Embark on a vibrant culinary journey with Cambodian street food at Mangoes and Palm Trees! From creamy Amok to crispy Num Pang, these top 10 dishes, complete with unique recipes, showcase Cambodia’s rich heritage, blending local flavors with tropical twists for an unforgettable adventure.
Introduction to Cambodian Street Food
Cambodian street food offers a sensory feast, reflecting the nation’s cultural heritage through vibrant flavors and fresh ingredients. Influenced by Thailand, Vietnam, and local traditions, these affordable dishes are perfect for food enthusiasts. Explore more in our Recipes collection.
A Culinary Heritage
Cambodia’s cuisine blends Southeast Asian influences with unique ingredients like lemongrass, fish sauce, and coconut milk, passed down through generations for authentic taste.
Street Food Culture
Street food is a way of life in Cambodia, with bustling markets and roadside stalls offering affordable, flavorful dishes in a lively communal atmosphere.
| Food Name | Description |
|---|---|
| Amok | Creamy coconut fish curry in banana leaves |
| Bai Sach Chrouk | Grilled pork with rice, a breakfast staple |
| Num Pang | Sandwich with meat and pickled vegetables |
| Lok Lak | Stir-fried beef with lime-pepper sauce |
| Nom Banh Chok | Rice noodles with fish curry |
| Kuy Teav | Noodle soup with pork or beef broth |
| Chive Cakes | Fried chive-filled cakes with dipping sauce |
| Beef Skewers | Grilled beef skewers with spices |
| Banana Fritters | Crispy deep-fried bananas |
| Pong Aime | Fried quail eggs with toppings |
Amok: Creamy Fish Curry
Amok is a creamy, coconut-based fish curry steamed in banana leaves, offering a delicate balance of 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 |
| 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.
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 lb | White fish fillets (e.g., catfish, tilapia) | Sliced |
| 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 |
| 1 | Red chili | Sliced (optional) |
| - | Tofu or mushrooms | Vegetarian option |
Instructions
- Mix coconut milk, kroeung paste, fish sauce, palm sugar, and egg in a bowl.
- Coat fish slices in the mixture.
- Form banana leaves into cups, secure with toothpicks, and fill with fish mixture.
- Steam for 20-25 minutes until set.
- Garnish with chili slices and serve with rice. Optional: Drizzle with mango puree for a tropical twist.
Bai Sach Chrouk: Pork and Rice
Bai Sach Chrouk is a breakfast staple featuring smoky grilled pork over steamed rice, served 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 | Vinegar | - |
| 2 tbsp | Sugar | - |
| 1 tsp | Salt | - |
Preparation: Mix and 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 |
Instructions
- Marinate pork in marinade ingredients overnight.
- Grill pork over medium-high heat for 3-4 minutes per side until caramelized.
- Serve grilled pork over steamed rice with pickled vegetables and 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 texture balance.
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 | Vinegar | - |
| 1 tbsp | Sugar | - |
| 1/2 tsp | Salt | - |
Preparation: Mix and let sit for 30 minutes.
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 2 | Baguettes | Halved |
| 1/2 lb | Pork, chicken, or tofu | Sliced |
| 1 | Cucumber | Thinly sliced |
| 1/4 cup | Cilantro and mint leaves | - |
| 2 tbsp | Chili sauce or garlic mayonnaise | - |
Instructions
- Marinate protein in marinade ingredients for 1 hour.
- Grill or pan-fry protein until cooked through.
- Spread chili sauce or mayonnaise on baguette halves.
- Layer with protein, pickled vegetables, cucumber, cilantro, and mint.
- 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 |
| 2 cups | Cooked rice | - |
| - | Firm tofu | Vegetarian option |
Instructions
- Marinate beef 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 sauce. Optional: Add pineapple chunks for a tropical twist.
Nom Banh Chok: Khmer Noodles
Nom Banh Chok is a refreshing rice noodle dish with 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 |
| 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.
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 | Sliced |
| 1 | Cucumber | Sliced |
| 1/2 cup | Green beans | Chopped |
| 1/2 cup | Bean sprouts | - |
| 1/4 cup | Mint | - |
| - | Tofu and vegetable broth | Vegetarian option |
Instructions
- Blend curry paste ingredients into a smooth paste.
- Cook fish in 2 cups water; remove, flake, and reserve broth.
- Sauté curry paste in 1 tbsp oil, add coconut milk, fish sauce, sugar, and reserved broth; simmer 10 minutes.
- Add flaked fish to sauce.
- Cook noodles, drain, and serve with curry sauce, topped with banana blossoms, cucumber, green beans, sprouts, and mint. Optional: Sprinkle with coconut flakes for a tropical twist.
Kuy Teav: Noodle Soup
Kuy Teav is a savory noodle soup with pork or beef broth, customizable with various 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; strain broth.
- Cook pork shoulder in broth until tender, about 20 minutes; remove and slice.
- Cook rice noodles, 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 snacks made from rice flour and chives, served with 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 | Vinegar | - |
| 1 clove | Garlic | Minced |
| 1 tsp | Sugar | - |
Main Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 1 cup | Rice flour | - |
| 1/2 cup | Water | - |
| 1 cup | Chives | Chopped |
| 1/2 tsp | Salt | - |
| - | Oil | For frying |
Instructions
- Mix rice flour, water, chives, and salt into a smooth batter.
- Heat 1 inch of oil in a pan to 350°F (175°C).
- Drop spoonfuls of batter into oil, frying 2-3 minutes per side until golden brown.
- Drain on paper towels.
- Mix vinegar, garlic, and sugar for dipping sauce. Serve cakes 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, offering smoky, savory flavors.
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 | Cubed |
| 12 | Wooden skewers | Soaked |
| - | Portobello mushrooms | Vegetarian option |
Instructions
- Mix marinade ingredients and marinate beef cubes for 1 hour.
- Thread beef onto soaked skewers.
- Grill over medium-high heat for 3-4 minutes per side until charred.
- 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.
Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
| Quantity | Ingredient | Preparation |
|---|---|---|
| 4 | Ripe bananas | Sliced |
| 1 cup | Rice flour | - |
| 1/4 cup | All-purpose flour | - |
| 1/2 cup | Coconut milk | - |
| 2 tbsp | Sugar | - |
| 1/2 tsp | Salt | - |
| - | Oil | For frying |
Instructions
- Mix rice flour, all-purpose flour, coconut milk, sugar, and salt into a batter.
- Heat 2 inches of oil to 350°F (175°C).
- Dip banana slices in batter and fry 2-3 minutes until golden.
- 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 for a quick 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 | Oil | - |
| 1 tbsp | Scallions | Chopped |
| 1 tsp | Fish sauce | - |
| 1/2 tsp | Black pepper | - |
| 2 tbsp | Chili sauce | Optional |
| - | Small tofu cubes | Vegetarian option |
Instructions
- Heat oil in a small skillet over medium heat.
- Crack quail eggs into skillet and fry 1-2 minutes until set.
- Sprinkle with scallions, fish sauce, and black pepper.
- Serve with chili sauce. 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 | - |
| 1/4 cup | Cilantro | - |
| - | Tofu skewers | Vegetarian option |
Instructions
- Marinate squid in marinade ingredients for 30 minutes.
- Grill squid over medium-high heat for 2-3 minutes per side until charred.
- Mix lime juice, garlic, and chili paste for dipping sauce.
- Serve squid hot with 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 4 hours |
| 1/2 cup | Red beans | Cooked |
| 1/4 cup | Coconut milk | - |
| 1/2 tsp | Salt | - |
| 2 | Pandan leaves | Optional |
| 1 tbsp | Palm sugar | Optional |
| 4 | Bamboo tubes | Cleaned |
Instructions
- Mix soaked sticky rice, cooked red beans, coconut milk, salt, and optional pandan leaves or palm sugar.
- Fill bamboo tubes with rice mixture, leaving 1 inch 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.
- Crack open bamboo and serve warm. Optional: Sprinkle with 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, perfect for hot 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 |
| 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 in water, add pandan leaves, and bring to a boil; simmer 5 minutes.
- Remove pandan, stir in palm sugar until dissolved, and pour into molds; let set for 1 hour.
- Slice set jelly and layer with coconut milk and mung beans in bowls.
- Top with shaved ice or mango, if using.
- Serve chilled. Optional: Add a passion fruit drizzle for a tropical twist.
Conclusion of Culinary Adventure
Experiencing Cambodia
Cambodian street food connects you to the nation’s past and present, with vibrant markets and stalls offering a sensory journey through tradition and community.
Final Thoughts
This culinary adventure, now enriched with detailed recipes, reveals Cambodia’s soul through dishes like Amok and Num Pang. Recreate these at home or visit Phnom Penh and Siem Reap to taste the authentic flavors.
| Dish | Description |
|---|---|
| Num Pang | Sandwich with pickled vegetables, meats |
| Lok Lak | Stir-fried beef with lime-pepper sauce |
| Nom Banh Chok | Rice noodles with fish curry |
Frequently Asked Questions
What Is the Most Popular Cambodian Street Food?
Nom Banh Chok, rice noodles with fish curry, is a beloved favorite.
What Ingredients Are Used in Kuy Teav?
Rice noodles, pork or beef, herbs, and a rich broth.
Is Cambodian Street Food Spicy?
Some dishes are spicy; many are mild with customizable heat levels.
How Much Does Cambodian Street Food Cost?
Most dishes cost $1-3, making it very affordable.
Are Cambodian Street Food Vendors Hygienic?
Most maintain good hygiene; choose busy stalls for fresh food.
Can Vegetarians Find Food in Cambodia?
Yes, options like tofu Num Pang or vegetarian Nom Banh Chok are common.
What Is the Best Time to Eat Street Food in Cambodia?
Evenings from 4 PM, when vendors are busiest.
What Is Num Pang?
A Cambodian sandwich with baguette, meats, vegetables, herbs.
How Do You Order Street Food in Cambodia?
Point at desired dishes; vendors are friendly and helpful.
Is Cambodian Street Food Safe for Tourists?
Generally safe at busy stalls; avoid raw or undercooked items.
