 Chha trob with a bowl ofsteamed rice | |
| Alternative names | dot trob,[1]cha traop dot[2] |
|---|---|
| Place of origin | Cambodia |
| Created by | Cambodian cuisine |
| Serving temperature | Hot |
| Main ingredients | Eggplant, mincedpork,oyster sauce, and fermentedsoybeans |
| 338[1]–426[3] | |
Chha trob (Khmer:ឆាត្រប់) ordot trob (ដុតត្រប់) is aCambodian dish made out ofchargrilledeggplants with mincedpork and fermentedsoybeansstir-fried inoyster sauce and garnished withspring onions.[1] It is a typical dish from theKampuchea Krom region inMekong Delta.[4]
The full name of the dish istrob dot chha sach chrouk chenh chram (ត្រប់ដុតឆាសាច់ជ្រូកចិញ្ច្រាំ,lit. 'roasted eggplant with fried minced pork'), which is often shortened tochha trob (ឆាត្រប់,lit. 'fried eggplant') or more correctlydot trob (ដុតត្រប់,lit. 'roasted eggplant') since minced pork is the ingredient that's stir-fried, not the eggplant, which is grilled orbarbecued instead.[1]
Instead of oyster sauce,fish sauce can be used as well, but minced pork can be combined with choppedshrimp orchicken[2] or substituted with crumbledtofu or groundplant-based meat for a vegan version that also replacesfish sauce withHoisin sauce.[5] The eggplant can also besmoked oncharcoal orwood pellets in abarbecue orbroiled in theoven.Chha trob is served withsteamed rice and sometimes also garnished withcoriander leaves.[3]
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