Khmer Cuisine

Num Banh Chok is a Cambodian dish that is typically served for breakfast or consumed as an afternoon snack.

Also known as ‘Mi Kola’, this dish came from the ‘Kula’ people and well-known as one of the Battambong Province signature dishes Ingredients: Pickles Shredded

Ingredients: Crab meat   500g  ( can be  steamed/Pound and Keep all flavor ) Coconut Cream 1 litter 6 cloves of Chopped garlic Dried Smoked Red

A mildly sweet street dessert that is deep fried, made of glutinous rice flour and coated with caramelised sugar and sesame seeds. Ingredients:  Dough  2

A royal dish for ambassadors, Bay Kdaing in order word it’s also widely known as Na Taing represents the abundant wheat and fish of Khmer

Heralded as a royal dish, this fragrant steamed coconut fish curry will delight your tastebuds. Ingredients: 0.25kg fish fillet (any fish of your preference) 3

Cambodian food might be lesser known than the world-renowned dishes of neighboring countries like Vietnam and Thailand. In some extents, Cambodian cuisine is similar in

“The Taste of Angkor”, a cookbook prepared and published by the Ministry of Foreign Affairs and International Cooperation as part of its cultural diplomacy, has been distinguished as the “Best Asian Cookbook” at the Gourmand World Cookbook Awards 2021.

The Taste of Angkor, heritage of Khmer’s culinary art finely selected and published by the Ministry of Foreign Affairs and International Cooperation of Cambodia, will