A FOOD TRADITION
Khmer Cuisine
Cambodian Khmer cuisine combines rice, freshwater fish, fermented fish, aromatic herbs, coconut, and spice pastes in soups, curries, salads, stir-fries, noodles, and sweets.
Dishes linked to this cuisine
1–12 of 34
Amok Trey
A Cambodian fish curry seasoned with kroeung, enriched with coconut milk, often bound with egg, and traditionally steamed in a banana-leaf vessel.
Bai Cha
Bai Cha is Cambodian fried rice stir-fried with rice, egg, pork, aromatics, and savory seasoning.
Bai Sach Chrouk
Bai Sach Chrouk is a Cambodian breakfast of grilled, sweet-savory marinated pork served over rice with fresh or pickled accompaniments.
Bok Lahong
A Cambodian green papaya salad pounded with vegetables, dried shrimp, fermented fish sauce, peanuts, and a sweet-tart dressing.
Cha Kdam
A Cambodian stir-fried crab dish seasoned with garlic, pepper, savory sauce, and aromatics.
Cha Knyey
A Cambodian stir-fry of meat with abundant fresh ginger, garlic, and savory seasoning.
Cha Kroeung Sach Ko
A Cambodian stir-fry of beef and long beans cooked with a fragrant kroeung paste of lemongrass, garlic, shallot, and turmeric.
Chek Chien
Chek Chien is a Cambodian fried banana snack made by coating ripe bananas in a lightly sweetened flour batter, often with sesame, and deep-frying until crisp.
Kralan
Kralan is Cambodian sticky rice roasted in a bamboo tube with coconut milk, palm sugar, salt, and commonly mung beans or black beans.
Kuy Teav
A Cambodian rice-noodle soup served in a savory pork-based broth with meat, bean sprouts, aromatic herbs, and sometimes prawns or other seafood.
Lok Lak
Lok Lak is a Cambodian savory beef stir-fry served with vegetables and a seasoned sauce.
Mi Kola
Mi Kola is a Cambodian rice-noodle dish tossed with seasoned sauce, garlic, peanuts, vegetables, and often dried shrimp and egg.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.