Cambodian Cuisine 26

Name Cuisine Photo
Goi Cuon
This dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).
Green Mango Salad
This salad is more refreshing and citrusy, and less pungent and spicy, with that same winning combination of sweet, sour, savory, and crunchy. Shavings of green mango are mixed with shallots and Asian basil and mint, and vegetables ...
Kdam Chaa
This is a dish of fried crab prepared with green, locally grown Kampot pepper.
Khmer Muslim Beef Curry
Chunks of beef are cooked until spoon-tender in a red curry made from ginger, coriander, lemongrass, shallots, garlic, onions, cardamom and palm sugar. Some versions include peanuts, which soften as they cook in the sauce.
Khmer Red Curry
This dish is coconut-milk-based. The dish features beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass and kroeung. It is usually served with bread.
Kuy Teav
It is a noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia. https://en.wikipedia.org/wiki/Kuy_teav
Lap Khmer
This beef salad features thinly sliced beef that is either quickly seared or "cooked" ceviche-style by marinating with lime juice. Dressed with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper, the sweet and ...
Lok Lak
cubed beef tenderloin, lightly caramelized in black pepper, garlic and mushroom soy; served over shredded lettuce with a lime and black pepper dipping sauce
Lort Cha
These short, fat rice noodles are stir-fried with leafy greens, soy sauce and fish sauce. As the soft noodles cook, they pick up wok char and absorb the flavorful sauce. Just before the dish is finished in the ...
Mee Ketang
Wide rice noodles in an oyster sauce typically stir fried with eggs, baby corn, carrots, Chinese kale (kai-lan), mushrooms and a choice of meat, usually beef.