Rice is the most common grain eaten followed by noodles and then bread. Rice is so popular that the term "eat rice" is used to indicate eating a meal.
Khmer Soup, Curry & Stew Dishes
Num Banhchok αα αααα α»α
https://en.wikipedia.org/wiki/Num_banhchok
Num Banhchok Samlar Brahar αα αααα α»α αααα αααα αΎα
A classic Cambodian breakfast noodle soup, consisting of rice noodles with a fish gravy made from prahok and yellow kroeung topped off with fresh mint leaves, bean sprouts, green beans, banana flowers, cucumbers and other greens.
A rice noodle dish eaten with a Khmer curry soup. The curry is made from red kroeung and generally includes chicken (including legs) or beef, potatoes, onions, and carrots.
This is the red version of Num Banhchok Samlar Brahar consisting of rice noodles with a fish gravy made from prahok and red kroeung, popular during festivals and family gatherings.
A speciality of Kampot featuring a cold rice noodle salad rather than a soup base. It features cuts of spring rolls, a variety of herbs, ground nuts, pork, and fish sauce.
Num Banhchok Teuk Mrech αα αααα α»α ααΉα ααα αα
A speciality soup of Kampot that features a clear fish broth (that does not feature the use of prahok) cooked with chives and vegetables. It is a regional speciality not found in Phnom Penh and other parts of Cambodia where Khmer and Vietnamese varieties of num banhchok are eaten.
Mi Kiew is a Cambodian rendition of Chinese wonton noodles. The broth is clear topped with garlic chives and the dumplings are filled with seasoned minced pork and shrimp.
Vermicell Dumpling Noodle Soup (Kuyteaw Mi Kiew) αα»α ααΆα ααΈααΆα
Vermicell Dumpling Noodle Soup is a variation of Dumpling Noodle Soup with wheat vermicelli, a mixture of rice-wheat noodles or flat rice noodles.
Kuyteaw is a popular Chinese Cambodian breakfast rice vermicelli soup with meat (chicken, beef or pork) garnished with bean sprouts, chopped scallions, chopped coriander, fish sauce, lime, and pickled chili peppers. It can either be served with all the garnish in the soup or the soup on the side. Kuyteaw has many variations.
A rice noodle dish created from the stewed/braised beef combined with flat rice noodles. It features French influences including potatoes and carrots topped off with chives and coriander. It is eaten with bread as well. A similar dish exists in Vietnam called hủ tiếu bò kho.
A fish soup flavored with prahok and a kroeung made from lemongrass, turmeric, fingerroot and garlic. The primary vegetables included in the stew are kabocha, taro and various mushrooms. Other local vegetables are added according to taste and availability.
Braised pork and egg stew flavoured in caramelized palm sugar, fish sauce, and Kampot black peppercorns. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs.
Lok Lak contains stir-fried marinated cubed beef with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce of lime juice, sea salt and Kampot black peppercorns.
A common breakfast street food featuring rice, bbq pork, egg (scrambled, steamed, fried, or caramelized), chive soup, chrok (pickled vegetables) or preserved radish, and soy sauce or fish sauce condiments.
A Cantonese Cambodian dish derived from the Cantonese chow fun. It is made by stir-frying flat rice noodles in soy sauce and oyster sauce with eggs, carrots, Chinese kale, and marinated meat (pork, beef, chicken, shrimps or mixed seafood), and sometimes topped off with a tapioca or corn starch gravy.
A Cambodian street food dish similar to Malaysian/Singaporean Hainanese chicken rice with the exception of kreoung being mixed with the rice before steaming.
A signature seafood dish from the coastal provinces of Kep and Kampot. Crabs are stir-fried with garlic, spring onions, ground Kampot black peppercorns or Kampot green peppercorns, soy sauce and herbs.
A typical dish from Kampuchea Krom consisting of chargrilled eggplant halves with stir-fried ground pork, garlic, shallots and lemongrass garnished with herbs.
Whitefish fillets mixed with kreoung and pounded in a mortar and pestle. The mix is shaped into patties or meatballs and deep-fried. They are eaten with a sauce made out of Kampot black peppercorns mixed with lime juice.
Kola Noodles (Mi Kola) ααΈ αα»α‘αΆ
A vegetarian noodle dish created by the Kola people in the Pailin Province. Boiled rice vermicelli is stir-fried in soy sauce and served with boiled eggs, blanched bean sprouts, grated pickles and garnished with roasted peanuts and herbs. Non-vegetarian versions of this dish contain dried shrimp and fish sauce.
A Chinese Cambodian dish. Silver needle noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives, served with a fried egg.
Wheat vermicelli stir-fried with garlic, vegetables, mushrooms, oyster, fish, and soy sauce. The dish is most commonly made for religious festivals such as Pchum Ben, or during temple festivals as a food offering to monks.
