Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.
This is a popular chicken soup dish which is primarily flavoured using preserved lemons. Its slight tangy flavour makes it a delicious dish.
Tuk Meric is one of the most simple dipping sauces to make and can be found in southern Cambodia – it is nothing more than fresh lime juice blended with ground black pepper. The quality of your pepper is going to make a huge difference to the end result, and if you can get your hands on some Kampot pepper so much the better.
Cambodian tuk trey will add zest and fire to your meals – whether it is pasta or steak or fried chicken, the tuk trey can bring a tang of Southeast Asia to the table and make everyday meals taste different. The tuk trey is an essential ingredient in many Cambodian dishes.
This is a basic recipe for the Cambodian marinade paste called the Kroeung. There are many variations available, ranging from those for cooking specialist fish dishes and different meat dishes.
Cambodian cuisine draws from the great civilisations of China and India and is also influenced by neighbouring Vietnam and Thailand. There are also traces of French inspiration from the time when Cambodia was part of French Indochina. Baguette or the long French bread, for instance, has come to be Cambodia’s national bread and it is common to find sandwiches made from baguette in Cambodia.
The mousseline fish curry steamed in a banana leaf container is one of the few Cambodian foods that consistently strikes a chord with foreigners from everywhere.