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 fried egg avocado breakfast banh mi recipe makes a breakfast sandwich inspired by the Cambodian and Vietnamese baguettes with eggs, such as banh mi op la in Hoi An, and the Australian café breakfast favourite of smashed avocado and eggs on toast. Call it a Vietnamese banh mi or a Cambodian num pang, just … Read more
Our best ground pork recipes are Southeast Asian minced pork recipes that are made for sharing. These often gently-spiced pork mince dishes boast punchy flavours and vibrant colours and eaten with fresh fragrant herbs and crunchy raw vegetables are also healthy. Just as fun to make together as they are to eat together, they’re fantastic … 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