Ingredients

Peanuts

Edible legumes with a rich, nutty flavour, often roasted and crushed for a crisp finish. Check for peanut allergy before serving.

Pork

A widely used protein in Cambodian breakfast dishes, soups and charcoal-grilled preparations.

Prahok

A fermented fish paste used in many Cambodian dishes. Its salinity and intensity vary by product and preparation.

Rice

A staple grain served alongside many Cambodian dishes; varieties and cooking methods vary by dish and household.

Rice flour

Finely milled rice used for noodles, batters and steamed snacks. It behaves differently from wheat flour.

Rice vinegar

A mild vinegar that adds clean acidity to dressings, pickles and dipping sauces.

Salt

A mineral seasoning used to balance flavour; the required amount depends on the saltiness of other ingredients.

Savoury seasoning

A commercial savoury seasoning blend, such as Adobo or Aromat. Salt levels and ingredients vary by brand.

Sesame seeds

Small oil-rich seeds that can be toasted for a nutty aroma and crisp finish in sweet and savoury dishes.

Shallot

A small, mild allium used raw, fried or pickled for savoury sweetness.

Shrimp paste

A fermented shrimp seasoning that adds salty savoury depth. Saltiness and strength vary by product; check labels for shellfish.

Soy sauce

A fermented soybean seasoning used in marinades and sauces. Saltiness and sweetness vary by brand.