Authentic Cambodian Food
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 …
This buttercup squash custard (known as “sankhya lapov”) is a popular dessert in Cambodia and Thailand. There, its creamy coconut custard is a cherished delicacy at large family gatherings and celebrations. For us, buttercup squash custard is a new recipe — we’ve only developed it recently to satisfy a craving …
This beef shank and green papaya soup is one of the many traditional recipes from rural Cambodia. Villagers usually make this beef shank and papaya soup during the “cold” season, which coincides with rice harvesting. The soup’s broth offers both a great way to stay warm and a quick way …
Mango passion fruit jam is abundant in the cafes and guesthouses of the world’s tropical destinations, including Cambodia. This jam is an exotic treat with an invigorating tropical touch — a departure from traditional berry jams and a perfect addition to yogurt, ice cream, a piece of toast, or your …
These rice flour pancakes (known as Nom Chak Chol in Khmer) are a Cambodian dessert staple that’s sold — and eaten — almost exclusively on the street. You’ll see crowds of students of all ages gobbling up these yummy rice flour pancakes on their break, enjoying their flavor-packed, crispy crust. …
Butternut squash is a well-known base for casserole dishes and desserts, but few people think of it as the go-to ingredient for stir fries. In Cambodia, however, (and in rural parts in particular) butternut squash is mostly associated with savory dishes that get fried in a wok. In this article, …
Prahok ktiss (also spelled as “prahok ktis” and “prahok k’tis”) is a rich, aromatic Cambodian dip that can be served either as an appetizer or a main dish. In Cambodia, we used to buy prahok ktiss for lunch and eat it with fresh veggies — it was cheap, delicious, filling, …