Cambodia
Num Banh Chok
នំបញ្ចុក
Freshly made rice vermicelli, lightly fermented, served with a green fish-based curry sauce and fresh vegetables, herbs, and bean sprouts.
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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Phnom Penh, Cambodia
Num Barang
នំបារាំង
Sponge cake made with duck eggs and wheat flour, believed to be of Portuguese origin, baked in a wood-fired oven.
Cambodia
Num Chak Chol
នំចាក់ចុល
Sweet made from sugar palm fruit (chak) with coconut milk and palm sugar, served cold.
Cambodia
Num Chek Chien
នំចេកចៀន
Banana slices dipped in a rice flour and sesame batter, deep-fried until golden and crisp.
Cambodia
Num Kachai
នំកាជៃ
Savoury rice flour cake flavoured with Chinese chive flowers, steamed and cut into squares, topped with sesame and oil.
Cambodia
Num Kom
នំគម
Steamed rice flour dumplings filled with palm sugar, grated coconut, and sesame, shaped into pyramids and wrapped in banana leaves.
Cambodia
Num Kreab
នំក្រាប
Thin crisp rice crackers made from rice flour and coconut milk, grilled until dry and brittle, eaten with sweet toppings or on their own.
Cambodia
Num Kroch
នំក្រូច
Rice flour dumplings shaped like small oranges, filled with palm sugar and sesame, cooked in a mould and coated with coconut.
Cambodia
Num Lote
នំលត
Green jelly strips made from rice flour and pandan, served in sweetened coconut milk with crushed ice.
Phnom Penh, Cambodia
Num Pang
នំប័ង
Demi-baguette filled with pate, grilled pork or beef, pickled carrot and daikon, cucumber, cilantro, and chili, a French-colonial legacy.
Cambodia
Num Pao
នំប៉ោ
Steamed wheat flour buns filled with pork, chicken, or sweet mung bean paste, a Chinese-influenced snack sold at markets and street stalls.
Cambodia
Num Pia
នំពៀ
Dense baked pastry filled with sweet mung bean, lotus seed, or pork, made for the Mid-Autumn Festival, the Cambodian version of Chinese mooncakes.
Cambodia
Num Plae Ai
នំផ្លែអាយ
Small chewy rice flour balls filled with palm sugar, served in warm sweetened coconut milk.
Cambodia
Num Por Pia
នំប៉ោយបៀ
Deep-fried spring rolls filled with minced pork, glass noodles, taro, and vegetables, served with lettuce, herbs, and a sweet fish sauce dip.
Guinée Forestière (Nzérékoré / Forest), The Gambia
Palm Wine
Emu
Sap tapped from a palm tree and fermenting from the moment it is collected — milky, sweet in the morning, sour and stronger by evening.
Northwestern Cambodia (Angkor), Cambodia
Phka Rumduol
ផ្ការំដូល
Premium fragrant rice variety from Cambodia, known for its jasmine-like aroma and soft texture when cooked, a competitor to Thai jasmine rice.
Cambodia
Pleah Sach Ko
ប្លះសាច់គោ
Raw beef ceviche marinated in lime juice, dressed with fish sauce, prahok, shallots, garlic, and fresh herbs, topped with roasted ground rice and crushed peanuts.
Cambodia
Prahok
ប្រហុក
Crushed, salted, and fermented freshwater fish paste, the defining seasoning of Khmer cuisine, used in soups, dips, and stir-fries.
Cambodia
Prahok Ktis
ប្រហុកខ្ទិះ
Dip of prahok fried with coconut milk, minced pork, kaffir lime leaves, and a kroeung paste, served with crisp raw vegetables for dipping.
Cambodia
Sach Ko Ang
សាច់គោអាំង
Beef skewers marinated in lemongrass, garlic, soy, and palm sugar, grilled over charcoal and served with pickled papaya and a lime-pepper dip.
Cambodia
Samai Rum
ស្រារ៉ូមសាម៉ាយ
Premium rum from Cambodia's first rum distillery, Samai, made from molasses and aged in oak, with a Kampot pepper-infused expression.
Cambodia
Samlor Kari
សម្លការី
Coconut milk curry with chicken, sweet potatoes, lotus roots, and carrots in a milder kroeung paste than Thai curries, served with rice or rice noodles.
Cambodia
Samlor Machu
សម្លម្ជូរ
Sour soup of fish or chicken with tamarind, lemongrass, and kroeung, loaded with tomatoes, pineapple, water spinach, and basil.
Cambodia
Samlor Prahal
សម្លប្រហាល
Sour fish soup with tamarind, lemongrass, and water spinach, thickened with prahok and brightened with krasang leaves.
Cambodia
Sankhya Lapov
សង្ខ្យាល្ពៅ
Steamed pumpkin filled with a coconut milk and egg yolk custard, sliced into wedges to show the orange pumpkin shell and yellow custard inside.
Cambodia
Saraman Curry
សារ៉ាម៉ាន់
Rich beef curry of the Cham Muslim community, made with coconut milk, roasted peanuts, and a kroeung paste that includes cardamom, cloves, and cinnamon.
Cambodia
Yaohon
យ៉ាវហន
Cambodian hot pot with a clear broth of pork bones, prahok, and kroeung, cooked at the table with raw fish, shrimp, squid, beef, vegetables, and rice noodles.