It is a creamy ground pork dish cooked in coconut milk, often served with rice cakes.

It is one of Cambodian cuisine's most sophisticated and popular appetizers due to its many fragrant ingredients.

[5] Longteine De Monteiro's 1998 The Elephant Walk Cookbook alternatively suggests serving the dip on slices of quickly fried baguette or pairing nataing with pickled vegetables or other acidic side dishes.

[6] A variation of nataing favored by the Khmer royalty uses chicken meat that has been finely strained before cooking.

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