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Template:Cambodian cuisine
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Cambodian cuisine
Individual dishes
Bai pong moan
Bay sach chruk
Beef lok lak
Bok trop pgnon
Caramelized pork and eggs
Chanang
Cha kroeung
Cha houy teuk
Chha kh'nhei
Chha trob
Prahok ktis
Kampot Pepper Crab
Kaw sach chrouk
Kha
Khor cheung chrouk
Kola noodles
Phahut
Samlor kako
Samlor ktis
Samlor machu
Samlor prahal
Sngao mreah
Sngor ngam ngov
Stir-fried morning glory
Trei boeng kanh chhet
Curries
Fish amok
Num banhchok
Kari sach moan
Saraman curry
Salads
Neorm svay
Pleah sach ko
Neorm trasak
Neorm masour
Neorm kroch thlong
Larb
Sauces, spices and flavourings
Fish sauce
(
Kampot fish sauce
)
Kroeung
Prahok
Kapi
Tamarind sauce
Desserts, snacks and pastries
Num chek chien
Banh chao
Bey dom neib
Chek ktis
Kralan
Nataing
Num ansom
Nom chak chol
Num chak kachan
Num chak chan
Num krok
Num pang
Num pom
Sankya lapov
Poat dot
Trei ngeat ovlek
Beverages
Angkor Beer
Green tea
Longan wine
Palm wine
Rice wine
(
Sra peang
)
Sugarcane juice
Chinese Cambodian dishes
Babor
Banh chaneouk
Bai cha
Kuyteav
Lort cha
Mee katang
Mee kiev
Naem chien
Num kachai
Num kroch
Num kom
Num pang chen
Num pao
Num pia
Num por pia
Siev mai
Yao hon
Category: Cambodian cuisine
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