Dishes and recipes

A place to begin

A Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs.

A family of pounded Khmer herb and spice pastes that form the flavor base of many Cambodian dishes.

Lightly fermented rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.

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Family of pounded Khmer herb and spice pastes that form the flavour base of many Cambodian dishes.

Condiment

Cambodian dip of prahok and minced pork simmered with kroeung, coconut cream and tamarind, eaten with raw vegetables.

Condiment

Cambodian fish-sauce dipping sauce pounded with garlic, chilli, sugar and lime, and the Khmer term for fish sauce itself.

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Recipe

Kuy Teav

Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.

Recipe

Lort Cha

Short rice pin noodles stir-fried with marinated pork, cabbage and bean sprouts in a soy and oyster sauce.

Recipe

Mee Kola

Rice vermicelli tossed with fried garlic oil, nuoc mam and dried shrimp powder, served with quick pickles, egg, herbs and peanuts.

Recipe

Num Banh Chok

Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.

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