A rich, tangy Cambodian duck soup (Khmer: ទាង៉ាំង៉ូវ, Teang Ngam Ngov) combines pickled lime, aromatic herbs, and slow-cooked duck for deep, comforting flavors. The broth balances sour, salty, and umami notes, with tender meat that falls off the bone. Served steaming hot, it is perfect with rice on a cool evening and a true showcase of rustic Khmer home cooking. At the end, don’t forget to eat the pickled lime!
