STREET FOOD IN CAMBODIA
Street food in Cambodia and Khmer cuisine is as subtle as Vietnam but yet to be discovered. The aroma and flavor of Khmer street foods would capture any food lover’s interest. Tourists refer to street food in Cambodia as no visit to the kingdom is complete without sampling the dizzying array of foods. And, the great advantage is the reasonably priced street foods from a quick grab and eat to sit and enjoy the fullest set right in the corner of any streets, anywhere in Cambodia. So on your next trip to Cambodia, do as locals do, take up a tiny plastic chair and delve into the joys of Khmer street foods. Night markets, tiny busy streets and or right next to your hotel entrance door, not that hard to find a street foods.
And no, both Cambodian cuisine and street foods aren’t quite as similar as those in Laos, Thailand and or in Vietnam. Following are our selection of 10 most popular Khmer street foods to try.
Some of the most popular street foods in Cambodia including anything that comes with the skewers together with pork meat or shrimp with seafood. Beside that, fish and sticky rice comes together with pretty much any of the Cambodian foods, they are cheap and affordable to have them and enjoy and this is largely because of the Mekong that flows through Cambodia, so the rice and fish sources are varied and available at good price. In addition, comparing with Thai cuisine, the foods you eat in Cambodia are less sweet and mild in chilly taste. Curious travelers may want to try the cuisines that are blended in unique spices, and includes plenty of snacks that are worth trying.
The street vendors are very creative and they invent their own recipe together with plenty of tasty sauces. Simply, the Prahok or Kroeung are among some of the best flavors you can ask to add on your food. Prahok is extracted and it is a sort of fish paste, while Kroeung is a blend spice paste mainly from lemongrass and galangal.
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Popular Street food in Cambodia → Kang Kep Baob (Stuffed Grilled Frog)
It is one of the most popular street foods in Cambodia, the Kangkep is actually a frog sausage, rich in paste of different spices and tastes slightly sweet. Frogs are barbecued and stuffed with the famous kroeung sauce and the mix of Cambodian curry paste. The popular stuffed frog is on display at almost any food carts you see.
Kang kep baob, would dazzle everyone who’s into street foods, some find it intimidating once think about eating frogs, but undeniably, they are incredibly tasty. Kang kep baob is a popular street eat and very popular between the vendors who selling them since preparing them would not a difficult task, stuff the frogs overnight and place it between bamboo stick and tie. Then bring it to grill over a medium hot-coal until frog is golden or cooked. The Stuffed Frog dish would cost between US$3-10, depending on where you’ll eat them. Street vendors are the cheapest, obviously
A-Ping (Deep-fried spider) daring street foods in Cambodia
The Tarantula’s snack trade is on the buzz and Cambodia is a place to try the famous spider dish. It might sound bizarre but you’ll be greatly surprised to see locals and some dared travelers are trying local fried spider as well as insects on the streets. A-Ping, the deep-fried Tarantula, is a best one to try. The Silkworms, cockroaches, crickets, grasshoppers, dung beetles, Cockchafer and more.
Locals started to grow insects to eat due to the poverty back in the 1960-70’s. The insects, rats, seaweed and root of plants were the only source of foods they could find to eat.
The remote countryside around Kampot are renowned for some of the biggest, best and tastiest Tarantulas around Cambodia. If you’re adventurous and curious enough to spend some time to find the best ones, get there firs, meet locals and catch one, all Khmers are Tarantula hunters. The spiders are living deep in the jungles. For the villagers selling Tarantula’s are welcome source of extra cash. Eating out of necessity, the Cambodian areal year round craving for these eight legged beast.
Preparing the spider dish is fairly easy, kill them Tarantulas and boil them in salted water for couple of minutes, you can simply deep friend the spider in hot oil. After fee minutes they are ready for eating. However, you can eat the A-ping deep friend Spider in the streets for under US$5
Num Pang Sandwich (Cambodian Banh Mi street food)
Cambodian num pang Sandwich is simply the only one when it comes to grabbing a quick eat in the streets of Siem Reap or Phnom Penh. The recipe is quite similar to the Vietnamese pork and pate Sandwich, the famous Banh Mi. I find it pretty easy to make my own Num Pang nowadays as well. Speaking of street food Khmer, you definitely have to try the well-know Num Pang, the local version of what we call it a Sandwich. Walking down the street, you’ll find it pretty easy to spot the vendors selling the Num Pang, simply a tray full of baguette (First introduced by French), fresh veggies and the other ingredients. You can get one sandwich with only US$ 1-3.
The classic Cambodian pork sandwich is what I’ve tried almost everyday during my last visit to the kingdom, the lady vendor has told me that she use pretty much any veggies that smells aromatic such as cucumber, carrot and dill, mint and or chives, I agreed because the taste was so flavorful, not to mention that the crisp crust and airy texture of the baguette makes the whole sandwich a different taste.
In addition, there are 3 different variation of the Num Pang:
→ Traditional, classic Num Pang
→ Num Pang Barang (Using Turkey instead of pork pate)
→ Num Pang Pate
Ang dtray-meuk – The freshly grilled squid
Cambodian seafood cuisine is a treasure trove of flavors, and one street food dish that stands out is “Ang Dtray Meuk,” a mouthwatering grilled squid dish. With a perfect balance of smoky, savory, and tangy flavors, this Cambodian delicacy is a must-try for seafood enthusiasts and adventurous foodies alike. Let’s discover the secrets behind this delectable dish.
The Ang Dtray Meuk is a popular street food in Cambodia, especially in coastal regions where fresh seafood is abundant. The dish is believed to have originated from the coastal provinces of Kampot and Kep, where squid is caught and grilled to perfection. The name “Ang Dtray Meuk” translates to “grilled squid” in English, reflecting the simplicity and straightforwardness of the dish.
The Preparation Process: To grill the “Ang Dtray Meuk,” the squid is first cleaned and marinated in a mixture of lime juice, fish sauce, garlic, and a blend of aromatic spices. This marinade helps to tenderize the squid and infuse it with a burst of flavors. The squid is then grilled in an oven coal (Cambodian way), allowing the smoky char to enhance its natural taste.
The Flavors and Textures: One of the most enticing aspects of “Ang Dtray Meuk” is its combination of flavors and textures. The tender and succulent squid, with its slightly chewy texture, is perfectly complemented by the tangy and zesty marinade. The smokiness from the grilling process adds depth to the dish, creating a delightful harmony of tastes that will leave your taste buds craving for more.
Serving and Enjoying “Ang Dtray Meuk”: The street food vendors are often served the grilled dish as a standalone dish, accompanied by a side of fresh vegetables, such as cucumber, lettuce, and herbs. These refreshing elements provide a contrast to the rich flavors of the grilled squid, creating a well-rounded culinary experience. Some vendors also offer a variety of dipping sauces, such as sweet chili sauce or lime and pepper sauce, to further enhance the taste.
Exploring Variations: While the traditional “Ang Dtray Meuk” is a delight in itself, creative variations of this dish have also emerged. Some vendors add a touch of spiciness by incorporating chili flakes or chili paste into the marinade. Others experiment with different herbs and spices to create unique flavor profiles. Regardless of the variation, the essence of “Grilled squid” remains intact – a celebration of the natural flavors of squid.
Nom Ka Chai (Cambodian Chive Cakes) Popular grab N eat street food in Cambodia
Nom Ka chai, also known as Cambodian chive cake, is a delectable and popular dish that holds a special place in Cambodian cuisine. The Chive cake first introduced by Chinese vendors back in early 1950’s. This savory cake is made primarily from rice flour, chives, and a variety of other ingredients that come together to create a unique and delightful flavor.
Beyond its delicious taste, nom la chai also holds cultural significance in Cambodia. It is often served during festivals and special occasions, symbolizing unity and togetherness. The act of sharing this dish with loved ones creates a sense of community and celebration.
The process of making Nom Ka Chai involves combining the rice flour with water to create a smooth batter. Chopped chives are then added to the mixture, along with other ingredients such as garlic, shallots, fish sauce, and sometimes even dried shrimp for an extra burst of umami. This mixture is then steamed until it forms a soft and slightly chewy cake. Streets of Phnom Penh would be an ideal place to try the best Nom Ka Chai street khmer food.
Nom Ka Chai is often served as a snack or appetizer, and it can be served with a variety of dipping sauces. One popular choice is a tangy and slightly spicy fish sauce-based dip, which complements the flavors of the chive cake perfectly. The combination of the soft and chewy texture of the cake, the freshness of the chives, and the savory flavors of the other ingredients creates a delightful Cambodian street food experience.
Whether you’re a fan of street foods in Cambodia or simply looking to try street foods Khmer, Nom Ka Chai is a dish that is sure to please. Its unique flavors and cultural significance make it a standout on its own. So, next time you find yourself craving a flavorful and satisfying snack, give Nom Ka Chai as a Cambodian street food cakes a try and let your taste buds be delighted by this Cambodian chive cake.
Kralan (Sticky Rice Grilled in Bamboo Sticks)
Kralan is a sticky rice grilled in bamboo. One particular street foods in Cambodia that has a mild sweet flavor, “Kralan,” a unique dish that transforms simple ingredients into a flavorful masterpiece.
Kralan is sticky rice mixed with grated coconut, beans, and a touch of sugar, all nestled within the natural confines of a bamboo tube. This delightful concoction is seasoned with a pinch of salt and often infused with the aromatic essence of pandan leaves. The bamboo serves not only as a cooking but imparts its woody aroma to the dish, enhancing the overall sensory experience.
To prepare the sticky rice, the vendors would soak the rice and mix it with coconut, beans, and sugar, and then packed tightly into bamboo tubes. The tubes are carefully sealed, and the entire preparation is slow-cooked over a hot coal grilled. This process imparts a smoky flavor to the rice and ensures a perfect melding of the ingredients
Kralan’s roots trace back to the ethnic communities of Southeast Asia, particularly in Cambodia and parts of Thailand and Laos and in a bit of modification, in Vietnam. Over time, variations of the dish have emerged, each community adding its own unique twist. Some Kralan include additional ingredients like sesame seeds, peanuts, or even taro, showcasing the culinary diversity of the region altogether as a street foods right on the menu.
Cambodian Balut Eggs (Pong Tia Koon)
Balut egg is a popular street food in Cambodia as well as various places in Southeast of Asia. For some, this is the weirdest and most controversial food you’ll find in the street. However, it’s essential to note that Balut is not exclusive to Cambodia; it is a common delicacy in the region. Balut is a fertilized duck egg with a partially developed embryo inside, typically boiled and eaten directly from the shell.
In Cambodia, as in other countries where balut is popular with locals, it is often sold as a street food. Vendors, usually in markets or along busy streets, sell balut to locals and sometimes to tourists. The preparation and selling the Balut can be vary, but generally, the eggs are boiled until the embryo is cooked, and then they are seasoned with salt, sometimes accompanied by lime and chili.
Eating balut is a cultural experience to Cambodian. One Khmer student have told me the flavor is a mix of textures, with the yolk and the more solid parts of the embryo having distinct tastes. However, some travelers might find the idea of eating a partially developed duck embryo unappealing, weird and unpleasant, for others, it is a delicious and nutritious quick bite, or imply an experience.
If you find yourself in Cambodia or other Southeast Asian countries, specially in Vietnam, and are curious about local street foods, trying Balut can be an adventurous foodie experience. Keep in mind that people’s preferences for such foods can vary, and it’s always okay to explore and appreciate local cuisines according to your comfort and taste preferences.
Lort Cha (Stir Friend Rice Noodle)
Lort Cha is a popular Stir-Fried Rice Noodle topped with an egg or two,” this street food is perfect for lunch and or dinner, and the stir friend noodle dish is among the best, most try and popular Cambodia (Khmer cuisine) street foods. Here’s a simple recipe that you can try this Cambodian street food at home:
Ingredients to make Lort Cha, the Cambodian style friend noodle
✓ Rice noodles (flat or round)
✓ Cooking oil
✓ Chicken, beef, or tofu (sliced into small pieces)
✓ Minced garlic, Chopped green onions
✓ Vegetables (broccoli, carrots, bell peppers, and beansprouts)
✓ Soy sauce, Oyster sauce, Fish sauce
✓ Sugar, black pepper
How to cook it at home?
Boil the rice noodles, once cooked, drain and set aside.In a large pan, heat cooking oil over medium-high heat.
Add minced garlic to the hot oil and sauté until fragrant. Add your choice of meat (chicken, beef, or tofu) and cook until it’s no longer raw or until tofu is golden brown. Add the vegetables and stir-fry until they are tender-crisp.
Next, add more oil to the frying pan and add the cooked rice noodles and stir-fry them for a few minutes. Its time to mix up the noodles with the rest of the veggies we cook earlier. Season the dish with soy sauce, oyster sauce, fish sauce, sugar, and black Cambodian pepper. Your Lord Cha is ready to serve…
Garnish with chopped green onions, serve it hot, with lime wedges on the side. Enjoy your homemade Lort Cha Stir-Fried Rice Noodle!
Crispy fried scorpions and snakes
Siem Reap’s pub street is a place to find all the crispy crawly street foods. The deep fried Scorpion and or snakes is another Cambodian Khmer street food that needs a lot of willingness to try them. The crunchy crisp texture of Scorpion would easily melt in your mouth that makes you forget how scary and frightening this dish might be. Crispy scorpions are a popular street food in Thailand and Cambodia, especially in the capital city, Phnom Penh. These deep-fried crawls are often sold by street vendors as a crunchy and exotic snack.
The vendors are taking the snakes and scorpions from the trusted sourced and a reputable supplier and are safe for consumption. The crisp dish is often well seasoned in salt and pepper and other local spices I order to add more flavor. Before frying, scorpions need to be thoroughly cleaned. This involves removing the stinger and venomous parts. The scorpions are typically kept alive until the moment of preparation to ensure freshness.
It’s important to note that eating scorpions and snakes in Cambodian streets or any other exotic food carries some risks, and individuals with allergies or specific health conditions should not taking them. Additionally, it’s crucial to source scorpions from reputable and safe suppliers to ensure that they are suitable for eating. Eating such exotic foods is also a matter of personal preference, and not everyone may be comfortable trying them.
Bai Sach Chrouk (Chopped grilled pork and rice)
Savoring Cambodia’s most popular street food delights and try the delicious Bai Sach Chrouk. In the bustling streets of Cambodia, where the air is infused with tantalizing aromas, one street food reigns supreme – Bai Sach Chrouk. This popular dish has become an integral part of Khmer street foods identity.Often served as lunch and dinner. Bai Sach Chrouk, translated as “pork and rice” in English, is a delectable combination of grilled shopped pork, fragrant sticky rice, and a symphony of flavors that make it a must-try on the menu of any food in the streets of Cambodia. The dish is cheap and affordable and its favorite by the Cambodian young generations.
Bai Sach Chrouk is a well marinated pork dish with rice, which is grilled to its sizzling side, imparting a smoky flavor that blends seamlessly with the sweetness of the marinade. The street food is typically served with a side of pickled vegetables, adding a refreshing crunch to the plate. The final touch is a drizzle of a savory and slightly sweet sauce, elevating the dish to new heights of culinary delight. Locals gather around street vendors in the early hours, eagerly awaiting their steaming portions of Bai Sach Chrouk, creating a vibrant and communal atmosphere. The popularity of this street food in Cambodia goes beyond its delicious taste; it reflects the rich tapestry of Cambodia’s food heritage and the warmth of its people. So, the next time you find yourself wandering the lively streets of Siem Reap and Phnom Penh, don’t miss the opportunity to indulge in the irresistible charm of Bai Sach Chrouk – a true king of street food.
Diverse Cambodian street food You’ll Love: Indulge your foodie adventure in the vibrant tapestry of flavors that is Cambodian street food. Our guide to top 10 best Cambodian street foods is a journey through the bustling streets of Cambodia unveils a variety of flavors, weird tastes and a trove of gastronomic delights, blending rich cultural heritage with mouthwatering aromas. From the iconic “Nom Banh Chok,” a fragrant noodle dish with savory fish-based broth, to the crispy delights of “Num Krok,” coconut rice cakes, every bite tells a story of tradition and innovation.
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