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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Grilled dish, Rice dish

Cambodian breakfast of thin grilled marinated pork served over steamed rice with pickles and broth.

Grilled dish, Stir-fry

Char-grilled Cambodian eggplant topped with pork minced and stir-fried with fermented soybeans.

Grilled dish, Snack

Grilled Khmer beef skewers marinated in kroeung and sold as a late-afternoon street snack.

Grilled dish, Snack

Khmer pork or beef sausage seasoned with lemongrass, galangal and lime leaf, then air-dried.

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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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