Most Popular Foods from Cambodia

Char kroeung sach ko (stir-fried lemongrass beef)

Char Kroeung Sach Ko is a traditional Cambodian dish made by stir-frying beef with an aromatic spice paste called” “kroeung,” which includes lemongrass, galangal, garlic, turmeric, and kaffir lime leaves.

This delicious dish often includes additional vegetables such as green beans, capsicum, or onions, and is typically served with steamed rice.

Char Kroeung Sach Ko highlights the fragrant and vibrant flavours of popular foods from Cambodia.

Bai sach chrouk (grilled pork and broken rice)

Bai Sach Chrouk is a traditional Cambodian dish consisting of thinly sliced pork marinated in garlic, coconut milk, or soy sauce, then grilled to perfection.

It is usually served with broken or steamed rice, pickled vegetables, and a steaming bowl of fragrant clear chicken broth.

Nom banh chok (Khmer noodles)

Khmer noodles, known as “Nom Banh Chok” in Cambodia, are a traditional dish made from fermented rice noodles topped with a fish-based green curry gravy flavoured with lemongrass, turmeric, and kaffir lime.

This dish is garnished with fresh herbs, bean sprouts, cucumber, and banana blossom. Often enjoyed as a breakfast or light meal, these noodles are a beloved staple in Cambodian cuisine.

Fish amok (steamed coconut fish in banana leaves)

Fish amok is a traditional dish that many consider Cambodia’s national dish. It is a fragrant and creamy fish curry made with a base of coconut milk, eggs, and kroeung (fragrant spice paste).

The mixture is often steamed in banana leaves, giving it a memorable presentation and an added layer of flavour imparted from the leaves.

The result is a delicate, custard-like texture with a rich, aromatic taste.

Amok is one of my go-to dishes when travelling in Cambodia, and it’s very comforting

Chruok svay (Green Mango Salad)

Cambodians make some of the most creative and delicious salads, and this is one of them!

Chruok svay is a variation of the Asian green papaya salad that swaps papaya for green mango. The salad is made with crunchy, raw green mango strips coated with a sweet and sour dressing of makrut lime juice, palm sugar, and fish sauce.

Lok Lak (Stir Fry)

Lok Lak is a dish featuring marinated beef stir-fried with a tasty blend of soy sauce, oyster sauce, and lime juice. The tender meat is typically served atop a bed of fresh lettuce, tomatoes, cucumbers, and onions and accompanied by a side of rice and a tangy dipping sauce made from lime juice, salt, and black pepper.

This dish perfectly balances savoury, tangy, and sweet flavours.

Kuy teav (noodle soup)

Kuy Teav is a noodle soup made with rice noodles and a savoury broth, often flavoured with pork or beef.

It is garnished with fresh herbs, bean sprouts, lime, and fried shallots, and various meats or seafood are typically added.

This dish is commonly enjoyed for breakfast or as a light meal throughout the day.

Nataing

This satisfying Cambodian dish is made with ground pork, coconut milk, garlic, shallots, and ground roasted peanuts. Chilli powder gives the dish its distinctive red colour and mild spiciness, while sugar imparts a hint of sweetness.

This sweet, savoury, and spicy dish is often enhanced with fish sauce, lime juice, or tamarind juice, making it a mouthwatering introduction to foods from Cambodia.

Nataing is commonly served with crispy rice cakes, rice crusts, steamed white rice, or bread, adding to its versatility and appeal as a Khmer specialty.

Bok l’hong (Green papaya salad)

Bok L’hong, meaning “pounded papaya” in Khmer, is Cambodia’s version of the green papaya salad found throughout Southeast Asian countries.

Unlike the Vietnamese version, the Cambodian salad involves pounding shredded green papaya with tamarind, galangal, and prohok (Cambodian fish paste).

It may also include smoked fish or salted crabs and is typically served with steamed rice and grilled meat, such as chicken.

Yaohon (Hot pot)

Yaohon is a Cambodian hot pot featuring a mix of vegetables, meat, and seafood in a rich broth made from coconut milk, chicken broth, and coconut soda.

It is flavoured with barbecue sauce, fish sauce, soybean curd sauce, makrut lime leaves, lemongrass, and palm sugar. It includes vegetables like watercress, spinach, and bok choy and meats such as beef, chicken, prawns, squid, and oysters.

Crushed peanuts, quail eggs, and mushrooms add extra flavour to this diverse and delicious food in Cambodia.

Kralan or Khao lam

Kralan is a scrumptious traditional cake in Khmer cuisine. It is influenced by Thailand, Vietnam, India, and China and is especially popular in the Siem Reap region in Cambodia.

It is made of steamed rice mixed with black beans or peas, grated coconut, and coconut milk. The mixture is packed inside a bamboo stick and covered to cook.

Then, it is roasted over a fire until cooked – the flavour is fantastic! Take advantage of this yummy cake when you visit Cambodia.

Samlor machu Trey (sweet and sour fish soup)

In Cambodian cuisine, soup is a staple, appearing at most meals. A popular choice is Samlor Machu Trey, a soup featuring fish as its main ingredient.

The fish is seasoned with sugar, fish sauce, and salt and combined with celery, garlic, lemongrass, tamarind, bean sprouts, and pineapple.

Served with local herbs like Asian basil and saw leaf coriander and topped with chilies, this soup delivers a balanced blend of sweet, sour, and spicy flavours.

Trey Chien chuon (Fried Fish w ginger & garlic sauce)

Trey Chien Chuon, a traditional Cambodian dish, features crispy fried fish enhanced with ginger and fermented soybeans.

The fermented soybeans impart an aromatic, salty flavour, while the ginger adds a spicy kick.

This tasty food in Cambodia tastes excellent with a glass of cold beer.

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An authentic and memorable dish, this sweet and savoury pork belly is braised in a rich, dark broth with caramelised Thnot sugar, star anise, garlic, and Kampot pepper.

It is served with hard-boiled eggs, roasted tofu, and tender bamboo shoots.