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
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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