Country guide
Cambodia food
Cambodian food takes many forms. Rice noodles may be served with herbs and a fish-based sauce, while aromatic pastes such as kroeung and fermented fish seasoning such as prahok appear in other preparations. The mix changes from dish to dish, and cooks make these ingredients their own.
Explore the dishes, recipes and ingredients below to follow those connections across the collection.
Sources
-
Cambodia
, Encyclopaedia Britannica
— https://www.britannica.com/place/Cambodia (published 2026-08-29) (accessed 2026-08-28)— Country identity; no exclusive cultural claim. -
New beginnings: a gourmet guide to Cambodia
, Cambodia Ministry of Tourism official portal
— https://tourismcambodia.org/public/index.php/official-activities/new-beginnings-a-gourmet-guide-to-cambodia (accessed 2026-08-28)— The Ministry of Tourism's food guide describes num banh chok with herbs, kroeung as a family of aromatic pastes, prahok as fermented fish seasoning, and variation between cooks.
Cambodia dishes
Dishes connected to Cambodia.
Bai sach chrouk
A Cambodian breakfast of grilled pork and rice, often served with fresh or pickled vegetables.
Cha Kroeung Sach Moan
A Cambodian chicken stir-fry seasoned with yellow kroeung and often finished with fragrant basil.
Fish amok
A Khmer steamed fish preparation, gently set with egg, coconut and kroeung.
Cambodia recipes
Recipes for dishes connected to Cambodia.
Cambodia ingredients
Ingredients connected to Cambodia.
Banana blossom
The flower bud of the banana plant, used raw or cooked for a gently astringent, vegetable-like crunch.
Banana leaves
Broad, flexible leaves used as a natural liner or wrapper for steaming and serving. They add aroma but are not normally eaten.
Bean sprouts
Crisp sprouted beans used as a fresh noodle-soup topping. Wash carefully and cook or blanch when food-safety guidance calls for it.