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.

The truth is, if you don’t like egg rolls (or fried spring rolls), I will judge you. I mean, C’MON! What is there not to love??? Crispy, crunchy exterior wrapper that envelopes an incre…

The 9 best restaurants and cafes for traditional and contemporary Khmer food in Phnom Penh. Sample Southeast Asia's oldest cuisine.

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.

Do you like spicy food? Are you looking for a yummy food to enjoy while you are drinking? If so, you are on the right blog. Today, best cooking recipe will provide a gourmet cooking recipe for a delicious and spicy food. In Thailand this menu is very popular when drinking time. Most people will think about this menu firstly. Fresh squid with serveral of herbs and species making this dish to have a nice flavour and aroma, and also a nice meal for diet people due to less carbohydrate. Ingredients 3 squids 2 lemongrasses (sliced) 5 shallots (sliced) 4 tbsp of lime juice 2 tbsp of spring onion (chopped) 2 tbsp of coriander leaves (chopped) 2 tbsp of fish sauce 10 mint leaves 10 bird chilies 10 garlic clove 1 tbsp of chili paste 1 tbsp of sugar How to cook: Prepare sauce by place the chilies and garlic in a pestle and mortar. Pound them until roughly. Set aside. Add the chili paste, sugar, fish sauce and lime juice. Mixed well. Score and cut the squid into bite size pieces. Heat water in a pot until boiling then add prepared squid and scald it in boiled water until cooked. Remove and plunge into ice bowl. Mix the squid with dressing salad, lemongrass, shallot, coriander leaves, spring onion and mint leaves. Stir until all ingredients mixed well. Place them to a serving plate. Ready to serve.

Looking for a guide to Cambodian food? Click here to read our tried and tested tips on what to eat in Cambodia based.

Make 14-15 paired bread sticks (8-in/20 cm long) Ingredients: 2 1/2 cups all-purpose flour and extra for rolling 3 and 1/2 tsp. Baking...

Bánh Pa Tê Sô (also spelled Pâté Chaud) are deliciously flaky pies with a savory filling. I know what you’re thinking. Puff pastry isn’t exactly among the first things tha…

Banh xeo is a popular street food that is sold all over Vietnam. These thin and crispy savoury crepes are served with lettuce, herbs and nuoc mam dipping sauce. A great recipe to wow your friends for lunch or dinner.

Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.

Yesterday was my bf's dad's birthday. We thought it would be nice to cook for his parents, so we decided to make hot pot. It was a huge hit...

Banh Xeo - a crispy Vietnamese pancake stuffed with shrimp, bean sprouts and served with loads of crunchy garnishes

Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!

My paternal grandmother used to cook an egg dish which is quite similar but not quite as her recipe is just eggs and ground pork. I remem...

Thailand Yum Pla Muk (Squid Salad) This recipe was taken from centuries old cooking techniques and when possible applied modern cookin...

My first ever ceviche experience is through the Travel Channel. Every time Anthony Bourdain or Andrew Zimmern travel to any places near...

Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap...But only thing that they have common is, they are DELICIOUS!

Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho. Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY delicious!

Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.

Compared to its neighboring Thailand, Cambodia is less popular in terms of food publicity. But Cambodia actually has more than

A lemongrass paste used in many Cambodia food or Khmer food recipes such as Cambodian Curry, Stuffed Chicken Wings or Num Banh Chok.

Before delving into Vietnam’s savory dishes, I need to cover the nation’s ubiquitous dipping sauce: nuoc cham. It’s served alongside just about everything from grilled meatballs to noodles to hand rolls. If you’ve ever eaten at a Vietnamese restaurant, you’ve likely already tasted this liquid gold. Made with fish sauce, lime juice, chile peppers and […]

Bánh xèo tastes best on a cold and raining day. There's something about the cold and rain that beckon my senses to the beautiful sizzling aroma of turmeric, pork, shrimp, green scallion and bean sprouts. What could be better than enjoying a piping hot, crunchy delicious bánh xèo while listening to the falling rain from the kitchen nook on a cold crisp lazy afternoon? Maybe washing it all down with a exquisitely chilled lucky Buddha beer. Bánh xèo, literally translates to "sizzling cake", apparently named for the inviting sizzle when the batter meets the fryer. Southern-style bánh xèo contains coconut milk while certain central regions of Vietnam skip the coconut milk and sometimes the turmeric powder altogether. My girls are not too fond of the coconut milk so I usually skip it. My older daughter thinks turmeric is not only a powerful medicine that has many health benefits but also makes one smarter just by eating it once a week. I guess I need to come up with more dishes that require turmeric. Bánh xèo is traditionally made with rice flour and water but there are many methods that we can use to make it crispier. These include mixing rice flour with beer instead of water; mixing wheat flour with rice flour; grinding mung bean with rice to make the batter; mixing rice flour with baking powder. My mother usually squeezes some fresh lime juice into her rice batter to achieve this as well. A few months back, after looking at the lush mustard greens, chrysanthemum greens and varietal herbs growing in my vegetable garden, I could't resist the idea of bánh xèo. I found a couple bags of rice flour and cornstarch in the pantry. The chicken tenderloin and shrimps were in the freezer. I dug out some mango and mushrooms from the fridge. I decided to experiment a bánh xèo batter made of rice flour with cornstarch and lime juice. The result was beyond my expectation. After a few more tries to the achieve the same texture and paper thin crust, it was ready to be shared. * Recipe: Bánh Xèo printable recipe * * Ingredients for Batter 4 cups (16 oz) Rice Flour 3 tablespoons Corn Starch 4 cups Water 1 tablespoon Lime Juice 1/2 tablespoon Turmeric Powder 1/2 tablespoon Salt 1/2 cup finely cut Green Onion for Filling 1 pound of pork belly, thinly sliced 1 pound medium size Shrimp, deveined and peeled 1 teaspoon Salt 1 teaspoon Sugar 1 teaspoon Ground Pepper 1 teaspoon Garlic Powder Mushrooms (king oyster, enoki, and oyster mushrooms are my favorite) 2 bags Bean Sprout Cooking Oil For Fish Sauce Dipping 1/4 cup Fish Sauce 1/4 cup Sugar 1/8 cup fresh Lime Juice 1/2 cup Water 1 tablespoon Garlic, finely minced 1-2 Red Chili Pepper, finely minced Healthy Condiments Lettuce Leaves or Mustard Greens or Chrysanthemum Greens Cucumbers, sliced Mango or Granny Smith, cut into julienne strips, optional assorted Herbs * Directions Making Dipping Sauce Combine all the fish sauce dipping ingredients in a mixing bowl and mix well until sugar dissolves. Set aside. * Preparing Batter Combine the batter ingredients in a bowl and stir until well blended. * Preparing Filling In a skillet, add pork and cook for about 5 minutes until the fat part becomes transparent. Add shrimps and seasoning with salt, sugar, ground pepper, and garlic powder, and mix well. Cook for a couple more minutes. The meat and shrimps don't need to be cooked all the way. Remove from heat. * Frying Bánh Xèo Heat a non-stick pan over medium-low heat. Drizzle cooking oil into the pan. Add a few pieces of pork, shrimps and mushrooms, and cook until the meat and shrimps are golden brown. Spread the filling evenly on the pan. Stir batter well and ladle about 1/4 cup of the batter and quickly tilt to evenly coat the surface. The thinner the layer the better, so try to ladle less batter if the first one is too thick. Top the batter with bean sprouts. Place a lid over for about a minute. Remove the lid. I sometime drizzle a little more oil around the edges to make it extra crispy. When crepe begins to curl up on the edges and turns golden brown and crispy, fold the crepe in half. filling: chicken, shrimps, mushroom, bean sprouts vegan crepe- pan fried tofu, grilled corn, king oyster mushroom, bean sprouts vegan crepe Gently remove the crepe to a serving plate. Repeat with remaining batter and ingredients. * Presentation Bánh xèo is served wrapped in mustard leaf, lettuce leaf or rice paper and stuffed with assorted herbs, and dipped in a fish sauce dipping. It's a great way to catch up on your herbs and vegetables! Besides the basic vegetables and herbs, I also like to add some sweet, mildly tart and crunchy mango or Granny Smith apple, or try adding pickled daikon and carrot to create a different level of texture while adding more fruits or veggies. Bánh xèo will lose it crispiness if made in advance. To make bánh xèo crispy again, broil crepe on low for a few minutes. Make sure to leave the oven door open slightly open while broiling. * Eat well. Stay hungry.

A light, coconut red curry noodle soup traditionally from Laos that is served with shredded chicken and greens.

Laap Recipe - A traditional Lao minced meat and herb salad that is perfect with chicken, beef, tofu or even veggies. Bursting with flavors from various herbs and spices. A must make.

Leafy bland western salad VS pungent, fresh, filling Thai salad= no competition. This dish shows why I love Thai salads so much. They're incredibly healthy (yes lean beef is healthy) they punch weig…

*Warning* The recipe you are about to encounter contains strong language. And by that I mean “habanero pepper.” Enter at your own risk.

Stunning recipe! Easy! Fragrant! Delicious! Vegan salads. Vegan food. Vegan recipes. Vegan food blogs.

There are many different types of broths from different regions of the world, but my absolute favorite is Cambodian hot pot (Ya-Hon), which isn’t typically served in restaurants. I first had Ya-Hon at a friend’s house, where I was blown away by the savory, spicy, creamy, and slightly sweet notes of the flavorful broth...

 Cooking Vietnamese food terrifies me. First of all, you know it's never going to taste as good as your mom's/grandma's. Second of all, ...

Enjoy the delicious salty-sweet-sour flavour of Nuoc Mam Cham as an easy Vietnamese dipping sauce or salad dressing. This flavour-packed condiment is ready in less than two minutes!

This Vietnamese dessert is so easy you can make it half asleep and it's healthier than cookies or a cake.

Braised pork with hard boiled eggs