Grilled dish, Rice dish
Bai Sach Chrouk បាយសាច់ជ្រូក
Cambodian breakfast of thin grilled marinated pork served over steamed rice with pickles and broth.
Culture and heritage
Dishes and recipes
Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
A place to begin
Fish amok
A Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs.
Kroeung
A family of pounded Khmer herb and spice pastes that form the flavor base of many Cambodian dishes.
Num banh chok
Lightly fermented rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.
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Grilled dish, Stir-fry
Cha Traop Dot
Char-grilled Cambodian eggplant topped with pork minced and stir-fried with fermented soybeans.
Grilled dish, Snack
Sach Ko Ang សាច់គោអាំង
Grilled Khmer beef skewers marinated in kroeung and sold as a late-afternoon street snack.
Grilled dish, Snack
Twa Ko
Khmer pork or beef sausage seasoned with lemongrass, galangal and lime leaf, then air-dried.
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Recipe
Kralan (recipe)
Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.
Recipe
Num Ansom Chek (recipe)
Glutinous rice seasoned with coconut milk, wrapped around whole bananas in banana leaf and steamed into cylindrical cakes.
Recipe
Num Kroch (recipe)
Glutinous rice dough wrapped around sweetened mung bean paste, rolled in sesame seeds and deep-fried until crisp.
Recipe
Num Pang Pate (recipe)
Warmed demi-baguette layered with mayonnaise, country pate, cold cuts, cucumber, carrot and daikon pickle and coriander.
Recipe
Num Plae Ai (recipe)
Glutinous rice dough wrapped around palm sugar balls, boiled until they float and coated in grated coconut.
Recipe
Sach Ko Ang (recipe)
Cubed sirloin and pork fat marinated in yellow kroeung with palm sugar and fish sauce, then barbecued over coals.
Recipe
Twa Ko (recipe)
Coarsely chopped fatty pork or beef pounded with lemongrass kroeung aromatics, stuffed into casings and air-dried.
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