Introduction: Nem are Cambodia's cool, fresh answer to fried spring rolls: rice paper wrapped around herbs, vermicelli, shrimp and pork, served with a peanut-hoisin or fish-sauce dip. Cultural Background: Nem are Cambodia's cool, fresh answer to fried spring rolls: rice paper wrapped around herbs, vermicelli, shrimp and pork, served with a peanut-hoisin or fish-sauce dip. […]
Introduction: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many neighbouring cuisines. Cultural Background: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many […]
Introduction: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Cultural Background: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Prahok Ktis […]
Introduction: Lort Cha is a beloved Cambodian street lunch of short, chewy rice noodles stir-fried with bean sprouts, egg and a dark savoury sauce. Cultural Background: Lort Cha is a beloved Cambodian street lunch of short, chewy rice noodles stir-fried with bean sprouts, egg and a dark savoury sauce. The noodles' distinctive short, tubular shape […]
Introduction: Nom Ansom Chrouk is a savoury cylindrical rice cake filled with seasoned pork and mung bean, wrapped in banana leaves and boiled for hours, closely tied to Pchum Ben, the fifteen-day festival honouring deceased ancestors. Cultural Background: Nom Ansom Chrouk is a savoury cylindrical rice cake filled with seasoned pork and mung bean, wrapped […]
Introduction: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and a generous pile of raw and blanched vegetables. Cultural Background: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and […]
Introduction: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed or boiled for hours until dense and fragrant. Cultural Background: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed […]
Introduction: Often described as Cambodia's national soup, Samlor Kor Ko is a hearty, mildly spiced stew combining pork, fish and a generous mix of seasonal vegetables, thickened slightly with roasted rice powder. Cultural Background: Often described as Cambodia's national soup, Samlor Kor Ko is a hearty, mildly spiced stew combining pork, fish and a generous […]
Introduction: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at the centre. Cultural Background: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at […]
Introduction: Kuy Teav reflects Cambodia's long culinary exchange with southern China and Vietnam, its name derived from the Teochew word for rice noodles. Cultural Background: Kuy Teav reflects Cambodia's long culinary exchange with southern China and Vietnam, its name derived from the Teochew word for rice noodles. A clear pork-and-dried-squid broth is simmered for hours, […]