Steamed fish (or chicken) curry in coconut milk, served in a banana-leaf bowl.
បាយឆាBai Cha (fried rice)
Classic Khmer fried rice, often with garlic, vegetables, and egg.
បាយសាច់ជ្រូកBai Sach Chrouk
Grilled pork over rice, a popular breakfast.
បាយស្អិតBai S'ek (sticky rice)
Sticky rice, a staple at festivals and ceremonies.
បបរBorbor (rice porridge)
Rice porridge, commonly eaten for breakfast or when ill.
Fermented fish paste; a cornerstone of Khmer cooking.
Prahok dip simmered with coconut milk, served with fresh vegetables.
Stir-fried prahok with pork, eggs, and chilies.
Aromatic herb-and-spice paste used to season many Khmer dishes.
Stir-fry seasoned with kroeung paste, typically chicken or beef.
Thick, earthy soup with prahok and assorted vegetables.
Sour soup, often with fish and tamarind or lime.
Chicken curry simmered in coconut cream.
Khmer red curry, often with chicken and sweet potatoes.
Aromatic mixed-vegetable soup scented with herbs.
Fresh rice noodles topped with fish gravy; 'Khmer noodles'.
Rice-noodle soup with pork, seafood, or beef broth.
Stir-fried rice noodles with egg and vegetables.
Fried egg noodles with meat and vegetables.
Cold stir-fried rice noodles with pickled vegetables, from the Khmer community of the Mekong delta.
Cubed beef stir-fry served with a lime-pepper dip and rice.
Raw beef salad dressed with lime and fish sauce.
ក្តាមឆាម្រេចកំពតKdam Chha (Kampot pepper crab)
Stir-fried crab with Kampot pepper, a coastal specialty.
Pickled pork-hock soup with a sour, garlicky broth.
Dried and smoked fish, grilled and served with rice and vegetables.
Grilled whole fish, often served with fresh herbs and a dipping sauce.
Steamed bun with a savory filling, a popular snack.
Crispy fried chive-and-rice cake, served with pickled vegetables.
Khmer savory crepe filled with pork, shrimp, and bean sprouts.
Banana-leaf-wrapped sticky-rice cake with pork and mung bean.
Sweet banana version of the sticky-rice cake.
Sticky rice and coconut steamed inside bamboo tubes.
Steamed duck-egg cake, a popular street food.
នំប៉័ងNum Pang (baguette)
French-style baguette, the base for sandwiches and street snacks.
Grilled bananas with coconut cream.
ស្ករត្នោតSkor Tnaot (palm sugar)
Palm sugar made from the sap of sugar-palm flowers.
ទឹកត្នោតTuk Tnaot (palm juice)
Fresh sugar-palm sap, a seasonal drink.
ទឹកដូងTuk Doung (coconut water)
Fresh coconut water, sold chilled by street vendors.
ទឹកអំពៅTuk Ampov (sugarcane juice)
Freshly pressed sugarcane juice with ice.
ទឹកត្រីTuk Trey (fish sauce)
Khmer fish sauce, the everyday seasoning of Khmer kitchens.
Curated glossary — descriptions are brief; recipes and spellings vary by region and family. / វចនានុក្រមដែលរើសរួច — ការពិពណ៌នាខ្លីៗ រូបមន្ត និងការសរសេរអាចខុសគ្នាតាមតំបន់ និងគ្រួសារ។