Skuon, Cambodia
A-ping
អា-pin្លិង
Deep-fried Thai zebra tarantula, a street food of Skuon in Kampong Cham province, seasoned with garlic, salt, and sugar.
south-eastern-asia
Cambodia
Explore 63 foods connected to Cambodia, from everyday staples to rare local specialties.
63 foods12 leading categories1 Essentials guides
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The local shortlist
Cambodia Essentials
9 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Cambodia.
63 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Cambodia
Ansom Chek
អន្សមចេក
Glutinous rice wrapped around a banana with coconut milk and black beans, rolled in banana leaves and steamed for hours.
Cambodia
Babor Skor Bot
បបរស្ករពោត
Sweet corn pudding made with coconut milk, palm sugar, and rice flour, thickened to a soft set and served warm or cold.
Cambodia
Bai Domram
បាយតម្រំា
Rice dish of the Khmer royal court, cooked the day before and left to cool overnight to absorb the morning dew, then scented with jasmine flowers.
Cambodia
Bai Sach Chrouk
បាយសាច់ជ្រូក
Thinly sliced grilled pork over rice, marinated in coconut milk or soy and garlic, served with pickled cucumber and a bowl of clear broth.
Cambodia
Bey Dom Neib
បេយដំនីប
Ripe mango slices served with sweetened coconut cream and toasted sesame, an essential Khmer fruit-based dessert.
Cambodia
Bok L'hong
បុកល្ហុង
Green papaya salad pounded in a mortar with prahok, dried shrimp, palm sugar, lime, fish sauce, and peanuts, the Cambodian counterpart to Thai som tum.
Cambodia
Cambodian Lok Lak
Lok lak
Cambodian lok lak is marinated beef quickly seared with onions and served with lettuce, tomato, cucumber, and a sharp lime-pepper dipping sauce.
Cambodia
Cambodian Rice Wine
ស្រាស
Home-fermented rice wine made from sticky rice with yeast, the most consumed alcoholic beverage in rural Cambodia, sometimes infused with herbs.
Cambodia
Cha Kroeung
ឆាគ្រឿង
Stir-fried meat (beef, pork, or chicken) with a fresh kroeung paste of lemongrass, galangal, turmeric, and kaffir lime, finished with long beans and basil.
Cambodia
Chha Trob
ឆាទ្រព្យ
Stir-fried pumpkin or squash with garlic, oyster sauce, and prahok, cooked until the pumpkin is tender but holds its shape.
Cambodia
Chien Chuon
ចៀនឆ្លង
Whole fish deep-fried until crisp, topped with a sweet and sour sauce of ginger, garlic, tomato, and pineapple.
Cambodia
Fish Amok
អាម៉ុកត្រី
Steamed fish curry in a kroeung paste of lemongrass, galangal, turmeric and kaffir lime, set with coconut milk into a custard-like mousse and served in a banana leaf cup.
Cambodia
Fried Crickets
ចង្រិតទៀន
Crickets seasoned with salt, chili, and garlic, deep-fried until crisp, eaten as a snack with beer or rice.
Cambodia
Ginger meat stir-fry
ឆាខ្ញឹង
Chha khnhei is a Cambodian stir-fry of beef, ginger, garlic, and aromatics served with rice.
Phnom Penh, Cambodia
Hu Tieu Nam Vang
Hủ tiếu Nam Vang
Southern Vietnamese noodle soup with pork, shrimp, liver, quail eggs, and garlic chives in a clear pork bone broth, garnished with crispy garlic.
Central Cambodia (Phnom Penh lowlands), Cambodia
Kampong Speu Palm Sugar
ស្ករត្នោតកំពង់ស្ពឺ
Palm sugar from Kampong Speu province, GI-protected since 2010, made from the sap of the sugar palm boiled and moulded into discs.
Coastal Cambodia (Kampot and Kep), Cambodia
Kampot Pepper
ម្រេចកំពត
Black peppercorns from Kampot and Kep provinces, GI-protected since 2016 and EU-recognised, prized for a floral aroma with a sweet eucalyptus note.
Kep, Cambodia
Kampot Pepper Crab
ក្តាមឆាម្រេចកំពត
Fresh crab stir-fried with generous amounts of green Kampot peppercorns, garlic, and oyster sauce, a coastal specialty of Kep and Kampot.
Thailand
Kapi
กะปิ
Thai shrimp paste, a pungent fermented condiment essential to curries, chili pastes, and rice dishes.
Cambodia
Kari Sach Moan
ការីសាច់មាន់
Red chicken curry with coconut milk, sweet potatoes, carrots, and green papaya, milder than Thai red curry thanks to large local red chilies.
Cambodia
Kha Sach Chrouk
ខសាច់ជ្រូក
Caramelized pork or chicken braised in soy sauce, fish sauce, palm sugar, and star anise with bamboo shoots and hard-boiled eggs.
Laos
Khanom Krok
ขนมครก
Small coconut cream pancakes with a crisp edge and soft, custardy center, cooked in a cast-iron pan.
Isan (Northeastern Thailand), Thailand
Khao Niao
ข้าวเหนียว
Steamed glutinous rice, the staple of northern and northeastern Thailand, eaten by hand.
Cambodia
Khor Sach Ko
ខសាច់គោ
Beef braised in caramelised palm sugar with soy sauce, fish sauce, star anise, and black pepper until dark and meltingly tender.
Cambodia
Kralan
ក្រឡាន
Sticky rice with coconut milk, black-eyed peas, and grated coconut, stuffed into a bamboo section and roasted over charcoal.
Cambodia
Krob Knor
គ្រាប់ខ្នុរ
Sweet of egg yolk threads cooked in sugar syrup, a direct descendant of Portuguese fios de ovos, served with jackfruit.
Cambodia
Kroeung
គ្រឿង
Fresh pounded paste of lemongrass, galangal, turmeric, kaffir lime, garlic, and shallots, the flavour base of Cambodian curries, soups, and stir-fries.
Cambodia
Mee Ketang
មីកាតាំង
Wide rice noodles stir-fried with beef, vegetables, and gravy, topped with scrambled eggs, a Cambodian adaptation of Chinese chao fen.
Battambang, Cambodia
Mee Kola
មីកុឡា
Vegetarian rice noodle dish of the Kola people, made with thin rice stick noodles, soy sauce, garlic chives, pickled vegetables, and julienned eggs.
Cambodia
Nataing
ណាតាំង
Minced pork simmered in coconut milk with garlic, shallots, and chili, served in a small skillet with rice crackers or vegetables for dipping.
Cambodia
Ngam Ngov
ស្ងោរងាមង៉ូវ
Clear soup soured with pickled lime (ngam ngov), made with chicken or fish, galangal, lemongrass, and kaffir lime leaves.
Cambodia
Nhoam Kroch Thlong
ញាំក្រូចថ្លង
Pomelo segment salad with shrimp, pork, coconut flakes, peanuts, mint, and a sweet and sour dressing of fish sauce and lime.
Cambodia
Nhoam Svay
ញាំស្វាយ
Shredded green mango salad with dried shrimp, fish sauce, lime, peanuts, and fresh herbs, pounded in a mortar.
Cambodia
Num Akor
នំអាកោ
Steamed rice flour cake with palm sugar and coconut milk, topped with fresh coconut shavings.
Cambodia
Num Ansom
នំអន្សម
Glutinous rice cake with pork, mung beans, and coconut, wrapped in banana leaves and boiled, the savoury cousin of ansom chek.