26 Great Cambodian Recipes

Kaw Sach Chrouk is a Cambodian braised pork dish made by simmering pork with eggs in a dark, savory-sweet sauce. The sauce commonly includes palm sugar, fish sauce, garlic, and spices that cook down into a rich braising liquid. The pork becomes tender while the eggs absorb the color and flavor of the sauce. This dish is often served with steamed rice and pickled vegetables to balance the richness. Kaw Sach Chrouk is a common home-style meal in Cambodia and is especially popular for family dinners and holiday meals.

Cambodian Chicken Amok is a steamed curry dish made with chicken, coconut milk, kroeung paste, eggs, and seasonings. Traditional amok is often cooked in banana leaf cups, which help hold the mixture as it steams into a soft custard-like texture. Kroeung paste gives the dish its characteristic Cambodian flavor through ingredients such as lemongrass, galangal, turmeric, garlic, and kaffir lime leaves. Chicken Amok is commonly served with steamed rice and is one of Cambodia’s most recognized traditional dishes. Its creamy texture and aromatic seasoning make it a major part of Cambodian food culture.

Cambodian Coconut Shrimp Soup is a rich soup made with shrimp, coconut milk, herbs, vegetables, and seasonings. Lemongrass, galangal, garlic, kaffir lime leaves, and fish sauce are commonly used to create the soup’s fragrant base. The shrimp cook quickly in the coconut broth, while vegetables add texture and body. The finished soup is often served with rice or eaten as part of a larger Cambodian meal. Coconut-based soups are common in Cambodian cooking because they balance seafood, herbs, and mild sweetness in one bowl.

Cambodian Pepper Beef is a stir-fried beef dish made with sliced beef, garlic, onions, peppers, and black pepper sauce. Cambodia is known for Kampot pepper, a highly regarded pepper grown in Kampot Province, and this ingredient is often connected to pepper beef dishes. The beef is cooked quickly so it stays tender while the sauce coats each piece. This dish is commonly served with steamed rice and fresh vegetables. Its bold pepper flavor and quick cooking style make Cambodian Pepper Beef a popular everyday meal.

Kroeung is a Cambodian spice paste used as a foundation for many soups, curries, stews, and grilled dishes. It is commonly made by pounding or blending lemongrass, galangal, turmeric, garlic, shallots, and kaffir lime leaves into a thick paste. Different versions of kroeung exist, including yellow, green, and red styles depending on the added ingredients. The paste gives Cambodian dishes their distinctive aroma and flavor. Kroeung is used in recipes such as amok, samlor, grilled meats, and soups, making it one of the most important building blocks in Cambodian cooking.

Lok Lak is one of Cambodia's best-known beef dishes, made by quickly stir-frying marinated beef until tender and serving it over lettuce, cucumbers, tomatoes, and onions. The beef is commonly accompanied by a distinctive dipping sauce made from lime juice, salt, and Kampot black pepper, which adds a bright contrast to the rich meat. Lok Lak is typically served with steamed rice and often topped with a fried egg. Its French and Vietnamese influences reflect Cambodia's culinary history, while its simple preparation has made Lok Lak a staple in homes and restaurants throughout the country.

Cambodian Sweet-and-Sour Soup is a traditional Khmer soup belonging to the samlor machu family of sour soups. The broth is typically flavored with tamarind, pineapple, tomatoes, herbs, and fish sauce, creating a balanced combination of sweet and tangy flavors. Depending on the region and household, the soup may include fish, shrimp, chicken, or pork along with seasonal vegetables. It is commonly served with steamed rice as part of a shared family meal. The refreshing balance of fruit, herbs, and savory ingredients has made this soup a popular everyday dish throughout Cambodia.

Num Banh Chok is Cambodia's national noodle dish, prepared with fresh rice noodles topped with a fragrant fish-based green curry gravy and an assortment of fresh vegetables and herbs. Traditionally eaten for breakfast, the dish features lightly fermented rice noodles that are made fresh before serving. Fresh banana blossom, cucumbers, bean sprouts, herbs, and edible flowers are commonly added for texture and freshness. Num Banh Chok has been enjoyed in Cambodia for centuries and remains one of the country's most recognizable traditional foods. Its fresh ingredients and aromatic broth make it a defining dish of Khmer cuisine.

Samlor Kako is a traditional Cambodian vegetable soup often considered one of Cambodia's national dishes. The hearty soup is prepared with green kroeung, prahok, roasted ground rice, vegetables, herbs, and either fish, pork, or chicken, creating a thick, stew-like consistency. A wide variety of seasonal vegetables and fruits are commonly included, giving each family recipe its own character. Samlor Kako is served with steamed rice and is valued for its nourishing ingredients and rich flavor. Its long history and widespread popularity have made it one of the most important soups in Cambodian cuisine.

Cambodian Chicken and Rice Soup with Shrimp is a comforting soup made by simmering chicken, shrimp, rice, and aromatic herbs in a flavorful broth until the ingredients become tender. Garlic, ginger, lemongrass, and fresh herbs are commonly used to build the soup's fragrance, while the rice naturally thickens the broth during cooking. The combination of chicken and shrimp reflects Cambodia's use of both land and coastal ingredients in everyday meals. Commonly served as a light lunch or dinner, the soup is appreciated for its simple preparation, balanced flavors, and nourishing qualities.

Lort Cha is one of Cambodia's most popular street foods, consisting of short, thick rice pin noodles stir-fried with garlic, bean sprouts, Chinese greens, and a choice of beef, chicken, or pork. The noodles are coated with a savory sauce made from fish sauce, dark soy sauce, and palm sugar before being topped with a fried egg. Lort Cha is cooked quickly over high heat, giving it a lightly smoky flavor. It is commonly served hot with fresh bean sprouts, lime, and chili sauce. Its simple preparation and satisfying texture have made Lort Cha a staple of Cambodian street food.

Khmer Fish Amok is Cambodia's national dish and consists of white fish gently steamed in a fragrant coconut curry made with yellow or green kroeung, coconut milk, and eggs. Traditionally cooked in banana leaf cups, the mixture develops a soft, mousse-like texture while retaining the delicate flavor of the fish. The dish is commonly served with steamed rice and is often reserved for celebrations and special occasions. Khmer Fish Amok has roots dating back to the Khmer Empire and remains one of the country's most iconic traditional recipes.

Cambodian Prawn Amok is a variation of the traditional Khmer amok that substitutes prawns for fish while retaining the classic coconut-based curry and aromatic kroeung paste. The prawns are gently cooked in a mixture of coconut milk, lemongrass, galangal, turmeric, kaffir lime, and eggs until the curry sets into its characteristic custard-like consistency. The dish is frequently steamed in banana leaf containers and served with steamed jasmine rice. Prawn Amok preserves the distinctive flavor profile of traditional amok while highlighting Cambodia's abundant freshwater and coastal seafood.

Cambodian Roti is a flaky flatbread introduced through South Asian influences and widely enjoyed as both a breakfast food and street snack throughout Cambodia. The dough is stretched into very thin layers before being folded and cooked on a hot griddle until crisp outside and tender inside. Sweet versions are commonly served with condensed milk, sugar, bananas, or eggs, while savory versions may accompany curries and other main dishes. Cambodian Roti is especially popular from street vendors, where it is prepared fresh to order and served hot.

Cambodian Lemongrass Chicken is a traditional stir-fry known as Cha Kroeung Sach Moan, prepared by marinating chicken in yellow kroeung made from lemongrass, galangal, turmeric, garlic, shallots, and kaffir lime leaves. The marinated chicken is quickly stir-fried with vegetables and seasonings until tender, creating a fragrant dish with layers of herbal flavor. It is most often served with steamed rice and fresh herbs. Cha Kroeung Sach Moan is one of Cambodia's best-known everyday meals and showcases the importance of kroeung as the foundation of Khmer cooking.

Cambodian Stuffed Chicken Wings are a traditional Khmer specialty in which the wing bones are carefully removed and the skin is filled with a savory mixture before cooking. The stuffing commonly contains ground pork or chicken, bean thread noodles, mushrooms, garlic, and kroeung, the aromatic Cambodian herb paste made with lemongrass, galangal, turmeric, and kaffir lime leaves. The wings are then grilled, baked, or fried until the skin is crisp and the filling is fully cooked. Their intricate preparation makes them a popular appetizer for celebrations and special occasions throughout Cambodia.

Cambodian Chicken Curry is a mild, coconut-based curry known in Khmer as Kari Sach Moan. Unlike many neighboring curries, the Cambodian version is gently spiced and relies on kroeung, coconut milk, potatoes, sweet potatoes, carrots, onions, and chicken to create a rich, aromatic stew. The curry is commonly served with French bread, steamed rice, or rice noodles, reflecting both Khmer and French culinary influences. It is frequently prepared for weddings, religious celebrations, and family gatherings. Its creamy texture and balanced seasoning have made Cambodian Chicken Curry one of the country's best-known festive dishes.

Cambodian Sour Soup belongs to the Khmer family of soups known as Samlor Machu, which are characterized by their refreshing balance of sour and savory flavors. Tamarind, pineapple, tomatoes, or other souring ingredients are commonly combined with herbs, vegetables, and fish, shrimp, chicken, or pork depending on the region. The broth remains light while delivering bright, complex flavors that pair well with steamed rice. Numerous regional variations exist throughout Cambodia, making Samlor Machu one of the country's most versatile everyday soups.

Tuk Trey is the traditional Cambodian fish sauce-based dipping sauce served alongside grilled meats, seafood, vegetables, spring rolls, and many other Khmer dishes. The sauce is commonly prepared with fish sauce, lime juice, garlic, chilies, sugar, and sometimes vinegar, creating a balanced combination of salty, sour, sweet, and spicy flavors. Many regional variations exist, including versions made with roasted tomatoes known as Tuk Trey Ping Poh. Because it accompanies so many meals, Tuk Trey is considered one of the essential condiments in Cambodian cuisine.

Cambodian Grilled Eggplant is a traditional side dish prepared by grilling whole eggplants until the flesh becomes soft and lightly smoky. The cooked eggplant is often peeled and dressed with garlic, fish sauce, lime juice, herbs, and fresh chilies, although regional variations may include minced pork or shrimp. The grilling process gives the eggplant a rich flavor while maintaining its creamy texture. It is commonly served with steamed rice and grilled meats as part of a shared family meal. Its simple preparation and fresh seasonings have made Cambodian Grilled Eggplant a popular everyday dish throughout the country.

Chamhoi Spicy Steamed Fish, known in Khmer as Trey Chamhoi, is a traditional Cambodian fish dish prepared by steaming fresh fish with aromatic vegetables, herbs, garlic, ginger, chilies, and seasonings inside banana leaves. The steaming process allows the fish to remain moist while absorbing the flavors of the fresh ingredients. Depending on the recipe, green mango, radish, carrots, or spring onions may also be added to the parcel, creating a light broth beneath the fish. Chamhoi is commonly served with steamed rice and reflects Cambodia's long tradition of cooking freshwater fish in banana leaves.

Cambodian Saom Omelette is a traditional Khmer omelette prepared by whisking eggs with fish sauce and fresh herbs before frying until golden. Many family recipes include minced pork, shrimp, spring onions, onions, or vegetables, making the omelette hearty enough to serve as a main meal. The outside develops a lightly crisp texture while the interior remains soft and fluffy. Saom Omelette is commonly enjoyed with steamed jasmine rice and fresh vegetables. Its simple ingredients, quick preparation, and versatility have made it one of Cambodia's most popular everyday home-cooked dishes.

Cambodian Pork and Rice, known as Bai Sach Chrouk, is one of Cambodia's best-known breakfast dishes. Thin slices of pork are marinated with garlic, coconut milk, palm sugar, and seasonings before being grilled over charcoal until lightly caramelized. The grilled pork is served over steamed rice with pickled vegetables, fresh cucumber, and often a bowl of clear broth. Bai Sach Chrouk is sold by street vendors and restaurants throughout Cambodia every morning. Its balance of smoky grilled pork, fragrant rice, and fresh accompaniments has made it a national breakfast favorite.

Cambodian Beef Skewers are a popular street food made by marinating strips or cubes of beef in garlic, lemongrass, fish sauce, palm sugar, and black pepper before grilling them over hot charcoal. The high heat creates a lightly charred exterior while keeping the beef tender inside. The skewers are commonly served with steamed rice, pickled vegetables, fresh herbs, or dipping sauces such as Tuk Trey. Found throughout markets and roadside stalls, Cambodian Beef Skewers showcase the country's use of aromatic marinades and simple charcoal grilling techniques.

Pahut is a traditional Cambodian steamed dessert made from rice flour, coconut milk, palm sugar, and grated coconut, creating a soft pudding-like texture. The mixture is poured into small molds or banana leaf cups before steaming until set. Depending on regional and family traditions, Pahut may also include ingredients such as mung beans or pandan for additional flavor and color. The dessert is commonly enjoyed as a snack or served during festivals and family gatherings. Its delicate sweetness and soft texture make Pahut one of Cambodia's traditional homemade sweets.

Cambodian Red Curry, known as Kari Krohom or Khmer Red Curry, is a mild coconut-based curry made with red kroeung, a fragrant paste prepared from lemongrass, galangal, turmeric, kaffir lime, garlic, shallots, and dried red chilies. Unlike Thai red curry, the Cambodian version is typically milder and less spicy, with a rich, creamy broth that commonly includes sweet potatoes, potatoes, long beans, eggplant, and chicken or beef. It is traditionally served with steamed rice, rice noodles, or French baguette, especially during weddings, religious festivals, and family celebrations. Its gentle spice, aromatic herbs, and creamy coconut flavor have made Cambodian Red Curry one of the country's most treasured ceremonial dishes.