World Flavors Cookbook

Cambodia Recipes

Cambodian cuisine, also known as Khmer cuisine, is one of the world's oldest living culinary traditions. It is a subtle and complex cuisine that emphasizes seasonal ingredients, fresh herbs, and fermented pastes. It balances the five fundamental tastes: sweet, sour, salty, bitter, and spicy, often using freshwater fish from the Tonle Sap lake and the Mekong river as its primary protein source.

Recipes from Cambodia

• Amok Trey (Fish Amok)

  Cambodia's national dish; a creamy, fragrant steamed fish curry flavored with kroeung paste and coconut milk, served in banana leaf cups.

• Nom Banh Chok (Khmer Noodles)

  A popular breakfast dish consisting of fresh rice noodles topped with a fish-based green curry gravy and an abundance of fresh herbs and vegetables.

• Bai Sak Chrouk (Grilled Pork with Rice)

  The definitive Cambodian breakfast: thinly sliced pork marinated in coconut milk and garlic, grilled until tender and served over rice.

• Fresh Spring Rolls (Summer Rolls)

  Light and healthy rolls made with fresh herbs, shrimp, and rice vermicelli, wrapped in translucent rice paper.

• Lok Lak (Stir-fried Beef)

  Tender beef cubes sautéed in a savory brown sauce, served on a bed of fresh lettuce, tomatoes, and onions with a signature lime and pepper dipping sauce.

• Samlor Machu Kroeung (Lemongrass Soup)

  A hearty and aromatic sour soup made with a yellow lemongrass paste, beef or pork, and tropical vegetables like water spinach.

• Kuy Teav (Khmer Noodle Soup)

  Cambodia's beloved breakfast noodle soup, featuring a clear pork broth, flat rice noodles, and various toppings like minced pork, shrimp, and liver.

• Beef Saraman (Khmer Muslim Curry)

  A rich, thick, and complex beef curry influenced by the Cham Muslim community, featuring roasted peanuts and a unique blend of dried spices.

• Num Pang (Cambodian Sandwich)

  The Cambodian cousin of the Bánh Mì; a crusty baguette stuffed with pâté, grilled meats, pickled papaya, and a spicy chili mayo.

• Prahok Ktis (Pork and Fish Paste Dip)

  A creamy and intensely flavorful dip made with minced pork, coconut milk, and prahok, served with an assortment of fresh vegetables.

• Bok L’hong (Khmer Papaya Salad)

  A crunchy and zesty salad made with shredded green papaya, pounded in a mortar with lime, chili, and dried shrimp.

• Cha Kh’nyay (Ginger Stir-fry)

  A spicy and warming stir-fry featuring julienned fresh ginger, chicken or beef, and green pepperncorns.

• Samlor Korko (Khmer Vegetable Stew)

  Often called 'the true national dish,' this is a complex green vegetable stew containing dozens of ingredients and toasted rice powder.

• Nom Korng (Cambodian Donuts)

  Crispy rice flour donuts coated in a dark, sticky palm sugar glaze and sprinkled with sesame seeds.

• Borbor (Khmer Rice Porridge)

  A comforting, silky rice porridge cooked with pork broth and topped with ginger, soy sauce, and bean sprouts.

• Trey Phlat (Fried Fish with Green Mango)

  Whole deep-fried river fish served with a refreshing and spicy green mango salad.

• Kang Kep Dhob (Stuffed Frog)

  A countryside delicacy: whole frogs stuffed with a mixture of minced pork, kroeung paste, and peanuts, then grilled.

• Nom Ansom Chek (Rice Cake with Banana)

  Sticky rice parcels filled with sweet baby bananas and black beans, wrapped in banana leaves and boiled for hours.

• Kuy Teav Kat (Flat Noodle Stir-fry)

  Hand-cut wide rice noodles stir-fried with sweet soy sauce, bean sprouts, and garlic.

• Samlor Machu Trey (Sour Fish Soup)

  A light and refreshing sour soup with fish, pineapples, and tomatoes, flavored with aromatic basil.

• Pleah Sach Ko (Beef Lime Salad)

  Thinly sliced raw beef "cooked" in lime juice, tossed with fresh herbs, lemongrass, and crushed peanuts.

• Trey Nuon (Sun-dried Fish)

  Salt-cured river fish dried in the sun and then grilled or fried, served with a sweet and sour dip.

• Num Banh Chok Nam Ya (Noodles with Fish Curry)

  Fresh rice noodles served with a red fish curry gravy, richer and spicier than the green version.

• Cha Beef with Holy Basil

  A spicy and fragrant stir-fry of minced beef, chilies, and holy basil.

• Num Kachay (Chive Cakes)

  Chewy rice flour cakes filled with garlic chives, pan-fried until crispy on the outside.

• Num Pyay Ay (Sticky Rice Balls)

  Small, sweet sticky rice balls filled with a piece of palm sugar and coated in shredded coconut.

• Banana Blossom Salad

  A crunchy, refreshing salad made with shredded banana flowers, chicken, and fresh herbs.

• Samlor Kari (Khmer Red Curry)

  A mild, sweet red curry with chicken, sweet potatoes, and onions, traditionally served with bread or noodles.

• Teuk Trei (Fish Sauce Dip)

  The essential Cambodian condiment—a balanced mix of fish sauce, lime, sugar, garlic, and chili.

• Grilled Corn with Coconut Milk

  Sweet corn grilled over charcoal and brushed with a salty-sweet coconut glaze.

• M’chu Kroeung (Lemongrass Sour Stew)

  A thick, aromatic stew made with lemongrass paste and tender beef.

• Nom Chak (Khmer Pancake)

  Crispy rice flour crepes filled with minced pork and bean sprouts.

• Sweet Potato in Ginger Syrup

  Tender sweet potato cubes served in a hot, sweet ginger-infused syrup.

• Sticky Rice with Durian

  Sweet glutinous rice topped with creamy, rich durian and a thick coconut sauce.