garlic with its oil. Mix everything together.
For the garnish
- Place rice noodles in the center of a serving plate. Place sliced boiled egg and pickles to the side of the noodles.
- Garnish with a sprinkle of dried shrimp powder, mint leaves, cilantro leaves, roasted peanuts, and sliced chili.
- Serve with a small bowl of nuoc mam on the side. Enjoy!
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Nutrition Information:
Yield:
4Serving Size:
¼ of recipeAmount Per Serving: Calories: 365
