Dishes and recipes

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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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Noodle dish, Soup

Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings.

Noodle dish, Stir-fry

Cambodian Chinese street-food stir-fry of short silver needle noodles topped with a fried egg.

Noodle dish

Pailin rice vermicelli dish of the Kola community, dressed with sweet and sour fish sauce and many garnishes.

Noodle dish

Lightly fermented Cambodian rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.

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Recipe

Fish Amok

Steamed fish curry built on kroeung, dried chilli paste, shrimp paste and coconut cream, portioned into banana leaf cups and steamed until set.

Recipe

Kari Sach Moan

Bone-in chicken browned in homemade red kroeung then simmered in coconut cream with sweet potato, Thai eggplant and long beans.

Recipe

Khor Sach Chrouk

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

Recipe

Saraman Curry

Dry-roasted spice and coconut paste pounded with fresh aromatics, then simmered with beef, peanuts and coconut for hours.

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