Must try Cambodian traditional dishes

Khmer cuisine encompasses a long history and shares many commonalities with the food of neighboring countries. It has drawn upon influences from the cuisines of China and France, powerful players in Cambodian history. However, today I will bring you to the true national and traditional dishes of Cambodia. Here are 8 most of my favorites and the best Khmer dishes to try.

Samlor korko

Samlor Korko is a very traditional nourishing soup of Cambodia. It is also considered as one of Cambodian's national dishes. It has been served for centuries and can be found today in restaurants and family homes alike. 

The ingredients are made from a variety of vegetables which indicate the rural Cambodia atmosphere. It can be made with almost any type of proteins, but most commonly people make soup from catfish and pork belly. The soup always includes two essential Cambodian ingredients: Prahok and Kroeung, a freshly aromatic paste commonly used in Cambodian cooking result of pounded spices, principally lemongrass, galangal, garlic, shallots and turmeric.

Nhom Banh Chock

Nom Banh Chok or simply called “Khmer noodles” is a well-known and beloved Cambodian dish found at street side vendors. It is a typical breakfast food and afternoon snack, and you'll find it being sold by women carrying baskets of fresh rice noodles hanging from a pole balanced on their shoulders.

The dish consists of fresh noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, finger root ginger, turmeric, and garlic. Fresh cucumbers, banana’s flower, long beans, edible flowers (Sesbania flowers, Eichhornia flowers), and wild leaves are heaped on top.

Hor Mok

Hor Mok (Amok) is one of the best-known Cambodian dishes, which has creamy paste made with fresh coconut milk and curry paste. Traditionally, fish and snail are the most popular protein for this recipe, but now you can find chicken and even vegetarian versions. Hor Mok is steamed in a banana leaf or in green coconut shell for a mousse-like texture. The addition of Noni leaf or Phyllanthus acidus leaf, separates the Cambodian version from the rest of the pack.

Ingredients: Protein (Fish, Snail, or Chicken), Kaffir lime leaf, Coconut milk, Galangal Garlic, shallot, Chili paste, and lemongrass paste (lemongrass, galangal, kaffir lime leaf, garlic, shallot & turmeric)

Prahok Ktis

Cooked with fresh coconut milk, lemongrass paste, dried chili paste, palm sugar, and minced pork, the pungent Prahok becomes mild enough to enjoy with crunchy fresh vegetables.

Ingredients: Minced pork, Prahok(fermented fish), chili paste, coconut milk, pea eggplant and lemongrass paste (lemongrass, galangal, kaffir lime leaf, garlic, shallot & turmeric)

Prahok Kob Kreung

Prahok Kob Kreung or fermented fish paste dip with lemongrass paste wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice.​ It has a strong smell from fermented fish but it tastes beyond delicious.

Ingredients: minced pork, Prahok(fermented fish), mushroom (optional), holy basil, chilis, Tamarind/Feroniella lucida fruit and lemongrass paste (lemongrass, galangal, kaffir lime leaf, garlic, shallot & turmeric) 

Tuek Kroeung

One of Cambodia's best-loved foods, Tuek Kroeung is a thin but pungent dipping sauce made from fresh river fish and Prahok, served with an array of fresh seasonal vegetables and herbs.

Ingredients: Grilled fish meat or boiled fish meat, Prahok(fermented fish), lime juice, chili and herbs. 

Samlor Machu Kroeung

This delicious sour soup comes in two styles: plain or with coconut milk. The soup's base is Prahok and Kroeung. Beef, offal, pork ribs, duck meat and fresh river fish are the most popular protein for this lemongrass sour soup. Often water spinach and curry leaves are added, and sometimes even eggplant.

Samlor Proheur

This aromatic fish stew flavored with Prahok and Kroeung soup is a Cambodian village staple and one of the country's most popular. The soup usually contains fish, fermented, dried, and fresh and the primary vegetables included in the stew are kabocha, taro, green amaranth leaves and various mushrooms. Other local vegetables are added according to taste and availability.

I want to know your favorite Khmer dishes too, so please tell me yours in the comment down below!