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
Bai Cha (recipe)
Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.
Recipe
Bai Sach Chrouk (recipe)
Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.
Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Recipe
Khor Sach Chrouk (recipe)
Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.
Recipe
Kralan (recipe)
Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.
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