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.

Search by name or ingredient, and narrow by kind of dish.

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.

Want every filter?

Search recipes by name or ingredient, and narrow by the kind of dish they make.

Recipe

Bobor

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

Recipe

Kuy Teav

Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.

Recipe

Samlor Korko

Cambodian stirred soup of meat and mixed vegetables seasoned with Khmer curry paste and prahok and thickened with ground roasted rice.

Recipe

Samlor Machu Kroeung

Sour beef and morning glory soup in which beef is marinated in yellow kroeung, seared, then simmered with stock, greens and sour seasonings.

Recipe

Samlor Machu Trey

Bone-in freshwater fish poached in a tamarind broth with lemongrass, galangal, tomato and water spinach.

Want every filter?

KhmerConnection is a community-edited wiki. Add a missing listing, correct a detail or share a source.