Still hungry? Check out more recipes below!
Num Pia is a robust Southeast Asian beef noodle soup featuring brisket, bones, and tripe simmered with lemongrass, galangal, and kaffir lime leaves. Finished with fish sauce, tamarind, roasted rice powder, chili, herbs, and a touch of bile for a traditional, pleasantly bitter depth.
A Cambodian-inspired savory take on Sankhya Lapov: creamy pumpkin and coconut rice gently cooked with aromatics, turmeric, and chili, brightened with lime and cilantro.
Nom Banh Chok is a classic Cambodian rice noodle dish topped with a fragrant lemongrass–galangal–turmeric fish curry and a heap of fresh herbs and crisp vegetables. Bright, citrusy, and deeply savory from prahok and fish sauce, it’s a harmonious balance of light noodles and aromatic broth. Often served as a vibrant breakfast bowl in Cambodia.
Kuy Teav Phnom Penh is a fragrant Cambodian noodle soup, packed with savory flavors from pork, shrimp, and fresh herbs, creating a heartwarming and delicious meal.
Sngao Moan Soam is a traditional Cambodian soup characterized by its fragrant broth infused with lemongrass, kaffir lime leaves, and spices, delivering a light and refreshing flavor ideal for any meal.
Num Banh Chok is a traditional Cambodian dish featuring rice noodles served with a savory coconut-based kroeung paste sauce, often garnished with fresh vegetables and herbs.
Num Poum is a deliciously sweet Cambodian dessert made from pumpkin and coconut milk, offering a unique blend of caramelized palm sugar flavors with creamy textures.
Kroeung Puffs are a savory Cambodian pastry filled with a fragrant mixture of chicken and Kroeung—a traditional spice blend—enveloped in flaky pastry for an exotic bite-sized snack or appetizer.
Prahok Baitong is a hearty Cambodian dish featuring prahok, a key fermented fish paste, mingled with ground pork and aromatic herbs in a creamy coconut sauce. It's a vibrant and flavorful meal perfect for those exploring Cambodian cuisine.
Khmer Amok is a traditional Cambodian dish featuring fish steamed in a rich and aromatic coconut curry, wrapped in fragrant banana leaves. It's both a feast for the senses and a beloved staple in Cambodian cuisine.
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