19 Must-Try Cambodian Dishes You Can't Miss

Exploring the Rich Flavors of Cambodian Cuisine

Cambodia's culinary scene, though often overshadowed by its neighbors like Thailand and Vietnam, offers a vibrant and historically rich array of dishes. The country’s cuisine is deeply influenced by its natural environment—rivers, rice fields, and coastline—as well as centuries of cultural exchanges with India, China, and France. This blend has created a diverse and flavorful food culture that spans from comforting soups and curries to tangy salads and grilled street snacks.

During my time in Phnom Penh in the late 2000s, I had the opportunity to explore a wide range of Khmer dishes in various settings—from bustling morning markets to family-run eateries. Some of these dishes still linger in my memory, like a spicy plate of lok lak or a simple bowl of kuy teav. If you're curious about Cambodian cuisine, here are 19 dishes that everyone should try at least once.

Kuy Teav: A Morning Staple

For many Cambodians, starting the day with a bowl of kuy teav is a tradition. This noodle soup has Chinese roots but has evolved into a uniquely Khmer dish. It typically features thin rice noodles in an aromatic broth, often made with pork or beef, and topped with proteins like beef, chicken, or small meatballs. Fresh herbs, beansprouts, and sliced chilies are common additions, along with a splash of hot sauce, fish sauce, or lime juice for extra flavor.

Bai Sak Chrouk: A Flavorful Breakfast

Bai sak chrouk is another popular breakfast dish, featuring thinly sliced marinated and grilled pork served over white rice. The marinade usually includes garlic, soy sauce, and palm sugar, giving the dish a sweet and savory profile. Grilled over charcoal, the pork develops a caramelized crust, making it a hearty and satisfying start to the day. A side of pickled vegetables like carrots or daikon complements the meal perfectly.

Fish Amok (Amok Trei): Cambodia’s National Dish

Widely considered Cambodia’s national dish, fish amok is a fragrant fish curry steamed in banana leaves. Made with freshwater fish like catfish or snakefish, the dish is seasoned with a kroeung paste containing lemongrass, garlic, galangal, turmeric, and kaffir lime zest. Coconut milk and kaffir lime leaves are added before steaming, resulting in a creamy, mousse-like consistency.

Lok Lak: A Savory Beef Dish

Lok lak is a beloved dish across Cambodia, featuring tender, stir-fried beef marinated in a mix of soy sauce, oyster sauce, garlic, black pepper, sugar, cornstarch, and rice wine vinegar. Served on a bed of lettuce with sliced tomatoes and rice, it often comes with a dipping sauce made of lime juice and black pepper. Some variations include a fried egg or sliced onions.

Somlar Kari Sach Moan: A Spicy Chicken Curry

This chicken curry balances spicy, sweet, salty, and umami flavors. It starts with a kroeung paste including lemongrass, turmeric, shallots, galangal, kaffir lime zest, and garlic. Bird’s eye chiles add heat, while coconut milk, palm sugar, potatoes, and long beans enrich the dish. It can be served with rice, noodles, or crusty bread.

Kampot Pepper Crab: A Taste of the Coast

Kampot pepper, known for its unique aroma and mild heat, is a key ingredient in this coastal dish. Freshly caught blue crabs are stir-fried in a sauce made with garlic, soy sauce, green and black peppercorns, fish sauce, and palm sugar. Served with the shell on, it pairs well with rice.

Num Banh Chok: Khmer Noodles

Num banh chok, often called "Khmer noodles," is a comforting dish featuring freshwater fish, prahok (fermented fish paste), herbs, coconut milk, and rice noodles. The yellow kroeung paste, made with lemongrass, turmeric, garlic, galangal, and shallots, forms the base of the gravy, which is poured over fresh rice noodles and veggies like bean sprouts and long beans.

Nhoam Krauch Thlong: A Refreshing Salad

This pomelo and prawn salad is perfect for a hot day. It combines cooked prawns, dried shrimp, pomelo segments, roasted peanuts, mint, and dried coconut with a dressing of lime juice, palm sugar, fish sauce, garlic, and bird’s eye chiles. The result is a refreshing mix of textures and flavors.

Ya Hon: A Shared Hot Pot Experience

Ya hon is similar to Chinese hot pot but with a Khmer twist. The broth often includes coconut milk, spicy barbecue sauce, bean curd, lemongrass, fish sauce, and tamarind paste. Diners choose from a variety of ingredients like sliced beef, prawns, mushrooms, and noodles to add to the pot.

Sach Ko Ang: Grilled Beef Skewers

Sach ko ang consists of marinated beef skewers grilled over charcoal. The marinade includes a yellow kroeung paste with lemongrass, garlic, shallots, lime zest, and turmeric, along with oyster sauce, sugar, and fish sauce. Served with pickled vegetables or in a baguette, it’s a popular street food.

Prahok Ktis: A Savory Dip

Prahok, a fermented fish paste, is central to this savory dip. Ground pork, green eggplants, prahok, chiles, kroeung paste, coconut milk, and palm sugar are mixed together. It’s often eaten with fresh vegetables like carrots and cabbage, offering a strong umami punch.

Num Pang: A French-Inspired Sandwich

Inspired by French colonial influence, num pang is a popular street food in Cambodia. A baguette filled with roasted pork, pate, pickled vegetables, cilantro, and chili sauce makes for a satisfying meal. Variations include meatballs, chicken, and sach ko ang.

Nhoam Svay Trei Cha’eur: A Crisp Green Mango Salad

Similar to Thai green papaya salad, this dish features green mango, smoked or fried fish, and a dressing of lime juice, chiles, fish sauce, palm sugar, and minced garlic. Tossed with dried shrimp and crunchy peanuts, it’s a refreshing and flavorful option.

Somlor Machu: A Sour Soup

Somlor machu, or sour soup, balances salty, sour, bitter, sweet, and spicy flavors. The tamarind-infused broth is the key, with additions like tomatoes, pineapples, leafy greens, and protein. It’s adaptable and can be served with rice, noodles, or bread.

Chha Trob: Grilled Eggplant with Pork

Chha trob is a hearty dish featuring grilled eggplant filled with sautéed pork. The eggplant is charred over charcoal, and the pork is seasoned with garlic, oyster sauce, and other ingredients. Variations may include tamarind sauce, chiles, or green onions.

Phlea Sach Ko: A Fresh Beef Salad

Phlea sach ko is a vibrant beef salad marinated in a lime-based dressing. The lime firms up the raw beef, creating a texture similar to ceviche. It’s tossed with fresh vegetables and herbs, and some versions include peanuts for crunch.

Fried Insects: A Unique Snack

Fried insects like crickets, cockroaches, and tarantulas are a common street food in Cambodia. Though surprising to outsiders, they are a traditional snack enjoyed by many locals. The practice dates back to the Khmer Rouge era, when poverty forced people to eat whatever was available.

Num Ansom: A Sweet Treat

Num ansom is a popular dessert made with sticky rice wrapped in banana leaves and steamed or grilled. Varieties include sweet versions with bananas or jackfruit, and savory ones with coconut milk, mung beans, and pork belly. It’s a staple at celebrations like Khmer New Year.

Sang Khya Lapov: A Delightful Dessert

Sang khya lapov is a dreamy dessert featuring coconut custard cooked inside a pumpkin. The custard, made with coconut milk, sugar, and eggs, is poured into a hollowed-out pumpkin and steamed. Once cooled, it’s sliced into wedges, offering a beautiful and delicious treat.