Rice dish, Stir-fry
Bai Cha បាយឆា
Cambodian fried rice stir-fried with sausage, egg and vegetables in a light soy seasoning.
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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Search by name or ingredient, and narrow by kind of dish.
Grilled dish, Rice dish
Bai Sach Chrouk បាយសាច់ជ្រូក
Cambodian breakfast of thin grilled marinated pork served over steamed rice with pickles and broth.
Stir-fry
Beef Lok Lak ឡុកឡាក់
Cubed beef seared with garlic and savoury sauces, served over lettuce and tomato with a Kampot pepper and lime dip.
Rice dish, Soup
Bobor បបរ
Cambodian rice porridge eaten plain or with chicken, herbs and crisp garnishes.
Salad
Bok Lahong បុកល្ហុង
Pounded green papaya salad with crab, prahok, lime and chilli, eaten across Cambodia.
Stir-fry
Cha Kroeung Sach Moan
Cambodian street-food stir-fry of chicken marinated in yellow kroeung with onion, bell peppers and basil.
Grilled dish, Stir-fry
Cha Traop Dot
Char-grilled Cambodian eggplant topped with pork minced and stir-fried with fermented soybeans.
Dessert
Chek Ktis ចេកខ្ទិះ
Khmer dessert of bananas and tapioca pearls boiled in sweetened coconut milk.
Curry, Steamed dish
Fish Amok អាម៉ុកត្រី
Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs and steamed in banana leaf.
Curry
Kari Sach Moan ការីសាច់មាន់
Mild Cambodian chicken curry built on red kroeung and coconut cream with root vegetables and eggplant.
Stir-fry
Kdam Chaa Mrech Kampot ឆាក្តាមម្រេច
Khmer stir-fry of whole crab with green Kampot peppercorns, garlic and palm sugar.
Curry, Rice dish
Khor Sach Chrouk ខសាច់ជ្រូក
Slow-braised pork belly stewed with ginger, pepper and palm sugar caramel.
Rice dish, Snack
Kralan ក្រឡាន
Glutinous rice, beans and coconut milk roasted inside a bamboo tube over coals.
Condiment
Kroeung គ្រឿង
Family of pounded Khmer herb and spice pastes that form the flavour base of many Cambodian dishes.
Noodle dish, Soup
Kuy Teav គុយទាវ
Cambodian rice noodle soup in pork bone broth, eaten mainly at breakfast with pork, seafood or offal toppings.
Noodle dish, Stir-fry
Lort Cha លតឆា
Cambodian Chinese street-food stir-fry of short silver needle noodles topped with a fried egg.
Noodle dish
Mee Kola
Pailin rice vermicelli dish of the Kola community, dressed with sweet and sour fish sauce and many garnishes.
Salad
Nhoam Svay ញាំស្វាយ
Cambodian green mango salad with smoked fish, dried shrimp, herbs and a lime and palm sugar dressing.
Snack, Steamed dish
Num Ansom Chek នំអន្សមចេក
Cylindrical Khmer sticky rice cake filled with banana and steamed in banana leaf for festivals and weddings.
Noodle dish
Num Banh Chok នំបញ្ចុក
Lightly fermented Cambodian rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.
Dessert, Steamed dish
Num Chak Kachan
Steamed Cambodian layer cake of rice and cassava flour with coconut milk, built up in coloured layers.
Dessert, Steamed dish
Num Kom នំគម
Pyramid-shaped steamed Cambodian rice cake filled with grated coconut, palm sugar and sesame.
Dessert, Snack
Num Kroch នំក្រូច
Fried sesame-coated glutinous rice ball with a sweet bean filling, sold as a Cambodian street snack.
Snack
Num Pang Pate នំបុ័ងប៉ាតេ
Cambodian baguette sandwich of country pate, cold cuts, pickled vegetables and herbs.
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Search recipes by name or ingredient, and narrow by the kind of dish they make.
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
Beef Lok Lak (recipe)
Beef tenderloin marinated in palm sugar, oyster and soy sauces, seared with garlic and served with a Kampot pepper, salt and lime dip.
Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Recipe
Bok Lahong (recipe)
Grated green papaya and carrot pounded with garlic, chilli, lemongrass, crab and prahok, then tossed with lime and palm sugar.
Recipe
Cha Kroeung Sach Moan (recipe)
Chicken thigh marinated in Khmer yellow kroeung, stir-fried with onion and bell peppers and finished with kaffir lime leaf and basil.
Recipe
Cha Traop Dot (recipe)
Whole eggplants softened in the oven and charred on the grill, split and topped with pork fried with fermented soybeans.
Recipe
Chek Ktis (recipe)
Sago simmered in sweetened water, finished with sliced sugar bananas, coconut milk and toasted sesame.
Recipe
Fish Amok (recipe)
Steamed fish curry built on kroeung, dried chilli paste, shrimp paste and coconut cream, portioned into banana leaf cups and steamed until set.
Recipe
Kari Sach Moan (recipe)
Bone-in chicken browned in homemade red kroeung then simmered in coconut cream with sweet potato, Thai eggplant and long beans.
Recipe
Kdam Chaa Mrech Kampot (recipe)
Cracked whole crab fried in a wok with pounded Kampot pepper, garlic and a fish sauce and palm sugar glaze.
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.
Recipe
Kroeung (recipe)
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
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
Nhoam Svay (recipe)
Green mango and cucumber tossed with pounded smoked fish, dried shrimp, herbs, peanuts and a fish sauce dressing.
Recipe
Num Ansom Chek (recipe)
Glutinous rice seasoned with coconut milk, wrapped around whole bananas in banana leaf and steamed into cylindrical cakes.
Recipe
Num Banh Chok (recipe)
Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.
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 Pang Pate (recipe)
Warmed demi-baguette layered with mayonnaise, country pate, cold cuts, cucumber, carrot and daikon pickle and coriander.
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