Asian food knowledge, carefully connected

The flavours of Asia from dish to dish

Explore dishes, recipes, and ingredients with the context to understand what you are tasting and cooking.

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Countries

CAMBODIA

Featured dishes

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Bai sach chrouk

A Cambodian breakfast of grilled pork and rice, often served with fresh or pickled vegetables.

Cha Kroeung Sach Moan

A Cambodian chicken stir-fry seasoned with yellow kroeung and often finished with fragrant basil.

Khmer red curry is a Cambodian curry family built around a red aromatic paste and a gently rich sauce. Coconut, meat or fish, and vegetables appear in many versions, while the balance and serving context are chosen by the cook.

Recent recipes

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Khor ko

A Cambodian beef stew simmered with aromatics and carrots, served over rice noodles.

Num Bai Treap

Pressed sticky rice with coconut milk, palm sugar and toasted sesame seeds.

Bai sach chrouk

Grilled marinated pork, fragrant rice, crisp fried eggs, salad and a bright chilli sauce.

Ingredients to know

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Bean sprouts

Crisp sprouted beans used as a fresh noodle-soup topping. Wash carefully and cook or blanch when food-safety guidance calls for it.

Beef

Beef is used in Cambodian stews, noodle soups and other dishes. Cuts and seasoning vary by preparation.

Cinnamon

A sweet, woody spice used whole or ground in savoury broths, braises and desserts.