Baray

"Baray" is a word used in Cambodian cuisine to describe a type of rice noodle. Rice is a type of grain that grows in a field and is harvested by farmers. When the rice grains are harvested, they are cleaned, dried, and then ground into a powder called rice flour.

Rice flour is then combined with water to make a dough, which is flattened into thin sheets and then cut into skinny strips, like long skinny spaghetti. These skinny strips are called "baray."

Baray noodles are often used in soups and stir-fries in Cambodian cuisine. They are soft, fluffy, and absorb the flavors of whatever ingredients they are cooked with. They are a popular ingredient in a dish called "Kuy Teav," which is a flavorful, aromatic soup that is typically served for breakfast.

So that's "baray"! It's just a type of rice noodle that is used in Cambodian cooking. Yum!