Dish guide
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.
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Explore the place
CambodiaThis dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.
Regional context
- Central Cambodia
- DocumentedIn: A discovery relationship for the initial Cambodia collection, not an exclusive regional origin claim.
Food traditions
- Khmer cuisine
Understand the technique
Understand the ingredients
- Banana blossom
- Banana leaves
- Cambodian rice noodles
- Cane sugar
- Carrot
- Chicken
- Coconut cream
- Coconut milk
- Coriander
- Cucumber
- Daikon radish
- Dried red pepper paste
- Egg
- Fingerroot
- Fish sauce
- Galangal
- Garlic
- Holy basil
- Kroeung
- Lime
- Long red chilli
- Makrut lime leaves
- Onion
- Oyster sauce
- Palm sugar
- Pandan leaves
- Peanuts
- Prahok
- Rice
- Rice flour
- Rice vinegar
- Savoury seasoning
- Sesame seeds
- Shallot
- Shrimp paste
- Soy sauce
- Spring onion
- Star anise
- Sunflower oil
- Sweet basil
- Tamarind
- Turmeric
- Water
- Water spinach
- White fish
Sources
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Khanom krok
, Wikipedia
— https://en.wikipedia.org/wiki/Khanom_krok (accessed 2026-10-08)— Dish identity and qualified variation note. -
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)— Dish identity, Cambodia association and qualified variation note. -
Nom Krok Coconut Cake
, Moni Nich Pheng
— https://moninichpheng.blogspot.com/2012/12/nom-krok-coconut-cake-recipt.html (accessed 2026-10-08)— Dish identity and qualified variation note.