Recipes from Cambodia
Cambodian cooking quietly balances sweet, salty, sour and herbaceous — fish amok steamed in banana leaf, fresh chili and lime alongside every plate. Lemongrass, palm sugar and prahok do the heavy lifting.
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Amok
Amok is Cambodia's most celebrated dish — a steamed fish curry made with coconut milk, kroeung paste, and kaffir lime leaves, traditionally cooked and served…
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Lok Lak
Lok lak is Cambodia's best-known beef dish, born from the confluence of French colonial cooking and Chinese immigrant techniques.
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Num Banh Chok
Num Banh Chok is considered the oldest attested Khmer dish, with roots going back to the Angkor period, and women selling fresh rice noodles even appear carved…
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Bai Sach Chrouk
Bai Sach Chrouk spread out from Phnom Penh, where it still dominates street corners in the morning hours, served from simple stalls, often run by the same…
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Nom Krok
Nom Krok is traditionally sold by street vendors who carry the special cast-iron pan directly over glowing charcoal, filling the alleys with the smell of…
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Kuy Teav
Kuy teav is the noodle soup that starts the day for many Cambodians, considered a legacy of the Teochew Chinese community established in Cambodia for centuries.
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Cha Kroeung
Cha kroeung represents the essence of Khmer cuisine, showcasing the fragrant paste called kroeung, considered the soul of many Cambodian dishes.
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Nom Ansom Chek
Nom ansom chek belongs to the family of sticky rice cakes prepared for festive occasions in Cambodia, especially during Khmer New Year and other traditional…
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Bok Lhong
Bok lhong is the Cambodian green papaya salad, a close relative of Thai som tam, but with its own identity through the use of fermented salted crab instead of…
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Trey Aing
Trey aing is the dish that turns any Cambodian family meal into a celebration of the senses, with freshwater fish caught from the Tonle Sap or the rice canals…
Flavours of Cambodia
The cuisine of Cambodia is built on lemongrass, chilli, coconut milk, fish sauce and fresh herbs. The 10 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Cambodia to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Amok, Lok Lak, Num Banh Chok, Bai Sach Chrouk. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Cambodia to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Cambodia, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.