Phnom Penh is a paradise for food lovers, filled with street food stalls, night markets, and welcoming vendors. Its bustling open-air markets, with wooden carts and colourful stools, offer a mix of traditional Khmer recipes and modern twists, creating a unique dining experience.
Khmer street food stands out not only for its flavours but for the vibrant, communal atmosphere it offers. Dining at these stalls lets you connect with locals, witness the cooking process, and experience the fusion of centuries-old tradition and contemporary culinary flair. It’s a true exploration of Cambodia’s culture and cuisine.
Must- Try Street eats
MOAN ANG
(Chicken Skewers)
Moan Ang, or Sangkhak, is a popular street food in Cambodia. These chicken skewers are marinated in a fragrant mix of Khmer spices like lemongrass, garlic and turmeric, then grilled to perfection over an open flame. Served with a sweet and spicy dipping sauce, Moan Ang offers a delightful blend of savoury and aromatic flavours.
Nom Banh Chok
(Khmer Noodles)
Nom Banh Chok is often considered Cambodia's national dish. It features soft rice noodles topped with a vibrant green curry sauce made from lemongrass, kaffir lime leaves and turmeric, with fish or shrimp for added depth. Fresh vegetables like cucumber, bean sprouts and banana flowers provide a satisfying crunch, making this dish a refreshing and flavourful breakfast favourite.
Num Pang
(Cambodian Banh Mi)
Num Pang is a Cambodian sandwich made with a crusty baguette and filled with grilled or roasted meats, such as pork, chicken or beef, marinated with local spices. It’s topped with pickled vegetables, fresh cucumber, mayonnaise or special sauce, and herbs like cilantro and chili for an extra kick. It’s a quick, delicious and satisfying street food.
Bai Sach Chrouk
(Rice with Pork)
Bai Sach Chrouk is a beloved Cambodian breakfast dish of grilled marinated pork served over fragrant rice. The pork is marinated in garlic, soy sauce and sometimes coconut milk, creating a sweet and savoury flavour. Often accompanied by a clear broth, fresh vegetables and a fried egg, this dish is a comforting morning ritual.
Lort Cha
(Cambodian Rice Pin Noodles)
Lort Cha features stir-fried rice pin noodles with garlic, green onion, protein and vegetables like beansprouts and Kat Na (Chinese kale). It’s served hot with a fried egg and garnished with fresh herbs, chilies and lime. A favourite street food, it’s perfect for enjoying while exploring Cambodia’s lively markets.
Pong Tea Kon
(Balut/Baby Duck Egg)
Pong Tea Kon, or baby duck eggs, are a distinctive Cambodian appetiser. The developing embryo is enjoyed with a dash of salt and pepper, offering rich flavours and high nutritional value. This dish spans Southeast Asia, each region adding its own unique twist.
Num Chek Chien
(Fried Banana Fritters)
Num Chek Chien are deep-fried banana fritters made from flattened bananas coated in rice flour, sesame seeds, egg whites and coconut milk. Crispy on the outside and warm on the inside, these savoury fritters are often paired with coconut ice cream, offering a delightful contrast of flavours.
Num Plae Ai
(Sticky Rice Balls Dessert)
Num Plae Ai is a simple yet delicious dessert made from glutinous rice flour and filled with palm sugar candy. The chewy outer layer and sweet, rich filling create a comforting treat that evokes tradition and nostalgia, making it a popular choice for many.
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