A few weeks ago I tweeted about eating Cambodian pho (photo on the left) in North Philly. Tonight, I’m trying Cambodian congee (photo on the right) for the first time. It’s more watery than Chinese congee, which has a thicker consistency, and the rice in Cambodian congee is more seperated from the liquid. The Cambodian congee I’m eating tonight is made with chicken stock. It has strips of chicken meat, chicken gizzard, and fish ball inside, and topped with bean sprouts and parsley.