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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Rice dish, Stir-fry

Cambodian fried rice stir-fried with sausage, egg and vegetables in a light soy seasoning.

Grilled dish, Rice dish

Cambodian breakfast of thin grilled marinated pork served over steamed rice with pickles and broth.

Rice dish, Soup

Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes.

Curry, Rice dish

Slow-braised pork belly stewed with ginger, pepper and palm sugar caramel.

Rice dish, Snack

Glutinous rice, beans and coconut milk roasted inside a bamboo tube over coals.

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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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