15 Must-Try Khmer Recipes That Will Make Your Taste Buds Dance

Get ready to discover 15 must-try Khmer recipes that will have you craving more! From aromatic curries to zesty salads, Cambodian cuisine is a treasure trove of flavors waiting to be explored.

Did you know that Khmer cuisine is one of the oldest living food cultures in the world?

Or that it combines influences from ancient Khmer traditions, neighboring countries, and even French colonial history?

Prepare to be amazed by the rich tapestry of tastes and textures that await you in these authentic Cambodian dishes!

Here’s a quick rundown of the 15 must-try Khmer recipes we’ll be diving into!

Recipe Index

Fish Amok
Lok Lak (Stir-fried Beef)
Nom Banh Chok (Khmer Noodles)
Samlor Korko (Stirring Pot Soup)
Beef Saraman Curry
Char Kroeung Sach Ko (Stir-fried Lemongrass Beef)
Bai Sach Chrouk (Pork and Rice)
Kuy Teav (Noodle Soup)
Prahok Ktis (Pork and Coconut Dip)
Num Ansom Chek (Banana Sticky Rice Cake)
Lap Khmer (Lime-marinated Khmer Beef Salad)
Char Kdav (Caramelized Palm Sugar Chicken)
Maam Snoul (Fermented Fish)
Nom Kong (Khmer Donuts)
Twa Ko (Khmer Sausage)

Now, let’s look deeper into each of these mouthwatering Khmer dishes!

1) Fish Amok: The Crown Jewel of Khmer Cuisine

Fish Amok is often hailed as the national dish of Cambodia, and for good reason! This velvety curry is a perfect blend of fresh river fish, aromatic kroeung (a Khmer spice paste), and creamy coconut milk. The mixture is traditionally steamed in banana leaf cups, resulting in a delicate, mousse-like texture that’ll make your taste buds dance.

To make Fish Amok at home:

Start with fresh, firm white fish like snakehead or catfish
Prepare the kroeung paste with lemongrass, kaffir lime, galangal, and turmeric
Mix the fish with kroeung, coconut milk, and egg
Steam the mixture in banana leaf cups or ramekins
Garnish with sliced kaffir lime leaves and red chili

Fun fact: The name “amok” refers to the process of steam cooking in banana leaves, a technique that’s been used in Cambodia for centuries!

Editor’s Note: This article was last updated on August 22, 2024, by our team of local Cambodian food experts. We regularly review and update our content to ensure you have the most up-to-date and accurate information about Khmer cuisine.

2) Lok Lak: A Fusion of Flavors

Lok Lak is a prime example of how Khmer cuisine has evolved over time, incorporating influences from neighboring countries. This dish features tender cubes of beef (or sometimes chicken) stir-fried in a savory sauce, served with a side of rice, fresh veggies, and a tangy lime-pepper dipping sauce called tuk merec.

Key components of a great Lok Lak:

High-quality beef, cut into bite-sized cubes
A marinade featuring oyster sauce, soy sauce, and a touch of sugar
Quick stir-frying to keep the meat tender
Fresh lettuce, tomatoes, and cucumber on the side
The all-important tuk merec dipping sauce

Did you know? Lok Lak is thought to have Vietnamese origins, but it’s been embraced and adapted by Cambodians to suit local tastes.

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3) Nom Banh Chok: The Breakfast of Champions

Also known as Khmer noodles, Nom Banh Chok is a beloved breakfast dish that’s often sold by street vendors in the early morning hours. It consists of rice noodles served with a fragrant fish-based green curry sauce and a variety of fresh vegetables and herbs.

To enjoy Nom Banh Chok like a local:

Start with a base of soft, slightly fermented rice noodles
Ladle on the green curry sauce made with fish, lemongrass, and kaffir lime leaves
Add a generous helping of fresh bean sprouts, banana flower, and cucumber
Sprinkle with chopped mint, basil, and water lily stems
Mix it all together and savor the explosion of flavors!

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4) Samlor Korko: A Taste of Cambodian Home Cooking

Samlor Korko, often called the “stirring pot soup,” is a hearty dish that showcases the variety of vegetables used in Khmer cuisine. This nutritious soup typically includes pumpkin, green papaya, various gourds, and either pork or fish. The key to its unique flavor is the use of prahok, a fermented fish paste that adds depth and umami to the broth.

Ingredients you might find in Samlor Korko:

Pumpkin or winter squash
Green papaya
Long beans
Eggplant
Moringa leaves
Prahok (fermented fish paste)
Kroeung spice paste
Pork or fish

Pro tip: Don’t be put off by the strong smell of prahok – it mellows out during cooking and adds an incredible depth of flavor to the soup!

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5) Beef Saraman Curry: A Taste of Cambodia’s Muslim Influence

Beef Saraman Curry is a rich, slow-cooked dish that reflects the influence of Cham Muslim culture on Khmer cuisine. Similar to a Malay or Thai Massaman curry, this dish is packed with warm spices like cardamom, cinnamon, and star anise, creating a complex and aromatic flavor profile.

Key elements of Beef Saraman Curry:

Tender chunks of beef, slow-cooked until melt-in-your-mouth soft
A paste made with roasted peanuts, giving the curry its signature richness
Warm spices like cardamom, cinnamon, and star anise
Coconut milk for a creamy, luxurious texture
A hint of tamarind for a subtle tanginess

Fun fact: The word “Saraman” is thought to be derived from “Sulaiman,” a common name among Cham Muslims in Cambodia.

Related:

6) Char Kroeung Sach Ko: The Art of Stir-Frying

Char Kroeung Sach Ko, or stir-fried lemongrass beef, is a dish that perfectly showcases the aromatic herbs and spices used in Khmer cooking. The star of this dish is kroeung, a fragrant paste made with lemongrass, galangal, kaffir lime leaves, and other aromatics.

How to make Char Kroeung Sach Ko:

Prepare the kroeung paste by pounding lemongrass, galangal, kaffir lime leaves, turmeric, and garlic
Slice beef thinly and marinate it in oyster sauce and soy sauce
Stir-fry the beef with the kroeung paste until fragrant
Add sliced onions and red bell peppers for color and crunch
Finish with a sprinkle of holy basil leaves

Serve this aromatic stir-fry with steamed rice for a quick and delicious meal that captures the essence of Khmer cuisine.

7) Bai Sach Chrouk: Simple Yet Satisfying

Bai Sach Chrouk, or pork and rice, is a popular breakfast dish that proves sometimes the simplest foods are the most satisfying. This dish features thinly sliced pork marinated in garlic and palm sugar, then grilled to perfection and served over broken rice.

The key components of Bai Sach Chrouk:

Thinly sliced pork belly or shoulder
A marinade of garlic, palm sugar, and fish sauce
Broken rice (fractured rice grains with a softer texture)
Pickled vegetables (usually carrots and daikon radish)
A side of clear broth soup

Pro tip: For the most authentic experience, try to find palm sugar for the marinade – it adds a unique caramel-like sweetness that’s quintessentially Cambodian.

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8) Kuy Teav: The Ultimate Comfort Food

Kuy Teav is a comforting rice noodle soup that’s often enjoyed for breakfast but can be found throughout the day at street-side stalls and restaurants. While there are many variations, the most common version features a savory pork broth, rice noodles, and various toppings.

Essential elements of a good Kuy Teav:

A clear, flavorful broth made by simmering pork bones and dried squid
Thin rice noodles cooked to a perfect al dente
Toppings like sliced pork, shrimp, and offal (for the adventurous eater)
Fresh bean sprouts, chopped scallions, and fried garlic
Condiments like lime wedges, chili sauce, and fish sauce on the side

Did you know? Kuy Teav is believed to have Chinese origins, but it’s been adapted and embraced as a Khmer dish over the centuries.

9) Prahok Ktis: A Bold and Flavorful Dip

Prahok Ktis is a savory dip that showcases the bold flavors of Cambodian cuisine. Made with fermented fish paste (prahok), minced pork, and coconut milk, this dip is typically served with fresh vegetables and rice.

How to enjoy Prahok Ktis:

Prepare the dip by cooking minced pork with prahok, kroeung paste, and coconut milk
Serve warm with a variety of fresh vegetables like cucumber, long beans, and cabbage
Use sticky rice or regular steamed rice to scoop up the dip
Embrace the strong flavors – it might be an acquired taste, but it’s truly addictive!

Fun fact: Prahok is often called “Cambodian cheese” due to its strong smell and flavor profile. It’s an essential ingredient in many Khmer dishes.

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10) Num Ansom Chek: A Sweet Treat

Num Ansom Chek, or banana sticky rice cakes, are a popular dessert often prepared for special occasions and festivals. These sweet treats are made by wrapping a mixture of sticky rice, banana, and coconut milk in banana leaves before steaming.

Steps to make Num Ansom Chek:

Soak sticky rice overnight, then mix with coconut milk and a pinch of salt
Prepare ripe bananas by mashing them with palm sugar
Wrap the rice and banana mixture in banana leaves, forming small parcels
Steam the parcels for about an hour until the rice is fully cooked
Serve warm or at room temperature as a snack or dessert

These sweet, fragrant parcels are not only delicious but also make for a beautiful presentation when unwrapped.

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11) Lap Khmer: A Zesty Salad with a Kick

Lap Khmer, also known as lime-marinated Khmer beef salad, is a refreshing dish that’s perfect for hot Cambodian days. This salad features thinly sliced beef that’s “cooked” by marinating in lime juice, similar to a ceviche.

Key ingredients in Lap Khmer:

Thinly sliced beef (sometimes quickly seared)
Lime juice for marinating
Fish sauce for seasoning
Chopped fresh herbs like mint, basil, and sawtooth coriander
Thinly sliced shallots and garlic
Bird’s eye chilies for heat

Pro tip: If you’re not comfortable with raw beef, you can briefly sear the meat before marinating. It’ll still be delicious!

12) Char Kdav: Sweet and Savory Perfection

Char Kdav, or caramelized palm sugar chicken, is a dish that perfectly balances sweet and savory flavors. The chicken is slowly cooked in a sauce made with palm sugar, fish sauce, and garlic, resulting in a sticky, caramelized glaze.

How to make Char Kdav:

Start by caramelizing palm sugar in a wok or large skillet
Add chicken pieces and stir to coat with the caramel
Add fish sauce, garlic, and a touch of water
Simmer until the chicken is cooked through and the sauce has thickened
Finish with a sprinkle of black pepper and serve with steamed rice

The key to this dish is achieving the perfect caramel color without burning the sugar – it takes practice, but the results are worth it!

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13) Maam Snoul: For the Adventurous Eater

Maam Snoul is a fermented fish dish that’s not for the faint of heart but is beloved by many Cambodians. This pungent delicacy is made by fermenting fish with salt and rice, resulting in a strong, umami-rich flavor.

How Maam Snoul is typically enjoyed:

The fermented fish is often grilled or fried before serving
It’s commonly eaten with rice and fresh vegetables
Sometimes it’s used as a flavoring agent in soups or dips
True enthusiasts enjoy it with beer or rice wine

While Maam Snoul might be an acquired taste for some, it’s a great way to experience the depth and complexity of Khmer cuisine.

14) Nom Kong: A Sweet Street Food Favorite

Nom Kong, or Khmer donuts, are a popular street food snack that satisfies sweet cravings. Unlike Western-style donuts, Nom Kong are made with rice flour and palm sugar, giving them a unique texture and flavor.

How Nom Kong are made:

Rice flour is mixed with palm sugar, coconut milk,

and a touch of salt to form a dough 2. The dough is shaped into small rings 3. These rings are deep-fried until golden and crispy 4. Often, they’re served with a sprinkle of sesame seeds for extra flavor and crunch

Nom Kong are perfect for a quick snack or as a sweet ending to a meal. They’re often sold by street vendors, filling the air with their irresistible aroma.

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15) Twa Ko: Cambodian Sausage Delight

Last but not least, we have Twa Ko, a flavorful Khmer sausage that’s packed with herbs and spices. These sausages are a testament to the Cambodian love for bold, aromatic flavors.

What makes Twa Ko special:

A mixture of minced pork and beef
Fragrant kroeung paste for that signature Khmer flavor
Prahok for an extra umami kick
Sometimes filled with whole peppercorns for a spicy surprise
Often grilled or fried before serving

Twa Ko can be enjoyed on its own as a snack or served with rice as part of a larger meal. It’s a great introduction to the complex flavors of Khmer cuisine.

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Table of Contents

Bringing Khmer Flavors to Your Kitchen

Now that we’ve explored these 15 must-try Khmer recipes, you might be eager to try them in your own kitchen. Here are some tips to help you get started:

Stock up on essential ingredients: Items like fish sauce, palm sugar, and lemongrass are crucial for authentic Khmer flavors. You can find these at Asian grocery stores or online.
Make your own kroeung: This aromatic paste is the backbone of many Khmer dishes. While you can buy pre-made versions, nothing beats the freshness of homemade kroeung.
Don’t fear fermentation: Ingredients like prahok might seem intimidating, but they add incredible depth to dishes. Start with small amounts and adjust to your taste.
Embrace fresh herbs: Cambodian cuisine relies heavily on fresh herbs. Don’t skimp on these – they’re essential for authentic flavor.
Balance your flavors: Khmer cuisine is all about balancing sweet, sour, salty, and umami flavors. Don’t be afraid to adjust seasonings to suit your palate.

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From the Expert’s Kitchen

We spoke with Chef Sopheak, a renowned Cambodian chef, who shared his thoughts on Khmer cuisine:

“Khmer food is all about fresh ingredients and bold flavors. We use a lot of herbs and spices, but always in balance. It’s not about overpowering heat like some might expect. Instead, it’s about creating layers of flavor that come together harmoniously.”

Chef Sopheak’s top tip for home cooks trying Khmer recipes: “Don’t rush. Many of our dishes require slow cooking or marinating. This allows the flavors to develop fully. And always taste as you go – that’s the key to mastering Khmer cuisine.”

Wrapping Up Our Culinary Journey

There you have it – 15 must-try Khmer recipes that showcase the diversity and deliciousness of Cambodian cuisine. From the creamy richness of Fish Amok to the bold flavors of Prahok Ktis, these dishes offer a tantalizing glimpse into the culinary treasures of Cambodia.

Whether you’re planning a trip to Cambodia or just want to expand your culinary horizons at home, these recipes are a great place to start. Remember, cooking is an adventure, so don’t be afraid to experiment and make these dishes your own.

For those who want to experience these flavors firsthand, why not consider a 7 Days in Siem Reap and Battambang Tour Itinerary? It’s a fantastic way to immerse yourself in Cambodian culture and cuisine.

So, what are you waiting for? Grab your wok, stock up on some fish sauce, and get ready to make your taste buds dance with these amazing Khmer recipes!