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
Bai Cha (recipe)
Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.
Recipe
Bai Sach Chrouk (recipe)
Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.
Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Recipe
Khor Sach Chrouk (recipe)
Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.
Recipe
Kralan (recipe)
Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.
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