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

Bok Lahong

Grated green papaya and carrot pounded with garlic, chilli, lemongrass, crab and prahok, then tossed with lime and palm sugar.

Recipe

Nhoam Svay

Green mango and cucumber tossed with pounded smoked fish, dried shrimp, herbs, peanuts and a fish sauce dressing.

Recipe

Pleah Sach Ko

Sliced beef fillet cured in a prahok, lime and palm sugar marinade and tossed with herbs, vegetables and peanuts.

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