Cuisine

Khmer cuisine embraces offal without hesitation, and beef tongue is considered a delicacy in its own right. When sautéed with...

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,...

Palm sugar, known in Khmer as "ស្ករត្នាត" (skâ tnaot), is among Cambodia’s most celebrated traditional products. Made from the sap...

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

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...

Lotus seeds (Khmer: គ្រាប់ឈូក kroap chhuk) are edible and can be enjoyed fresh, but before eating, the small green germ...

Introduction Banana flower salad, or nhoam trâ-yong chek (ញាំត្រយូងចេក), is a dish straight from the heart of Cambodian cuisine, combining...

In Cambodia, when you eat grilled fish, and it is good form to accompany it with a condiment made mainly...