🍜 Cambodia Food Encyclopedia

Cambodia's national dish — steamed fish curry in banana leaf with coconut milk and kroeung paste.

Hearty stirring soup with mixed vegetables, prahok paste, and roasted rice powder.

Tangy sour soup with tamarind, tomatoes, pineapple, and fish — Cambodia's everyday comfort soup.

Aromatic sour soup with kroeung spice paste, fish, and seasonal vegetables.

The chicken version of Cambodia's beloved amok curry, steamed in coconut custard.

Mild, fragrant Khmer-style yellow curry with chicken, sweet potato, and coconut milk.

Cambodia's beloved breakfast noodle soup with pork broth, rice noodles, and fresh herbs.

Cambodia's iconic breakfast — thinly sliced pork grilled over charcoal, served with broken rice.

Stir-fried marinated beef cubes with pepper-lime dipping sauce on a bed of fresh vegetables.

Fresh rice noodles with green fish curry sauce, bean sprouts, and edible flowers.

Cambodian fried rice with egg, vegetables, and choice of meat — a reliable everyday dish.

Stir-fried egg noodles with vegetables and your choice of meat — quick and satisfying.

Stir-fried short rice noodles with beef, bean sprouts, and chives — a popular night market dish.

Marinated grilled chicken with lemongrass and garlic, served with sticky rice.

Whole grilled fish stuffed with lemongrass, served with green mango dipping sauce.

Skewered beef grilled on charcoal with Kampot pepper sauce — popular BBQ street food.

Crispy golden spring rolls filled with pork, glass noodles, and vegetables.

Coconut rice cakes cooked in a special half-sphere mold — sweet and savory at once.

Lime-cured beef salad with fresh herbs, lemongrass, and roasted peanuts.

Crunchy green mango strips with dried shrimp, peanuts, and tangy fish sauce dressing.

Shredded banana flower salad with chicken, herbs, and tangy lime dressing.

Crunchy banana stem strips with shrimp, pork, and zesty herb dressing.

Cambodian baguette sandwich with pâté, pickled vegetables, and grilled meat — French colonial heritage.

Crispy Khmer crepe filled with pork, shrimp, and bean sprouts — wrapped in lettuce.

Deep-fried tarantulas seasoned with salt, sugar, and garlic — Cambodia's most daring snack.

Assorted fried insects: crickets, silkworms, and water beetles — crunchy, protein-packed snacks.

Fried banana fritters coated in a crispy batter — a ubiquitous Cambodian snack.

Sticky rice with coconut milk and beans roasted inside a bamboo tube over charcoal.

Whole crab stir-fried with world-famous Kampot green peppercorns — an iconic delicacy.

Crispy whole fried fish topped with a tangy sweet and sour vegetable sauce.

River prawns grilled over charcoal with garlic butter and Kampot pepper.

Creamy prahok dip with minced pork, coconut milk, and fresh vegetables for dipping.

Whole fish steamed with lime, ginger, and herbs — light, healthy, and fragrant.

Chewy tapioca balls filled with palm sugar, rolled in grated coconut.

Sweet pumpkin pudding with tapioca pearls in warm coconut milk.

Rich egg custard steamed inside a whole pumpkin — served in beautiful orange slices.

Cambodian fruit smoothie blended with condensed milk and ice — ubiquitous and refreshing.

Sticky rice cake with banana or pork wrapped in banana leaves — festival favorite.

Strong dark roast coffee with sweetened condensed milk over ice — Cambodia's daily fuel.

Fresh-pressed sugar cane juice with a squeeze of calamansi lime — pure refreshment.

Cambodia's national beer — light, crisp lager enjoyed ice-cold across the kingdom.

Fresh palm sap collected at dawn from sugar palm trees — mildly sweet and slightly fermented.

Fresh ocean crab prepared multiple ways at Kep's famous seaside crab market.

Sweet, thin-skinned oranges from Battambang province — Cambodia's most famous fruit.

World-renowned pepper with GI protection — available in black, red, white, and green varieties.

Single-origin highland coffee grown by indigenous Bunong communities in red volcanic soil.

Fermented fish paste — Cambodia's essential seasoning and the "soul" of Khmer cooking.

Ginger and pork soup with a warming, aromatic broth — perfect rainy season comfort food.

Comforting rice porridge with chicken, ginger, and fried garlic — a gentle morning starter.

Charcoal-grilled chicken wings with Khmer marinade — the ultimate beer garden snack.

Vegetarian version of Cambodia's famous Lok Lak with crispy fried tofu cubes.

Sweet corn roasted over charcoal and brushed with salted butter — simple and addictive.

Fertilized duck egg with a partially developed embryo — a popular evening street snack.

Crispy baguette filled with stir-fried beef, onions, and chili sauce.

Colorful ice cream scoops in a fluffy bun with toppings — Cambodia's favorite frozen treat.

Ring-shaped fried doughnut made from rice flour — a crispy, sweet morning treat.

Quick stir-fry with fresh ginger, mushrooms, and your choice of meat.

Tender eggplant stir-fried with garlic, basil, and oyster sauce — a vegetarian favorite.

Tender beef stir-fried with aromatic kroeung paste, basil, and vegetables.

Deep-fried fish glazed with a sweet caramel sauce — a beloved home cooking classic.

Flattened dried squid grilled over charcoal — a chewy, smoky street snack.

Seasonal tropical fruits: mango, rambutan, dragon fruit, mangosteen, and jackfruit.

Colorful Khmer jelly dessert made from agar-agar, coconut milk, and pandan.

Claypot noodles with seafood or pork in a rich, savory sauce.

Clear sour soup with pickled mustard greens and fish — tangy and light.

Tender chicken stir-fried with generous fresh ginger, onions, and black fungus.

Aromatic pork stir-fry with kroeung paste, basil, and long beans.

Rice noodles with rich red curry sauce featuring prahok and coconut — the bold sibling of Num Banh Chok.

Rich coconut soup with chicken, bamboo shoots, and aromatic herbs.

Fried fish served with a prahok-based dipping sauce and crudités.

Sweet sticky rice with coconut cream and fresh ripe mango — simple tropical perfection.

Young coconut cracked open and served with a straw — nature's perfect hydration.

Chilled tamarind juice — sweet, tangy, and deeply refreshing on a hot day.

Lemongrass and herb soup with freshwater fish — light, aromatic, and refreshing.

Whole frogs stuffed with minced pork and spices, then grilled — a countryside delicacy.

Tender beef stir-fried with cracked Kampot black pepper and holy basil.

Water spinach stir-fried with garlic, chili, and oyster sauce — the quintessential side dish.

Marinated pork skewers grilled over charcoal with sweet sticky rice.

Steamed banana cake wrapped in banana leaves — soft, sweet, and naturally perfumed.

Street snails stir-fried with lemongrass, chili, and Thai basil — a beloved beer snack.

Whole squid charcoal-grilled and served with lime and pepper dipping sauce.

Light clear broth with handmade fish balls, rice noodles, and fresh herbs.

Sun-dried freshwater fish — a Cambodian pantry staple grilled or fried as a side dish.

Crispy golden shrimp fritters made with minced shrimp, garlic, and pepper.

Wok-fried jasmine rice with fresh crab meat, egg, and spring onions.

Fresh clams stir-fried with Thai basil, chili, and garlic in a savory sauce.

Hearty stew made with large fish heads, vegetables, and aromatic herbs.

Traditional wood-smoked freshwater fish with a deep, earthy flavor.

Deep-fried squid rings seasoned with Kampot pepper, salt, and chili flakes.

Freshwater fish curry from Kratie province, made with Mekong river fish and local herbs.

Regional variation of Lok Lak with extra herbs, palm sugar glaze, and Siem Reap flair.

Indigenous honey-based preparations from Ratanakiri's Bunong and Jarai communities.

Sticky rice with coconut and beans cooked inside fresh bamboo tubes — a northern specialty.

Traditional fermented rice wine from Prey Veng province — Cambodia's moonshine.

Tart star fruit salad specialty from Pursat province with dried shrimp and herbs.

Artisanal palm sugar from Takeo province — rich, caramel-like, and prized across Cambodia.

Floating village prahok traditions — artisanal fermented fish paste from Tonle Sap communities.

Regional chive cakes from Kampong Cham — crispy on the outside, soft and fragrant inside.

Vietnamese-influenced noodle soup from the border region — a cultural fusion in a bowl.

Indigenous highland vegetables and ferns foraged from Ratanakiri's forests.

The famous dry noodle variation of kuy teav — noodles tossed in sauce with broth on the side.

Fresh and fermented palm juice from Kampong Speu — Cambodia's palm sugar heartland.

Mountain wild game specialty — wild boar grilled or stir-fried with forest herbs.

Savory sticky rice cake filled with pork and mung beans, wrapped in banana leaves.

Colorful layered steamed cake made from rice flour, tapioca, and coconut milk.

Sweet corn pudding with coconut milk — creamy, warm, and naturally sweet.

Assorted traditional Khmer mini cakes — a colorful sampler of Cambodian sweets.

Silky egg custard steamed in a coconut shell — rich, sweet, and beautifully presented.

Pandan-flavored steamed rice cake — soft, green, and delicately fragrant.

Green rice flour jelly noodles in sweetened coconut milk with shaved ice.

Tamarind candy — sweet, sour, and slightly salty chewy treats.

Sweet and sour dried mango slices — a beloved snack and popular souvenir.

Seasoned deep-fried crickets — crunchy, nutty, and surprisingly delicious.

Tart green mango tossed with flaked dried fish, peanuts, and spicy-sour dressing.

Crisp lotus stem slices with shrimp, pork, herbs, and tangy dressing — elegant and refreshing.