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Cambodian Recipes

16 recipes

Cambodian cooking is built around rice, freshwater fish and a careful balance of salty, sour, sweet and bitter. The Mekong River and the Tonle Sap lake supply fish, which cooks turn into prahok, a fermented fish paste that gives depth to dips, soups and stir-fries. Kroeung, a paste pounded from lemongrass, galangal, turmeric, garlic and kaffir lime, scents most curries and soups. Compared with Thai food, Khmer dishes use less chili, and fresh chilies are usually served on the side. A typical meal brings steamed rice with a samlor (soup), a stir-fry or grilled fish, fresh vegetables and a dipping sauce. Chinese cooks brought noodles and stir-frying, Indian spices shaped the curries, and the French left the baguette and strong iced coffee. Breakfast means rice porridge, noodle soup or grilled pork over rice. Kampot pepper, palm sugar and coconut appear in savory dishes and sweets alike. Khmer New Year and Pchum Ben are marked with sticky rice cakes wrapped in banana leaves.

Staple ingredients

Breakfast

Soups

Salads

Main Dishes

Desserts

Snacks

Drinks

Common questions

What is Cambodian food known for?

Fish amok (steamed fish curry), lok lak (peppery stir-fried beef), sour soups called samlor and the fermented fish paste prahok. Flavors are balanced rather than fiery, with lemongrass, galangal and lime leaf giving most dishes their fragrance.

What is the national dish of Cambodia?

Fish amok is the dish most often called Cambodia's national dish. It is a soft, mousse-like steamed fish curry traditionally served in banana leaf cups with steamed rice.

Is Cambodian food spicy?

Usually not. Khmer cooking is milder than Thai or Lao food, and fresh chilies are served on the side or in a dipping sauce so each person decides how much heat to add.