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 Cha

Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.

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

Bobor

Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.

Recipe

Khor Sach Chrouk

Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.

Recipe

Kralan

Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.

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