Method
- Wash the morning glory thoroughly and pat completely dry — wet greens steam in the wok instead of frying. Separate the leaves and the tender stems if you like, but they cook together.
- Heat oil in a wok over the highest possible flame until smoking. Add garlic and chilies; stir for 5 seconds.
- Add the morning glory all at once. Toss vigorously for 90 seconds — the leaves will wilt rapidly and shrink dramatically.
- Add fermented bean paste, fish sauce and sugar. Splash in 30ml water; this creates a quick steam burst that helps the greens cook evenly.
- Toss for another 30 seconds. The leaves should be wilted but still vivid green; the stems should be crunchy at the centre.
- Plate immediately; serve as part of a Cambodian family-style meal with rice and other dishes.
Common questions
Can Chha Trakuon be made ahead?
Chha Trakuon is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 5 minutes.
Is Chha Trakuon spicy?
Chha Trakuon as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Chha Trakuon vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Chha Trakuon to make at home?
Chha Trakuon is approachable for a home cook with basic stove skills — total time about 10 minutes, no special technique required.
Can Chha Trakuon be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Chha trakuon is the daily green vegetable of Cambodia — eaten at almost every home-cooked meal, sold at every street corner and night market. The fermented bean paste (the prahok-flavoured tuk taeuk khmaer or generic tuk prahok) is the Khmer signature; without it, the stir-fry tastes generically Southeast Asian. Morning glory grows abundantly in Cambodian wetlands and is one of the cheapest vegetables in Phnom Penh markets. The high-heat wok technique is universal; gas-flame stoves struggle to match the proper char.
