Chinese or French origin. Caramelized pork and eggs (, ) Braised pork and egg stew flavoured in caramelized palm sugar, fish sauce, and Kampot black peppercorns. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs. A typical Khmer Krom dish. Curry soup (, ) An Indian-influenced Cambodian soup. It is a traditional wedding and celebration dish, featuring coconut chicken curry gently spiced with paprika, with a soup-like consistency, often cooked with sweet potatoes, and julienned onion. The soup is also used as a dipping sauce for fresh baguettes, while num banhchok samlar kari is often served for breakfast the next day, featuring the same ingredients to make num banhchok but using the samlar kari broth instead of the traditional turmeric and fish-based broth that goes into making num banhchok. Congee (, ) A Cambodian dish of Chinese origin. A type of white rice porridge with or without meat (chicken, pork, fish, dried fish, seafood, snails, or frog legs) served with a wide array of condiments (fish floss, pickled vegetables, fried garlic, fish sauce, chilli flakes, chilli oil, and fresh herbs). Hot pot (, – 'pot fire') The most common form of hot pot in Cambodia contains shared meat and assorted vegetables cooked in a heated pot with a clear broth. There are different hot pot variations with other names and mixed influences from China. It is generally eaten during the colder dry season and during late-night gatherings. Chap chai soup eaten with hand pulled noodles or wheat vermicelli is called chhnang dei, whereas a banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms is called yao hon (). It differs from the standard Cambodian hot pot or other Asian hot pots in that it features a tangy coconut broth rather than a clear broth. Chhnang phnom plerng or volcano hot pot is a Cambodian-style barbecue similar to Lao and Thai counterparts. It is served on a hot pot attached to a grill that allows meat to cook and release juices into the broth, making the soup tastier over time. Koh Kong coconut-pineapple curry (, ) A Koh Kong speciality dish made out of red kroeung, coconut cream, palm sugar and fish sauce with pieces of pineapple, eggplant, and shallots. Garnished with coriander and basil and eaten with steamed rice. Pickled lime soup with chicken (ស្ងោរមាន់ង៉ាំង៉ូវ, ) A chicken