Cambodia Dishes

 

Dishes from Golden Pumpkin Restaurant Siem Reap

There are many Khmer style dishes in Siem Reap. If you have a chance to visit, enjoy your stay with variety of food. Here are some I've tried and recommand.

This dish is Fish Amok (also known as Amok Trei), which is often considered the national dish of Cambodia.

What is it?

It is a fragrant, steamed fish curry with a unique, mousse-like consistency. The dish is known for its delicate balance of flavors—creamy from coconut milk and aromatic from a fresh herb paste called kroeung. 這是一道充滿香料芬芳的清蒸魚咖哩。它與一般的湯狀咖哩不同，口感更接近於細緻的「咖哩慕斯」或蛋羹。

Key Features in your photo:

• The Vessel: It is traditionally steamed and served in a "boat" or cup made from a banana leaf, which imparts a subtle tea-like aroma to the curry. 香蕉葉容器： 這是最經典的呈現方式，將咖哩放入手工摺疊的香蕉葉碗中蒸熟，香蕉葉的清香會滲入魚肉中。

• The Curry: The yellow-orange color comes from fresh turmeric, lemongrass, galangal, and kaffir lime leaves. 靈魂醬料： 呈現黃色是因為加入了由香茅、薑黃、南薑和青檸葉調製而成的柬埔寨傳統香料膏（Kroeung）。

• The Toppings: It is typically finished with a swirl of thick coconut cream and a garnish of julienned red chili and slivered lime leaves. 裝飾與點綴： 表面通常會淋上一層濃郁的椰漿，並撒上切成細絲的紅辣椒與青檸葉。

• The Side: It is almost always served with a side of steamed jasmine rice, as seen in your photo. 搭配： 畫面上那球飽滿的茉莉香米飯是它的完美搭檔。

I recall having this dish at Nick Restaurant (maps) in Siem Reap. They have great burgers as well.

This one is a delicious bowl of Tom Yum Goong (Thai Spicy Shrimp Soup), specifically the Tom Yum Nam Khon variety, which includes coconut milk or evaporated milk for a creamy finish.

Key Characteristics

• The Broth: It has a vibrant orange hue with visible droplets of chili oil floating on top, characteristic of the spicy, sour, and savory profile of Tom Yum.

• The Protein: You can see pieces of shrimp (prawns) submerged in the liquid, along with what looks like mushrooms or aromatics.

• Aromatics & Garnish: It is garnished with fresh cilantro (coriander). Underneath, the broth is likely infused with lemongrass, galangal, and kaffir lime leaves.

• The Accompaniment: Just like your previous meal, it's served with a side of steamed jasmine rice to help balance the heat and acidity of the soup.

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I have this dish at Dialogue (maps) in Siem Reap. There is a bar at top of the roof, with great view of the city.

Across the street is Tevy’s Place (maps). 

The green-tinted broth is Samlor Korko (or Samlor Korko), which is a traditional Cambodian "stirring soup."

While your previous dishes were creamy or spicy, this one is a nutritious, veggie-heavy staple often referred to as a true Cambodian comfort food.

What makes it Samlor Korko?

• The Base: The broth gets its signature greenish-yellow color from a base of green kroeung (lemongrass, galangal, turmeric, and lime leaves) mixed with prohok (fermented fish paste).

• The "Secret" Ingredient: A key element of this soup is toasted ground rice, which thickens the broth slightly and adds a distinct nutty aroma.

• The Ingredients: It's a "garden soup," usually packed with a variety of vegetables like green papaya, green banana, long beans, and pumpkin, along with leafy greens.

• The Protein: It is commonly made with fish or pork, though chicken is also popular.

Not to be confused with Khor Koo (often spelled Khor Ko or Khor Sach Ko). They are actually two very different Cambodian dishes, despite the similar-sounding names.

"Khor" refers to a method of slow-braising or caramelizing, and "Ko" (or Sach Ko) means beef. This dish is much more similar to a Western-style beef stew but with a Cambodian twist. It typically features tender chunks of beef and carrots in a rich, aromatic broth flavored with star anise, cinnamon, and sometimes a bit of tomato. Unlike the vegetable-heavy Korko, this is often eaten by dipping a French-style baguette into the sauce.

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This dish is a classic Sweet and Sour Chicken (or Chha Toa-Paing in Khmer), a popular stir-fry found throughout Cambodia and Southeast Asia. The restaurant could be the Temple Design (maps), or I could be wrong.

Identifying Features

• The Sauce: You can see the characteristic glossy, reddish-brown sauce that coats the ingredients, providing that signature balance of tangy and sweet.

• The Ingredients: It features a colorful mix of bell peppers (green and red), onions, and pineapple chunks stir-fried with bite-sized pieces of chicken.

• The Garnish: It’s finished with fresh cilantro and served alongside a molded portion of steamed jasmine rice.