Cambodia Master Chef Luu Meng

This is the special day for the opening our Cambodia Chefs and International Chefs Cooking Competition in Academy of Culinary Arts Camboda- Phnom Penh

Luu Meng (left) examines a pickled cucumber at Men Thida’s pickle stall in Toul Tompoung Market this week.  Hong Menea They're kept in metal bowls, plastic buckets and in jars, and often found on the side, or even at the centre, of Khmer dishes. Sometimes they are vegetables, other times fruits, and even fish, crabs or ants. Whether the tradition is imported or homegrown, one thing is certain: pickled foods are everywhere in Cambodia.  This was apparent on the north side of Kandal Market, where  The Post  recently found Pech Srey selling fresh limes and their pickled and preserved equivalent, Ngom Nov. Decidedly unappetising in appearance, and sold by her at 30,000 riel ($7.50) for a vat of 170, the brown and shrivelled limes are first dried in the sun for one to two days, before being boiled in sugar and salt water, and then further preserved in water for three to four months. They can end up in chicken or duck soup, in sauces with grilled fish, or be turned into