Four Culinary Recipes Shared by Princess Norodom Rasmi Sobbhana in 1955
by Princess Rasmi Sobbhana Norodom
Publication: France-Asie, Présence du Cambodge, Vol VII, num.114-115, pp. 403-5
Language : FrenchNovember 1955
About the publication
Two years after Cambodia's independence (9 November 1953, after ninety years of French colonial control over the country), the cultural review France-Asie, printed in Saigon, published a special issue devoted to Cambodia, with a foreword by H.M. King Suramarit, Princess Rasmi Sobbhana's eldest brother, and the introduction letter by Prince Norodom Sihanouk, then President of the Cambodian Council of Ministers.
Contributors to this historic publication included renowned Khmerologists, ethnographers and archaelogists such as Eveline Porée-Maspero, Solange Bernard-Thierry, Srin Saris-Yann, George Coedès, Henri Marchal, or François Martini, the latter authoring the essay ´La cuisine cambodgienne´ (Cambodian Cuisine).
The Princess' Contribution
Briefly describing the originality of Cambodian culinary art, and noting that the trend in Phnom Penh elites was then to favor Chinese, Thai or French cuisines over the national ones, Martini quotes H.R.H. Princess Peng Peas Norodom Yukhantor, who remarked to him that refined Cambodian cuisine required "so minutious and time-consuming preparation" that modern housewives tended to turrn to simpler and more standardized dishes.
"I have been told that H.R.H. Princess Rasmi Sutharot is currently gathering in a large book all the genuine dishes of her country", reports Martini before thanking the Princess for sharing four of these recipes, published in continuation.
Later known as Samdech Preah Reach Kanitha Norodom Rasmi Sobbhana, Princess Rasmi Sutharot was thus collating in French recipes of Cambodian traditional cuisine, that were to be translated in English and published in 1960 under the title The Culinary Art of Cambodia. This version, completed with additional recipes in Khmer language authored by the Princess herself, has been republished in May 2021.
Two of the four recipes here in French language are reproduced in our publication : Riz Royal (Royal Rice, Phoat Khsat, numbered 8.h) and Filet d'Or (Golden Net, Samnanh Meas សំណាញ់, numbered 3.b). The other two have been later modified.
As early as 1955, however, we can already find the Princess' elegant style, and her attention to the visual ("belle présentation", beautiful plating) and olfactory ("odeur exquise", exquisite scent") impact of dishes.
In the volume, a portrait of H.M. King Norodom Suramarit:
and the letter and portrait of H.R.H. Prince Norodom Sihanouk, who had just abdicated the throne (after reigning since 1941) to focus on political and social matters as Prime Minister and, from 1960, Head of State:
About the Author
Princess Rasmi Sobbhana Norodom
H.R.H. Princess Norodom Rasmi Sobhana (សម្តេចព្រះរាជកនិដ្ឋា នរោត្តម រស្មីសោភ័ណ្ឌ, Samdech Preah Reach Kanitha Norodom Reaksmey Sophoan in Khmer, Nov. 1898, Phnom Penh -1971, Phnom Penh), daughter of Prince Norodom Sutharot and Princess Norodom Phangangam, was the sister of King Norodom Suramarit, sister-in-law of Queen Kossamak of Cambodia and aunt of King Norodom Sihanouk.
Unmarried, she dedicated her life to social action, in particular the education and empowerment of young women in the Kingdom of Cambodia, as a teacher at Phnom Penh Sutharot School and as the author of two published books: Motifs décoratifs Khmers à l'usage de la broderie (1954) and L'Art de la cuisine cambodgienne (1960).
In 1995, H.R.H. Princess Norodom Ranaridh Marie created the Samdech Rasmi Sobbhana Women's Foundation, named after S.A.R. Princess Rasmi Sobhana. Initially a shelter for war orphans and refugee children on the Thai-Cambodian border, the Sobbhana Foundation opened three training centers helping young Cambodians to master traditional craft skills such as silk weaving, embroidery or wood carving.