Cambodian soups are the stars of the country's cuisine. So, here's 9 of the best to order for your next meal in Cambodia!

A delicious and traditional Cambodian chicken curry perfect with steamed white rice. It's soupy, creamy from the coconut milk and the use of unique spices, herbs and aromatics like lemongrass, shrimp paste etc... makes this a must try curry.

Cambodian style stir-fried vermicelli noodles with pork, wood ear mushrooms and tofu skin. A well-loved Khmer dish known as Cha Mi Suor which is often eaten for special occasions.

A delicious and traditional Cambodian chicken curry perfect with steamed white rice. It's soupy, creamy from the coconut milk and the use of unique spices, herbs and aromatics like lemongrass, shrimp paste etc... makes this a must try curry.

This Bai Saight Chrou: Cambodian Breakfast Pork & Rice Recipe is synonymous with sunrise in Phnom Penh and featured in our Cambodia Recipe Box.

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 coconut-based fish gravy that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs.

Cambodian Donuts (Noum Kong) have the most amazing texture - soft chewy insides & crunchy outsides. Only 4 ingredients and gluten free! So easy to make.

This Cambodian main dish is a salty, sour & spicy soup with a distinct Cambodian taste due to yellow kroeung, a unique mixture of lemongrass, turmeric, galangal, kaffir lime leaves and other Asian spices.

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng) Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. Ingredients 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.) buy it here 6 Fresh Lemon Grass Stew Paste 1 package of minced lemon grass or 2 stem of minced lemongrass 3 to 4 garlic cloves 4 to 5 kaffir lime leaves 3 thinly sliced gangla 2 teaspoons of Turmeric powder 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional) For the Veggies: about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water. About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches) 4 Jalapeños (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds). 1 bunch of holy basil or slirk ma'rass leafs Source unknown *** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.*** Season With: N0 Rice 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added) 2 cans of 12oz chicken stock/soup 24 oz of water 2 tablespoons of Tamarind liquid (adjust to taste) 4 tablespoons of Chicken granulate or MSG 4 tablespoons of olive oil *If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use; Three Crabs Brand Fish Sauce, 24-Ounce Bottle Directions: In a mortar or blender add 1 package of minced lemon grass, garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined. In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes. In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier. Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG. **One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium. Click for more info Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz Or for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well! Herb-Ox Bouillon Cubes Chicken Bouillon 25 Ct 3.33-oz (Gluten Free) Adding the Veggies: Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced Jalapeños (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice.

This is a classic Cambodian dish that is so flavorful and fun to eat. It is distinguished by the pin noodle shaped rice noodles. Stir fried quickly with various proteins and vegetables.

Check out this recipe and instructions on how to make authentic Cambodian noodle soup - Nom Pajok.

This Cambodian main dish is a salty, sour & spicy soup with a distinct Cambodian taste due to yellow kroeung, a unique mixture of lemongrass, turmeric, galangal, kaffir lime leaves and other Asian spices.

Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.

This Prawn Curry Recipe, known as Amok, hails from Cambodia. With a homemade curry paste and coconut milk, it is wonderfully fragrant and so tasty!

Stir fried chicken with thin sliced ginger also known as Cha Kney in Cambodian, is an easy and tasty entree to any weeknight meal. The ingredients for this recipe are thin sliced chicken thighs, ginger, garlic, onions, oyster sauce, dark soy sauce, brown sugar and salt & pepper.

recipe details here: wp.me/p1AdxK-rM

Preparation: 15 mins Cooking: – Complexity: easy Serves: 4 INGREDIENTS 2 garlic cloves chopped or sliced finely ½ cup white vinegar 4 tbsp raw sugar 1 tsp salt 1 tsp fish sauce (optional) 1 b…

This Cambodian fish cakes recipe makes prohet trei kroeung in Khmer, deliciously light fish cakes that are fragrant with lemongrass and kaffir lime, and have a little crunch courtesy of that fresh lemongrass. Easy to make, these fish cakes are terrific as a snack, appetiser, picnic stuffer, or finger food if you’re entertaining.

It is so loud with my 3 kids trying to get my attention while I'm trying to blog. I'm sorry if I don't make much sense. Anyways I would l...

This dish is for the adventurous palates.This is one of our favorite Dipping Sauce, but we must warn you about the main secret ingredients that might deter people from making this recipe. My Siblings named it "HEAVEN Sauce". Although it might sound like a "BIZARRE FOOD", however, the end result is simple SCRUMPTIOUS! This dish require more work but it well be worth the wait with the results. This sauce works excellent with Steak or grilled beef tongue. Heaven Sauce (Tirk Prohok) Ingredients 1 tablespoon of fresh fine minced gangala 1 cup of very fine minced lemon grass 1 tablespoon minced garlic, about 5 to 6 cloves 2 to 3 teaspoons of MSG 5 to 6 tablespoons of fermented fish paste 3 to 4 tablespoons of sugar a handful of mint leaves a handful of basil leaves 5 Thai eggplants, sliced and seeded 6 Thai chili peppers (red and green) 1 tablespoons of lime zest 6 to 7 kaffir lime leaves, shredded 1 lime juice (about 2 to 3 teaspoon) Find these items here: Kaffir Lime Leaves (Fresh & Pre-washed) 0.5 OunceGalanga Mint Leaves / Fresh - 0.75oz bag Make sure there is NO RICE! Find it here Melissa's Thai Eggplant, (2 lb) CookingDirections Prepare the Thai eggplants by Slicing it thinly,seeded and soak it in a Ice water bath ( bout 2 cups of ice and 5 cups of water). Let it soak until it's ready to be added into the fish paste. This way it will not brown the eggplants. START by adding the fermented fish paste on large chopped board. Add in the fresh minced Gangala, Lemon grass, garlic, Thai chili peppers, kaffir lime leaves, mix and chopped into the fish paste (about 5 to 6 times). Next, gradually chop in the mint, basil leaves, and the Thai eggplants. Follow by the lemon zest, MSG and sugar. Chop and mix everything thoroughly. Before Serving Add about 2 to 3 tablespoons of hot water and a squeeze of lime juice. Stir in extra sugar and MSG to your preferences. Works well as a side to steaks other adventurous meats such as beef tongue and etc. Garnish with fresh Herbs (mints, basil leaves etc.), Sliced cucumbers or any favorite fresh Veggies. Store the rest in a plastic or jar in the refrigerator. It can be stored for 2 or 3 months.

Nom banh chok is Cambodian rice noodle, often sold by vendors in the early morning; usually women carrying it on baskets from a pole balanced on their shoulder. This food consists of noodles laboriously pounded out of rice, topped off with a fish-based yellow kroeung gravy made from lemongrass, rizhome, turmeric root and other Cambodian ingredients, and served with banana blossoms, cucumber and freshly foraged wild greens.

Nyum Bai’s vibrant Cambodian chicken salad from “We Are La Cocina” is full of...

Deboned chicken wings make a yummy appetizer or main dish with Cambodian flair when stuffed with sausage, mung bean noodles and wood ear mushrooms.

Cambodian style marinated lemongrass beef skewers grilled to perfection. Grilled lemongrass beef skewers known as Sach Ko Jakak in Khmer is marinated with a signature base known as kroueng. Kroueng is a paste made up of lemongrass, galangal, tumeric powder, garlic and kaffir lime leaves.

Preparation time: 15 mins Cooking time: 20 mins Complexity: medium Serves: 4 INGREDIENTS Batter ½ cup plain flour 2 cups rice flour 2 ½ cups water 1 cup coconut milk 1 tsp turmeric powder Filling …

When I think of Cambodian food, I don’t normally think of dessert. When I do finally have Cambodian dessert, I’m surprised how much I like it and wonder why I never think to make it. Dessert provides a nice ending to any meal, but it hasn’t been a priority for me in the making of this cookbook. I

This Cambodian chicken rice porridge recipe makes borbor sach moan, Cambodia’s congee. Often called Khmer borbor sach moan, this chicken rice porridge is actually a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but it’s become a comfort food favourite of all Cambodians.

Have you ever eaten Cambodian food? Why not try this Fish Amok Recipe at home and see why it is Cambodia's national dish.

Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.

Cambodia's food is all about the contrasts—sweet and bitter, salty and sour, fresh and cooked. Check out 13 unique dishes from this Southeast Asian nation.

This home-style dish typically served in many Vietnamese homes and is especially popular during Lunar New Year celebrations. Chunks of pork and whole eggs are slowly cooked in a sweet and savory broth of shallots,…