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.

Khmer red curry is a Cambodian curry family built around a red aromatic paste and a gently rich sauce. Coconut, meat or fish, and vegetables appear in many versions, while the balance and serving context are chosen by the cook.

Khor ko

A Cambodian beef stew with a deeply seasoned broth, sometimes served with rice noodles.

Kuy teav

Kuy teav is a Cambodian rice-noodle soup built around broth, noodles and a flexible array of toppings and condiments. A bowl can be simple or elaborate, so its broth, protein and garnishes are best understood as choices within a broad family of preparations.

Lok lak

Lok lak is a Cambodian beef dish in which quickly cooked meat is often set against fresh vegetables and a sharp lime-and-pepper sauce. The contrast between warm meat, cool accompaniments and dipping sauce matters more than any one garnish list.

Lort cha

Lort cha is a Cambodian stir-fry of short rice-pin noodles, cooked quickly with aromatics and a savoury-sweet sauce. Egg, vegetables and protein vary, but the noodles' shape and fast wok cooking give the dish its character.

Mi kola

Mi kola, also called Kola noodles, is a Cambodian noodle dish associated with Kola communities and with Battambang. It brings together noodles, fresh or pickled vegetables, herbs and a sweet-sour savoury dressing, with toppings chosen by the cook.

Nom krok

Nom krok is a small Cambodian rice-and-coconut snack cooked in a mould that gives each piece its rounded shape. Batter, seasoning and fillings can vary, so the dish is best recognised by its texture and mould-cooked form rather than a single regional recipe.

Num Bai Treap

A Cambodian sticky-rice cake with coconut, palm sugar and toasted sesame seeds.

Num banh chok

Num banh chok pairs fresh rice noodles with a light, aromatic sauce and a generous selection of vegetables and herbs. The noodles and finished dish share a name in common use, and versions differ by region, sauce and the plants available to the cook.