Craving a culinary adventure? Cambodian cuisine offers a vibrant world of flavors waiting to be discovered in your own kitchen. From fragrant curries to refreshing salads, these 31 authentic recipes bring the heart of Southeast Asia to your table. Let’s explore these delightful dishes that will surely become new favorites for you and your family.
Amok Trey – Cambodian Fish Curry
Venture beyond the usual curry scene with this Cambodian treasure. Steam silky fish in a fragrant, coconut-kissed custard—skip the heavy cream, embrace the lemongrass and kaffir lime leaves. Serve it straight from the banana leaf for a show-stopping, aromatic dinner.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs skinless, boneless firm white fish fillets (such as cod or halibut), cut into 1-inch cubes
– 1 (13.5 oz) can full-fat coconut milk
– 2 tbsp fish sauce
– 1 tbsp palm sugar, finely grated
– 2 tbsp fresh lemongrass, finely minced (white part only)
– 1 tbsp fresh galangal, finely grated
– 4 fresh kaffir lime leaves, finely shredded
– 2 tbsp fresh turmeric root, finely grated (or 1 tsp ground turmeric)
– 3 fresh red Thai chilies, finely minced (seeds removed for less heat)
– 2 large pasture-raised eggs, lightly beaten
– 4 large banana leaves, softened by passing over a gas flame for 10 seconds each, or 4 small heatproof bowls
– Fresh cilantro leaves, for garnish
– Steamed jasmine rice, for serving
Instructions
1. In a large mixing bowl, combine the coconut milk, fish sauce, and palm sugar, whisking vigorously for 1 minute until the sugar dissolves completely.
2. Add the minced lemongrass, grated galangal, shredded kaffir lime leaves, grated turmeric, and minced Thai chilies to the bowl, stirring to incorporate evenly.
3. Gently fold in the cubed fish fillets, ensuring each piece is coated with the marinade, and let it rest at room temperature for 15 minutes to absorb the flavors.
4. Preheat your steamer over medium-high heat until it reaches a steady boil, with water filled to just below the steaming rack.
5. While the steamer heats, line four small heatproof bowls or softened banana leaf cups with parchment paper if using bowls, or shape the banana leaves into 6-inch cups, securing the edges with toothpicks.
6. Divide the marinated fish mixture evenly among the four prepared containers, arranging the cubes in a single layer without overcrowding.
7. Pour the lightly beaten eggs over the fish in each container, using a spoon to distribute it evenly and submerge the pieces slightly.
8. Place the containers in the steamer, cover tightly with a lid, and steam over medium heat for 20–22 minutes, or until the custard is set and the fish flakes easily with a fork, checking at the 15-minute mark to avoid overcooking.
9. Carefully remove the containers from the steamer using tongs, and let them cool for 5 minutes to allow the custard to firm up further.
10. Garnish each serving with fresh cilantro leaves and serve immediately alongside steamed jasmine rice.
Zesty and delicate, this curry boasts a velvety, custard-like texture that melts around the tender fish. The aromatic blend of lemongrass and kaffir lime leaves delivers a bright, herbal punch, balanced by the creamy coconut base. For a creative twist, top it with crispy fried shallots or serve it in hollowed-out young coconuts for an extra tropical flair.
Bai Sach Chrouk – Grilled Pork and Rice
Think you need a passport for flavor this bold? Think again. Bai Sach Chrouk—Cambodia’s iconic grilled pork and rice—is your weeknight ticket to a street-food feast. We’re unlocking the secret to that smoky-sweet marinade and perfect, fluffy rice.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
- 1 ½ pounds pork shoulder, sliced into ¼-inch thick cutlets
- ⅓ cup coconut cream
- 3 tablespoons palm sugar, finely grated
- 3 tablespoons fish sauce
- 5 garlic cloves, minced
- 1 tablespoon freshly ground black pepper
- 2 cups jasmine rice, rinsed until water runs clear
- 2 ½ cups water
- 1 tablespoon unsalted butter
- ¼ teaspoon fine sea salt
- Neutral oil (such as grapeseed), for grilling
- 4 pasture-raised eggs, lightly beaten
- 2 tablespoons clarified butter
- 1 English cucumber, thinly sliced
- 4 scallions, thinly sliced
- Fresh cilantro sprigs, for garnish
Instructions
- In a large bowl, whisk together the coconut cream, grated palm sugar, fish sauce, minced garlic, and black pepper until the sugar is fully dissolved.
- Add the pork shoulder cutlets to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 25 minutes to allow the flavors to penetrate.
- While the pork marinates, combine the rinsed jasmine rice, water, unsalted butter, and sea salt in a medium saucepan. Tip: The butter will enrich the rice’s aroma.
- Bring the rice mixture to a boil over high heat, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 18 minutes. Remove from heat and let it steam, covered, for 5 minutes.
- Preheat a grill pan or outdoor grill to medium-high heat (approximately 400°F). Lightly brush the grates with neutral oil.
- Place the marinated pork cutlets on the hot grill. Cook for 4-5 minutes per side, or until deeply caramelized with visible grill marks and an internal temperature of 145°F.
- Transfer the grilled pork to a cutting board and let it rest for 3 minutes before slicing against the grain into thin strips.
- While the pork rests, heat the clarified butter in a non-stick skillet over medium heat until shimmering. Tip: Clarified butter has a higher smoke point, preventing the eggs from burning.
- Pour the lightly beaten eggs into the skillet. Cook without stirring for 1 minute, then gently scramble until just set, about 2 more minutes. Remove from heat.
- Fluff the steamed jasmine rice with a fork and divide it among four bowls.
- Top each bowl of rice with sliced grilled pork, scrambled eggs, sliced cucumber, and sliced scallions. Garnish generously with fresh cilantro sprigs. Tip: For optimal texture, assemble the bowls just before serving to keep the rice hot and the cucumber crisp.
Ready to dig in? The pork delivers a powerful one-two punch: a caramelized, smoky crust giving way to succulent, garlicky tenderness. Contrast it with the fragrant, buttery rice and the cool crunch of cucumber for a perfect bite. For a creative twist, serve the components deconstructed on a large platter with lettuce cups for DIY wrapping.
Nom Banh Chok – Cambodian Noodle Soup
Get ready to slurp your way to flavor town with this vibrant Cambodian noodle soup. Grab your chopsticks and dive into a bowl of aromatic broth, fresh herbs, and tender rice noodles that’ll make your taste buds dance. It’s the ultimate comfort food with a Southeast Asian twist that’s both light and deeply satisfying.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 cups chicken stock
– 2 tbsp fish sauce
– 1 tbsp palm sugar, finely grated
– 1 stalk lemongrass, trimmed and bruised
– 3 kaffir lime leaves, torn
– 1-inch piece galangal, thinly sliced
– 2 cloves garlic, minced
– 1 shallot, thinly sliced
– 8 oz dried rice noodles
– 1 cup bean sprouts
– ½ cup fresh cilantro leaves, roughly chopped
– ½ cup fresh mint leaves, roughly chopped
– 2 limes, cut into wedges
– 2 Thai bird’s eye chilies, thinly sliced (optional)
Instructions
1. In a large stockpot over medium-high heat, combine the chicken stock, fish sauce, and palm sugar, stirring until the sugar dissolves completely.
2. Add the lemongrass, kaffir lime leaves, galangal, garlic, and shallot to the pot, then bring the mixture to a gentle boil.
3. Reduce the heat to low, cover the pot, and simmer the broth for 30 minutes to allow the aromatics to infuse, skimming off any foam that rises to the surface.
4. While the broth simmers, place the rice noodles in a large bowl and cover them with hot water, soaking for 15 minutes until pliable but not fully soft.
5. After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return it to the stove over medium heat.
6. Add the chicken pieces to the strained broth and poach them for 10 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
7. Drain the soaked noodles and divide them evenly among four serving bowls.
8. Ladle the hot broth and chicken over the noodles in each bowl, ensuring the chicken is evenly distributed.
9. Top each bowl with bean sprouts, cilantro, mint, lime wedges, and sliced chilies if using, arranging them neatly for visual appeal.
10. Serve immediately, instructing diners to squeeze the lime wedges into their soup and mix the herbs throughout before eating.
Ladle up this soul-warming soup and savor the delicate balance of tangy lime, fragrant herbs, and savory broth that coats each slippery noodle. For a creative twist, add a soft-boiled egg or crispy fried shallots on top to introduce contrasting textures that elevate every spoonful.
Samlor Kari Saek Mouan – Cambodian Chicken Curry
Nail your next dinner party with this aromatic Cambodian curry. Forget bland chicken—this version packs lemongrass punch and coconut cream richness. Get ready to wow every palate at your table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 2 tbsp fresh ginger, grated
– 2 stalks lemongrass, tender inner parts only, finely chopped
– 2 tbsp Cambodian curry paste
– 1 (13.5 oz) can full-fat coconut cream
– 1 cup low-sodium chicken broth
– 2 tbsp fish sauce
– 1 tbsp palm sugar, grated
– 1 large sweet potato, peeled and cut into 1-inch chunks
– 1 red bell pepper, seeded and sliced into thin strips
– 1 cup fresh Thai basil leaves, loosely packed
– 2 tbsp fresh lime juice
– Cooked jasmine rice, for serving
Instructions
1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add chicken cubes in a single layer and sear until golden brown on all sides, 6–8 minutes total; transfer to a plate.
3. Reduce heat to medium and add diced onion; sauté until translucent and edges begin to caramelize, 5–7 minutes.
4. Stir in minced garlic, grated ginger, and chopped lemongrass; cook until fragrant, 1 minute.
5. Add Cambodian curry paste and toast, stirring constantly, until oil separates slightly, 2 minutes.
6. Pour in coconut cream, scraping bottom to deglaze; simmer until slightly reduced, 3 minutes.
7. Add chicken broth, fish sauce, and grated palm sugar; bring to a gentle boil.
8. Return seared chicken and any accumulated juices to the pot; reduce heat to low, cover, and simmer for 20 minutes.
9. Add sweet potato chunks and simmer, covered, until fork-tender, 12–15 minutes.
10. Stir in bell pepper strips and cook until just softened but still vibrant, 3–4 minutes.
11. Remove from heat; fold in Thai basil leaves and fresh lime juice.
12. Serve immediately over steamed jasmine rice.
Hearty sweet potatoes melt into the velvety coconut broth, while Thai basil adds a final licorice-like freshness. For a stunning presentation, garnish with extra basil sprigs and lime wedges alongside crispy rice crackers.
Lap Khmer – Lime and Beef Salad
Kick your taste buds awake with this vibrant Cambodian classic. Lap Khmer combines zesty lime, tender beef, and aromatic herbs in a refreshing salad that’s perfect for a light lunch or vibrant side. Get ready to slice, squeeze, and toss your way to a flavor-packed dish.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– ½ cup freshly squeezed lime juice (about 4 limes)
– 3 tbsp fish sauce
– 2 tbsp granulated sugar
– 2 Thai bird’s eye chilies, finely minced
– 3 garlic cloves, finely minced
– 1 shallot, thinly sliced
– 1 cup fresh mint leaves, roughly torn
– 1 cup fresh cilantro leaves, roughly chopped
– ½ cup roasted unsalted peanuts, coarsely crushed
– 2 tbsp vegetable oil
– Kosher salt, to season
Instructions
1. In a small bowl, whisk together ½ cup freshly squeezed lime juice, 3 tbsp fish sauce, and 2 tbsp granulated sugar until the sugar fully dissolves to create the dressing.
2. Add 2 finely minced Thai bird’s eye chilies and 3 finely minced garlic cloves to the dressing, stirring to combine. Set aside to allow the flavors to meld.
3. Pat 1 lb thinly sliced flank steak dry with paper towels and season lightly with kosher salt on both sides.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the seasoned flank steak to the skillet in a single layer, searing for 2–3 minutes per side until browned and cooked to medium-rare (internal temperature of 130°F).
6. Transfer the seared steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
7. Thinly slice the rested steak against the grain into bite-sized strips.
8. In a large mixing bowl, combine the sliced steak, 1 thinly sliced shallot, 1 cup roughly torn fresh mint leaves, and 1 cup roughly chopped fresh cilantro leaves.
9. Pour the prepared dressing over the salad mixture and toss thoroughly to coat every component evenly.
10. Garnish the salad with ½ cup coarsely crushed roasted unsalted peanuts just before serving to maintain their crunch.
Expect a symphony of textures: tender beef, crisp herbs, and crunchy peanuts. Each bite delivers a bright, tangy punch from the lime, balanced by savory fish sauce and a subtle heat. Elevate it by serving in lettuce cups for a handheld appetizer or alongside jasmine rice for a heartier meal.
Kuy Teav – Cambodian Rice Noodle Soup
Noodle lovers, get ready. This Cambodian Kuy Teav is a soul-warming hug in a bowl, featuring a deeply savory broth and silky rice noodles. Forget bland soups—this one’s packed with aromatic herbs and tender proteins for a truly satisfying meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb pork neck bones
– 1 lb chicken wings
– 8 cups cold water
– 1 large yellow onion, halved
– 4-inch piece of fresh ginger, sliced
– 3 whole star anise
– 1 cinnamon stick
– 2 tbsp fish sauce
– 1 tsp granulated sugar
– 8 oz dried rice stick noodles (banh pho)
– 1/2 lb pork tenderloin, thinly sliced
– 4 large pasture-raised eggs, at room temperature
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 1/2 cup fresh Thai basil leaves
– 2 green onions, thinly sliced
– 2 limes, cut into wedges
– Sriracha sauce, for serving
Instructions
1. In a large stockpot, combine pork neck bones, chicken wings, and cold water. Bring to a rolling boil over high heat.
2. Immediately reduce heat to a gentle simmer and skim off any impurities that rise to the surface with a fine-mesh skimmer.
3. Add halved yellow onion, sliced ginger, star anise, and cinnamon stick to the pot. Simmer uncovered for 45 minutes to develop a rich, clear broth.
4. While broth simmers, place rice stick noodles in a large bowl and cover with hot tap water. Soak for 20 minutes until pliable but not fully soft, then drain.
5. After 45 minutes, remove pork bones, chicken wings, onion, and spices from the broth using a slotted spoon and discard.
6. Stir fish sauce and granulated sugar into the hot broth until fully dissolved. Keep broth at a bare simmer.
7. Bring a separate pot of water to a boil. Blanch the thinly sliced pork tenderloin for 45 seconds until just opaque, then remove with a slotted spoon.
8. In the same boiling water, carefully add the room-temperature eggs and cook for 7 minutes for a soft-set yolk. Immediately transfer to an ice bath to stop cooking, then peel and halve.
9. Divide the soaked noodles among four large bowls. Top each with blanched pork tenderloin, halved soft-boiled eggs, and raw bean sprouts.
10. Ladle the hot broth directly over the noodles and toppings to gently cook the bean sprouts and warm the pork.
11. Garnish each bowl generously with fresh cilantro leaves, Thai basil leaves, and sliced green onions.
12. Serve immediately with lime wedges and Sriracha sauce on the side for adjusting acidity and heat.
When you take that first slurp, the broth delivers a profound umami depth from the long-simmered bones, perfectly balanced by the bright, fresh herbs. The silky noodles and tender pork contrast beautifully with the crisp bean sprouts and creamy egg yolk. For a stunning presentation, arrange the garnishes in vibrant piles on top and let everyone mix in their lime and Sriracha at the table.
Pleah Sach Ko – Marinated Beef Salad
A vibrant Cambodian classic that’s about to become your new go-to. This marinated beef salad delivers a bright, herb-packed punch with every bite—perfect for shaking up your weeknight dinner routine.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 8 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– ¼ cup fresh lime juice
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 2 Thai bird’s eye chilies, finely minced
– 2 garlic cloves, finely minced
– 1 small red onion, thinly sliced
– 1 cup fresh mint leaves, roughly torn
– 1 cup fresh cilantro leaves, roughly chopped
– ½ cup roasted unsalted peanuts, coarsely crushed
– 1 tbsp neutral oil (such as grapeseed oil)
– Kosher salt, to season
Instructions
1. In a medium bowl, whisk together ¼ cup fresh lime juice, 2 tbsp fish sauce, 1 tbsp granulated sugar, 2 finely minced Thai bird’s eye chilies, and 2 finely minced garlic cloves until the sugar fully dissolves.
2. Add 1 lb thinly sliced flank steak to the bowl, tossing thoroughly to coat every piece. Marinate at room temperature for 15 minutes—this brief marination tenderizes the beef without overcooking it in the acid.
3. Heat 1 tbsp neutral oil in a large cast-iron skillet over high heat until shimmering, about 1 minute.
4. Using tongs, remove the beef from the marinade, letting excess liquid drip back into the bowl; reserve the marinade. Season the beef lightly with kosher salt.
5. Sear the beef in a single layer in the hot skillet for 2–3 minutes per side, until deeply browned and medium-rare. Avoid overcrowding to ensure a proper sear; work in batches if needed.
6. Transfer the seared beef to a cutting board and let rest for 5 minutes to allow juices to redistribute, then slice into thin strips.
7. In a large serving bowl, combine the sliced beef, 1 thinly sliced small red onion, 1 cup roughly torn fresh mint leaves, and 1 cup roughly chopped fresh cilantro leaves.
8. Pour the reserved marinade over the salad and toss gently to combine, ensuring every ingredient is lightly dressed.
9. Garnish generously with ½ cup coarsely crushed roasted unsalted peanuts just before serving to maintain their crunch.
The result is a textural symphony: tender, savory beef contrasts with crisp herbs and onions, all bound by a tangy, spicy dressing. Serve it piled on butter lettuce cups for a handheld meal, or alongside jasmine rice to soak up every last drop of that vibrant sauce.
Cha Kroeung Sach Morn – Stir-Fried Chicken with Homemade Spice Paste
Haven’t had a flavor bomb like this since your last takeout splurge. Cha Kroeung Sach Morn is the Cambodian stir-fry that’ll make your wok sing. Forget the jarred paste—we’re building ours from scratch for a punch you can taste in every bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 tbsp neutral oil (such as grapeseed or avocado oil)
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 1 cup jasmine rice, rinsed until water runs clear
- 1.5 cups water
- For the Kroeung Paste:
- 4 large lemongrass stalks, tender white parts only, finely minced
- 4 garlic cloves, peeled
- 2 shallots, peeled and quartered
- 1-inch piece of fresh turmeric root, peeled and chopped
- 1-inch piece of fresh galangal, peeled and chopped
- 3 dried red chilies (such as árbol), stems removed, soaked in hot water for 10 minutes and drained
- 1 tsp kosher salt
Instructions
- Prepare the jasmine rice. Combine the rinsed rice and 1.5 cups of water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 10 minutes. Fluff with a fork before serving.
- Make the Kroeung paste. In a food processor, combine the minced lemongrass, garlic cloves, quartered shallots, chopped turmeric, chopped galangal, soaked chilies, and kosher salt.
- Process the mixture into a coarse, fragrant paste, scraping down the sides as needed, for about 2-3 minutes. Tip: For a more intense flavor, toast the dried chilies in a dry pan over medium heat for 30 seconds before soaking to release their oils.
- Marinate the chicken. In a medium bowl, toss the cubed chicken thighs with 1 tablespoon of the fish sauce until evenly coated. Let it sit at room temperature for 10 minutes.
- Heat a large wok or heavy-bottomed skillet over high heat for 2 minutes until very hot. Add the neutral oil and swirl to coat the surface.
- Add the marinated chicken to the hot wok in a single layer. Sear undisturbed for 2 minutes to develop a golden-brown crust, then stir-fry for 3-4 minutes until the chicken is cooked through and no longer pink. Transfer the chicken to a clean plate.
- In the same wok, add the prepared Kroeung paste. Stir-fry over medium-high heat for 3-4 minutes, stirring constantly, until the paste is fragrant and the raw smell of garlic and shallot has cooked off. Tip: The paste is ready when it darkens slightly in color and the oil begins to separate from the solids.
- Return the cooked chicken to the wok with the paste. Add the remaining 1 tablespoon of fish sauce and the granulated sugar.
- Toss everything together vigorously over high heat for 1-2 minutes until the chicken is thoroughly coated in the paste and the sauce glazes the pieces. Tip: For a saucier finish, deglaze the wok with 2 tablespoons of water after adding the sugar and simmer for 30 seconds.
- Remove from heat and serve immediately over the fluffed jasmine rice.
Otherworldly aromatics from that fresh paste cling to tender chicken. Expect a vibrant yellow hue from the turmeric, with a complex heat that builds, not burns. Crumble crispy shallots on top or wrap it in butter lettuce cups for a hands-on feast.
Samlor Korko – Cambodian Stirring Pot Soup
Every spoonful of this Cambodian stir-fry soup explodes with umami. Unlock the magic of Samlor Korko—a one-pot wonder where ingredients sizzle, then simmer into a deeply savory broth. Grab your pot and let’s build layers of flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons grapeseed oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 tablespoon fish sauce
– 1 tablespoon tamarind paste
– 1 teaspoon palm sugar
– 4 cups low-sodium chicken stock
– 1 cup bamboo shoots, julienned
– 1 cup shiitake mushrooms, sliced
– 1 red bell pepper, thinly sliced
– 2 scallions, thinly sliced
– 1 tablespoon fresh lime juice
– Fresh cilantro leaves, for garnish
Instructions
1. Heat grapeseed oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent, 4–5 minutes, stirring frequently.
3. Stir in minced garlic and grated ginger; cook until fragrant, 1 minute.
4. Add cubed chicken thighs in a single layer; sear until golden brown on all sides, 6–8 minutes.
5. Pour in fish sauce, tamarind paste, and palm sugar; stir to coat the chicken evenly.
6. Tip: Scrape the bottom of the pot to incorporate any browned bits for deeper flavor.
7. Add low-sodium chicken stock and bring to a rolling boil.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes.
9. Stir in julienned bamboo shoots and sliced shiitake mushrooms; simmer uncovered for 10 minutes.
10. Tip: Simmering uncovered allows the broth to reduce slightly, intensifying the savory notes.
11. Add thinly sliced red bell pepper; cook until just tender, 3–4 minutes.
12. Remove from heat and stir in thinly sliced scallions and fresh lime juice.
13. Tip: Add lime juice off the heat to preserve its bright, acidic punch.
14. Ladle into bowls and garnish with fresh cilantro leaves.
The broth is richly savory with a tangy backbone from the tamarind, while the chicken stays tender and the vegetables offer a satisfying crunch. Serve it over steamed jasmine rice or with a side of crusty baguette to soak up every last drop.
Cha Traop Dot – Grilled Eggplant with Pork
Kick your weeknight dinner game up a notch with this smoky-sweet Vietnamese street food classic. Charred eggplant meets savory pork in a caramelized glaze that’ll have you licking the plate. Get ready to fire up the grill—this one’s a flavor bomb.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large globe eggplants, sliced into ½-inch rounds
– 1 lb ground pork (80/20 blend)
– 3 tbsp fish sauce
– 2 tbsp granulated sugar
– 2 tbsp neutral oil (such as grapeseed oil)
– 4 cloves garlic, finely minced
– 2 Thai bird’s eye chilies, thinly sliced
– ¼ cup fresh cilantro leaves, roughly chopped
– 2 scallions, thinly sliced
– 1 lime, cut into wedges
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush eggplant rounds lightly with 1 tbsp neutral oil and season with a pinch of salt.
3. Grill eggplant for 4–5 minutes per side until deeply charred and tender when pierced with a fork. Tip: Avoid moving eggplant too early to develop a crisp crust.
4. Transfer grilled eggplant to a platter and cover loosely with foil to keep warm.
5. Heat remaining 1 tbsp neutral oil in a large skillet over medium heat.
6. Add minced garlic and sliced chilies; sauté for 30 seconds until fragrant.
7. Increase heat to medium-high and add ground pork, breaking it up with a spatula.
8. Cook pork for 6–8 minutes, stirring occasionally, until no pink remains and edges are browned.
9. Stir in fish sauce and granulated sugar, scraping up any browned bits from the skillet.
10. Simmer the pork mixture for 2–3 minutes until the sauce thickens and coats the pork evenly. Tip: The sugar will caramelize—watch closely to prevent burning.
11. Spoon the savory pork mixture over the grilled eggplant rounds.
12. Garnish with chopped cilantro and sliced scallions. Tip: Add cilantro just before serving to maintain its bright, fresh flavor.
13. Serve immediately with lime wedges on the side for squeezing.
A silky, smoky eggplant base cradles the umami-rich pork, with a kick from chilies and a tangy finish from lime. For a next-level twist, pile it onto toasted baguette slices or serve over jasmine rice to soak up every drop of that glossy sauce.
Num Plae Ai – Sticky Rice Dumplings
Ever crave something sweet, sticky, and seriously satisfying? Enter Num Plae Ai—these chewy, coconut-kissed dumplings are your new go-to dessert. They’re surprisingly simple to make and deliver a burst of flavor in every bite.
Serving: 12 dumplings | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup glutinous rice flour
– ½ cup granulated sugar
– ½ cup full-fat coconut milk
– ¼ cup water
– ¼ teaspoon fine sea salt
– 1 cup unsweetened shredded coconut, toasted
– 2 tablespoons clarified butter, for greasing
Instructions
1. In a medium saucepan, combine the granulated sugar, coconut milk, water, and fine sea salt over medium heat. Stir constantly until the sugar dissolves completely, about 3 minutes.
2. Remove the saucepan from heat and gradually whisk in the glutinous rice flour until a smooth, thick dough forms. Tip: Work quickly to prevent lumps.
3. Lightly grease your hands with clarified butter to prevent sticking. Pinch off tablespoon-sized portions of the dough and roll them into smooth, 1-inch balls.
4. Bring a large pot of water to a rolling boil over high heat. Carefully drop the dough balls into the boiling water.
5. Cook the dumplings for 5–7 minutes, or until they float to the surface and appear translucent. Tip: Avoid overcrowding the pot to ensure even cooking.
6. Using a slotted spoon, transfer the cooked dumplings to a plate lined with paper towels to drain excess moisture for 2 minutes.
7. Spread the toasted shredded coconut on a shallow dish. While still warm, roll each dumpling in the coconut until fully coated. Tip: Toasting the coconut enhances its nutty aroma and prevents sogginess.
8. Arrange the coated dumplings on a serving platter.
Num Plae Ai offers a delightful contrast of textures—soft and chewy centers with a crisp, fragrant coconut shell. Serve them warm for a comforting treat, or chill them briefly to enjoy a firmer bite. Pair with a drizzle of extra coconut milk or a sprinkle of toasted sesame seeds for an elegant twist.
Bok Lahong – Spicy Papaya Salad
A fiery, crunchy, and addictive salad that will make your taste buds dance. This Lao-inspired dish combines shredded green papaya with a punchy dressing for a refreshing yet spicy experience. Get ready to level up your salad game with this bold flavor bomb.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 medium green papaya, peeled and julienned
– 2 cloves garlic, minced
– 2 Thai bird’s eye chilies, finely chopped
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar, finely grated
– 2 tablespoons fresh lime juice
– 1 cup cherry tomatoes, halved
– ½ cup roasted peanuts, coarsely chopped
– ¼ cup fresh cilantro leaves, roughly torn
Instructions
1. Place the minced garlic and chopped Thai bird’s eye chilies in a large mortar. 2. Pound the garlic and chilies with a pestle for 30 seconds until a coarse paste forms. 3. Add the fish sauce, grated palm sugar, and fresh lime juice to the mortar. 4. Stir the mixture vigorously with the pestle for 1 minute until the sugar fully dissolves and the dressing emulsifies. 5. Add the julienned green papaya to the mortar. 6. Lightly pound the papaya with the pestle for 1 minute to bruise the fibers and help it absorb the dressing. 7. Incorporate the halved cherry tomatoes into the mixture. 8. Toss all ingredients gently with a large spoon until evenly coated. 9. Transfer the salad to a serving bowl. 10. Garnish with the coarsely chopped roasted peanuts and roughly torn fresh cilantro leaves.
Bursting with contrasting textures, this salad offers a crisp crunch from the papaya, a juicy pop from the tomatoes, and a nutty finish from the peanuts. The vibrant dressing delivers a perfect balance of spicy, sour, salty, and sweet notes. For a creative twist, serve it alongside grilled meats or stuff it into lettuce cups for a handheld appetizer.
Conclusion
A culinary journey through Cambodia’s vibrant flavors awaits in these 31 authentic recipes! We hope this collection inspires you to bring the warmth of Khmer cooking into your own kitchen. Don’t forget to leave a comment telling us which dish you loved most and share your favorites on Pinterest so others can discover these delights too. Happy cooking!
