Noodle dish, Soup
Kuy Teav គុយទាវ
Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings.
Culture and heritage
Dishes and recipes
Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
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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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Noodle dish, Stir-fry
Lort Cha លតឆា
Cambodian Chinese street-food stir-fry of short silver needle noodles topped with a fried egg.
Noodle dish
Mee Kola
Pailin rice vermicelli dish of the Kola community, dressed with sweet and sour fish sauce and many garnishes.
Noodle dish
Num Banh Chok នំបញ្ចុក
Lightly fermented Cambodian rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.
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Recipe
Kroeung (recipe)
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
Recipe
Prahok Ktis (recipe)
Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.
Recipe
Tuk Trey (recipe)
Pounded garlic and chilli dipping sauce balanced with sugar, lime juice and fish sauce.
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