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.
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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
Kuy Teav (recipe)
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
Recipe
Lort Cha (recipe)
Short rice pin noodles stir-fried with marinated pork, cabbage and bean sprouts in a soy and oyster sauce.
Recipe
Mee Kola (recipe)
Rice vermicelli tossed with fried garlic oil, nuoc mam and dried shrimp powder, served with quick pickles, egg, herbs and peanuts.
Recipe
Num Banh Chok (recipe)
Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.
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