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

Bai Cha

Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.

Recipe

Bai Sach Chrouk

Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.

Recipe

Bobor

Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.

Recipe

Khor Sach Chrouk

Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.

Recipe

Kralan

Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.

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