Hi there, I'm Lale Arakoglu, and this is Women Who Travel.

I'm so excited today to be sharing a story about food, memory and storytelling from Cambodia.

We'll be diving into making noodles rolled by hand the way our guest's mother and sister used to make them.

This is how my mother rolled the noodles.

And you can look at your water and you see each noodle take about half minutes.

And it's a piece of dough like a little finger, and when you roll it like this,

you make the noodle tougher.

Chanta Ingun has written Slow Noodles, a Cambodian memoir of love, loss and family recipes.

She tells the story of her escape from Cambodia in 1970 as a nine-year-old, fleeing the dictatorship

of Pol Pot and moving to Saigon and then a refugee camp in Thailand.

After two decades of exile, she returns to a very different Cambodia.

You can ask me and I go out with you and whatever you eat, I can explain to you what it is.

We can go to the Khmer restaurant and eat Khmer food.

Yeah, that's what we like from Cambodia.

The world doesn't know about Cambodian food.

And I don't know what is the reason.

We are too small abroad or we don't know what is the reason.

We are too small abroad or we don't have anybody to help us to bring it out.

These are busy street markets like the kind you would see all over Cambodia, all over Southeast Asia, with really crowded scooters and bicycles going through people cheek by jowl and fresh ingredients and bounty everywhere, like fish jumping out of buckets and sometimes live chickens and lots and lots of vendors.

That's audio of Chanta recorded by reporter Kim Green, as Chanta takes her on trips to different markets all over Cambodia, and Chanta walks her

through dishes that trigger her own memories. Kim Green is co-author of the book. She and Chanta

are pretty much now like family. Right now, I'm talking to Chanta with her daughter, Clara.

...