Ingredients

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.

Beef

Beef is used in Cambodian stews, noodle soups and other dishes. Cuts and seasoning vary by preparation.

Bird's eye chilli

A small, hot chilli used to give sauces and salads a sharp, immediate heat.

Cambodian rice noodles

Fresh rice noodles used for dishes such as num banh chok. Texture and thickness vary between makers.

Cane sugar

A crystalline sugar used to balance salty, sour and spicy flavours in marinades, salads and sauces.

Carrot

A sweet, crisp root vegetable that adds colour and crunch to salads and pickles.

Chicken

A versatile protein used in Cambodian stir-fries, soups and curries. Cook it thoroughly before serving.

Cinnamon

A sweet, woody spice used whole or ground in savoury broths, braises and desserts.

Coconut cream

The richer, higher-fat portion of coconut milk, used to give curries and dips a fuller texture.

Coconut milk

Coconut milk adds a creamy body to soups and curries; coconut cream is thicker.