Khmer Food

Cambodia Cooking Class - Khmer Food

Add some culinary tradition to your trip to Cambodia. Learn the tricks and get some tips by joining a cooking course at Cambodia Cooking Class.
In it's centuries old history Khmer cuisine has incorporated foreign influence, like curries from India and noodles from China. However, it is still a very distinct cuisine with its own flavor, recipes and traditions. Read What makes Cambodian cuisine different?
See some of the traditional Khmer dishes below (click to enlarge, dishes marked with * are included in one of our courses):

• 
  Noodles & Shrimps Salad
  Rice noodle salad in lime vinaigrette with shrimps and fresh herbs.
• 
  Sticky Rice & Mango*
  Sticky rice and mango, with shredded coconut and palm sugar syrup.
• 
  Amok*
  A classic Khmer dish: coconut fish steamed in banana leaves.
• 
  Saik ko tirk krote
  Spicy fried beef with crisp lettuce and tangy, sweet orange sauce.

• 
  Saiong Jayk mien snoul*
  Deep fried chicken & pork sausages in banana blossom.
• 
  Lok Lak
  Beef chunks in gravy on tamatoes and onions, topped with a fried egg.
• 
  Pumpkin Custard*
  Whisked eggs, coconut milk and jackfruit in a scooped out pumpkin.
• 
  Kampot Pepper Crab
  Stir fried crab with the famous fresh pepper from Kampot province.

• 
  Pomelo Salad*
  Salad of shredded pomelo, lemongrass, coriander and peanuts.
• 
  Saich Moan Char Trop
  Stir fry of savory chicken breast and charcoal grilled eggplant.
• 
  Trey Bom Poung
  Fried fish fillets, lettuce, sliced carrot and tomato in a sweet & sour sauce.
• 
  Num Chaio*
  Crispy spring rolls, vegetarian or with chicken or beef.

• 
  Banana Blossom salad*
  Salad of shredded banana blossom, fresh herbs and chicken.
• 
  Red Chicken Curry*
  Making the kroeung (the curry paste) is the secret of Cambodian curries.
• 
  Carrot Flower*
  Not a dish, but one of many ways to decorate your plate.