This traditional Khmer raw fish salad recipe for phlea trei makes a Cambodian ceviche usually made with a local firm white fish ‘cooked’ in citrus juice. It’s an ancient Khmer dish that feels contemporary, which is why it can be found on the menus of Cambodia’s finest Cambodian restaurants. We use salmon for this dish, … Read more
This Cambodian vegetarian num pang recipe makes a ‘num pang’, a Cambodian baguette sandwich, slathered in mayonnaise and filled with a quick pickle of grated carrot and daikon, fresh crunchy salad ingredients, aromatic herbs such as coriander, mint and basil, slices of a fragrant herb frittata, and a generous squirt of homemade chilli sauce. As … Read more
This comforting Cambodian rice soup recipe with pork meatballs cooked in the congee is made with leftover rice. Called ‘borbor sor’ or ‘white rice porridge’ in Khmer, it’s one of several ways to make Cambodian congee. ‘White’ used here distinguishes it from rice porridges and rice soups made from the herb and spice paste kroueng … Read more
Our Cambodian num pang with meatballs recipe will make you the best summer baguette sandwich. Num pang is Cambodia’s less-famous but equally delicious cousin to Vietnam’s bánh mì. A popular Cambodian street food snack, French-style baguettes are filled with juicy fragrant pork meatballs, a quick pickle of carrot and daikon, salad, and fresh herbs. This … Read more
This Cambodian grilled corn recipe makes poat dot, a Cambodian street food snack of smoky barbecued corn on the cob brushed with a delightfully sweet and salty sauce made from coconut milk, fish sauce and spring onions. While I love eating this on the street I prefer making it at home. It’s super easy. Our … Read more