The Canon

Pork and Vegetable Stir-Fry with Holy Basil

ឆាគ្រឿងសាច់គោkmChar Kroeung Sach Kokm-Latn

Also: Cha kroeung, Stir-fried lemongrass meat with herbs

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

Identity criteria

  1. 1Built on kroeung, the Cambodian lemongrass-galangal-turmeric herb paste
  2. 2Meat (commonly beef or pork) marinated then high-heat stir-fried
  3. 3Galangal and fresh herbs (holy basil) for fragrance
  4. 4Fast wok-frying that keeps the meat and vegetables crisp-tender

Components

Base

Vegetables (long beans, peppers)optionalAdded for texture and color

Protein

Beef or porkessentialSliced thin and marinated in kroeung

Aromatics

Kroeung paste (lemongrass, galangal, turmeric, kaffir lime)essentialThe defining Cambodian flavor base

Fat

OilessentialFor high-heat stir-frying

Seasoning

Fish sauce, palm sugaressentialSalty-sweet Cambodian seasoning

Garnish

Holy basil and other fresh herbsessentialTossed in at the end for fragrance

Technique

Pounding kroeung paste
Releases the aromatic oils of lemongrass and galangal that define the dish
High-heat stir-frying
Cooks quickly so meat stays tender and herbs stay fragrant

Form & serving

Served
Stir-fry plated over or beside steamed rice
Temperature
hot
Portion
single main portion
Pairs with
steamed jasmine rice · fresh herbs · chili dipping sauce

Character

Flavour

aromaticsavorylemongrassherbaceousumami

Texture

tender meat and crisp-tender vegetables coated in fragrant paste

Eaten

A quick everyday Cambodian main, cooked to order at home and food stalls, served hot over rice.

When

year-round

Variations & related

Regional variations

  • Cha kroeung sach ko · Cambodia

    Made with beef

  • Cha kroeung sach chrouk · Cambodia

    Made with pork

  • Cha kroeung trey · Cambodia

    Made with fish or seafood

Related dishes

  • sibling Amok

    Another kroeung-based Cambodian dish, steamed rather than stir-fried

  • ancestor Kroeung

    The foundational Cambodian herb paste

Substitutions

  • Beef → Pork or chickenadmissible

    Common protein swaps within the dish family

  • Holy basil → Thai sweet basiladmissible

    Slightly different aroma but acceptable

  • Kroeung paste → Plain soy-garlic sauceinadmissible

    Removes the Cambodian identity entirely

  • Stir-frying → Slow braisinginadmissible

    Loses the fresh, fast wok character

Common mistakes

  • Using a generic curry paste instead of fresh Cambodian kroeung
  • Overcrowding the wok so the meat steams instead of searing
  • Adding the herbs too early so their fragrance cooks off

Provenance

A settled Cambodian home and street dish from the broad 'cha kroeung' family of lemongrass-paste stir-fries; the protein varies but the kroeung base is constant.

Claimed by: Cambodia

References

  1. 1.Cambodian culinary tradition

Confidence: medium