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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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

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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