Cambodia’s tradition of eating insects spans street stalls, markets, and even restaurants, where snacks like crickets, grasshoppers, beetles, and silkworms...

The Mekong Lobster, known locally as bang kang (បង្កង) , is a prized giant river prawn from Takeo province, Cambodia,...

This image shows a restaurant menu specifically designed for Pchum Ben, featuring various food sets intended for offerings to monks...

The durian is a large, spiky fruit native to Southeast Asia, famous for its strong smell and creamy, sweet flesh....

Introduction Bananas (Khmer: ចេក chek) are woven into the tapestry of Cambodian life, but beyond the bunches seen at local...

The cashew apple (Khmer: ផ្លែស្វាយចន្ទី) in Cambodia is usually discarded after nut harvest, but new projects are turning it into...

Phở, known in Khmer as ហ្វឺ, is a Vietnamese noodle soup featuring aromatic broth, rice noodles, and meat, and it's...

Native Name In Khmer, the peacock eel (Macrognathus siamensis) is commonly called ឆ្លូញ (Chhlonh). This name is recognized by fishers...

Stir-fried glass noodles (Khmer: ឆាមីសួ chha mi-suo), a Cambodian dish of Chinese origin, are often prepared during festivals to symbolize...

Winter melon (Benincasa hispida, Khmer: ត្រឡាច trâ-lach) is a remarkable member of the gourd family, valued for both its nutritional...