Cambodia

A Cambodian breakfast of thin-sliced pork marinated in coconut milk and garlic then charcoal-grilled over broken rice, served with pickled daikon, fresh cucumber, and a clear pork broth on the side.

A Cambodian salad of finely shredded raw banana flower tossed with poached shrimp, herbs, and a lime-and-fish-sauce dressing.

A Cambodian and Lao dessert of glutinous rice enriched with coconut cream, wrapped around ripe banana, and steamed inside a banana leaf.

A Cambodian dish of bite-sized cubed beef marinated in a savory-sweet glaze, seared and shaken in a screaming-hot wok until caramelized, served over jasmine rice or lettuce with a fresh Kampot pepper-lime dipping sauce and a fried egg.

A Cambodian steamed sweet made from glutinous rice and sweetened coconut milk, folded inside banana leaves into a compact pyramid and steamed until cohesive and fragrant.

A Cambodian ceremonial main of sliced freshwater fish set in a coconut-kroeung custard and steamed inside a hand-folded banana-leaf cup until firm and mousse-like.

A pounded or shredded unripe green papaya salad dressed with lime juice, chili, fermented fish or shrimp paste, dried shrimp, and often sugar, served as a spicy, sour, salty side or snack in Southeast Asian cuisines.

Cambodian charcoal-grilled corn on the cob basted with a sweet-savoury coconut milk and scallion-oil glaze.

A Cambodian coconut-milk curry built on a hand-pounded lemongrass-forward red kroeung paste, simmered with chicken or beef and round Asian eggplant, balanced with fish sauce and palm sugar.

A Cambodian street dish of short, pin-shaped rice noodles stir-fried with egg, bean sprouts, and chives in dark soy sauce.

A Cambodian breakfast of freshly made fermented rice noodles dressed with a thin, pale-green fish-and-lemongrass gravy (samlar kh'tih), served at room temperature under a mound of raw fresh herbs, thinly sliced banana blossom, and crisp vegetables.

A Cambodian stir-fry of meat marinated in lemongrass kroeung paste and quickly fried with galangal, vegetables, and aromatic herbs.

A Cambodian cooked dipping sauce of prahok (fermented fish paste) simmered with coconut cream, ground pork, and kroeung (lemongrass-galangal spice paste), served thick and aromatic alongside raw or blanched vegetables.

Rice Porridge (Borbor) is a slow-simmered rice porridge made from broken rice cooked in water or stock until creamy, flavored with ginger and typically topped with fish, pork, or fried shallots.

A Cambodian slow-simmered green stew built on a roasted kroeung paste and prahok, combined with pork and a medley of unripe vegetables and fruits, finished by stirring in fresh herbs.

A Cambodian sour-and-savoury soup of freshwater fish simmered in a tamarind-soured broth brightened with tomato, pineapple, and fresh herbs.

A steamed Cambodian sweet built on sugar-palm fruit pulp, palm sugar, and coconut, made from the country's emblematic palm.