Salad
Bok Lahong បុកល្ហុង
Pounded green papaya salad with crab, prahok, lime and chilli, eaten across Cambodia.
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.
Explore dishes
Search by name or ingredient, and narrow by kind of dish.
Salad
Nhoam Svay ញាំស្វាយ
Cambodian green mango salad with smoked fish, dried shrimp, herbs and a lime and palm sugar dressing.
Salad
Pleah Sach Ko ភ្លាសាច់គោ
Cambodian ceviche of raw beef cured in lime juice with prahok dressing, herbs and peanuts.
Want every filter?
Browse all dishesFind a recipe
Search recipes by name or ingredient, and narrow by the kind of dish they make.
Recipe
Kroeung (recipe)
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
Recipe
Prahok Ktis (recipe)
Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.
Recipe
Tuk Trey (recipe)
Pounded garlic and chilli dipping sauce balanced with sugar, lime juice and fish sauce.
Want every filter?
Browse all recipes