Rice dish, Stir-fry
Bai Cha បាយឆា
Cambodian fried rice stir-fried with sausage, egg and vegetables in a light soy seasoning.
Culture and heritage
Dishes and recipes
Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
A place to begin
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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Grilled dish, Rice dish
Bai Sach Chrouk បាយសាច់ជ្រូក
Cambodian breakfast of thin grilled marinated pork served over steamed rice with pickles and broth.
Rice dish, Soup
Bobor បបរ
Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes.
Curry, Rice dish
Khor Sach Chrouk ខសាច់ជ្រូក
Slow-braised pork belly stewed with ginger, pepper and palm sugar caramel.
Rice dish, Snack
Kralan ក្រឡាន
Glutinous rice, beans and coconut milk roasted inside a bamboo tube over coals.
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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
Lort Cha (recipe)
Short rice pin noodles stir-fried with marinated pork, cabbage and bean sprouts in a soy and oyster sauce.
Recipe
Mee Kola (recipe)
Rice vermicelli tossed with fried garlic oil, nuoc mam and dried shrimp powder, served with quick pickles, egg, herbs and peanuts.
Recipe
Num Banh Chok (recipe)
Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.
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