A FOOD TRADITION
Vietnamese Khmer cuisine
Vietnamese Khmer cuisine is rooted especially in Khmer communities of the Mekong Delta and shares important continuities with Cambodian food traditions. Rice, freshwater fish, prahok-like fermented fish seasonings, lemongrass, galangal, turmeric, coconut, palm sugar, and local herbs are central, with sour, bitter, salty, and aromatic flavors often carefully combined. Common techniques include pounding spice pastes, simmering soups, grilling fish, and braising meat or vegetables. Representative examples include bun nuoc ken, num banh chok-style rice noodles, and Khmer sour soups. Terminology and recipes vary by community, so this entry should not imply a single standardized national form.
Dishes linked to this cuisine
1–5 of 5
Canh Xiem Lo
An everyday southern Khmer lightly sour soup, commonly combining fish or pork with vegetables and a seasoning of fermented fish and toasted rice powder.
Khmer Banh Com Ong
A southern Khmer steamed rice-flour snack cooked in narrow tubes and served with grated coconut and sesame salt, closely tied to festivals and hospitality.
Khmer Krom Com Dep
Young glutinous rice roasted and pounded flat, then mixed with coconut and palm sugar for the Khmer Ooc Om Boc moon festival.
Khmer Krom Num Bo Choc
Southern Vietnamese Khmer rice noodles in a golden fish broth scented with prahok-style fermented fish, turmeric and lemongrass, finished with crisp raw vegetables.
Soc Trang Bun Nuoc Leo
A Khmer-origin Soc Trang noodle soup whose present local form reflects Khmer, Kinh and Hoa exchange. Fish broth and mam bo hoc are central; pork or seafood additions vary and must be checked.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.