12 Savory Khmer Dishes Recipe Collection

Venturing into Cambodian cuisine opens up a world of bold, savory flavors that are surprisingly easy to make at home. From fragrant lemongrass stir-fries to hearty curries, these 12 Khmer dishes will transport your taste buds to Southeast Asia—no passport required.

Fish Amok

Look, your weeknight dinner just got a glow-up. This Fish Amok is the steamed coconut fish curry that's basically a warm hug in a banana leaf. Lemongrass and turmeric make it pop, and it's way easier than you'd think.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch chunks
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 2 tbsp lemongrass paste (or 2 stalks, finely minced)
• 1 tbsp fresh turmeric, grated (or 1 tsp ground turmeric)
• 2 shallots, roughly chopped
• 3 cloves garlic
• 1-2 red bird's eye chilies (seeds removed for less heat)
• 1 tbsp vegetable oil
• 1/2 cup fresh Thai basil leaves (or regular basil)
• 4 banana leaves (or parchment paper)
• For the kroeung (curry paste):
• 2 tbsp lemongrass paste
• 1 tbsp fresh turmeric, grated
• 2 shallots, chopped
• 3 cloves garlic
• 1-2 red chilies, chopped
• 1 tbsp fish sauce
• 1 tsp palm sugar

Instructions

1. Make the kroeung: In a food processor, combine lemongrass paste, turmeric, shallots, garlic, chilies, fish sauce, and palm sugar. Blitz until a smooth paste forms—scrape down sides as needed.
2. In a small bowl, whisk together the coconut milk and the prepared kroeung until well combined. Set aside.
3. Heat vegetable oil in a skillet over medium heat. Add the coconut-kroeung mixture and cook, stirring, for 3 minutes until fragrant and slightly thickened.
4. Reduce heat to medium-low and gently slide in the fish chunks. Spoon the sauce over the fish to coat. Cook for 2 minutes, just until the fish starts to turn opaque.
5. Remove from heat. Stir in the Thai basil leaves until wilted.
6. Prepare banana leaves: Pass each leaf over a gas flame or dip in hot water for 10 seconds to make pliable. Cut into 12×12-inch squares.
7. Place a generous spoonful of the fish and sauce in the center of each leaf. Fold the leaf over to enclose the filling, then secure with toothpicks or kitchen twine to form a packet.
8. Steam the packets in a steamer basket over boiling water for 15 minutes, until the fish is fully cooked and flakes easily. Tip: Don't peek too often—steam loss = dry fish.
9. Serve hot, right in the banana leaf packets. Unwrap carefully—the steam is intense!
10. Garnish with extra basil or sliced chili if you're feeling fancy.

How's that for a flavor bomb? The fish stays silky, the sauce is lush with coconut and that little kick from the kroeung. Scoop it up with jasmine rice or dunk crusty bread—either way, it's a total flex.

Lok Lak

Hitting that perfect balance of tangy, savory, and crunchy? Lok Lak is your weeknight hero. Tender beef strips flash-fried in a soy-lime sauce, served over crisp lettuce and juicy tomatoes for a fresh, fast dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Beef & Marinade

• 1 lb beef sirloin, sliced thin against the grain
• 3 tablespoons soy sauce
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 1/2 teaspoon black pepper

For Stir-Fry

• 2 tablespoons vegetable oil
• 1/2 cup beef broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Serving

• 2 cups fresh lettuce leaves (butter or romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced (optional)
• Steamed jasmine rice

Instructions

1. In a medium bowl, whisk together soy sauce, lime juice, fish sauce, minced garlic, brown sugar, and black pepper. Add beef strips, toss to coat, and let marinate 10 minutes at room temp.
2. While beef marinates, wash and dry lettuce leaves, halve cherry tomatoes, and slice cucumber if using. Arrange on a serving platter.
3. Heat vegetable oil in a large wok or cast-iron skillet over high heat until shimmering (about 375°F).
4. Working in two batches (to avoid crowding), sear beef strips in a single layer for 1-2 minutes per side until deeply browned. Transfer to a plate. Tip: Don't move the beef too much—let it develop a crust.
5. Reduce heat to medium-high. Pour beef broth into the hot pan and deglaze, scraping up browned bits. Bring to a simmer.
6. Give the cornstarch slurry a quick stir, then pour into the broth while whisking. Cook 30 seconds until sauce thickens enough to coat a spoon. Tip: Sauce should be glossy, not gluey—add a splash more broth if needed.
7. Return beef and any accumulated juices to the pan. Toss to coat in sauce (about 30 seconds). Tip: Overcooking at this stage makes beef tough—just warm through.
8. Spoon beef and sauce over the prepared lettuce and tomatoes. Serve immediately with steamed rice. Squeeze extra lime on top if you like it punchy.

Finish with a final crack of black pepper and a sprinkle of fresh cilantro if you're feeling fancy. The beef stays tender and saucy against the cool, crunchy veggies—a total texture win. For a next-level twist, wrap the beef in lettuce cups like a Cambodian taco.

Kuy Teav Phnom Penh

Look, I’ve got a new favorite noodle soup and it’s Kuy Teav Phnom Penh. Imagine a rich pork broth, slippery rice noodles, and a pile of fresh toppings. This is your new weeknight hero.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb pork bones (neck or leg)
• 6 cups water
• 1 tbsp salt
• 1 tbsp sugar
• 2 tbsp fish sauce
• 1 shallot, sliced
• 2 cloves garlic, smashed
• 1 lb dried flat rice noodles
• 1/2 lb ground pork
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• 1 cup bean sprouts
• 4 green onions, chopped
• 1/4 cup fried shallots
• Lime wedges, for serving
• Sriracha, for serving

Instructions

1. In a large pot, add pork bones and water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises.
2. Add salt, sugar, fish sauce, sliced shallot, and smashed garlic. Simmer uncovered for 45 minutes. The broth will become fragrant and savory.
3. While broth simmers, soak dried rice noodles in warm water for 20 minutes until pliable. Drain and set aside.
4. In a small bowl, mix ground pork with soy sauce and black pepper. Roll into tiny meatballs (about 1/2 teaspoon each).
5. After 45 minutes, add the pork meatballs to the simmering broth. Cook for 5 minutes until they float and are cooked through.
6. Bring a separate pot of water to a boil. Add the soaked noodles and cook for 2-3 minutes until tender but still chewy. Drain immediately and divide among serving bowls.
7. Ladle the hot broth and meatballs over the noodles. Top with bean sprouts, green onions, and fried shallots.
8. Serve with lime wedges and Sriracha on the side for squeezing and drizzling.

A bowl of this is pure comfort — the broth is deeply savory, the noodles are silky, and the fresh toppings add crunch. For a fun twist, toss in some sliced pork loin or shrimp. You’ll be craving it all week.

Prahok Ktiss

Unexpected cravings hit? This Prahok Ktiss is a punchy Cambodian-style dip that's creamy, funky, and begging for a veggie bath. Think caramelized fermented fish paste swirled with coconut cream — it's umami bomb, trust.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the dip

• 3 tbsp prahok (fermented fish paste)
• 1 cup coconut cream (or canned coconut milk, thick part)
• 2 tbsp palm sugar (or brown sugar)
• 2 cloves garlic, minced
• 2 shallots, finely sliced
• 2-3 bird's eye chilies, minced (or 1 tsp chili flakes)
• 1 tbsp tamarind paste (or lime juice)
• 1 tbsp fish sauce (optional, for extra salt)
• a splash of vegetable oil (about 1 tbsp)

For serving

• 2 cups mixed fresh vegetables: cucumber sticks, green beans, cabbage wedges, Asian greens (like morning glory or bok choy), Thai basil and mint sprigs
• Steamed jasmine rice (optional)

Instructions

1. In a small bowl, break up the prahok with a fork and mix with 2 tbsp of the coconut cream to make a paste — this helps it dissolve evenly when cooking.
2. Heat a wok or skillet over medium-high heat. Add a splash of vegetable oil, then sauté garlic and shallots for 1-2 minutes until fragrant and soft.
3. Add the prahok paste and stir-fry vigorously for 2 minutes — you want it toasted and fragrant, not burnt. It'll darken slightly.
4. Pour in the remaining coconut cream, palm sugar, and tamarind paste. Stir well, bring to a gentle simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon (like syrup).
5. Taste and adjust: if too salty, add a splash of water or more coconut cream; if not funky enough, add a tiny extra pinch of prahok. Stir in the minced chilies and remove from heat.
6. Transfer to a serving bowl. Serve warm or at room temperature alongside the fresh veggies and herbs — dip and crunch!
7. Tip: For a milder dip, seed the chilies or reduce to 1. For extra tang, squeeze a lime wedge over the dip just before serving. If using canned coconut milk, refrigerate it overnight and scoop off the thick cream for best results.

Yowza — that first dip is a ride: creamy hits first, then funk, then heat, then sweet. Serve it as the star of a veggie platter or spooned over rice for a full meal. Your fridge will smell for a day, but your tastebuds won't care.

Nom Banh Chok

Wake up your taste buds with Nom Banh Chok: chewy rice noodles buried under a punchy green fish gravy, then showered with crisp cucumber and mint. It’s the Cambodian breakfast that hits like a savory smoothie bowl — but way more satisfying.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Noodles

• 14 oz dried thin rice noodles (vermicelli-style)
• 1 tablespoon vegetable oil
• Water for boiling

For the Green Fish Gravy

• 1 lb white fish fillets (like cod or tilapia), boneless
• 4 cups water
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 2 kaffir lime leaves, torn
• 1 teaspoon turmeric powder
• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 cup finely chopped mixed herbs (cilantro, dill, and mint)
• ½ cup finely chopped green onions

For the Garnish

• 1 cucumber, julienned
• 1 cup fresh mint leaves, roughly chopped
• Lime wedges (from 2 limes)

Instructions

1. Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 3–4 minutes until tender but still chewy. Drain, rinse under cold water, then toss with 1 tablespoon oil to prevent sticking. Set aside.
2. In a separate pot, combine 4 cups water, lemongrass, kaffir lime leaves, turmeric, and fish. Bring to a boil over high heat, then reduce to medium and simmer for 8 minutes, until the fish is opaque and flakes easily.
3. Using a slotted spoon, transfer the cooked fish to a bowl. Strain the cooking liquid through a fine-mesh sieve into a clean pot, discarding the solids.
4. Flake the fish into small chunks, discarding any bones. Return the strained liquid to medium heat, then stir in the fish sauce, lime juice, and sugar. Simmer for 2 minutes.
5. Add the flaked fish back to the pot. Turn off the heat and stir in the fresh herbs and chopped green onions. Let the gravy rest for 5 minutes so the flavors meld.
6. Divide the noodles among 4 bowls. Ladle the green fish gravy generously over each portion.
7. Top with julienned cucumber and a generous handful of fresh mint. Serve with lime wedges on the side for an extra citrus pop.

Luscious and light, this dish is a flavor explosion — the creamy gravy hugs each noodle while the crunchy cucumber and bright mint cut through with freshness. For a next-level crunch, toss in a handful of crushed peanuts or add a drizzle of chili crisp for heat.

Bai Sach Chrouk

Buckle up, breakfast lovers—this Cambodian grilled pork and broken rice situation is about to wreck your taste buds. Think smoky, caramelized pork slices, fluffy rice, and a bright, tangy pickled veggie crunch. It’s the ultimate savory morning meal that’s also perfect for lunch or dinner.

Serving: 4 | Prep Time: 30 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

• 1 lb pork shoulder, thinly sliced against the grain
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil (for marinade)
• 1 cup broken jasmine rice
• 1 1/2 cups water
• 1/4 tsp salt
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1/2 tsp salt (for pickling liquid)
• 1/2 cup warm water
• 1 large carrot, julienned
• 1 large daikon radish, julienned
• 1 cucumber, sliced (for serving)
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine minced garlic, chopped shallot, fish sauce, soy sauce, brown sugar, black pepper, and 1 tbsp vegetable oil. Stir until sugar dissolves.
2. Add the thinly sliced pork shoulder to the marinade, toss to coat evenly, and let it sit at room temperature for 15 minutes (or up to 2 hours in the fridge for deeper flavor).
3. While the pork marinates, rinse the broken jasmine rice in a fine-mesh sieve until water runs clear. Transfer to a small pot with 1 1/2 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.
4. Make the quick pickled daikon and carrot: In a small bowl, whisk together rice vinegar, granulated sugar, 1/2 tsp salt, and warm water until sugar and salt dissolve. Add julienned carrot and daikon. Toss to coat, then set aside for at least 10 minutes. (Tip: The pickles get better as they sit, so make them first!)
5. Heat a grill pan or cast-iron skillet over high heat. Lightly oil the grates or pan. Grill the marinated pork slices for 2–3 minutes per side, until charred and cooked through. (Tip: Don’t overcrowd the pan—work in batches if needed for nice caramelization.)
6. To serve, divide the steamed broken rice among 4 bowls. Top with grilled pork slices, a generous mound of pickled daikon and carrots, cucumber slices, and cilantro. Squeeze fresh lime juice over everything before digging in. (Tip: For extra crunch, add a sprinkle of crushed peanuts or fried shallots on top.)

Real talk: this dish is a harmony of textures—crispy pickles, tender smoky meat, and light, fluffy rice. It’s traditionally breakfast, but honestly, I’d eat it any time. Try it with a sunny-side-up egg on top for extra richness!

Samlor Korko

OK, let’s talk about Samlor Korko—a Cambodian veggie soup that’s basically a flavor bomb. It’s savory, hearty, and got that addictive roasted rice crunch. Bold move: it uses fish paste for umami depth. Ready to level up your soup game?

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb mixed vegetables (like green papaya, long beans, eggplant, and water spinach), chopped
• 1/4 cup fish paste (or 2 tbsp fish sauce as sub, but paste is key)
• 1/4 cup roasted rice (pound into coarse powder)
• 4 cups vegetable broth or water
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp oil in a large pot over medium heat. Add shallots and garlic; sauté 2 minutes until fragrant and golden.
2. Stir in fish paste and cook 1 minute, breaking it up with a wooden spoon.
3. Pour in broth and bring to a boil. Add the hardest veggies first (like eggplant and green papaya); simmer 5 minutes.
4. Toss in softer greens like long beans and water spinach; cook 3 minutes more until just tender.
5. Reduce heat to low. Stir in roasted rice powder—it’ll thicken the broth slightly. Season with 1/2 tsp salt and pepper.
6. Taste and adjust salt if needed—fish paste can be salty. Serve hot, garnished with extra roasted rice for crunch. Tip: toast rice in a dry pan until golden, then grind roughly in a mortar. For extra depth, add a squeeze of lime before serving. Watch the heat—stir often so paste doesn’t stick.

Umami-packed, silky from the paste, with a crackly finish from the rice—this soup is comfort in a bowl. Great over jasmine rice or with a wedge of lime. Make it a double batch; leftovers taste even better the next day.

Chha Kuy Teav

Noodles, beef, and chives in a hot wok—this is Chha Kuy Teav, a Cambodian stir-fry that's all about big flavor in under 20 minutes. Grab your spatula and let's get that wok hei.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 8 minutes minutes

Ingredients

• 8 oz dried rice noodles (1/4-inch wide)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 8 oz beef sirloin, thinly sliced
• 2 cups Chinese chives, cut into 2-inch pieces

Instructions

1. Soak rice noodles in warm water for 15 minutes until pliable. Drain well.
2. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Set aside.
3. Heat oil in a wok over high heat until shimmering. Add garlic and stir-fry 15 seconds until fragrant.
4. Add beef and stir-fry 1 minute until browned but not fully cooked.
5. Push beef to one side. Add drained noodles and sauce mixture. Toss everything together for 2 minutes until noodles are tender and coated.
6. Add chives and stir-fry 30 seconds until just wilted but still bright green. Tip: Don't overcook chives—they should stay crisp.
7. Taste and add a pinch of salt if needed. Serve immediately.

Ready to plate in under 10 minutes, these noodles are chewy, savory, and flecked with tender beef and snappy chives. Crunch a little crushed peanut on top for extra texture.

Trey Chha Tanh

Ready for a taste bomb? Trey Chha Tanh is Cambodia’s answer to crispy, tangy fish—golden fillets drenched in a sweet-sour tamarind sauce that’ll make your taste buds do a happy dance. This pan-fried wonder comes together in under 30 minutes, perfect for a weeknight wow.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1.5 lbs firm white fish fillets (like cod or tilapia)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cornstarch
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/2 cup water
• 1 tablespoon lime juice
• 2 green onions, sliced
• Fresh cilantro for garnish (optional)

Instructions

1. Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
2. Dredge each fillet in cornstarch, shaking off excess. This creates that ultra-crisp crust.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if you have a thermometer).
4. Carefully place fillets in the skillet, skin-side down if they have skin. Cook 4 minutes without moving—let that crust set.
5. Flip fillets and cook 3 more minutes until golden and cooked through (internal temp 145°F). Transfer to a plate.
6. In the same skillet, reduce heat to medium. Add garlic and shallot, sauté 1 minute until fragrant.
7. Whisk together tamarind paste, fish sauce, brown sugar, and water. Pour into the skillet.
8. Simmer sauce for 2-3 minutes until thickened slightly, stirring occasionally.
9. Stir in lime juice. Taste and adjust—more sugar if too sour, more tamarind if not tangy enough.
10. Return fish to skillet, spoon sauce over fillets. Cook 1 minute to warm through.
11. Garnish with green onions and cilantro (if using). Serve immediately over jasmine rice.

Ultra-crisp on the outside, flaky inside—each bite is a tangy, savory explosion. The tamarind sauce clings like a glossy hug, perfect for dragging rice through. Serve with steamed jasmine and a side of fresh cucumber slices to cool the vibe.

Ngam Ngeo

Make your kitchen scream with this fiery Ngam Ngeo — braised chicken that's spicy, sour, and totally addictive. It's the ultimate flavor bomb for when you want to wake up your taste buds.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 40 minutes minutes

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 2 shallots, sliced
• 2 cups pickled bamboo shoots, drained
• 1/2 cup chicken broth
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 1-2 tsp chili flakes (adjust for heat)
• 1 tbsp tamarind paste
• 2 kaffir lime leaves (optional, torn)
• 1/2 cup cilantro leaves for garnish

Instructions

1. Pat chicken dry with paper towels. Season lightly with salt and pepper.
2. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat.
3. Sear chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
4. Reduce heat to medium. Add garlic, ginger, and shallots. Cook for 2 minutes until fragrant, scraping up browned bits.
5. Add pickled bamboo shoots and cook for 2 minutes.
6. Pour in chicken broth, fish sauce, soy sauce, rice vinegar, and brown sugar. Stir to combine.
7. Add chili flakes, tamarind paste, and kaffir lime leaves. Stir well.
8. Return chicken to the pot, skin-side up. Bring to a boil, then reduce heat to low.
9. Cover and simmer for 30 minutes, turning chicken halfway through. The sauce should reduce slightly and the chicken should be tender. Tip: For thicker sauce, remove lid for the last 10 minutes.
10. Remove kaffir lime leaves. Taste and adjust: more chili for heat, more vinegar for sourness.
11. Garnish with fresh cilantro before serving. Tip: Let the dish rest for 5 minutes off heat to allow flavors to meld.
12. Serve over steamed jasmine rice. Tip: Use a wide pot to avoid overcrowding when searing chicken.

You'll get ultra-tender chicken coated in a glossy, tangy sauce that's a punch of sour heat. The pickled bamboo adds a crunchy contrast that makes every bite exciting. Spoon it over rice and watch everyone at the table fight for the last drop.

Kdam Chaa

Urge your taste buds on a wild ride with Kdam Chaa – a stir-fried crab that's all about that punchy, peppery kick. Fresh green peppercorns bring the heat, while the wok hei seals in the sweet, succulent crab. This isn't your average seafood dinner; it's a flavor bomb that'll have you licking your fingers.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 lbs whole live blue crabs
• 2 tablespoons vegetable oil
• 4 cloves garlic, thinly sliced
• 4 fresh Thai bird's eye chilies, smashed
• 1/4 cup fresh green peppercorns, stems removed
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/2 cup chicken or seafood broth
• 1/2 cup fresh Thai basil leaves
• 1 lime, cut into wedges

Instructions

1. Clean the crabs: remove the top shell, discard the gills and mouth, then quarter each crab. Crack the claws lightly with a knife handle for better flavor absorption.
2. Heat vegetable oil in a wok over high heat until smoking. Add garlic and chilies; stir-fry for 20 seconds until fragrant.
3. Add the fresh green peppercorns and stir-fry for 30 seconds to release their aroma.
4. Add the crab pieces in a single layer. Let them sear for 2 minutes without stirring to get a nice char.
5. Flip the crab pieces and add the fish sauce, oyster sauce, soy sauce, brown sugar, and chicken broth. Stir-fry for 3-4 minutes until the crab is fully cooked and the sauce thickens slightly.
6. Toss in the Thai basil leaves and stir-fry for 10 seconds until wilted. Remove from heat immediately.
7. Plate the crab and drizzle any remaining sauce on top. Squeeze lime wedges over right before serving.

Expect a symphony of textures: the tender crab meat contrasting with the pop of peppercorns, all bathed in a savory, slightly sweet sauce. Serve with steamed jasmine rice and a cold beer to extinguish the lingering warmth.

Pleo Saov

Blast your taste buds with Pleo Saov – grilled beef skewers that pack a lemongrass punch. This street-food favorite is juicy, smoky, and ready in under 30 minutes. Get ready to fire up the grill.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 10 minutes minutes

Ingredients

• 1 1/2 lbs beef sirloin, thinly sliced
• 3 stalks lemongrass, trimmed and minced
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1/4 cup water
• 3 tbsp fresh lime juice
• 1 tsp sambal oelek or chili garlic sauce
• 1 small cucumber, sliced (for serving)
• wooden skewers, soaked in water 30 minutes

Instructions

1. In a large bowl, combine lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper. Whisk until sugar dissolves.
2. Add beef slices to the marinade, tossing to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
3. Meanwhile, make the dipping sauce: In a small bowl, whisk together water, lime juice, and sambal oelek. Adjust heat to your liking. Set aside.
4. Thread marinated beef onto soaked skewers, using about 4-5 pieces per skewer – don't overcrowd.
5. Preheat grill to medium-high heat (about 400-450°F). Oil the grates.
6. Grill skewers for 2-3 minutes per side for medium-rare, or until charred and cooked to your preference. Tip: let them rest 2 minutes off the heat.
7. Brush lightly with extra dipping sauce while grilling for extra glaze, if desired.
8. Remove skewers to a platter, tent with foil, and rest 2 minutes before serving.

Zingy, charred, and impossibly tender, these skewers hit every note – salty, sweet, sour, and spicy. Serve them over jasmine rice or wrapped in lettuce with cucumber for a DIY feast.

Conclusion

Zipping through these 12 savory Khmer dishes, you’ve unlocked a world of bold, aromatic flavors perfect for weeknight dinners. Don’t keep this treasure to yourself—try a recipe tonight, share your fave in the comments, and pin this collection for later! Happy cooking!

Share on Facebook

Post on X

Save