Cambodia
4 topics — topics in this category.
Fish Amok
Cambodia's crown jewel: river fish poached in a lemongrass-kroeung coconut curry, steamed in a banana-leaf cup until it sets like a mousse. Ingredients: freshwater fish (or salmon), kroeung paste (lemongrass, galangal, t…
Beef Lok Lak
Cambodia's peppery stir-fry: marinated beef seared fast and served over watercress with a lime-and-Kampot-pepper dipping sauce. Ingredients: beef (tender cut), garlic, soy sauce, oyster sauce, fish sauce, palm sugar, Kam…
Nom Banh Chok
Khmer noodles: fresh rice noodles under a pale green fish gravy of lemongrass and fingerroot, buried in wild herbs, banana blossom and bean sprouts. Ingredients: rice noodles, freshwater fish, coconut milk, kroeung (gree…
Samlor Korko
The 'stirring pot': Cambodia's most ancient soup — a pounded-rice-thickened vegetable and meat soup built on prohok and roasted rice powder. Ingredients: pork, chicken or fish, roasted rice powder, prohok, lemongrass, ka…
World Cuisines
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