ម្ហូបទាំងអស់ · The full index

All recipes

Every dish we’ve published, newest first. If you’re new here, begin with the foundations — everything else on this site assumes you have a proper kroeung and good prahok within reach.

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Sweets & Drinks · 25 min · Beginner

Grilled Bananas with Wild Forest Honeyចេកអាំងទឹកឃ្មុំ

Whole bananas grilled in their skins over coals and split open under wild forest honey and toasted sesame — the simplest sweet of the Mondulkiri hills.

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Samlor & Soups · 45 min · Beginner

Samlor Bongkongសម្លបង្គង

A clear, tart river-prawn soup of the Mekong — giant freshwater prawns simmered with lemongrass, tamarind, and morning glory until the broth turns sweet-sour.

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Grills & Street Food · 30 min · Intermediate

Lort Chaលតឆា

Short pin-shaped rice noodles stir-fried hard in dark soy with bean sprouts and chives, topped with a fried egg — Phnom Penh's great street-cart supper.

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Grills & Street Food · 25 min · Intermediate

Bangkia M'rech Ambel — Salt & Kampot Pepper Prawnsបង្គាម្រេចអំបិល

Whole prawns wok-fried in their shells and tossed in crushed Kampot pepper and salt-field salt — the crispest, simplest tribute to two coastal ingredients.

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Salads & Pickles · 40 min · Beginner

Nhoam Svay — Green Mango Salad with Grilled Fishញាំស្វាយ

Shredded sour green mango tossed with flaked grilled lake fish, herbs, and a fish-sauce dressing — a bright, crunchy Siem Reap salad built for the hot season.

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Samlor & Soups · 65 min · Intermediate

Samlor Mchou Kroeungសម្លម្ជូរគ្រឿង

A sour lemongrass soup thick with yellow kroeung and prahok — the everyday Battambang samlor that turns a little pork and a lot of herbs into dinner.

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Salads & Pickles · 25 min · Beginner

Bok Svay — Green Mango Pounded Saladបុកស្វាយ

Bok svay is the pounded green mango salad of the south — sour shredded mango bruised in the mortar with palm sugar, chilli, prahok and dried shrimp.

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Samlor & Soups · 65 min · Advanced

Samlor Proherសម្លប្រហើរ

Samlor proher is the deep herbal fish soup of the countryside — a thick green broth of pounded lemongrass, kroeung and a dozen leaves, thickened with fish.

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Salads & Pickles · 35 min · Beginner

Pounded Charred Eggplant Dipត្រប់ដុតបុក

Highland eggplants charred whole over coals, peeled, and pounded with garlic, chilli, and prahok into a smoky forest dip eaten with rice and raw greens.

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Grills & Street Food · 60 min · Intermediate

Trey Ang Tuk Kroeungត្រីអាំងទឹកគ្រឿង

A whole Mekong fish grilled on a split-bamboo clamp over coals, torn into a fermented-fish kroeung dip and wrapped with raw herbs and vegetables.

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Grills & Street Food · 45 min · Beginner

Trey Ang — Charcoal-Grilled Lake Fish with Teuk Kroeungត្រីអាំង

A whole Tonlé Sap fish grilled over charcoal until the skin blisters, torn at the table and dipped in teuk kroeung — the smoky heart of Siem Reap eating.

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Sweets & Drinks · 50 min · Beginner

Cha Houy Teukចាហួយទឹក

A cooling glass of grass jelly, sago pearls and jellies in sweet syrup and coconut over crushed ice — Phnom Penh's classic hot-afternoon dessert drink.

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Amok, Curries & Stir-Fries · 80 min · Intermediate

Sach Moan Carii — Red Khmer Chicken Curryសម្លរការីសាច់មាន់

Sach moan carii is the Khmer wedding curry — red kroeung, chicken, sweet potato and coconut, gentler and more fragrant than its Thai and Indian cousins.

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Amok, Curries & Stir-Fries · 35 min · Intermediate

Trey Chamhoy Kroich Chhma — Steamed Fish with Lime & Garlicត្រីចំហុយក្រូចឆ្មារ

A whole fish steamed and drowned in a fierce lime, garlic, chilli, and green Kampot pepper sauce — the coast's cleanest, sharpest way with a fresh catch.

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Grills & Street Food · 35 min · Advanced

A-Pingអាពីង

The fried tarantulas of Skuon, Kampong Cham — garlic-salt seasoned, crisp outside and soft within, sold by the basket at the market crossroads.

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Sweets & Drinks · 75 min · Intermediate

Sankya Lapovសង្ខ្យាល្ពៅ

Coconut-and-palm-sugar custard steamed inside a whole small pumpkin until set — Cambodia's showpiece dessert, sliced into wedges of gold and orange.

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Samlor & Soups · 40 min · Beginner

Wild Mushroom and Forest-Leaf Soupសម្លផ្សិតព្រៃ

A clear rainy-season soup of wild mushrooms and tender forest leaves from the Ratanakiri highlands — humble, seasonal Khmer Leu cooking, adapted for home.

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Samlor & Soups · 55 min · Intermediate

Samlor Ktis — Coconut Lemongrass Soup with Lake Fishសម្លខ្ទិះ

A gentle coconut-and-lemongrass soup of the Tonlé Sap: freshwater fish and pineapple simmered in kroeung-scented coconut cream, sour-sweet and soothing.

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Sweets & Drinks · 270 min · Intermediate

Bay Damnaeb Tourain — Durian Sticky Riceបាយដំណើបធុរេន

Kampot durian folded into warm coconut sticky rice — the coast's most decadent sweet, from the orchards of the town's famous durian roundabout.

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Sweets & Drinks · 60 min · Advanced

Khmer-American Glazed Donutនំដូណាត់

The classic glazed raised donut behind California's Cambodian donut-shop story — light, yeasted, honestly made at home in the spirit of Ted Ngoy.

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Sweets & Drinks · 100 min · Intermediate

Num Chak Kachan — Layered Palm Sugar Cakeនំចាក់កាចាន់

Num chak kachan is the striped steamed cake of the south — pandan-green and palm-gold layers of rice flour and coconut, built one thin pour at a time.

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Grills & Street Food · 25 min · Beginner

Trey Ngeat with Watermelonត្រីងៀត

Trey ngeat is Cambodia's salted sun-dried fish, fried crisp and eaten with cold watermelon and rice — the plainest, most eloquent meal of the lake.

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Grills & Street Food · 30 min · Intermediate

Cha Kroeung — Stir-Fried Beef with Red Tree Antsឆាគ្រឿង

Beef seared hard in lemongrass kroeung with red tree ants and holy basil — a fierce, citric-sour Siem Reap stir-fry that turns a foraged insect into a spice.

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Amok, Curries & Stir-Fries · 195 min · Advanced

Kari Saramanការីសារ៉ាម៉ាន់

A slow Cham Muslim beef curry of the Mekong — dry-roasted spices, coconut, and a fistful of pounded roasted peanuts, cousin to Malay massaman.

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Grills & Street Food · 40 min · Advanced

Nem — Fermented Pork Parcelsណែម

Battambang's famous soured pork — lean meat pounded with toasted rice and garlic, wrapped in banana leaf, and left to ferment tart in the warm air.

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Sweets & Drinks · 480 min · Advanced

Num Ansom Chroukនំអន្សមជ្រូក

Num ansom chrouk is the New Year log — sticky rice, pork belly and mung beans bound in banana leaf and boiled for hours. The cake that means Chaul Chnam.

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Samlor & Soups · 45 min · Intermediate

Sngor Chruok Samut — Coastal Seafood Sour Soupសម្លម្ជូរសមុទ្រ

A bright, clear seafood sour soup from the Gulf coast — prawns, squid, and fish in a tamarind-and-lemongrass broth loud with herbs and green pepper.

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Grills & Street Food · 55 min · Intermediate

Grilled Snakehead Fishត្រីរាស់អាំង

Trey ros ang is a whole snakehead grilled over charcoal in a jacket of salt, split open and eaten with rice paper, herbs and a fiery lime dip — lake feast.

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Amok, Curries & Stir-Fries · 35 min · Beginner

Wild Boar with Holy Basil and Green Peppercornជ្រូកព្រៃឆាម្រេច

Forest-hunted wild boar — or honest pork shoulder — stir-fried hard with holy basil and fresh green peppercorn, the fierce fast fire of the highlands.

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Sweets & Drinks · 10 min · Beginner

Kafe Tuk Doh Koកាហ្វេទឹកដោះគោ

Cambodian iced coffee — dark, sock-filtered brew poured over sweetened condensed milk and ice. A protectorate habit the whole country made its own.

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Salads & Pickles · 42 min · Intermediate

Nhoam Trayong Chekញាំត្រយូងចេក

Nhoam trayong chek is a Khmer banana-blossom salad tossed with poached or smoked lake fish, herbs and a bright lime dressing — crunchy, sour, alive.

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Salads & Pickles · 25 min · Beginner

Bok L'hongបុកល្ហុង

The Khmer pounded green papaya salad — shredded papaya bruised in a clay mortar with prahok, lime, chilli, and long beans until it weeps and bites.

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Grills & Street Food · 25 min · Intermediate

Bongkong Angបង្គងអាំង

Whole Mekong river prawns grilled in the shell over coals and served with a Kampot pepper, salt, and lime dip — the riverfront's simplest luxury.

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Amok, Curries & Stir-Fries · 40 min · Intermediate

Kdam Chha M'rech Kchei — Kep Crab with Green Kampot Pepperក្ដាមឆាម្រេចខ្ចី

The signature dish of Kep's crab market: whole blue crab stir-fried hard with fresh green Kampot peppercorns still on the stem, fish sauce, and garlic.

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Sweets & Drinks · 300 min · Advanced

Num Ansom Chek — Banana Sticky-Rice Cakeនំអន្សមចេក

The banana log of Khmer New Year and Pchum Ben: sticky rice and coconut wrapped around ripe banana in banana leaf, bound and boiled for hours until set.

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Grills & Street Food · 35 min · Beginner

Num Pang Pâtéនំបុ័ងប៉ាតេ

Cambodia's baguette sandwich — an airy rice-flour loaf packed with pâté, cold cuts, pickled vegetables, herbs and chili. The protectorate on a roll.

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Sweets & Drinks · 105 min · Advanced

Sraa Peang — Rice Jar Wineស្រាពាង

An honest home explainer for sraa peang, the communal rice jar wine of the Bunong and Jarai highlands, drunk warm through shared reed straws.

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Salads & Pickles · 60 min · Beginner

Khmer Fish Flossត្រីឆា

Fish floss is poached lake fish dry-fried down to fluffy golden threads — a frugal, keeping-jar staple that turns a bowl of plain rice into a meal.

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Grills & Street Food · 42 min · Beginner

Saik Ko Angសាច់គោអាំង

Charcoal-grilled Battambang beef marinated in lemongrass, palm sugar, and a bright squeeze of the province's own oranges, sliced over rice or noodles.

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Sweets & Drinks · 60 min · Beginner

Num T'not — Palm Sugar Cakeនំត្នោត

Num t'not is Takéo's palm-sugar cake — steamed rounds of rice flour and ripe palm fruit, sweet, fragrant and stained gold by the sugar-palm country itself.

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Noodles & Breakfast · 85 min · Intermediate

Nom Banh Chok — Khmer Noodles in Green Fish Gravyនំបញ្ចុក

The breakfast of Cambodia: hand-pressed rice noodles under a lemongrass-green fish gravy, buried in raw herbs and banana blossom. Samlor Khmer, the classic.

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Salads & Pickles · 35 min · Beginner

Nhoam Krewan Samut — Coastal Seafood Herb Saladញាំគ្រឿងសមុទ្រ

A bright, herb-heavy Khmer salad of poached prawns and squid tossed with green mango, herbs, roast peanuts, and a fierce fish-sauce and lime dressing.

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Amok, Curries & Stir-Fries · 45 min · Intermediate

Prahok Ktisប្រហុកខ្ទិះ

Prahok ktis is a rich pork-and-coconut dip built on fermented fish and yellow kroeung — the lake's pantry turned into a table full of raw vegetables.

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Amok, Curries & Stir-Fries · 35 min · Intermediate

Lok Lakឡុកឡាក់

Seared cubes of beef tossed hot and fast, served over greens with a lime-and-black-pepper dipping sauce — Phnom Penh's golden-age restaurant dish.

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Sweets & Drinks · 60 min · Intermediate

Num Plae Aiនំប្លែអាយ

Chewy rice-flour balls hiding a molten palm-sugar center, rolled in fresh grated coconut and salt — the Khmer sweet that pops when you bite it.

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Grills & Street Food · 80 min · Intermediate

Chicken Cooked in Bamboo Tubesមាន់ដុតបំពង់

Marinated chicken and herbs sealed in green bamboo and roasted over coals — a highland forest technique adapted honestly for a home grill or oven.

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Samlor & Soups · 55 min · Beginner

Kho Treyត្រីខ

Kho trey is southern home cooking at its plainest and best — fish braised slow in palm-sugar caramel and fish sauce until dark, sweet and deep.

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Amok, Curries & Stir-Fries · 95 min · Beginner

Khor Sach Chroukខរសាច់ជ្រូក

Cambodia's palm-sugar caramel braised pork with eggs — pork belly and hard-boiled eggs simmered slow in coconut water until dark, sweet, and deep.

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Grills & Street Food · 28 min · Beginner

Ang Dtray Meuk — Grilled Squid with Fish Sauce & Limeអាំងត្រីមឹក

Whole squid grilled over charcoal and glazed with fish sauce, lime, and garlic — the smoke-and-sea skewer of every Kampot and Kep beach grill.

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Amok, Curries & Stir-Fries · 70 min · Intermediate

Amok Trey — Fish Amok Steamed in Banana Leafអាម៉ុកត្រី

Cambodia's national dish: freshwater fish folded into coconut and yellow kroeung, steamed to a custard inside a banana-leaf cup. The Siem Reap way.

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Grills & Street Food · 80 min · Intermediate

Grilled Free-Range Hill Chicken with Wild-Herb Sauceមាន់អាំង

Free-range highland chicken grilled over hardwood and served with a pounded wild-herb dipping sauce — the Bunong and Kreung way with a village bird.

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Noodles & Breakfast · 95 min · Beginner

Bobor Sach Moanបបរសាច់មាន់

Silky chicken rice porridge simmered soft, then dressed at the table with bean sprouts, fried garlic, herbs, and a squeeze of lime — Cambodia's dawn bowl.

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Samlor & Soups · 55 min · Intermediate

Samlor Machu Treyសម្លម្ជូរត្រី

Samlor machu trey is the sour freshwater fish soup of the Tonlé Sap — bright with tamarind and lake herbs, built around a whole fish and a clear broth.

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Noodles & Breakfast · 50 min · Beginner

Bai Sach Chroukបាយសាច់ជ្រូក

Cambodia's most-loved breakfast — charcoal-grilled marinated pork over broken rice, with a bowl of clear broth and a heap of quick pickles.

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Noodles & Breakfast · 50 min · Intermediate

Mee Kolaមីកុឡា

Battambang's vegetarian rice-noodle plate, born with the Kola community — thin noodles, garlic chives, crushed peanuts, and a sweet-savoury dress.

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Foundations · 120 min · Advanced

Teuk T'not — Palm Sugarស្ករត្នោត

Palm sugar is the sweetness under all Khmer cooking — tapped from the sugar palm at dawn and cooked down over fire. An honest look at how it is made.

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Samlor & Soups · 85 min · Intermediate

Samlor Korkoសម្លរកកូរ

Samlor korko is the great Khmer everything-soup — a whole garden simmered with prahok and thickened with toasted ground rice. The national bowl.

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Samlor & Soups · 55 min · Intermediate

Sour Bamboo-Shoot Soup with River Fishសម្លម្ជូរទំពាំង

A sour highland samlor of fermented bamboo shoots and freshwater fish from Ratanakiri's Tampuan and Kreung kitchens — forest-sour, clean, and ancient.

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Foundations · 10 min · Beginner

Tuk Meric — Kampot Pepper & Lime Dipping Sauceទឹកម្រេច

Tuk meric is the Kampot pepper-lime dipping sauce that finishes Kep's grilled seafood — plus the tuk trey basics every Khmer sauce is built on.

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Foundations · 100 min · Beginner

Kralanក្រឡាន

Sticky rice, black beans, and coconut cream roasted inside a bamboo tube over coals — the Mekong's oldest travel food, cracked open at roadside stalls.

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Foundations · 30 min · Intermediate

Kroeung — The Master Spice Pasteគ្រឿង

Kroeung is the pounded lemongrass-and-galangal paste under half of Khmer cooking. Learn the yellow, green, and red kroeung from Siem Reap's kitchens.

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Foundations · 30 min · Beginner

Bai — Perfect Jasmine Riceបាយ

Battambang's fragrant jasmine rice cooked two ways — the absorption pot and the old drain method — until every grain stands separate and sweet.

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Noodles & Breakfast · 280 min · Intermediate

Kuy Teav Phnom Penhគុយទាវភ្នំពេញ

The pork-bone noodle soup that runs Phnom Penh before dawn — a clear, patient broth over rice noodles, brought to Cambodia by Teochew hands.

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Foundations · 90 min · Advanced

Prahokប្រហុក

Prahok is the fermented fish paste at the bottom of every Khmer dish — here is an honest, home-scale way to make and understand it, timeline and all.