Rice dish, Soup
Bobor បបរ
Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes.
Culture and heritage
Dishes and recipes
Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
A place to begin
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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Noodle dish, Soup
Kuy Teav គុយទាវ
Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings.
Soup
Samlor Korko សម្លកកូរ
Thick Cambodian vegetable and meat soup thickened with roasted ground rice and seasoned with prahok and green kroeung.
Soup
Samlor Machu Kroeung សម្លរម្ជូរគ្រឿង
Khmer sour soup built on kroeung, soured with tamarind and seasoned with fish sauce or prahok.
Soup
Samlor Machu Trey
Clear coconut-free sour fish soup with tamarind, aromatics and garden vegetables.
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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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