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

Bok Lahong

Grated green papaya and carrot pounded with garlic, chilli, lemongrass, crab and prahok, then tossed with lime and palm sugar.

Recipe

Nhoam Svay

Green mango and cucumber tossed with pounded smoked fish, dried shrimp, herbs, peanuts and a fish sauce dressing.

Recipe

Pleah Sach Ko

Sliced beef fillet cured in a prahok, lime and palm sugar marinade and tossed with herbs, vegetables and peanuts.

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