[{"data":1,"prerenderedAt":336},["ShallowReactive",2],{"country:cambodia":3,"feed:country:cambodia":44,"links:country:cambodia":284,"country:musttry:cambodia":312},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":23,"mustTrySlugs":24,"regions":28,"heroImage":41},"cambodia","Cambodia","កម្ពុជា","kh","Asia","Southeast Asia","Khmer food is the quiet cuisine of mainland Southeast Asia — the one people discover last and then argue should have been first. It sits between Thailand and Vietnam and shares much of their pantry, but it pulls in a different direction: less chile heat, more sourness, more fermented fish, and a pronounced sweetness from palm sugar tapped out of the sugar palms that stand over every rice field. The engine of the kitchen is kroeung, a pounded paste of lemongrass, turmeric root, galangal, kaffir lime zest, garlic and shallot that carries almost no chile at all. Alongside it sits prahok, thick fermented freshwater fish paste, which does the salting work that soy sauce does elsewhere. Cambodians eat from the Tonlé Sap and the Mekong far more than from the sea, so the default protein is river fish, and the default flavour of a Khmer meal is aromatic, herbal and gently sour rather than fiery.","Everything starts with kroeung. A cook pounds lemongrass stalks, fresh turmeric, galangal, kaffir lime peel, garlic and shallot in a stone mortar until the mixture stops looking like chopped vegetables and turns into a damp, fibrous paste that stains the pestle yellow. Yellow kroeung is the everyday version; red kroeung adds soaked dried chiles, and green kroeung leans on fresh herbs. Unlike a Thai curry paste, kroeung is built for aroma rather than heat, which is why Khmer curries taste perfumed and rounded where their neighbours taste sharp. Blenders work, but they shred rather than crush, and the difference in fragrance is real — a splash of water and patience gets you most of the way there.\n\nThe second pillar is prahok. Freshwater fish caught during the Tonlé Sap flood season are salted, sun-dried and packed into jars for months until they break down into a grey, powerfully savoury paste. It is Cambodia's salt, stock cube and umami source in one. Used correctly it disappears into a dish and leaves only depth; used heavily, as in prahok ktis or raw prahok dips, it is unmistakable and is exactly what Cambodians abroad miss most. Alongside it sit fish sauce (tuk trey), dried and smoked fish, and fermented shrimp paste.\n\nSour and sweet do the work that chile does elsewhere. Sourness comes from tamarind, lime, green mango, unripe fruit, tomato and pickled vegetables; sweetness from palm sugar, which tastes caramelly and faintly smoky rather than simply sweet. A samlor — the general Khmer word for soup, and the true centre of the daily meal — is balanced across sour, salty and sweet before anyone thinks about heat. Chiles are usually served on the side so each person can adjust.\n\nRice is the meal, not the accompaniment: the Khmer for eating is literally to eat rice. Around a bowl of steamed jasmine rice, a family sets out a samlor, something grilled or stir-fried, a plate of raw vegetables and herbs, and a dipping sauce. Broken rice, cheaper and softer, is breakfast food. Noodles come mostly as num banh chok, the fermented rice noodles sold from shoulder baskets in the morning.\n\nThe regional map follows water and border. The Tonlé Sap lake basin is prahok and freshwater fish country. The Kampot and Kep coast in the south brings crab, salt flats and the peppercorns that made Cambodian pepper famous. The northeast highlands cook simpler, smokier, more grilled food. And in the cities, a century of French presence left baguettes, pâté and coffee with condensed milk sitting comfortably beside curry — Khmer red curry is more often eaten with bread than with rice, and nobody finds that strange.",[13,14,15,16,17,18,19,20,21,22],"kroeung (lemongrass-turmeric paste)","prahok (fermented fish paste)","palm sugar","Kampot pepper","fish sauce","freshwater fish","kaffir lime leaves","galangal","tamarind","coconut cream","Meals are shared and simultaneous: rice goes into individual bowls, everything else stays in the middle, and diners take a few bites at a time rather than filling a plate. A spoon in the right hand and a fork in the left is the standard setup — the fork pushes, the spoon eats, and knives rarely appear because food arrives already bite-sized. Elders are served first and start eating first. A plate of raw herbs, cucumber and long beans sits at almost every table, eaten between mouthfuls to reset the palate. Soup is not a first course; it stays on the table throughout and is spooned over rice. Chiles, lime wedges and pepper dips are left out so each person seasons their own bowl rather than the cook seasoning for everyone.",[25,26,27],"amok-trey","num-banh-chok","samlor-korko",[29,32,35,38],{"name":30,"description":31},"Tonlé Sap Basin","The great lake that reverses direction each monsoon feeds the country its freshwater fish. This is prahok heartland, where salted fish, fish gravies and river-fish soups define what home cooking tastes like.",{"name":33,"description":34},"Kampot and Kep (the South Coast)","Salt pans, pepper vines and blue swimmer crab. Kampot pepper — picked green on the stem, or dried black and red — is Cambodia's most exported flavour, and the crab shacks of Kep cook with it by the handful.",{"name":36,"description":37},"Phnom Penh","The capital eats hardest and widest: French baguettes with Khmer curry, noodle soups at dawn, night-market skewers, and the fried beef and pepper-lime dip that every restaurant serves in its own version.",{"name":39,"description":40},"Northeast Highlands","Ratanakiri and Mondulkiri cook away from the rice plains — more grilling over wood, more foraged greens, bamboo shoots and wild leaves, and less coconut than the lowlands.",{"src":42,"alt":43},"\u002Fimages\u002Fcountries\u002Fcambodia.jpg","Cambodian kitchen staples arranged on dark wood — lemongrass, fresh turmeric, palm sugar, green Kampot peppercorns and fish sauce",{"items":45,"total":223,"page":281,"limit":282,"hasMore":283},[46,79,104,127,149,173,194,219,240,261],{"slug":25,"title":47,"nativeName":48,"countrySlug":4,"region":30,"baseServings":49,"prepMinutes":50,"cookMinutes":51,"difficulty":52,"course":53,"diet":55,"mainIngredients":59,"images":65,"keywords":69,"publishedAt":77,"updatedAt":77,"authorSlug":78},"Amok Trey (Khmer Steamed Fish Curry Custard)","អាម៉ុកត្រី",4,30,25,"medium",[54],"main",[56,57,58],"gluten-free","dairy-free","pescatarian",[60,61,62,63,64],"white-fish","coconut-milk","lemongrass","turmeric","eggs",[66],{"src":67,"alt":68},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg","Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile",[70,71,72,73,74,75,76],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf","cambodian food","2026-08-20","dishroute-kitchen",{"slug":80,"title":81,"nativeName":82,"countrySlug":4,"region":36,"baseServings":49,"prepMinutes":51,"cookMinutes":51,"restMinutes":83,"difficulty":84,"course":85,"diet":87,"mainIngredients":88,"images":93,"keywords":97,"publishedAt":77,"updatedAt":77,"authorSlug":78},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","បាយសាច់ជ្រូក",480,"easy",[86,54],"breakfast",[57],[89,90,61,91,92],"pork-shoulder","jasmine-rice","garlic","carrot",[94],{"src":95,"alt":96},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg","Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth",[98,99,100,101,102,103,76],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":105,"title":106,"nativeName":107,"countrySlug":4,"region":108,"baseServings":49,"prepMinutes":51,"cookMinutes":109,"difficulty":52,"course":110,"diet":111,"mainIngredients":112,"images":116,"keywords":120,"publishedAt":77,"updatedAt":77,"authorSlug":78},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[54],[57,58],[113,114,91,115],"crab","black-pepper","fish-sauce",[117],{"src":118,"alt":119},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg","Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions",[121,122,123,124,125,126,76],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":128,"title":129,"nativeName":130,"countrySlug":4,"region":36,"baseServings":49,"prepMinutes":131,"cookMinutes":109,"restMinutes":50,"difficulty":84,"course":132,"diet":133,"mainIngredients":134,"images":138,"keywords":142,"publishedAt":77,"updatedAt":77,"authorSlug":78},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","ឡុកឡាក់",20,[54],[57],[135,114,136,64,137],"beef-chuck","lime","tomato",[139],{"src":140,"alt":141},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg","Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip",[143,144,145,146,147,148,76],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":150,"title":151,"nativeName":152,"countrySlug":4,"region":36,"baseServings":49,"prepMinutes":131,"cookMinutes":153,"difficulty":84,"course":154,"diet":157,"mainIngredients":158,"images":162,"keywords":166,"publishedAt":77,"updatedAt":77,"authorSlug":78},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","ញាំស្វាយ",5,[155,156],"appetizer","side",[56,57,58],[159,160,136,115,161],"mango","peanuts","thai-basil",[163],{"src":164,"alt":165},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg","Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots",[167,168,169,170,171,172,76],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":26,"title":174,"nativeName":175,"countrySlug":4,"region":30,"baseServings":49,"prepMinutes":176,"cookMinutes":177,"difficulty":178,"course":179,"diet":180,"mainIngredients":181,"images":183,"keywords":187,"publishedAt":77,"updatedAt":77,"authorSlug":78},"Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","នំបញ្ចុក",45,35,"hard",[54],[56,57,58],[182,60,62,63,61],"rice-noodles",[184],{"src":185,"alt":186},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg","Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs",[188,189,190,191,192,193,76],"num banh chok","khmer noodles","cambodian breakfast","fish gravy","rice noodles","krachai",{"slug":195,"title":196,"nativeName":197,"countrySlug":4,"region":36,"baseServings":198,"prepMinutes":50,"cookMinutes":109,"difficulty":52,"course":199,"diet":202,"mainIngredients":206,"images":209,"keywords":213,"publishedAt":77,"updatedAt":77,"authorSlug":78},"num-plae-ai","Num Plae Ai (Khmer Palm Sugar Rice Balls)","នំផ្លែអាយ",6,[200,201],"dessert","snack",[203,204,56,57,205],"vegetarian","vegan","nut-free",[207,208],"sticky-rice","coconut",[210],{"src":211,"alt":212},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero.jpg","White and pale green glutinous rice balls rolled in grated coconut, one split to show palm sugar syrup running out",[214,215,15,216,217,218,76],"num plae ai","khmer dessert","rice balls","glutinous rice flour","cambodian sweets",{"slug":220,"title":221,"nativeName":222,"countrySlug":4,"region":36,"baseServings":49,"prepMinutes":51,"cookMinutes":223,"restMinutes":224,"difficulty":84,"course":225,"diet":227,"mainIngredients":228,"images":229,"keywords":233,"publishedAt":77,"updatedAt":77,"authorSlug":78},"sach-ko-ang","Sach Ko Ang (Khmer Lemongrass Beef Skewers)","សាច់គោអាំង",10,120,[226,54],"street-food",[57],[135,62,91,115],[230],{"src":231,"alt":232},"\u002Fimages\u002Frecipes\u002Fsach-ko-ang\u002Fhero.jpg","Charred lemongrass beef skewers on bamboo sticks over glowing coals, with lime wedges and pickled vegetables",[234,235,236,237,238,239,76],"sach ko ang","khmer beef skewers","lemongrass beef","cambodian street food","grilled beef","night market",{"slug":27,"title":241,"nativeName":242,"countrySlug":4,"region":30,"baseServings":198,"prepMinutes":177,"cookMinutes":176,"difficulty":52,"course":243,"diet":245,"mainIngredients":246,"images":250,"keywords":254,"publishedAt":77,"updatedAt":77,"authorSlug":78},"Samlor Korko (Khmer Mixed Vegetable and Fish Stew)","សម្លរកកូរ",[244,54],"soup",[56,57,58],[60,247,62,248,249],"pumpkin","rice","green-beans",[251],{"src":252,"alt":253},"\u002Fimages\u002Frecipes\u002Fsamlor-korko\u002Fhero.jpg","Thick Khmer vegetable and fish stew in a clay bowl with pumpkin, jackfruit, long beans and green leaves",[255,256,257,258,259,260,76],"samlor korko","khmer soup","cambodian stew","prahok","toasted rice powder","vegetable stew",{"slug":262,"title":263,"nativeName":264,"countrySlug":4,"region":36,"baseServings":49,"prepMinutes":51,"cookMinutes":265,"difficulty":52,"course":266,"diet":267,"mainIngredients":268,"images":271,"keywords":275,"publishedAt":77,"updatedAt":77,"authorSlug":78},"khmer-red-curry","Somlar Kari (Khmer Coconut Chicken Curry)","សម្លការី",40,[54],[56,57],[269,61,270,62,249],"chicken","sweet-potato",[272],{"src":273,"alt":274},"\u002Fimages\u002Frecipes\u002Fkhmer-red-curry\u002Fhero.jpg","Bowl of Khmer coconut chicken curry with sweet potato and long beans, a torn baguette resting on the rim",[276,277,278,279,74,280,76],"somlar kari","khmer curry","cambodian curry","coconut chicken curry","khmer red curry",1,12,false,{"links":285,"total":223},[286,290,293,295,298,300,303,305,308,310],{"slug":25,"title":287,"iso2":288,"minutes":289},"Amok Trey","KH",55,{"slug":80,"title":291,"iso2":288,"minutes":292},"Bai Sach Chrouk",530,{"slug":105,"title":294,"iso2":288,"minutes":265},"Kdam Chaa Mrech Kchei",{"slug":128,"title":296,"iso2":288,"minutes":297},"Lok Lak",65,{"slug":150,"title":299,"iso2":288,"minutes":51},"Nhoam Svay",{"slug":26,"title":301,"iso2":288,"minutes":302},"Num Banh Chok",80,{"slug":195,"title":304,"iso2":288,"minutes":176},"Num Plae Ai",{"slug":220,"title":306,"iso2":288,"minutes":307},"Sach Ko Ang",155,{"slug":27,"title":309,"iso2":288,"minutes":302},"Samlor Korko",{"slug":262,"title":311,"iso2":288,"minutes":297},"Somlar Kari",{"items":313,"total":335,"page":281,"limit":335,"hasMore":283},[314,321,328],{"slug":25,"title":47,"nativeName":48,"countrySlug":4,"region":30,"baseServings":49,"prepMinutes":50,"cookMinutes":51,"difficulty":52,"course":315,"diet":316,"mainIngredients":317,"images":318,"keywords":320,"publishedAt":77,"updatedAt":77,"authorSlug":78},[54],[56,57,58],[60,61,62,63,64],[319],{"src":67,"alt":68},[70,71,72,73,74,75,76],{"slug":26,"title":174,"nativeName":175,"countrySlug":4,"region":30,"baseServings":49,"prepMinutes":176,"cookMinutes":177,"difficulty":178,"course":322,"diet":323,"mainIngredients":324,"images":325,"keywords":327,"publishedAt":77,"updatedAt":77,"authorSlug":78},[54],[56,57,58],[182,60,62,63,61],[326],{"src":185,"alt":186},[188,189,190,191,192,193,76],{"slug":27,"title":241,"nativeName":242,"countrySlug":4,"region":30,"baseServings":198,"prepMinutes":177,"cookMinutes":176,"difficulty":52,"course":329,"diet":330,"mainIngredients":331,"images":332,"keywords":334,"publishedAt":77,"updatedAt":77,"authorSlug":78},[244,54],[56,57,58],[60,247,62,248,249],[333],{"src":252,"alt":253},[255,256,257,258,259,260,76],3,1787360041302]