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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Rice dish, Soup

Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes.

Noodle dish, Soup

Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings.

Soup

Thick Cambodian vegetable and meat soup thickened with roasted ground rice and seasoned with prahok and green kroeung.

Soup

Khmer sour soup built on kroeung, soured with tamarind and seasoned with fish sauce or prahok.

Soup

Clear coconut-free sour fish soup with tamarind, aromatics and garden vegetables.

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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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