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2. Num banhchok - Wikipedia

   en.wikipedia.org/wiki/Num_banhchok

   Num banhchok is featured in a popular Khmer folk legend about an influential revolutionary and scholar Thon Chey who was exiled to China by the Khmer king, where Thon Chey began making num banhchok to make a living. The dish quickly gained popularity among the Chinese and eventually attracted even the attention of the Chinese emperor.

3. Cambodian cuisine - Wikipedia

   en.wikipedia.org/wiki/Cambodian_cuisine

   Cambodian chef Luu Meng (second from right) with his business partner Richard Gillet (second from left) in Avignon, France, in 2016 promoting Cambodian cuisine In December 2020, the Ministry of Foreign Affairs and International Cooperation launched an official "Food Diplomacy 2021–2023" campaign as part of a larger economic diplomacy strategy.

4. Kuyteav - Wikipedia

   en.wikipedia.org/wiki/Kuyteav

   Kuyteav (Khmer: គុយទាវ, kŭytéav) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. It is a popular breakfast dish across all of Cambodia . The kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and ...

5. Khmer royal cuisine - Wikipedia

   en.wikipedia.org/wiki/Khmer_Royal_Cuisine

   Khmer royal cuisine has evolved over the centuries with influences from India, China, Thailand, Vietnam and France. [2] The distinctions between the three culinary styles are not as pronounced as in the case of Thailand or Laos, [3] and the main characteristics that set Khmer royal cuisine apart from the other two culinary styles are the higher ...

6. Samlor prahal - Wikipedia

   en.wikipedia.org/wiki/Samlor_prahal

   The base of the soup is made with chicken or fish stock and lemongrass or green kroeung. [2] It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms, [3] and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus ...

7. Khmer (food) - Wikipedia

   en.wikipedia.org/wiki/Khmer_(food)

   Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment. Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.

8. Num pang - Wikipedia

   en.wikipedia.org/wiki/Num_pang

   In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").

9. Cambodian Chinese cuisine - Wikipedia

   en.wikipedia.org/wiki/Cambodian_Chinese_cuisine

   Cambodian Chinese or Sino-Khmer cuisine is a food tradition developed by the Cambodian Chineses living in Cambodia that's distinct from both Khmer and Chinese cuisines. [1] The foodways of the Chinese Cambodians have not only been influenced by the Khmer but also by the Vietnamese and Chinese Vietnamese foodways. [2]