Authentic Cambodian Food
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 …
The Asian omelet we’re sharing in our recipe takes mere minutes to prepare and makes an easy main dish item for breakfast, brunch, lunch, a scrumptious hors d’oeuvre with cold beer on a hot summer day, or even a main at the dining table. This Asian omelet is immensely popular …
Papaya salad is synonymous with Thai cuisine, and indeed, “spicy Thai papaya salad” quickly comes to mind when Thai food is mentioned. But in truth, green papaya salad is the red-hot, zesty spirit of Southeast Asia itself. Just walk down any street in Thailand, Cambodia, Laos, Myanmar, or Vietnam during …
Chicken legs are underrated. They’ve got a bad rap for being too fatty, and health-conscious diners often shun them in favor of the leaner (ahem, drier) breasts. Even for dark meat-lovers, chicken thighs or drumsticks usually present the faster, cheaper alternative than a full leg quarter, so most chicken recipes …
Pickled mustard is as ubiquitous in East and Southeast Asia as dill pickles are in Europe. Pickled mustard is a treasured fermented food that’s found in countless side and main dishes, and is sold throughout Asian markets. In Cambodia, pickled mustard greens are sold in bulk out of large jars …
Green mango salad is a side dish of choice for various grilled meats in Cambodia. A seemingly simple dish, green mango salad is full of zesty, complex, fiercely bold flavors that stimulate the palette as you feast on barbecued chicken, pork, beef, and especially fish. Fish and green mango salad …
Nom banh chok (also known as “num banh chok” and simply “Khmer noodles”) is a quintessential Cambodian breakfast dish you’ll find at virtually every street corner around the morning rush hour. The dish comprises a fish curry served over a bed of fresh rice noodles, wild herbs, and vegetables. The …