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.
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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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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.
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Recipe
Chek Ktis (recipe)
Sago simmered in sweetened water, finished with sliced sugar bananas, coconut milk and toasted sesame.
Recipe
Num Chak Kachan (recipe)
Coconut milk batter of cassava and rice flour divided into three colours and steamed layer by layer.
Recipe
Num Kom (recipe)
Glutinous rice flour dough filled with sesame, coconut and palm sugar, wrapped into banana leaf pyramids and steamed.
Recipe
Num Kroch (recipe)
Glutinous rice dough wrapped around sweetened mung bean paste, rolled in sesame seeds and deep-fried until crisp.
Recipe
Num Plae Ai (recipe)
Glutinous rice dough wrapped around palm sugar balls, boiled until they float and coated in grated coconut.
Recipe
Sankhya Lapov (recipe)
Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
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