Top 10 Cambodian Street Food
Embark on a vibrant culinary journey with Cambodian street food at Mangoes and Palm Trees, featuring 10 iconic dishes with tropical twists!
Cambodian street food recipes showcase Cambodia’s rich heritage through dishes like creamy Amok and crispy Num Pang, blending local flavors with tropical accents like mango-chili sauce. These top 10 recipes, rooted in Khmer traditions and Southeast Asian influences, offer affordable, flavorful meals perfect for food enthusiasts. Explore more in our Recipes collection and discover Cambodia’s culture at Southeast Asian destinations.
Introduction to Cambodian Street Food
Authentic Cambodian food is a sensory feast, reflecting the nation’s cultural tapestry through vibrant flavors, fresh ingredients, and time-honored techniques. Influenced by Thai, Vietnamese, and Khmer traditions, these street foods are affordable, accessible, and bursting with character, perfect for home cooks and travelers alike.
A Culinary Heritage
Cambodia’s cuisine melds Southeast Asian influences with unique ingredients like lemongrass, galangal, fish sauce, and coconut milk. Recipes passed down through generations preserve authentic Khmer flavors, as highlighted by Saveur.
Street Food Culture
Street food is the heartbeat of Cambodian daily life, with bustling markets in Phnom Penh and Siem Reap offering dishes like Kuy Teav and Chive Cakes. These roadside stalls foster a communal atmosphere, serving flavorful, budget-friendly meals from morning to late night.
| Food Name | Description |
|---|---|
| Amok | Creamy coconut fish curry steamed in banana leaves |
| Bai Sach Chrouk | Grilled pork with rice, a breakfast staple |
| Num Pang | Baguette sandwich with meat and pickled vegetables |
| Lok Lak | Stir-fried beef with lime-pepper dipping sauce |
| Nom Banh Chok | Rice noodles with fish-based green curry |
| Kuy Teav | Noodle soup with pork or beef broth |
| Chive Cakes | Fried chive-filled rice flour cakes with sauce |
| Beef Skewers | Grilled beef skewers with aromatic spices |
| Banana Fritters | Crispy deep-fried bananas with sweet coating |
| Pong Aime | Fried quail eggs with herbs and sauces |
Amok: Creamy Fish Curry
Amok is Cambodia’s signature dish, a creamy coconut-based fish curry steamed in banana leaves, balancing sweet, spicy, and aromatic flavors.
Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4
Kroeung Paste Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 stalks | Lemongrass | Chopped finely |
| 1 tbsp | Galangal | Chopped |
| 1 tsp | Turmeric powder | - |
| 2 | Kaffir lime leaves | Chopped |
| 3 cloves | Garlic | Chopped |
Preparation: Blend all ingredients into a smooth paste using a mortar or food processor.
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | White fish fillets (e.g., catfish, tilapia) | Sliced into bite-sized pieces |
| 1 cup | Coconut milk | - |
| 2 tbsp | Kroeung paste | From above |
| 1 tbsp | Fish sauce | - |
| 1 tsp | Palm sugar | - |
| 1 | Egg | Beaten |
| 4 | Banana leaves | Softened in hot water |
| 1 | Red chili | Sliced (optional garnish) |
| - | Tofu or mushrooms | Vegetarian option, cubed |
Instructions
- In a bowl, mix coconut milk, kroeung paste, fish sauce, palm sugar, and beaten egg until smooth.
- Coat fish slices (or tofu/mushrooms) in the mixture, ensuring even coverage.
- Form banana leaves into cups, securing with toothpicks, and fill with the fish mixture.
- Steam over medium heat for 20-25 minutes until the custard is set.
- Garnish with chili slices and serve with jasmine rice. Optional: Drizzle with mango puree for a tropical twist.
Bai Sach Chrouk: Pork and Rice
Bai Sach Chrouk is a beloved breakfast dish featuring smoky grilled pork over steamed rice, paired with pickled vegetables and broth.
Recipe
Prep Time: 15 minutes (plus overnight marinating)
Cook Time: 10 minutes
Total Time: 25 minutes (excluding marinating)
Serves: 4
Marinade Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 3 cloves | Garlic | Minced |
| 1/4 cup | Coconut milk | - |
| 2 tbsp | Palm sugar | - |
| 1 tbsp | Fish sauce | - |
| 1 tsp | Black pepper | - |
Pickled Vegetables Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 | Cucumber | Julienned |
| 1 | Carrot | Julienned |
| 1/4 cup | Rice vinegar | - |
| 2 tbsp | Sugar | - |
| 1 tsp | Salt | - |
Preparation: Mix vegetables with vinegar, sugar, and salt; let sit for 30 minutes.
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | Pork shoulder | Thinly sliced |
| 2 cups | Jasmine rice | Steamed |
| 1 cup | Chicken or pork broth | Warmed |
| - | Tofu slices | Vegetarian option, thinly sliced |
Instructions
- Marinate pork (or tofu) in marinade ingredients overnight in the refrigerator.
- Grill pork over medium-high heat (400°F/204°C) for 3-4 minutes per side until caramelized and cooked through.
- Serve grilled pork over steamed jasmine rice with pickled vegetables and a side of warm broth. Optional: Add a mango-chili dipping sauce for a tropical twist.
Num Pang: Cambodian Sandwich
Num Pang is a crispy baguette sandwich filled with savory meats, pickled vegetables, and fresh herbs, offering a perfect balance of textures.
Recipe
Prep Time: 30 minutes (plus 1 hour marinating)
Cook Time: 10 minutes
Total Time: 40 minutes (excluding marinating)
Serves: 2
Marinade Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Soy sauce | - |
| 1 tbsp | Fish sauce | - |
| 1 tsp | Sugar | - |
| 2 cloves | Garlic | Minced |
| 1 tbsp | Lemongrass | Minced |
Pickled Vegetables Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1/2 cup | Carrots | Julienned |
| 1/2 cup | Radishes | Julienned |
| 2 tbsp | Rice vinegar | - |
| 1 tbsp | Sugar | - |
| 1/2 tsp | Salt | - |
Preparation: Mix vegetables with vinegar, sugar, and salt; let sit for 30 minutes.
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 | Baguettes | Halved lengthwise |
| 1/2 lb | Pork, chicken, or tofu | Thinly sliced |
| 1 | Cucumber | Thinly sliced |
| 1/4 cup | Cilantro and mint leaves | - |
| 2 tbsp | Chili sauce or garlic mayonnaise | - |
Instructions
- Marinate protein (pork, chicken, or tofu) in marinade ingredients for 1 hour.
- Grill or pan-fry protein in 1 tbsp oil over medium-high heat until cooked through, about 4-5 minutes.
- Spread chili sauce or garlic mayonnaise on baguette halves.
- Layer with cooked protein, pickled vegetables, cucumber slices, cilantro, and mint leaves.
- Serve immediately. Optional: Add mango slices for a tropical twist.
Lok Lak: Stir-fried Beef
Lok Lak features tender stir-fried beef with a tangy lime-pepper sauce, served with fresh vegetables and rice.
Recipe
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 10 minutes
Total Time: 25 minutes (excluding marinating)
Serves: 4
Marinade Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Soy sauce | - |
| 1 tbsp | Oyster sauce | - |
| 1 tsp | Sugar | - |
| 1 tsp | Black pepper | - |
| 2 cloves | Garlic | Minced |
Dipping Sauce Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Lime juice | - |
| 1 tsp | Black pepper | - |
| 1/2 tsp | Salt | - |
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | Beef sirloin | Thinly sliced |
| 1 | Tomato | Sliced |
| 1 | Cucumber | Sliced |
| 1/2 head | Lettuce | - |
| 1 | Egg | Optional, fried sunny-side up |
| 2 cups | Cooked jasmine rice | - |
| - | Firm tofu | Vegetarian option, cubed |
Instructions
- Marinate beef (or tofu) in marinade ingredients for 30 minutes.
- Stir-fry beef in 1 tbsp oil over high heat for 2-3 minutes until browned; set aside.
- Fry egg sunny-side up, if using.
- Mix lime juice, black pepper, and salt for dipping sauce.
- Serve beef over rice with tomato, cucumber, lettuce, egg, and dipping sauce. Optional: Add pineapple chunks for a tropical twist.
Nom Banh Chok: Khmer Noodles
Nom Banh Chok is a refreshing rice noodle dish with a fish-based green curry, garnished with fresh herbs and vegetables.
Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4
Curry Paste Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 stalks | Lemongrass | Chopped finely |
| 1 tbsp | Galangal | Chopped |
| 1 tsp | Turmeric | - |
| 2 | Kaffir lime leaves | Chopped |
| 3 cloves | Garlic | Chopped |
| 2 | Shallots | Chopped |
Preparation: Blend into a smooth paste using a mortar or food processor.
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | Rice noodles | - |
| 1 lb | White fish fillets | - |
| 1 cup | Coconut milk | - |
| 2 tbsp | Fish sauce | - |
| 1 tsp | Palm sugar | - |
| 1/2 cup | Banana blossoms | Thinly sliced |
| 1 | Cucumber | Thinly sliced |
| 1/2 cup | Green beans | Chopped |
| 1/2 cup | Bean sprouts | - |
| 1/4 cup | Mint leaves | - |
| - | Tofu and vegetable broth | Vegetarian option |
Instructions
- Blend curry paste ingredients into a smooth paste.
- Cook fish in 2 cups water for 10 minutes; remove, flake, and reserve broth.
- Sauté curry paste in 1 tbsp oil over medium heat for 2 minutes, add coconut milk, fish sauce, palm sugar, and reserved broth; simmer for 10 minutes.
- Stir in flaked fish (or tofu for vegetarian option).
- Cook rice noodles according to package instructions, drain, and divide into bowls. Pour curry sauce over noodles, top with banana blossoms, cucumber, green beans, bean sprouts, and mint. Optional: Sprinkle with toasted coconut flakes for a tropical twist.
Kuy Teav: Noodle Soup
Kuy Teav is a savory noodle soup with pork or beef broth, customizable with proteins and fresh garnishes.
Recipe
Prep Time: 20 minutes
Cook Time: 4 hours (for broth)
Total Time: 4 hours 20 minutes
Serves: 4
Broth Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 lbs | Pork bones | - |
| 3 cloves | Garlic | Peeled |
| 1 | Onion | Halved |
| 1 | Star anise | - |
| 2 tbsp | Fish sauce | - |
| 1 tsp | Salt | - |
| 1 tsp | Sugar | - |
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | Rice noodles | - |
| 1/2 lb | Pork shoulder | Thinly sliced |
| 1 cup | Bean sprouts | - |
| 1/4 cup | Cilantro | Chopped |
| 1/4 cup | Basil | Chopped |
| 1/4 cup | Mint | Chopped |
| 2 | Scallions | Sliced |
| 1 | Lime | Cut into wedges |
| 2 | Chili peppers | Sliced |
| 1/2 lb | Shrimp or beef balls | Optional |
| - | Tofu and vegetable broth | Vegetarian option |
Instructions
- Simmer pork bones, garlic, onion, star anise, fish sauce, salt, and sugar in 8 cups water for 4 hours over low heat; skim foam and strain broth.
- Cook pork shoulder in broth until tender, about 20 minutes; remove, slice, and set aside.
- Cook rice noodles according to package instructions, drain, and divide into bowls.
- Add pork slices and optional shrimp or beef balls to bowls; pour hot broth over.
- Top with bean sprouts, cilantro, basil, mint, scallions, lime wedges, and chili slices. Optional: Add a splash of coconut milk for a tropical twist.
Chive Cakes: Street Snack
Chive Cakes (Num Kachay) are crispy, savory rice flour snacks filled with chives, served with tangy dipping sauces.
Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 (makes 8 cakes)
Dipping Sauce Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Rice vinegar | - |
| 1 clove | Garlic | Minced |
| 1 tsp | Sugar | - |
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 cup | Rice flour | - |
| 1/2 cup | Water | - |
| 1 cup | Chives | Finely chopped |
| 1/2 tsp | Salt | - |
| - | Vegetable oil | For frying |
Instructions
- Mix rice flour, water, chives, and salt into a smooth batter.
- Heat 1 inch of vegetable oil in a pan to 350°F (175°C).
- Drop tablespoon-sized spoonfuls of batter into hot oil, frying for 2-3 minutes per side until golden brown.
- Drain on paper towels.
- Mix vinegar, garlic, and sugar for dipping sauce. Serve cakes warm with sauce. Optional: Pair with a mango-sweet chili sauce for a tropical twist.
Beef Skewers: Sach Ko Ang
Beef Skewers (Sach Ko Ang) are marinated, grilled beef sticks with smoky, savory flavors, perfect for street-side snacking.
Recipe
Prep Time: 15 minutes (plus 1 hour marinating)
Cook Time: 10 minutes
Total Time: 25 minutes (excluding marinating)
Serves: 4
Marinade Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Lemongrass | Minced |
| 2 cloves | Garlic | Minced |
| 1 tbsp | Fish sauce | - |
| 1 tbsp | Soy sauce | - |
| 1 tsp | Palm sugar | - |
| 1 tsp | Turmeric | - |
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | Beef sirloin | Cut into 1-inch cubes |
| 12 | Wooden skewers | Soaked in water for 30 minutes |
| - | Portobello mushrooms | Vegetarian option, cubed |
Instructions
- Mix marinade ingredients and marinate beef cubes (or mushrooms) for 1 hour.
- Thread beef onto soaked skewers, ensuring even spacing.
- Grill over medium-high heat (400°F/204°C) for 3-4 minutes per side until charred and cooked to desired doneness.
- Serve with rice or a lime-chili dip. Optional: Include pineapple salsa for a tropical twist.
Banana Fritters: Chek Chien
Banana Fritters (Chek Chien) are crispy, sweet treats, deep-fried to golden perfection, ideal for a street food dessert.
Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 4 | Ripe bananas | Sliced into 1/2-inch rounds |
| 1 cup | Rice flour | - |
| 1/4 cup | All-purpose flour | - |
| 1/2 cup | Coconut milk | - |
| 2 tbsp | Sugar | - |
| 1/2 tsp | Salt | - |
| - | Vegetable oil | For frying |
Instructions
- Mix rice flour, all-purpose flour, coconut milk, sugar, and salt into a smooth batter.
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip banana slices in batter, ensuring full coverage, and fry for 2-3 minutes until golden and crispy.
- Drain on paper towels.
- Serve warm. Optional: Dust with coconut sugar for a tropical twist.
Pong Aime: Fried Quail Eggs
Pong Aime (likely Pong Tea Khon) are fried quail eggs, often topped with herbs or sauces, offering a quick, flavorful snack.
Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 12 | Quail eggs | - |
| 2 tbsp | Vegetable oil | - |
| 1 tbsp | Scallions | Finely chopped |
| 1 tsp | Fish sauce | - |
| 1/2 tsp | Black pepper | - |
| 2 tbsp | Chili sauce | Optional |
| - | Small tofu cubes | Vegetarian option, pan-fried |
Instructions
- Heat oil in a small skillet over medium heat.
- Crack quail eggs (or add tofu cubes) into the skillet and fry for 1-2 minutes until set.
- Sprinkle with scallions, fish sauce, and black pepper.
- Serve with chili sauce on the side. Optional: Add a mango-lime drizzle for a tropical twist.
Ang Dtray-Meuk: Grilled Squid
Ang Dtray-Meuk is a smoky, savory grilled squid dish, marinated with aromatic spices and served with a tangy dipping sauce.
Recipe
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 10 minutes
Total Time: 25 minutes (excluding marinating)
Serves: 4
Marinade Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Lemongrass | Minced |
| 2 cloves | Garlic | Minced |
| 2 tbsp | Lime juice | - |
| 1 tbsp | Fish sauce | - |
| 1 tsp | Sugar | - |
Dipping Sauce Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 tbsp | Lime juice | - |
| 1 clove | Garlic | Minced |
| 1 tsp | Chili paste | - |
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | Squid | Cleaned, sliced into rings |
| 1/4 cup | Mint leaves | - |
| 1/4 cup | Cilantro | - |
| - | Tofu skewers | Vegetarian option, cubed |
Instructions
- Marinate squid (or tofu) in marinade ingredients for 30 minutes.
- Grill squid over medium-high heat (400°F/204°C) for 2-3 minutes per side until charred and cooked through.
- Mix lime juice, garlic, and chili paste for dipping sauce.
- Serve squid hot with dipping sauce, mint, and cilantro. Optional: Pair with mango salsa for a tropical twist.
Kralan: Sticky Rice in Bamboo
Kralan is a unique street food featuring sticky rice, beans, and coconut milk roasted in bamboo tubes for a smoky, aromatic treat.
Recipe
Prep Time: 15 minutes (plus 4 hours soaking)
Cook Time: 2 hours
Total Time: 2 hours 15 minutes (excluding soaking)
Serves: 4
Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 cup | Sticky rice | Soaked for 4 hours |
| 1/2 cup | Red beans | Cooked |
| 1/4 cup | Coconut milk | - |
| 1/2 tsp | Salt | - |
| 2 | Pandan leaves | Optional, chopped |
| 1 tbsp | Palm sugar | Optional |
| 4 | Bamboo tubes | Cleaned, open at one end |
Instructions
- Mix soaked sticky rice, cooked red beans, coconut milk, salt, and optional pandan leaves or palm sugar in a bowl.
- Fill bamboo tubes with the rice mixture, leaving 1 inch of space at the top; seal with banana leaves or foil.
- Roast over an open fire or grill, rotating every 15 minutes, for 2 hours until rice is cooked and aromatic.
- Crack open bamboo and serve warm. Optional: Sprinkle with toasted coconut flakes for a tropical twist.
Cha Houy Teuk: Jelly Dessert
Cha Houy Teuk is a refreshing jelly dessert made with agar-agar, coconut milk, and sweet syrup, ideal for hot Cambodian days.
Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes (plus 1 hour setting)
Total Time: 20 minutes (excluding setting)
Serves: 4
Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 tbsp | Agar-agar powder | - |
| 2 cups | Water | - |
| 2 | Pandan leaves | Tied into a knot |
| 1 cup | Coconut milk | - |
| 1/4 cup | Palm sugar | - |
| 1/2 cup | Mung beans | Cooked |
| 1/2 cup | Shaved ice | Optional |
| 1/4 cup | Mango | Diced (optional) |
Instructions
- Dissolve agar-agar powder in 2 cups water, add pandan leaves, and bring to a boil; simmer for 5 minutes until fully dissolved.
- Remove pandan leaves, stir in palm sugar until dissolved, and pour into molds; let set in the refrigerator for 1 hour.
- Slice set jelly into cubes and layer with coconut milk and cooked mung beans in serving bowls.
- Top with shaved ice or diced mango, if using.
- Serve chilled. Optional: Add a passion fruit drizzle for a tropical twist.
Conclusion of Culinary Adventure
Experiencing Cambodia
Tropical Cambodian dishes connect you to the nation’s vibrant past and present, with bustling markets and street stalls offering a sensory journey through Khmer tradition and community spirit, as detailed by National Geographic.
Final Thoughts
This culinary adventure through Cambodia’s top 10 street foods, enriched with detailed recipes, reveals the soul of Khmer cuisine through dishes like Amok, Num Pang, and Kralan. Recreate these at home to savor Cambodia’s flavors or visit Phnom Penh and Siem Reap for the authentic street food experience. Share your creations on Facebook with #MangoesPalmTrees!
| Dish | Description |
|---|---|
| Num Pang | Baguette sandwich with pickled vegetables, meats |
| Lok Lak | Stir-fried beef with lime-pepper dipping sauce |
| Nom Banh Chok | Rice noodles with fish-based green curry |
Which Cambodian Street Food Will You Try First?
Amok Num Pang Kralan
Vote and share your choice on Facebook with #MangoesPalmTrees!
Frequently Asked Questions
What Is the Most Popular Cambodian Street Food?
Nom Banh Chok, rice noodles with fish curry, is a beloved favorite across Cambodia.
What Ingredients Are Used in Kuy Teav?
Rice noodles, pork or beef, herbs, bean sprouts, and a rich, aromatic broth.
Is Cambodian Street Food Spicy?
Some dishes like Lok Lak have mild heat; most are customizable with chili sauces.
How Much Does Cambodian Street Food Cost?
Most dishes cost $1-3 USD, making them budget-friendly for locals and tourists.
Are Cambodian Street Food Vendors Hygienic?
Busy stalls typically maintain good hygiene; choose vendors with high turnover for fresher food.
Can Vegetarians Find Food in Cambodia?
Yes, options like tofu Num Pang, vegetarian Nom Banh Chok, or Chive Cakes are widely available.
What Is the Best Time to Eat Street Food in Cambodia?
Evenings from 4 PM onward, when markets are bustling and vendors are active.
What Is Num Pang?
A Cambodian baguette sandwich filled with meats, pickled vegetables, and fresh herbs.
How Do You Order Street Food in Cambodia?
Point at desired dishes or use basic Khmer phrases; vendors are friendly and accommodating.
Is Cambodian Street Food Safe for Tourists?
Generally safe at busy stalls; avoid raw or undercooked items and opt for freshly cooked dishes.
