Fish Amok
Cambodia's national dish: tender fish steamed in coconut curry custard with lemongrass, galangal, and kroeung paste, wrapped in banana leaf.
Lok Lak
Tender beef cubes stir-fried at extreme heat, served on greens with pepper-lime dipping sauce and a fried egg. A French-Khmer fusion classic.
Kuy Teav
Cambodia's beloved breakfast noodle soup: rice noodles in pork or beef broth with bean sprouts, herbs, and lime.
Num Pang
Cambodian baguette sandwich with pâté, pickled vegetables, fresh herbs, chili, and grilled meat. The $1 breakfast of champions.
Bai Sach Chrouk
Thinly sliced pork marinated in coconut milk and garlic, slow-grilled over charcoal, served on broken rice with pickled vegetables and a bowl of clear broth. Cambodia's favorite breakfast.
Nom Banh Chok
Khmer noodles: fresh rice noodles topped with a green fish-based curry sauce made with lemongrass, turmeric, and kroeung, garnished with raw vegetables and banana blossom.
Samlor Korkor
A hearty, aromatic Khmer soup made with prahok (fermented fish paste), mixed vegetables, and kroeung spice paste. Considered the quintessential comfort food of Cambodia.
Prahok Ktis
A thick, pungent dip of crushed prahok (fermented fish paste) cooked with minced pork, coconut milk, and kroeung. Eaten with raw vegetables and rice — an acquired taste that locals adore.
Beef Loc Lac
Cubed beef stir-fried in a tangy sauce of oyster sauce, soy, and lime, served on a bed of lettuce and tomato with a fried egg and pepper-lime dip. A Phnom Penh restaurant staple.
Cha Kreung
A fragrant stir-fry built around kroeung (Khmer curry paste) with lemongrass, galangal, turmeric, and your choice of meat. The base recipe behind much of Khmer cooking.
Kampot Pepper Crab
Whole crab stir-fried with fresh green Kampot peppercorns, garlic, and butter. A signature dish of Kep's famous crab market, best eaten oceanside.
Bobor (Rice Porridge)
Cambodian rice porridge — a soothing breakfast or sick-day staple. Served with shredded chicken or pork, fried garlic, ginger, and a squeeze of lime.
Ang Dtray (Grilled Fish)
Whole fish stuffed with lemongrass and kroeung paste, grilled over charcoal, and served with dipping sauces and fresh vegetables. A riverside staple across Cambodia.
Trey Aing (Smoked Fish)
Fish smoked over wood chips until crispy and golden, commonly sold at roadside stalls and markets. Often shredded into salads or eaten with rice and green mango.
Fried Tarantula
Deep-fried Thai zebra tarantulas seasoned with salt, sugar, and garlic — a crunchy delicacy from Skuon (Spider Town). Originally a survival food during the Khmer Rouge era, now a famous novelty snack.
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