Cambodian (Khmer) Cuisine
Cambodian cuisine, also known as Khmer cuisine, features a harmonious balance of sour, sweet, salty, and bitter flavors, drawing heavily on fresh herbs and spices native to the region. It emphasizes fresh ingredients and subtle use of spices, with an important role played by fermented fish paste and rice-based dishes.
Top Dishes
amok trey (fish amok)
Amok trey is a traditional Cambodian steamed fish curry custard, known for its rich and creamy texture infused with fragrant kroeung paste and coconut milk. It is a national dish that exemplifies the balance of sweet, salty, and savory flavors distinctive to Khmer cuisine.
samlor korko
Samlor korko is a traditional Cambodian vegetable and fish soup that is both hearty and flavorful, representing the balance of sour, sweet, and savory tastes typical in Khmer cuisine. It is often considered a national dish, showcasing local ingredients and the cultural importance of communal meals.
nom banh chok
Nom banh chok is a traditional Cambodian rice noodle dish served with a fragrant fish gravy and fresh herbs. It is a beloved breakfast staple known for its refreshing and vibrant flavors, deeply rooted in Khmer culinary traditions.
kroeung
Kroeung is a fundamental herb and spice paste in Cambodian cuisine, characterized by its fresh, aromatic, and slightly spicy flavors. It serves as the essential base for many Khmer dishes, reflecting the balance of sour, sweet, salty, and bitter tastes typical of the region. The paste is central to Cambodian culinary identity and daily cooking practices.
bai sach chrouk
Bai sach chrouk is a beloved Cambodian breakfast dish featuring thinly sliced pork marinated in garlic and coconut milk, then grilled to perfection and served atop fragrant steamed rice. It embodies simplicity and comfort, often accompanied by pickled vegetables and a bowl of clear broth, highlighting the balance of savory and subtle sweetness in Khmer cuisine.
loc lac
Loc lac is a popular Cambodian stir-fried beef dish characterized by tender, marinated cubes of beef sautéed with garlic and black pepper, often served with a tangy lime and pepper dipping sauce. It embodies the balance of savory, tangy, and slightly sweet flavors that are central to Khmer cuisine and is a beloved comfort food enjoyed across Cambodia.
kuy teav
Kuy teav is a traditional Cambodian noodle soup made with rice noodles and a fragrant pork or beef broth, topped with fresh herbs, lime, and often accompanied by various meats and seafood. It is a beloved breakfast dish that exemplifies the balance of savory, sweet, and aromatic flavors characteristic of Khmer cuisine.
pong tea khmer
Pong tea Khmer is a traditional Cambodian milk tea characterized by its strong black tea base mixed with sweetened condensed milk and often spiced with local flavors. It is a popular beverage throughout Cambodia, enjoyed both as a refreshing drink and a comforting treat that reflects the country’s affinity for bold, sweet flavors.
chak ktis
Chak ktis is a traditional Cambodian coconut milk-based curry, typically made with fish and flavored with prahok (fermented fish paste). It is a richly aromatic dish that showcases the balance of creamy, salty, and slightly sour flavors characteristic of Khmer cuisine. Often enjoyed as a main course, it holds cultural significance as a home-style comfort food deeply rooted in rural Cambodian culinary traditions.
num pang
Num pang is a traditional Cambodian sandwich featuring a light, crispy baguette filled with savory ingredients like grilled meats, pickled vegetables, and fresh herbs. It reflects a perfect harmony of textures and flavors, showcasing Cambodia’s vibrant street food culture and its colonial history.
kdam chaa (fried crab)
Kdam chaa is a traditional Cambodian dish featuring fresh crab stir-fried with garlic, black pepper, and sometimes Kampot pepper, creating a savory and aromatic flavor profile. This dish is cherished in Khmer cuisine for its balance of heat and umami and is often enjoyed as a festive or special occasion meal.
pleah sach ko
Pleah sach ko is a traditional Cambodian beef salad characterized by its fresh herbs, tangy lime juice, and toasted rice powder, delivering a harmonious balance of sour, spicy, and savory flavors. It is a popular dish that reflects the Khmer culinary emphasis on fresh ingredients and bright, vibrant tastes, often served as a light yet satisfying main course.
somlor machu kroeung
Somlor machu kroeung is a traditional Cambodian sour soup characterized by its vibrant, tangy flavor and aromatic kroeung spice paste. It is a beloved dish often enjoyed as a comforting meal, showcasing the balance of sour, sweet, and savory tastes that define Khmer cuisine.
grilled prahok
Grilled prahok is a traditional Cambodian dish featuring fermented fish paste that is grilled to enhance its rich umami and smoky flavors. It is a beloved staple in Khmer cuisine, often served with fresh vegetables and rice, symbolizing Cambodian culinary heritage and local fermentation techniques.
banana flower salad
Banana flower salad is a vibrant and refreshing dish from Cambodian cuisine that features thinly sliced banana blossoms combined with herbs, lime, and fish sauce to create a balance of sour, savory, and slightly bitter flavors. It is commonly enjoyed as a side dish and showcases the Cambodian emphasis on fresh, aromatic ingredients.
Average ingredient ancestry across all dishes
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