Discovering new flavors always holds a special place in the experiences of travelers. Planning a trip to Cambodia? Let us introduce you to the must-try street food specialties that will offer your taste buds an unexpected journey! On the menu: traditional Khmer dishes, unusual specialties, and some sweet treats…

The most popular Cambodian street food specialties

Here are the most common Cambodian specialties you’ll find in the street food scene of Cambodia:

Lort Cha – Stir-fried rice noodle

Lort Cha is a stir-fried rice noodle dish ("cha" meaning "stir-fry" in Khmer). The rice noodles are cooked in frying pans with various vegetables (onions, Chinese broccoli, chives, bean sprouts, etc.). Typically, beef is added, although there are variations with pork, vegetarian options, and more. The dish is usually served with a fried egg on top and is accompanied by a spicy sauce.

Num Banh Chok – Fermented rice noodles

Another popular noodle dish found at most street food stalls in Cambodia is Num Banh Chok. This term refers to both the type of noodles (traditionally handmade from fermented rice using stone mills) and the dish itself. The dish consists of fermented rice noodles served with a coconut milk and fish curry sauce, accompanied by fresh vegetables (bean sprouts, cucumber, etc.) and a variety of herbs (mint, coriander, banana flowers, lotus roots, etc.). This dish is beloved by locals and is commonly eaten for breakfast or lunch.


Note:

Each region has its own version of Num Banh Chok. In Siem Reap, for instance, locals use a lot of garlic, coconut milk, and a sweet fish sauce called *tik-pha-em*. In Kampot, the sauce is made from local dried shrimp and peanuts.

Amok Trey – Fish amok

Considered the national dish of Cambodia, Amok Trey is one of the most well-known dishes in Khmer cuisine. It is a curry made with fish, steamed with coconut milk and various herbs (lemongrass, galangal, kaffir lime, shallots, turmeric, shrimp paste, etc.). Fish amok is traditionally served in a banana leaf and accompanied by rice. Various versions of this dish can be found, such as chicken, beef, snails, or even tofu.

Kuy Teav – Pork noodle soup

Kuy Teav is one of the most beloved dishes in Cambodia, often enjoyed for breakfast. This noodle soup is made with pork bone broth and flavored with herbs (garlic, shallots, lemongrass, and other fresh herbs). It is often topped with choices of meat, including beef, shrimp, pork slices, fish balls, chicken, or vegetables. For the adventurous, it can also be served with offal (liver, intestines, blood, tongue, etc.).

Bai Sach Chrouk – Grilled marinated pork

Bai Sach Chrouk is another quintessential Khmer dish, often eaten for breakfast by locals. It consists of marinated pork slices grilled over charcoal. The meat is served with rice and fresh or pickled vegetables, all enhanced by a spicy sauce.

Num Pang – The Cambodian sandwich

Known as the Cambodian sandwich, Num Pang is made from baguettes that were introduced during the French protectorate. It is filled with various ingredients, including meat, pickled carrots and daikon, fresh vegetables (cucumber, lettuce), and aromatic herbs (coriander, mint, basil).

Several variations are found throughout the country:

• Num Pang Pâté : with pâté

• Num Pang Brahet: with pork meatballs

• Num Pang Sach Chruk: with braised pork belly

• Num Pang Sach Ko: with grilled beef flavored with lemongrass

• Num Pang Trey Khaw: with stewed fish

  
Note

Traditionally filled with meat, Num Pang can also be prepared as a vegetarian option, without meat or fish. For those who don’t eat meat or fish, vegetarian dishes can also be found throughout Cambodia.

Nom Ka Chai – Chive cake

Nom Ka Chai is a chive cake commonly found at street food stalls in Cambodia. Inspired by Chinese cuisine, it is made from glutinous rice flour, tapioca starch, water, and chopped chives. Some versions include additional fillings like meat, fish, or vegetables. The cakes have a soft interior and crispy exterior and are typically enjoyed as a snack throughout the day.

Cambodian barbecues

As in many parts of Asia, you'll find numerous street food stalls offering barbecued products. Some of the most popular include :

• Sach Koh Ain: grilled beef skewers with Kroeung sauce (lemongrass-based sauce)
• Twa Ko : pork sausage skewers
• Ang Dtray Meuk: marinated and grilled squid

The most unusual Cambodian street food specialties

For the adventurous eater, these unusual Cambodian street food specialties are a must-try:

Balut – Fertilized eggs

Balut refers to a fertilized egg (from a chicken, duck, or quail) that is steamed. The egg is incubated, and the embryo is well-formed, which may be off-putting to some. To eat it, Cambodians first drink the surrounding liquid before peeling the shell and eating the yolk and the fetus (or chick), typically seasoned with salt, vinegar, or lime juice.


Caution

Balut contains a high cholesterol level, so it should be consumed in moderation.

Kang Kep Baob – Stuffed frogs

Kang Kep Baob is a fairly common dish in Cambodia. It consists of frogs stuffed with Kroeung sauce and curry. The filling may include minced meat, coconut, peanuts, and other ingredients.

A-Ping – Fried tarantulas

A-Ping refers to tarantulas that are boiled and then fried in hot oil. The taste and texture are said to resemble chicken or cod. Cambodians began eating tarantulas in the 1970s during a tragic famine.

Fried scorpions and snakes

For those looking for an even more challenging culinary experience, fried scorpions or snakes on sticks are also available. These items were traditionally consumed during the Khmer Rouge oppression.


Want more?

Cambodians are fond of eating fried insects. You can find various types, such as silkworms, cockroaches, crickets, grasshoppers, and beetles, at many street food stalls. The village of Skun, about 70km from Phnom Penh, is particularly famous for its insect market. 

Cambodian sweet street food specialties

Here are some of the sweet street food specialties you’ll find in Cambodia:

Kralan – Sticky rice in Bamboo

Kralan is a popular snack or dessert in Cambodia. It consists of sticky rice mixed with shredded coconut, coconut milk, sugar, and a pinch of salt. Some versions also include black beans. The mixture is stuffed into a bamboo stick and roasted over charcoal, giving it a slightly smoky flavor.


Note

The rice used generally comes from the terraced rice fields of Battambang.

Bey Dom Neib – Mango with sticky rice

Bey Dom Neib is similar to the famous Mango Sticky Rice found in Thailand. This sweet treat consists of sticky rice mixed with coconut milk, sugar, and salt, served with slices of fresh mango. It is a popular dessert found at street food stalls during the summer months (mango season).

Chet Chien – Fried bananas

Chet Chien are fried bananas found throughout Cambodia. The bananas are mashed and coated with a sweet batter containing sesame seeds, then fried in hot oil.

Nom Krok – Coconut pancakes

Nom Krok are small round coconut pancakes made from rice flour, coconut milk, sugar, and shredded coconut. Cambodians typically dip them in a sweet and sour sauce.

Num Kroch – Sesame rice balls

Num Kroch is a fried dough ball made from rice flour and filled with mung bean paste. These balls are coated in sesame seeds before being fried.

Where to find the best street food in Cambodia?

As in other parts of Asia, street food stalls can be found throughout Cambodia, especially around markets. Some of the most popular areas, considered the heart of Cambodian street food, include Pub Street in Siem Reap and the Central Market in Phnom Penh (Phsar Thmey).

Want to go further ? How about learning to prepare Cambodian street food specialties yourself in a Khmer cooking class?

_
Florine Dergelet_