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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Pounded green papaya salad with crab, prahok, lime and chilli, eaten across Cambodia.

Salad

Cambodian green mango salad with smoked fish, dried shrimp, herbs and a lime and palm sugar dressing.

Salad

Cambodian ceviche of raw beef cured in lime juice with prahok dressing, herbs and peanuts.

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Recipe

Bai Sach Chrouk

Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.

Recipe

Cha Traop Dot

Whole eggplants softened in the oven and charred on the grill, split and topped with pork fried with fermented soybeans.

Recipe

Sach Ko Ang

Cubed sirloin and pork fat marinated in yellow kroeung with palm sugar and fish sauce, then barbecued over coals.

Recipe

Twa Ko

Coarsely chopped fatty pork or beef pounded with lemongrass kroeung aromatics, stuffed into casings and air-dried.

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