Authentic Cambodian Food
This Cambodian tamarind dipping sauce is the ideal dipping sauce for grilled fish, prawns, crab meat, and any other seafood you choose to prepare. This delicious sauce also pairs well with protein dishes of any sort, including pork, beef, and chicken. Making this Khmer sauce recipe won’t take you longer …
This Cambodian dipping sauce is a spicy, sweet, sour, and salty sauce that can be served with all kinds of Cambodian food, but it is most commonly used for dipping fried and barbecued meats. In Cambodia, you’ll hear this dipping sauce being made before you see or taste it. Right …
Bai Sach Chrouk — which means rice and pork in Khmer — is one of the most popular breakfast items in Cambodian food, along with noodle soups. Thousands of street stalls and restaurants serve Bai Sach Chrouk during the morning rush hour, with long queues of hungry Cambodians and foreigners …
This hot and sour chicken soup recipe is rich, tangy, and spicy, and takes less than 30 minutes to cook. At home, we prepare this soup on chilly winter days. However, its distinct, hearty flavor and simple preparation steps make this soup an excellent lunch or dinner dish in any …
This quintessential Southeast Asian beef recipe is known under many names. Black pepper beef, shaking beef, Vietnamese shaking beef bo luc lac, and various permutations of beef Lok-Lak will ring a bell if you hail from Southeast Asia — Cambodia or Vietnam in particular. And while there are regional differences in …
With this beef skewers recipe, we are trying to capture the essence of Cambodian street food and bring it to your kitchen. In Cambodia, these beef skewers are a dinnertime staple that can be found at most street food stalls, whether you’re in the heart of the city or along …
Any good grilled meat dish deserves a worthy side. And in this simple papaya side recipe, we will show you how to add some heat, zest, and crispness to any meat platter without spending more than 15 minutes on preparation. Note that this is not the Thai green papaya salad, …
This easy chicken rice soup recipe is ubiquitous in Cambodia, and its iterations are a staple throughout Southeast and East Asia. Whether you’re on a leafy, bustling Phnom Penh boulevard or somewhere deep in the countryside, baw-baw sat’ moan is never far away.
Spicy, sweet, creamy, coconutty — these archetypal flavours define “curry” for billions.
But in the southern Cambodian countryside, curries can be different; in fact, “tart,” “tangy,” and “zesty” are often the more apt descriptors.
In the recipe below, we’ll introduce you to one such curry: a simple farmer’s dish and a favourite in Thida’s village.