Cambodia is dubbed as the Land of the Khmer, if you visit then you must taste the cuisine of Cambodia street food. Sometimes, street food is better than the food sold in restaurants, and of course this is up to each individual taste. Here are some recipes for street food in cambodia that can be used as your reference to try at home.

Most Popular Cambodia Street Food

Quoting from various page sources, here is a Street Food Cambodia Recipe:

1. Lort Cha (Street Food Cambodia)

Ingredients Lort Cha (Street Food Cambodia):

  • 5 ounces (142 grams) bean sprouts
  • 1 pound (450 grams) rice pin noodles
  • 1-1 1/2 tablespoons (15-22 milliliters) fish sauce
  • 2 teaspoons palm sugar
  • 1 1/2 teaspoons dark soy sauce
  • 1 teaspoon soy sauce
  • 2 tablespoons (30 milliliters) vegetable oil
  • 3 cloves garlic peeled and minced, plus more if desired to make fried garlic
  • 1.8 ounces (50 grams) garlic chives cut into 1 1/2 inch (3.8 centimeter) pieces
  • 8 ounces (227 grams) boneless, skinless chicken thighs thinly sliced
  • 1 tablespoon (15 milliliters) soy sauce
  • 1/2 tablespoon (7 milliliters) fish sauce
  • 1 teaspoon cornstarch or tapioca starch
  • 1/2 teaspoon palm sugar

How to cook Lort Cha (Street Food Cambodia):

  • Place the thinly sliced fowl thighs in a medium bowl.
  • Add the soy sauce, fish sauce, cornstarch, and palm sugar.
  • Toss to very well coat and set apart for 15-30 minutes.
  • Bring a pot of water to a boil.
  • Add the bean sprouts and blanch for 30 seconds. Remove from the water and set apart in a colander to drain.
  • Either blanch the rice pin noodles withinside the water till softened sufficient to split or microwave briefly (1-2 minutes) till softened.
  • In a small bowl, whisk collectively the fish sauce, palm sugar, darkish soy sauce, and soy sauce. Set apart.
  • Place the vegetable oil in a big wok or pan over medium excessive warmth.
  • Add the garlic and prepare dinner dinner simply till fragrant, approximately 30 seconds to at least one minute (I now and again upload a pair greater cloves of minced garlic and fry till golden, then set apart to pinnacle as a garnish for greater flavor).
  • Add the marinated fowl and prepare dinner dinner, stirring occasionally, till golden and cooked through.
  • Toss withinside the softened rice pin noodles and the sauce to very well coat.
  • Once the sauce thickens to coat the noodles and the entirety is heated through, toss withinside the blanched bean sprouts and garlic chives.
  • Once combined, eliminate from warmth and serve right now with a fried egg, inexperienced onion slices, floor peanuts, fried garlic, and chili sauce. Enjoy your street food cambodia.
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2. Seafood Amok (Cambodia Street Food)

Ingredients Seafood Amok (Cambodia Street Food):

  • 2 dried red chillies (see note), soaked in boiling water, drained, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp grated fresh turmeric (see note)
  • 2 tbsp grated galangal (see note)
  • 2 lemongrass stems (inner core only), grated
  • 2 eschalots, chopped
  • Finely grated zest of 1 lime
  • 1 tbsp shrimp paste (see note)
  • 1/4 cup (65g) grated palm sugar (see note)
  • 6 kaffir lime leaves, finely shredded (see note)
  • 400ml coconut milk
  • 400g skinless blue-eye fillet, cut into 3-4cm pieces
  • 12 green prawns, peeled (tails intact), deveined
  • 2 banana leaves (see note)
  • 1 long red chilli, thinly sliced
  • Steamed rice, to serve
Cambodia Street Food

How to cook Seafood Amok (Cambodia Street Food):

  • Combine the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime zest, shrimp paste, palm sugar, 1/2 of the kaffir lime leaves and a couple of teaspoons salt in a mortar and pestle or small meals processor and pound or whiz till a satisfactory paste.
  • Transfer paste to a frypan over medium warmness and prepare dinner dinner, stirring, for 3-four mins, till fragrant.
  • Add the coconut milk (booking 2 tablespoons for serving) and produce to a simmer. Remove from warmness, switch to a bowl and permit to chill slightly. Add the seafood and toss to combine.
  • Cut every banana leaf into 25cm x 15cm rectangles. Carefully wave each facets of every leaf over a medium-excessive flame, then set aside (the warmth from the flame will melt the leaves, making them greater pliable).
  • Lay every banana leaf out, divide the seafood some of the leaves and fold withinside the ends, securing with toothpicks to shape four small trays.
  • Top with ultimate marinade and sprinkle with ultimate kaffir lime leaves and 1/2 of the sliced chilli.
  • Place in a steamer over medium-excessive warmness and prepare dinner dinner for 15 mins or till the fish is gentle and cooked through.
  • Place the seafood parcels on serving plates. Remove toothpicks, drizzle with ultimate 2 tablespoons coconut milk and scatter with ultimate sliced chilli. Serve with rice. Enjoy your cambodia street food.

3. Kuy Teav (Street Food in Cambodia)

Ingredients Kuy Teav (Street Food in Cambodia):

  • 1.2kg oxtail
  • 2 L water
  • 1 onion, peeled and halved
  • 4 star anise
  • 1 large piece of cassia bark
  • 1 tbsp coriander seeds
  • 1 tsp Kampot black peppercorns
  • 1 tbsp sugar
  • 1 tsp salt
  • 5 tbsp Squid brand fish sauce
  • 2 limes, quartered
  • Hoisin Sauce
  • Fish Sauce
  • Flying Goose sriracha
  • 6 tbsp vegetable oil
  • 200g beef mince
  • 1 tsp Squid brand fish sauce
  • 1 tsp sugar
  • 2 tsp Flying Goose sriracha
  • 10ml lime juice (juice of ½ lime)
  • 4 garlic cloves, peeled and sliced
  • 200g rice vermicelli, soaked in tepid water for 30 mins
  • 200g beansprouts
  • 4 leaves of preserved mustard green, rinsed and sliced
  • 2 spring onions, finely sliced
  • Coriander, chopped
Cambodia Street Food

How to cook Kuy Teav (Street Food in Cambodia):

  • First take away any blood or scum from the bones. Place oxtail in a huge inventory pot or strain cooker with masses of bloodless water and produce to the boil.
  • Remove from heat, drain, rinse the pot, and the usage of bloodless water, wash away any scum from the bones.
  • Return the wiped clean bones to the pot, and upload the 2l water, onion, supermegacelebrity anise, coriander seeds, black peppercorns, cassia, sugar, salt and fish sauce.
  • If the usage of a strain cooker, deliver to the boil and prepare dinner dinner at strain for 1 hour. If the usage of a saucepan or inventory pot, deliver to a mild simmer and prepare dinner dinner for three hours.
  • You can also additionally want to pinnacle up the water because it evaporates.
  • Once the broth is ready, stress right into a smooth pan, and set apart the oxtail bones to cool.
  • When the bones are cool sufficient to handle, together along with your fingers, shrink back the oxtail meat from the bones and reserve.
  • Fry the red meat mince in 2 tbsp of the vegetable oil collectively with the fish sauce, sugar, sriracha and lime juice till cooked.
  • Heat the last four tbsp of vegetable oil in a separate pan with the sliced garlic, and fry till crisp and browned on the edges. Drain.
  • To serve, deliver the reserved broth to the boil. Place 1 / 4 of the noodles and beansprouts withinside the base of every bowl.
  • Top with the red meat mince, cooked oxtail, and preserved mustard greens. Ladle over the broth and sprinkle over the sliced garlic, spring onions, and chopped coriander.
  • At the desk upload more seasoning in your very own soup, with limes, hoisin sauce for sweetness, fish sauce to feature saltiness, or Sriracha for an additional kick. Enjoy your Street Food Cambodia.
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4. Beef Lok Lak (Street Food Cambodia)

Ingredients Beef Lok Lak (Street Food Cambodia) :

  • 300 g beef steaks, sliced (best you can afford)
  • 1⁄4 cup light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon tomato sauce (ketchup)
  • 3 tablespoons sugar
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon fish sauce
  • 2 garlic cloves, finely sliced
  • 2 tablespoons vegetable oil
  • 2 small tomatoes, sliced
  • 1 cucumber, peeled and finely sliced
  • 1⁄2 small red onion, finely sliced
  • lettuce, iceberg or romaine leaf
  • juice of a lime
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon salt or 1 teaspoon fish sauce
  • 1 tablespoon water
Cambodia Street Food

How to cook Beef Lok Lak (Street Food Cambodia):

  • In a massive bowl, blend pork with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and floor black pepper and garlic. Marinate as a minimum 20 mins or up to at least one hour.
  • Make dipping sauce, integrate substances in a small bowl-set aside.
  • Decorate dinner plates with sliced tomatoes, cucumber and onion. Set aside.
  • Place the lettuce leaves on a seperate platter.
  • Heat oil in a wok over a excessive warmness and stir-fry pork till cooked. Divide among the 2 dinner plates.
  • See intro for the way to eat. Enjoy your Street food Cambodia.

5. Bai Sach Chrouk (Street Food in Cambodia)

Ingredients Bai Sach Chrouk (Street Food in Cambodia):

  • 1 lb boneless pork chops (or boneless pork shoulder), sliced ​​thinly
  • 1 cup coconut milk
  • 4 cloves garlic , pressed
  • 4 tablespoons palm sugar (grated)
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 large lime , squeezed
  • Black kampot pepper , freshly ground
  • Cilantro leaves , for garnish
  • ½ cup rice vinegar
  • ⅓ cup sugar
  • 1 tablespoon salt
  • 1 tablespoon fish sauce
  • 3 small cucumbers , julienned or sliced
  • 1 daikon radish , julienned or sliced
  • 1 carrot , julienned or sliced
  • 4 cloves garlic , pressed
  • 2 Thai peppers , ​​thinly sliced
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How to cook Bai Sach Chrouk (Street Food in Cambodia):

  • In a small saucepan, pour the vinegar, sugar, salt and fish sauce. Simmer over low warmth till the sugar is dissolved.
  • Let cool.
  • Mix the greens, garlic and peppers in a bowl. Pour the marinade.
  • Place the greens in a jar.
  • Marinate for eight hours, shaking the jar every now and then with out opening.
  • Mix all of the components of the marinade in a salad bowl and upload the portions of beef. Mix well.
  • Marinate for five hours withinside the refrigerator.
  • Remove the beef from the marinade. Reserve the marinade in a saucepan.
  • Grill the beef till you notice the grill marks and the beef starts offevolved to caramelize.
  • Bring the marinade to boil and boil for one minute over excessive warmth.
  • Add a touch boiling water if it evaporates too quickly.
  • Cut the beef into skinny strips and serve with white rice and pickled greens.
  • Pour the sauce over the beef and garnish with cilantro leaves. Enjoy your cambodia street food.

That’s Cambodia Street Food Recipe that you must try, besides having health benefits, it also has a unique taste.

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