Dive into the vibrant world of Cambodian cuisine, where aromatic herbs, tangy spices, and rich coconut milk create unforgettable flavors. This collection of authentic recipes brings the warmth of Southeast Asia to your kitchen, offering everything from quick weeknight stir-fries to celebratory feasts. Let’s explore these delicious dishes that will transport your taste buds and become new favorites in your home cooking repertoire.
Amok Trey – Cambodian Fish Curry
Yesterday, while digging through my recipe binder, I stumbled upon a faded note from my trip to Cambodia years ago—a scribbled recipe for Amok Trey that I’d nearly forgotten. This fragrant fish curry, steamed in banana leaves, is a celebration of Southeast Asian flavors that’s surprisingly simple to recreate at home, even on a busy weeknight. Trust me, the aroma alone will transport you straight to a bustling Phnom Penh market.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb firm white fish fillets (like cod or tilapia), cut into 1-inch cubes
– 1 can (13.5 oz) coconut milk, full-fat for creaminess
– 2 tbsp red curry paste, store-bought or homemade
– 1 tbsp fish sauce, adjust to taste
– 1 tsp palm sugar or brown sugar
– 1 cup chicken or vegetable broth
– 1 egg, lightly beaten
– 2 kaffir lime leaves, torn (or substitute with 1 tsp lime zest)
– 1 tbsp vegetable oil, or any neutral oil
– Banana leaves or parchment paper for steaming, cut into 8×8-inch squares
– Fresh cilantro and lime wedges for garnish
Instructions
1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.
4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving.
Fluffy and aromatic, this curry boasts a silky texture from the coconut milk and egg, with a balanced kick from the curry paste. Serve it over jasmine rice to soak up every last drop, or get creative by pairing it with crunchy cucumber slices for a refreshing contrast—it’s a dish that feels both exotic and comforting, perfect for sharing with friends.
Bai Sach Chrouk – Grilled Pork with Rice
You know those mornings when you crave something savory and satisfying, but you’re tired of the usual breakfast fare? That’s exactly how I felt last weekend, which led me to recreate one of my favorite Cambodian street food dishes at home: Bai Sach Chrouk, or grilled pork with rice. It’s a beautifully simple yet flavorful meal that’s perfect for any time of day, and trust me, once you try it, you’ll be hooked.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs pork shoulder, thinly sliced (about 1/4-inch thick for even cooking)
– 1/4 cup coconut milk (full-fat for best flavor)
– 3 tbsp soy sauce (or tamari for a gluten-free option)
– 2 tbsp oyster sauce
– 2 tbsp honey (or maple syrup as a vegan alternative)
– 4 cloves garlic, minced
– 1 tsp black pepper, freshly ground
– 2 cups jasmine rice, rinsed until water runs clear
– 4 cups water
– 1 tbsp vegetable oil (or any neutral oil for grilling)
– 1 cucumber, thinly sliced for serving
– Fresh cilantro leaves for garnish
Instructions
1. In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.
2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
3. While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
4. In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.
5. Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.
6. Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.
7. Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.
8. Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.
9. Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.
10. Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.
11. Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.
12. Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.
Just imagine the tender, slightly sweet pork paired with fluffy jasmine rice—it’s a texture and flavor combo that’s utterly addictive. I love how the caramelized edges of the pork contrast with the cool crunch of cucumber, making every bite a delightful experience. Try wrapping it in lettuce leaves for a fun, hands-on meal that’s perfect for sharing with friends!
Lok Lak – Stir-Fried Beef
Sometimes, after a long day, I crave something savory and satisfying that doesn’t require hours in the kitchen—that’s where this quick and flavorful Lok Lak comes in. Inspired by a trip to a local Cambodian restaurant, I’ve adapted this stir-fried beef to be a weeknight staple in my home, and I love how the tangy marinade tenderizes the meat in just minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain (this ensures tenderness)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp oyster sauce
– 2 tbsp lime juice, freshly squeezed (bottled works in a pinch)
– 1 tbsp brown sugar
– 3 cloves garlic, minced
– 1 tbsp vegetable oil, or any neutral oil
– 1 large onion, sliced into thin strips
– 1 bell pepper, any color, sliced (I prefer red for sweetness)
– 2 tbsp water, to deglaze the pan
– Cooked white rice, for serving (about 4 cups)
Instructions
1. In a medium bowl, combine the sliced flank steak, soy sauce, oyster sauce, lime juice, brown sugar, and minced garlic. Tip: Let it marinate for at least 10 minutes at room temperature—this infuses flavor quickly without needing hours.
2. Heat the vegetable oil in a large skillet or wok over high heat until it shimmers, about 1–2 minutes.
3. Add the marinated beef to the hot skillet in a single layer, working in batches if needed to avoid overcrowding. Cook for 2–3 minutes per side until browned and just cooked through, then transfer to a plate. Tip: Don’t stir too much; letting the beef sear creates a nice crust.
4. In the same skillet, add the sliced onion and bell pepper. Stir-fry for 3–4 minutes until they start to soften and develop a slight char.
5. Return the cooked beef to the skillet with the vegetables. Pour in the 2 tbsp of water to deglaze, scraping up any browned bits from the bottom—this adds depth to the sauce. Tip: Cook for another 1–2 minutes until everything is heated through and the sauce thickens slightly.
6. Serve immediately over cooked white rice.
What I adore about this dish is the tender, juicy beef paired with the crisp-tender veggies, all coated in a glossy, umami-rich sauce that’s tangy from the lime. For a fun twist, try wrapping spoonfuls in lettuce leaves for a fresh, hands-on meal that’s perfect for sharing.
Nom Banh Chok – Cambodian Noodle Soup
Often, I find myself craving a bowl of something that’s both comforting and vibrant, and that’s exactly what this Cambodian noodle soup delivers. I first tried it at a friend’s potluck and was instantly hooked by its fresh, herby broth and tender rice noodles—it’s become my go-to for a light yet satisfying meal, especially when I want to impress guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 8 cups water
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 4 cloves garlic, minced
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp fish sauce (adjust to taste)
– 1 tsp salt
– 1 tsp sugar
– 8 oz dried rice noodles
– 2 cups bean sprouts
– 1 cup fresh mint leaves, chopped
– 1 lime, cut into wedges
– 1 red chili, thinly sliced (optional, for heat)
Instructions
1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning.
3. Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally.
4. Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes.
5. Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors.
6. While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking.
7. Divide the cooked noodles evenly among four bowls.
8. Ladle the hot broth and chicken over the noodles in each bowl.
9. Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices.
10. Serve immediately with lime wedges on the side for squeezing over the soup.
Vividly aromatic and light, this soup boasts a silky broth that clings to the tender noodles, with a bright finish from the fresh herbs and lime. I love adding extra chili for a spicy kick or serving it with a side of crispy spring rolls for a fuller meal—it’s perfect for a cozy dinner or a refreshing lunch on a warm day.
Samlar Kari – Khmer Red Curry
Unbelievably, I first tried Samlar Kari at a tiny Cambodian restaurant tucked away in a strip mall, and its complex, aromatic flavors instantly won me over—it’s been a cozy staple in my kitchen ever since. This Khmer red curry is wonderfully fragrant and adaptable, perfect for a comforting weeknight dinner that feels special without being fussy. I love making a big batch on Sundays to enjoy throughout the week, and it always reminds me of that first delightful discovery.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste (store-bought or homemade, adjust for spice preference)
– 1 (13.5 oz) can coconut milk, full-fat for creaminess
– 1 cup chicken broth, low-sodium recommended
– 1 tbsp fish sauce (or soy sauce for a vegetarian option)
– 1 tbsp palm sugar (or brown sugar as a substitute)
– 1 cup bamboo shoots, drained and rinsed
– 1 red bell pepper, sliced into strips
– 1 cup Thai basil leaves, loosely packed (or regular basil in a pinch)
– 1 lime, cut into wedges for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 lb chicken pieces to the pot and cook until browned on all sides, approximately 5–7 minutes, stirring occasionally to prevent sticking.
3. Remove the chicken from the pot and set it aside on a plate, leaving any oil and juices in the pot.
4. Reduce the heat to medium and add 1 sliced onion to the pot, cooking until softened and translucent, about 4 minutes.
5. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant to avoid burning.
6. Add 2 tbsp red curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
7. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to incorporate any browned bits for extra richness.
8. Stir in 1 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved, then return the browned chicken to the pot.
9. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
10. Add 1 cup bamboo shoots and 1 sliced red bell pepper to the pot, simmering uncovered for an additional 5 minutes until the vegetables are tender-crisp.
11. Remove the pot from the heat and stir in 1 cup Thai basil leaves until just wilted, about 1 minute, to preserve their fresh aroma.
12. Serve the curry hot, garnished with lime wedges for a bright, acidic finish.
The curry has a luscious, creamy texture with tender chicken and crisp-tender vegetables that soak up the aromatic broth. I often serve it over jasmine rice to balance the rich, slightly sweet and savory flavors, and it’s even better the next day as the spices deepen overnight.
Prahok Ktis – Pork and Coconut Dip
Venturing into the vibrant world of Cambodian cuisine always feels like a delicious adventure, and today I’m thrilled to share a recipe that’s become a favorite in my kitchen—a rich, savory dip that’s perfect for gatherings. I first tried it at a friend’s potluck and was instantly hooked by its complex, umami-packed flavor, so I’ve been tweaking my version ever since to get it just right. It’s surprisingly simple to make and always disappears fast when I serve it with fresh veggies or crackers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground pork (I prefer 80/20 for richness, but lean works too)
– 1 cup coconut milk (full-fat for creaminess, shaken well before using)
– 3 tbsp prahok (fermented fish paste, found in Asian markets; start with less if new to it)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 4 cloves garlic, minced (fresh is best for maximum aroma)
– 2 shallots, finely chopped (about ½ cup)
– 2 Thai chilies, minced (remove seeds for less heat, or use 1-2 for milder flavor)
– 1 tbsp palm sugar (or brown sugar as a substitute)
– 2 tbsp fish sauce (adjust to taste, but don’t skip—it’s key for saltiness)
– 1 lime, juiced (about 2 tbsp, for brightness)
– Fresh cilantro, chopped (for garnish, about ¼ cup)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 4 cloves minced garlic and 2 finely chopped shallots to the skillet, stirring constantly until fragrant and lightly golden, 2-3 minutes.
3. Tip: Keep the heat medium to prevent burning—garlic can turn bitter if overcooked.
4. Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, 5-7 minutes.
5. Stir in 3 tbsp prahok and cook for 1 minute to blend the flavors, mashing it slightly into the pork.
6. Pour in 1 cup coconut milk, stirring to combine, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly.
7. Tip: Simmer gently to avoid curdling the coconut milk—a steady bubble is ideal.
8. Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies, stirring until the sugar dissolves, about 2 minutes.
9. Remove the skillet from heat and stir in 2 tbsp lime juice, mixing thoroughly.
10. Tip: Add lime juice off the heat to preserve its fresh, tangy flavor without cooking it out.
11. Transfer the dip to a serving bowl and garnish with ¼ cup chopped fresh cilantro.
12. Let the dip cool for 5 minutes before serving to allow the flavors to meld.
Lusciously creamy with a bold, savory punch from the prahok, this dip has a texture that’s both smooth and hearty, perfect for scooping up with crisp cucumber slices or sturdy rice crackers. The coconut milk mellows the fermented notes beautifully, while the chilies add a subtle kick that keeps you coming back for more—try it as a spread on grilled meats for an unexpected twist.
Lap Khmer – Khmer Beef Salad
Venturing into Southeast Asian cuisine always feels like a delicious adventure, and this Lap Khmer – a vibrant Khmer beef salad – is one of my absolute favorites. I first tried it at a tiny Cambodian restaurant years ago and have been tweaking my home version ever since, perfect for when you crave something fresh yet deeply savory. It’s a stunning balance of tangy, spicy, and herbaceous flavors that comes together surprisingly quickly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb beef sirloin, thinly sliced (freeze for 15 minutes first to make slicing easier)
– 3 tbsp fish sauce (I prefer Red Boat for its clean flavor)
– 3 tbsp fresh lime juice (about 2 limes)
– 1 tbsp granulated sugar
– 2 Thai chilies, finely minced (remove seeds for less heat, or use 1 serrano pepper)
– 2 cloves garlic, minced
– 1 shallot, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 English cucumber, thinly sliced
– 1 cup fresh mint leaves, roughly torn
– 1 cup fresh cilantro leaves, roughly chopped
– 2 tbsp toasted rice powder (toast ¼ cup jasmine rice in a dry skillet over medium heat until golden, then grind)
– 1 tbsp vegetable oil (or any neutral oil)
Instructions
1. Heat the vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
2. Add the sliced beef in a single layer and sear without moving for 2 minutes to develop a brown crust.
3. Flip the beef and cook for another 1–2 minutes until just cooked through but still tender, then transfer to a plate to cool slightly.
4. In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and minced Thai chilies until the sugar dissolves completely.
5. Tip: Toasting the rice powder ahead enhances its nutty aroma—just cool it before grinding to avoid a gummy texture.
6. In a large mixing bowl, combine the sliced shallot, halved cherry tomatoes, sliced cucumber, torn mint leaves, and chopped cilantro.
7. Slice the cooled beef into thin strips and add it to the bowl with the vegetables and herbs.
8. Pour the dressing over the beef and vegetable mixture and toss gently to coat everything evenly.
9. Tip: Let the salad sit for 5 minutes after tossing to allow the flavors to meld and the shallots to soften slightly.
10. Sprinkle the toasted rice powder over the salad and give it one final gentle toss to incorporate.
11. Tip: Serve immediately for the best texture, as the herbs will wilt if left too long.
Delightfully crunchy from the cucumbers and rice powder, this salad bursts with bright lime and umami-rich fish sauce, while the seared beef adds a satisfying savory depth. I love serving it over steamed jasmine rice or with crispy lettuce cups for a light yet filling meal that always impresses guests.
Khmer Krom-Style Sour Soup
Ever since my trip to the Mekong Delta region, I’ve been dreaming of recreating the bright, tangy flavors of the soups I tasted there—and this Khmer Krom-style sour soup is my happy kitchen homage. It’s a light yet deeply aromatic broth that’s perfect for a cozy weeknight or a refreshing start to a bigger meal, and I love how it comes together with just a handful of fresh ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb catfish fillets, cut into 1-inch chunks
– 4 cups water
– 2 stalks lemongrass, bruised and cut into 2-inch pieces
– 1-inch piece galangal, thinly sliced (or ginger if unavailable)
– 2–3 makrut lime leaves, torn
– 2 tbsp tamarind paste
– 1 tbsp fish sauce (adjust to taste)
– 1 tsp sugar
– 1 cup cherry tomatoes, halved
– 1 cup pineapple chunks, fresh or canned
– ¼ cup fresh cilantro, chopped
– 1 Thai chili, sliced (optional, for heat)
Instructions
1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add the catfish chunks and sear for 2–3 minutes per side until lightly browned—this builds a flavorful base for the broth.
3. Pour in the water and bring to a gentle boil, then reduce the heat to low.
4. Add the lemongrass, galangal, and makrut lime leaves to the pot, simmering uncovered for 10 minutes to infuse the broth.
5. Stir in the tamarind paste, fish sauce, and sugar until fully dissolved.
6. Add the cherry tomatoes and pineapple chunks, simmering for another 5 minutes until the tomatoes soften slightly.
7. Taste the broth and adjust seasoning if needed, remembering that the flavors will meld as it sits.
8. Remove the pot from the heat and discard the lemongrass, galangal, and lime leaves for a smoother texture.
9. Stir in the fresh cilantro and Thai chili just before serving to preserve their bright flavors.
10. Ladle the soup into bowls while hot.
Perfectly balanced, this soup offers a tangy broth with tender catfish and bursts of sweetness from the pineapple. I love serving it over a scoop of jasmine rice to soak up every last drop, or garnishing it with extra herbs for a vibrant finish that always reminds me of those warm Mekong evenings.
Ang Dtray-Meuk – Grilled Squid
Unbelievably simple yet bursting with flavor, Ang Dtray-Meuk, or grilled squid, is a dish I first fell in love with at a bustling night market. I’ve since perfected a home version that’s become my go-to for summer grilling or a quick, impressive weeknight dinner. The secret is in the marinade and a hot, fast cook to keep the squid tender.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 lb cleaned squid tubes and tentacles (thawed if frozen, pat dry thoroughly)
– 3 tbsp soy sauce (I use low-sodium for better control)
– 2 tbsp fresh lime juice (about 1 lime)
– 2 tbsp honey (or maple syrup for a vegan swap)
– 1 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp crushed red pepper flakes (adjust to heat preference)
– 1/4 tsp freshly ground black pepper
– 2 tbsp chopped fresh cilantro (for garnish)
– Lime wedges, for serving
Instructions
1. In a medium bowl, whisk together the soy sauce, lime juice, honey, vegetable oil, minced garlic, grated ginger, red pepper flakes, and black pepper until the honey is fully dissolved.
2. Add the patted-dry squid to the bowl and toss to coat every piece evenly in the marinade. Let it marinate at room temperature for exactly 10 minutes—any longer and the acid can start to toughen the squid.
3. While the squid marinates, preheat your grill, grill pan, or a heavy skillet over high heat until it is very hot, about 400-450°F. A hot surface is crucial for a quick sear.
4. Remove the squid from the marinade, letting excess drip off, and place it on the hot grill in a single layer. Discard the used marinade.
5. Grill the squid for 1 minute without moving it to achieve a good sear and light char marks.
6. Using tongs, flip each piece of squid and grill for an additional 1 minute. The squid is done when it turns opaque and firms up slightly but still feels tender; overcooking makes it rubbery.
7. Transfer the grilled squid to a serving platter immediately to stop the cooking process.
8. Sprinkle the chopped fresh cilantro over the hot squid and serve immediately with lime wedges on the side.
Enjoy the tender, slightly chewy texture and the perfect balance of savory, sweet, and tangy flavors from the marinade. For a fun twist, I love serving it over a crisp cabbage slaw or stuffing it into warm tortillas with a drizzle of sriracha mayo.
Num Ansom – Sticky Rice Cake
My first taste of Num Ansom came from a Cambodian friend’s family gathering, where its sweet, sticky layers and savory filling instantly won me over. It’s a labor of love, but wrapping these banana leaf parcels feels wonderfully meditative—perfect for a weekend project when you want to slow down in the kitchen. Trust me, the aromatic reward is worth every minute.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– 2 cups glutinous rice, soaked overnight for best texture
– 1 cup coconut milk, full-fat for richness
– ½ cup palm sugar, packed, or substitute with brown sugar
– ½ tsp salt
– 8 banana leaves, cut into 10-inch squares, briefly steamed to soften
– 1 cup mung bean paste, store-bought or homemade, for filling
– Kitchen twine, for tying
Instructions
1. Drain the soaked glutinous rice thoroughly in a fine-mesh strainer.
2. In a medium bowl, combine the coconut milk, palm sugar, and salt, stirring until the sugar dissolves completely.
3. Add the drained rice to the coconut milk mixture, mixing gently to coat every grain evenly. Let it sit for 15 minutes to absorb the liquid.
4. Prepare a steamer by filling the bottom pot with 2 inches of water and bringing it to a boil over high heat.
5. Lay a banana leaf square flat on your work surface, shiny side up. Spoon ¼ cup of the rice mixture into the center, spreading it into a 4-inch rectangle.
6. Place 2 tablespoons of mung bean paste in a line down the middle of the rice rectangle.
7. Fold the banana leaf over the filling lengthwise, then fold in the sides to create a tight parcel. Tip: Press firmly to compact the rice, which helps it hold its shape during steaming.
8. Secure the parcel with kitchen twine, tying it firmly but not too tight to allow for expansion.
9. Repeat steps 5–8 with the remaining ingredients to make 8 parcels total.
10. Arrange the parcels in a single layer in the steamer basket, leaving small gaps between them for steam circulation.
11. Cover the steamer and steam over medium heat for 90 minutes, checking halfway to ensure the water hasn’t boiled dry—add more hot water if needed. Tip: The parcels are done when the banana leaves turn a deep green and the rice feels firm to the touch.
12. Carefully remove the parcels from the steamer and let them cool for 20 minutes before unwrapping. Tip: Cooling sets the texture, making slicing cleaner.
13. Unwrap the banana leaves and slice each parcel into 1-inch thick rounds for serving.
Dense yet tender, each bite of Num Ansom offers a delightful contrast: the sticky, coconut-scented rice gives way to the earthy sweetness of the mung bean core. I love serving these slices slightly warm with a drizzle of extra coconut milk or alongside fresh mango for a tropical twist. Leftovers? They reheat beautifully in the steamer for a quick, comforting snack the next day.
Num Pang – Cambodian Baguette Sandwich
You know, I first stumbled upon Num Pang at a tiny Cambodian food stall in New York City, and it was love at first bite. This isn’t just a sandwich; it’s a flavor-packed handheld meal that perfectly balances savory, sweet, tangy, and spicy in every single bite. I love making a big batch of the pickled veggies on the weekend so I can throw these together for a quick, satisfying lunch all week long.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-inch) French baguettes, split lengthwise but not all the way through
– 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp vegetable oil (or any neutral oil)
– 1/2 cup julienned carrots
– 1/2 cup julienned daikon radish
– 1/4 cup rice vinegar
– 1 tbsp granulated sugar
– 1/4 cup mayonnaise
– 1 tbsp sriracha sauce (adjust to your preferred spice level)
– 1/2 cup fresh cilantro leaves
– 1/4 cup thinly sliced cucumber
Instructions
1. In a medium bowl, whisk together the soy sauce and honey to create a marinade.
2. Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature.
3. While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables.
4. In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust.
7. While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges.
8. Spread a generous layer of the spicy aioli on the inside of each toasted baguette.
9. Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette.
10. Place the cooked chicken strips evenly over the pickled vegetables in each sandwich.
11. Top the chicken with fresh cilantro leaves and thinly sliced cucumber.
12. Close the sandwiches by pressing the top half of each baguette down gently.
Vibrant and utterly satisfying, the crunch of the pickled veggies against the tender, savory chicken is pure magic. I sometimes add a fried egg on top for an extra-decadent brunch version, or serve them sliced in half with extra aioli for dipping—trust me, you’ll want every last drop.
Khmer Banh Xeo – Cambodian Savory Pancake
Ever since my trip to Phnom Penh last year, I’ve been obsessed with recreating the vibrant street food I tasted there, and this crispy, savory pancake topped my list. My first attempt was a soggy mess, but after tweaking the batter and mastering the pan-swirl technique, I now make these golden delights almost weekly—they’re perfect for using up leftover veggies from my CSA box.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup rice flour (for that signature crispiness)
- 1/4 cup cornstarch (helps bind the batter)
- 1 1/4 cups coconut milk (full-fat for richness)
- 3/4 cup water (adjust for pourable consistency)
- 1/2 tsp turmeric powder (for golden color)
- 1/2 lb pork belly, thinly sliced (or substitute with shrimp)
- 1 cup bean sprouts
- 1/2 onion, thinly sliced
- 2 tbsp vegetable oil (or any neutral oil)
- Fish sauce, for dipping (adjust to taste)
Instructions
- Whisk together rice flour, cornstarch, coconut milk, water, and turmeric in a bowl until smooth, then let rest for 15 minutes—this hydrates the flour for better texture.
- Heat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.
- Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.
- Add onion slices and cook for 1 minute until slightly softened.
- Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.
- Scatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.
- Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.
- Fold the pancake in half over the bean sprouts using a spatula, then transfer to a plate.
- Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking.
- Serve immediately with fish sauce for dipping.
Serve these pancakes hot off the skillet for the ultimate crunch, with the tender pork and fresh sprouts creating a delightful contrast. I love wrapping them in lettuce leaves with herbs for a hands-on meal—the crisp exterior gives way to a savory, aromatic filling that always transports me back to those bustling Cambodian markets.
Kuy Teav – Cambodian Pho
There’s something magical about a steaming bowl of noodle soup on a chilly evening, and Kuy Teav—often called Cambodian Pho—is my go‑to for a deeply comforting yet vibrant meal. I first tried it at a tiny family‑run spot in Long Beach, and I’ve been tweaking my own version ever since to capture that perfect balance of aromatic broth, tender noodles, and fresh herbs.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 lbs beef bones (or 1 lb beef shank for a meatier broth)
– 8 cups water
– 1 large yellow onion, halved (leave the skin on for richer color)
– 4-inch piece ginger, sliced (no need to peel)
– 3 star anise pods
– 1 cinnamon stick
– 4 cloves
– 2 tbsp fish sauce, plus more for serving
– 1 tbsp sugar
– 1 tsp salt
– 8 oz dried rice noodles (about ¼-inch wide, or use fresh noodles if available)
– ½ lb beef sirloin, thinly sliced against the grain (freeze for 15 minutes to make slicing easier)
– 1 cup bean sprouts
– ¼ cup chopped cilantro
– ¼ cup chopped green onions
– 2 limes, cut into wedges
– Sriracha or chili garlic sauce (optional, for heat)
Instructions
1. Preheat your oven to 425°F. Place the beef bones, onion halves, and ginger slices on a baking sheet and roast for 25 minutes, turning once halfway, until lightly charred—this deepens the broth’s flavor.
2. Transfer the roasted bones, onion, and ginger to a large pot. Add the water, star anise, cinnamon stick, and cloves.
3. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the top during the first 10 minutes for a clearer broth.
4. Simmer uncovered for 1 hour 30 minutes, occasionally skimming any fat or impurities. Tip: Keep the heat low so the broth stays clear and doesn’t turn cloudy.
5. While the broth simmers, soak the rice noodles in warm water for 20 minutes until pliable, then drain.
6. After simmering, strain the broth through a fine‑mesh sieve into a clean pot. Discard the solids.
7. Stir the fish sauce, sugar, and salt into the hot broth. Taste and adjust seasoning if needed—the broth should be savory with a hint of sweetness.
8. Bring a separate pot of water to a boil. Blanch the soaked noodles for 1 minute until tender, then divide among four bowls.
9. Arrange the raw beef slices over the hot noodles in each bowl—the heat from the broth will cook them thinly.
10. Ladle the piping hot broth directly over the beef and noodles.
11. Top each bowl with bean sprouts, cilantro, and green onions. Serve immediately with lime wedges and Sriracha on the side.
Zesty lime and fresh herbs cut through the rich, anise‑scented broth, while the thinly sliced beef stays tender. I love setting out extra bean sprouts and herbs so everyone can customize their bowl—it makes for a fun, interactive meal that’s as comforting as it is lively.
Samlar Machu Kreung – Cambodian Sour Stew
My kitchen always smells like a tropical adventure when I’m making this dish—it’s my go-to when I want something that feels both comforting and exciting. Samlar Machu Kreung is a Cambodian sour stew that balances tangy, savory, and herbal notes in a way that’s surprisingly easy to pull off at home, even on a busy weeknight. I love how it transforms humble ingredients into a vibrant, soul-warming meal that always reminds me of my first taste at a friend’s family gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or substitute with firm tofu for a vegetarian version)
– 1 tbsp vegetable oil (or any neutral oil)
– 4 cups water
– 2 tbsp tamarind paste (adjust to taste for more or less sourness)
– 1 tbsp fish sauce (or soy sauce for a vegan alternative)
– 1 tsp sugar
– 1 cup pineapple chunks, fresh or canned (drain if using canned)
– 1 cup cherry tomatoes, halved
– 1 cup green beans, trimmed and cut into 2-inch pieces
– 1 stalk lemongrass, bruised and cut into 3-inch pieces (this helps release its flavor)
– 2 kaffir lime leaves, torn (optional but adds a citrusy aroma)
– 1 Thai chili, sliced (remove seeds for less heat)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking.
3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer.
4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute.
5. Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor.
6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew.
7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine.
8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften.
9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish.
10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat.
11. Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance.
12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving.
13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
Perfectly balanced, this stew offers a tangy broth that’s light yet deeply flavorful, with tender chicken and crisp-tender vegetables adding delightful texture. I often serve it over steamed jasmine rice to soak up every last drop, or for a fun twist, try it with crusty bread for dipping—it’s a versatile dish that always brings a smile to the table.
Num Plae Ai – Rice Ball Dessert
Holiday baking always sends me searching for something unique to share with friends, and this year, I stumbled upon Num Plae Ai, a Thai rice ball dessert that’s surprisingly simple yet utterly delightful. It reminds me of those cozy afternoons when I’d help my grandma in the kitchen, rolling dough with sticky fingers—there’s something so comforting about hands-on sweets like this.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup glutinous rice flour (also called sweet rice flour, for that chewy texture)
– 1/2 cup water, plus more as needed (adjust if dough feels dry)
– 1/4 cup granulated sugar (or coconut sugar for a richer flavor)
– 1/4 cup unsweetened shredded coconut (toasted adds a nutty crunch)
– 1/4 cup palm sugar or brown sugar (for the syrup, adds a caramel-like depth)
– 1/2 cup coconut milk (full-fat for creaminess)
– 1/4 tsp salt (balances the sweetness)
Instructions
1. In a medium bowl, combine 1 cup glutinous rice flour and 1/4 tsp salt, whisking gently to mix evenly.
2. Gradually add 1/2 cup water to the flour mixture, stirring with a spoon until a shaggy dough forms—tip: if it’s too dry, add water 1 tbsp at a time until it holds together without crumbling.
3. Knead the dough on a clean surface for 2-3 minutes until smooth and pliable, then cover with a damp cloth to prevent drying out.
4. Pinch off small pieces of dough and roll them into 1-inch balls between your palms, placing them on a parchment-lined tray; you should get about 16 balls.
5. Bring a pot of water to a boil over high heat, then gently drop in the rice balls and cook for 5-7 minutes until they float to the surface—tip: don’t overcrowd the pot to ensure even cooking.
6. Use a slotted spoon to transfer the cooked balls to a bowl of ice water immediately to stop the cooking and firm them up for about 2 minutes.
7. In a small saucepan over medium heat, combine 1/4 cup palm sugar, 1/4 cup granulated sugar, and 1/2 cup coconut milk, stirring constantly until the sugars dissolve completely, about 3-4 minutes.
8. Reduce the heat to low and simmer the syrup for 5 minutes until slightly thickened, then remove from heat—tip: let it cool slightly to avoid burning when coating.
9. Drain the rice balls and toss them in the warm syrup until evenly coated, then roll them in 1/4 cup shredded coconut while still sticky.
10. Arrange the coated balls on a serving plate and let them sit for 5 minutes to set.
Perfectly chewy with a hint of caramel from the syrup, these rice balls offer a delightful contrast to the crunchy coconut coating. I love serving them warm as a sweet snack or chilled for a refreshing treat—either way, they disappear fast at gatherings!
Kroeung – Cambodian Curry Paste
Perhaps you’ve scrolled past countless curry recipes, but let me tell you—this Cambodian Kroeung paste is the aromatic heart of so many Khmer dishes, and making it from scratch is a game-changer. I first tried it after a friend’s trip to Siem Reap, and now I keep a jar in my fridge for quick, flavor-packed weeknight dinners.
Serving: Makes about 1 cup | Pre Time: 15 minutes | Cooking Time: 0 minutes (no cooking required)
Ingredients
- 4 lemongrass stalks, tender white parts only, finely chopped (discard the tough outer layers)
- 4 garlic cloves, peeled
- 1 thumb-sized piece of fresh turmeric, peeled and chopped (about 2 tbsp, or use 2 tsp ground turmeric for convenience)
- 1 thumb-sized piece of fresh galangal, peeled and chopped (about 2 tbsp; ginger can substitute in a pinch, but galangal is more authentic)
- 3 shallots, peeled and quartered
- 2-4 Thai bird’s eye chilies, stems removed (adjust quantity based on your heat preference)
- 1 tsp kosher salt
- 2 tbsp water, or as needed to help blend
Instructions
- Prepare all ingredients: Trim the lemongrass stalks to use only the tender white parts, discarding the tough outer layers and green tops, then finely chop them. Peel and chop the garlic, turmeric, galangal, and shallots. Remove stems from the chilies.
- Combine ingredients in a food processor: Add the chopped lemongrass, garlic, turmeric, galangal, shallots, chilies, and kosher salt to the bowl of a food processor.
- Blend into a coarse paste: Pulse the food processor for 10-15 seconds, then scrape down the sides with a spatula to ensure even mixing. Tip: If the mixture is too dry and isn’t coming together, add water 1 tablespoon at a time through the feed tube while pulsing.
- Process until smooth: Continue blending for 1-2 minutes, stopping to scrape down the sides every 30 seconds, until a relatively smooth, vibrant yellow paste forms. Tip: For the best texture, aim for a paste with tiny visible bits rather than a completely puréed consistency—it should hold together when pressed.
- Store immediately: Transfer the Kroeung paste to an airtight glass jar or container. Tip: Press it down to remove air pockets, then drizzle a thin layer of oil over the top before sealing to help preserve freshness in the refrigerator for up to 2 weeks.
Just spoon this fragrant paste into soups, stir-fries, or marinades—its earthy, citrusy notes with a gentle heat will transform simple ingredients. I love mixing a tablespoon into coconut milk for a quick curry or rubbing it on chicken before grilling; the paste keeps well, so make a batch to elevate meals all week long.
Conclusion
Journey through Cambodia’s vibrant flavors with these 20 authentic recipes! From comforting soups to fragrant curries, each dish offers a delicious adventure for your kitchen. We hope you’ll try a few, leave a comment telling us your favorite, and share this culinary inspiration with friends on Pinterest. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
