This Phnom Penh noodle soup recipe makes kuy teav Phnom Penh, named after Cambodia’s capital where it’s a popular breakfast soup that was born in Phnom Penh markets. One for pork lovers, ‘Phnom Penh noodles’ as it’s also known, is distinguished by its pork broth, minced pork, plump prawns, and garnishes. It also has a … Read more
This Cambodian mee katang recipe makes a delicious Chinese-Cambodian dish of wok-fried wide rice noodles, browned by dark soy sauce, and stir-fried with marinated pork, crunchy carrots and Chinese broccoli, and scrambled eggs. Called ‘mee Kontang’ in Khmer, which means Cantonese noodles, but pronounced ‘mee Katang’, these charred noodles are a cinch to make and … Read more
This easy chive and pork dumplings recipe makes the Cambodian-Chinese version of jiaozi, the delicious dumplings found right across China. In Cambodia, they are more rustic – no fancy pleating here – and packed with chives and a little ground pork mince. Dip them in either chilli oil or a do-it-yourself sauce of chilli, soy … Read more
This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow-green coconut-based fish curry that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, … Read more
This Cambodian fried spring roll dipping sauce recipe makes the quintessential condiment for the classic Cambodian fried spring rolls with pork and shrimp called teuk trei pa’em in Khmer. This sweet fish sauce-based dipping sauce is made with fish sauce, vinegar, palm sugar, shallots, garlic and carrot and it is an absolute cinch to make. … Read more