Must-Try Khmer Dishes

1. Fish Amok — the National Dish

A river fish curry steamed in a banana leaf bowl. The texture is similar to a firm mousse. The flavor: coconut milk, galangal, lemongrass, makrut leaves. Served with rice, available in all tourist restaurants — and many local eateries. Price: 4-8 USD in a tourist restaurant, 2-3 USD in a local spot.

2. Lok Lak — the Classic

Wok-fried beef pieces with black or fresh green pepper, served on a bed of salad with a fried egg on top, rice on the side, and a lime-pepper dipping sauce. Simple, tasty, and ubiquitous. Often the best value on the menu. Price: 4-6 USD.

3. Bai Sach Chrouk — the Cambodian Breakfast

Finely sliced pork, marinated in coconut milk and garlic, slowly grilled over charcoal, served on rice with a bowl of soup and fermented vegetables. The quintessential breakfast for Cambodians. "Bai sach chrouk shops" open at 6 AM and close when the rice runs out (often 9-10 AM). Price: 1-2 USD.

4. Kuy Teav — the Noodle Soup

Pork or beef broth, rice vermicelli, fresh herbs, bean sprouts, lime. The Cambodian equivalent of Vietnamese pho. Customize it to your liking with condiments on the table (chili, sugar, vinegar, fish sauce). Available everywhere, in the morning and at noon. Price: 1.5-3 USD.

5. Samlor Kako — the Khmer Stew

A thick stew of vegetables and meat (often pork or shrimp), with prahok (fermented fish), galangal, turmeric, and moringa leaves. One of the oldest dishes in Khmer cuisine. Deep, complex flavor. Rarely found in tourist restaurants — ask in local eateries.

6. Num Banh Chok — Rice Noodles with Green Curry

Fresh rice vermicelli (fermented for 3 days for the best) served cold under a green fish curry sauce, garnished with banana flowers, cucumber, bean sprouts, and basil leaves. The traditional breakfast of Siem Reap. Served only in the morning at markets. Price: around 1 USD.

7. Ang Dtray Meuk — Grilled Squid

Whole squid grilled over charcoal, served with a spicy lime sauce. The Cambodian version of seafood from night markets. Particularly good in Sihanoukville and along the coast. Price: 3-5 USD depending on size.

8. Kep Crab with Fresh Green Pepper

The signature dish of Kep — crabs from the Gulf of Thailand stir-fried with fresh (not dried) green pepper from Kampot. Fresh green pepper has a completely different taste from dried pepper — herbaceous, slightly citrusy, with a mild heat. Only available in Kep or Kampot. Price: 8-15 USD depending on weight.

9. Banh Chao — the Crispy Khmer Pancake

A golden, crispy rice flour pancake stuffed with pork, shrimp, and bean sprouts, rolled in lettuce leaves with herbs. Similar to Vietnamese bánh xèo but with its own identity.

10. Prahok — Fermented Fish Paste

Technically more of a condiment than a dish, but prahok cannot be ignored. This fermented and salted fish paste is the umami base of all Khmer cuisine — like parmesan in Italian cooking. It can also be eaten directly with rice and raw vegetables. Strong smell, addictive taste for enthusiasts.

11. Lapov — Pumpkin Soup

A sweet soup of pumpkin, coconut milk, and minced pork. Simple, comforting, and very Khmer. Found in local canteens at noon.

12. Nom Kor Ko — Sticky Rice Dessert

Black sticky rice cooked in coconut milk with ginger. Served warm at morning markets. The simplest and most delicious Cambodian dessert.

Cooking Classes to Learn How to Make These Dishes