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
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Recipe
Kuy Teav (recipe)
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
Recipe
Samlor Korko (recipe)
Cambodian stirred soup of meat and mixed vegetables seasoned with Khmer curry paste and prahok and thickened with ground roasted rice.
Recipe
Samlor Machu Kroeung (recipe)
Sour beef and morning glory soup in which beef is marinated in yellow kroeung, seared, then simmered with stock, greens and sour seasonings.
Recipe
Samlor Machu Trey (recipe)
Bone-in freshwater fish poached in a tamarind broth with lemongrass, galangal, tomato and water spinach.
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