Authentic Cambodian Food
These pork cheeks are tender and juicy, with a pleasant but spicy black pepper aroma — a perfect main dish to go with a bowl of steamed rice, mashed potatoes, or a fresh green salad. In my village back in Cambodia, this recipe is a lunch or dinner staple among …
Fish amok is a fish curry that many consider to be the national dish of Cambodia Fish amok (or amok trey in Khmer) is a steamed fish curry that’s often considered the national dish of Cambodia. There, it’s revered as a cultural relic, one that supposedly dates back to the …
Lok lak is a Cambodian stir fry that features fried beef nestled atop a crisp medley of fresh veggies and finished with a helping of savory, peppery gravy. This stir fry is ubiquitous in Cambodia, and you’ve likely tasted it if you’ve ever traveled in the Kingdom of Wonder (or …
This popular Cambodian omelet is addictively delicious, quick, and simple to whip up. Back in Cambodia, this dish was a family favorite at our busy, loud family dinners, where its savoury flavor profile paired splendidly with ice-cold beer. Despite having a distinctly Asian taste, this omelet doesn’t require any exotic …
Kuy Teav is a pork bone noodle soup and a breakfast favorite in Cambodia. The soup is regarded widely as the Cambodian answer to its world-renowned Vietnamese cousin, Pho. And, like pho, it takes lots of time, patience, and getting the right ingredients to cook the perfect broth. So, after …
Pork intestines are hardly the most popular cut of meat, but in Cambodian cuisine, they hold a very special place — they get grilled, deep-fried, boiled, and braised. There isn’t a preparation method out there that Cambodian chefs haven’t tried on pork intestines. In our recipe, we bring to you …
Banana pudding is a dessert with a rich history, and many variations of the recipe have been developed over time. Banana pudding may be best known in its Southern US version, which typically includes vanilla wafers and whipped cream, but the recipe we’re providing here is based on the Cambodian …
Lemongrass chicken is a dish of Southeast Asian origin, in which various cuts of chicken serve as the main protein, and lemongrass is the primary (but not the sole) source of flavor. Lemongrass affords this chicken dish a citrusy flavor that’s usually balanced with the sweetness of oyster sauce, and …
Larb is a spicy, tangy meat salad that originated in Laos and has since found its way into the culinary traditions of much of Southeast Asia. “Larb” means “to chop finely” in the Lan Na dialect, and the word refers to the technique used to chop or mince the meat …
Num pang is a Cambodian sandwich that shares similarities with the Vietnamese Banh Mi. A num pang typically consists of a toasted baguette, pickled carrots or daikon, cilantro, chili sauce, and a protein such as pork or pate. The unique flavor combinations and essential ingredients make this Cambodian sandwich an …