Beautiful tasty and fresh salads in Cambodian cuisine

Cambodia Cooking Class - Khmer Food

Add some culinary tradition to your trip to Cambodia. Learn the tricks and get some tips by joining a cooking course at Cambodia Cooking Class.

In it's centuries old history Khmer cuisine has incorporated foreign influence, like curries from India and noodles from China. However, it is still a very distinct cuisine with its own flavor, recipes and traditions. Read What makes Cambodian cuisine different?

See some of the traditional Khmer dishes below (click to enlarge, dishes marked with * are included in one of our courses):

Noodles & Shrimps Salad
Rice noodle salad in lime vinaigrette with shrimps and fresh herbs.
Sticky Rice & Mango*
Sticky rice and mango, with shredded coconut and palm sugar syrup.

Amok*
A classic Khmer dish: coconut fish steamed in banana leaves.
Saik ko tirk krote
Spicy fried beef with crisp lettuce and tangy, sweet orange sauce.

Saiong Jayk mien snoul*
Deep fried chicken & pork sausages in banana blossom.
Lok Lak
Beef chunks in gravy on tamatoes and onions, topped with a fried egg.
Pumpkin Custard*
Whisked eggs, coconut milk and jackfruit in a scooped out pumpkin.
Kampot Pepper Crab
Stir fried crab with the famous fresh pepper from Kampot province.

Pomelo Salad*
Salad of shredded pomelo, lemongrass, coriander and peanuts.
Saich Moan Char Trop
Stir fry of savory chicken breast and charcoal grilled eggplant.
Trey Bom Poung
Fried fish fillets, lettuce, sliced carrot and tomato in a sweet & sour sauce.

Num Chaio*
Crispy spring rolls, vegetarian or with chicken or beef.

Banana Blossom salad*
Salad of shredded banana blossom, fresh herbs and chicken.

Red Chicken Curry*
Making the kroeung (the curry paste) is the secret of Cambodian curries.
Carrot Flower*
Not a dish, but one of many ways to decorate your plate.