Cambodian Cuisine | Samlor (Rice Soup) ~ Cambodian Foods

Hong

A braised Beef stew similar to Kho with the exception that it doesn't not feature eggs and the extensive use of dark soy sauce. The dish is also sweeter and saltier than Kho. This dish has origins from South Chinese migrants and is similar to Hongshao Rou.

Chap Chai

A Khmer soup of Chinese origins, that is created with the use of cabbage, mushrooms, and quail eggs. The broth is clear and herbs are Cambodian addition in order to make the soup hearty.

Chap Chai

Ngam nguv

Is a chicken soup flavored with whole preserved lemons.

Samlar kari (សម្លការី)

Is a traditional wedding and celebration dish, features coconut chicken curry gently spiced with paprika, and with a soupy consistency, often cooked with sweet potatoes, julienned onion, snake beans and bamboo shoot. The soup is also used as a dipping sauce for fresh baguettes, while nom ban chok samlor kari is often served for breakfast the next day, featuring the same ingredients to make nom ban chok but using the samlor kari broth instead of the traditional turmeric and fish-based broth that goes into making nom ban chok

Chhnang Plerng (meaning fire pot)

Is the most common form of hot pot eaten in Cambodia in which a heated pot with a clear broth, meat, and assorted vegetables are eaten between family members. Chhnang Plerng is the general term for hotpot and there exist a variety of hotpot that undergo different names with mixed influences from China.

Yao hon or yaohon'(យ៉ៅហន): A banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It differs from Cambodian Chhnang Plerng or other Asian hot pots in that it features a tangy coconut broth rather than a clear broth. It is similar to the Japanese sukiyaki, however, it is derived from the Chinese hot pot.

Chhnang Dei: A hot pot variety of Chap Chai soup that is eaten with Mee (egg noodles) or Mee Sua (threaded mung bean noodle).

Chhang Phnom Plerng (Volcano Hot Pot/ Cambodian BBQ): A unique Cambodian style BBQ similar to their Lao and Thai counterparts. It is served on a hotpot attached with a grill to allow meat to cook and secrete juices into the broth to allow the soup to become tastier over time.

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