Thank you for shining a light on Cambodian cuisine and a great cause. I lived and worked in Cambodia for the last 5+ years (back home in Germany atm for a couple months of training) and it saddens me how Cambodia and also its cuisine is often overlooked among its Southeast Asian neighbors, as amazing as they all are. Num ban chok is actually my favorite as well 💛 especially with all the herbs and edible flowers that come with it when you're in Cambodia. But so many other dishes worthy of exploring, runner up for me is samlor kokor, a soup/stew thickened with toasted ground rice, very easy to skip the meat that usually comes in it. Recently, Ratanak Ros also published a cookbook on Royal Cambodian cuisine, the second cookbook of hers, after the beautiful Nhum (Eat) and I love that the books are published in both English and Khmer.
I wish I could find all the fresh flowers and herbs! The dishes I’ve seen in Cambodia are soooo stunning. I look forward to learning more! Thank you for sharing your experience
Thank you for shining a light on Cambodian cuisine and a great cause. I lived and worked in Cambodia for the last 5+ years (back home in Germany atm for a couple months of training) and it saddens me how Cambodia and also its cuisine is often overlooked among its Southeast Asian neighbors, as amazing as they all are. Num ban chok is actually my favorite as well 💛 especially with all the herbs and edible flowers that come with it when you're in Cambodia. But so many other dishes worthy of exploring, runner up for me is samlor kokor, a soup/stew thickened with toasted ground rice, very easy to skip the meat that usually comes in it. Recently, Ratanak Ros also published a cookbook on Royal Cambodian cuisine, the second cookbook of hers, after the beautiful Nhum (Eat) and I love that the books are published in both English and Khmer.
I wish I could find all the fresh flowers and herbs! The dishes I’ve seen in Cambodia are soooo stunning. I look forward to learning more! Thank you for sharing your experience
I’m so excited to try this. I lived in Cambodia for 2 years and recipes for Khmer food are few and far between. Thank you so much for sharing this!
Yes I agree. It was so special to get to know the cuisine the through Chethany!! I hope you enjoy this dish.
A great interview and so appropriate in todays world. Thank you for the shared recipes and an interesting post.
Thanks Sally. Always appreciate your comments. thanks for watching and reading this week's post