The Khmer Noodle has a folkloric history, in which it features in the story of a historic scholar named Thun Chey. Some versions of his story suggest that Thun Chey introduced noodle-making to China by selling Khmer Noodles. In contemporary Cambodia, Khmer Noodle is preferred for breakfast and snacks between lunch and dinners. Moreover, it is traditionally prepared and served during ceremonies, including funeral ceremony. It is also considered a social food because it is cooked while other family members gather vegetables or are otherwise engaged in processing the noodles. It is not considered a main dishes for Cambodia. The Khmer Noodle is primarily enjoyed during the rainy season when fish, vegetables, and wild plants are in abundance.
1000g Fresh Khmer Noodle
300g Freshwater fish (e.g. catfish)
400g Coconut Milk
100g Prahok (fermented fish paste) – deboned
100g Palm sugar paste
1 tsp Salt
1 tbsp Fish Sauce
Kroeung (mixed spices and herbs) ~ 250g
100g lemongrass, bulb and leaf garlic
4 cloves 10g fresh fingerroot
10g fresh turmeric
5g fresh galangal root
4 leaves kaffir lime leaf
100g roasted peanuts
Carefully wash all vegetables and process into bite-size pieces suitable to be eaten by spoon and chopstick.
In a soup bowl, place a sampling of vegetables and a suitable portion of Khmer noodle. Ladle the sauce over the noodles until the liquid is visible above the vegetables.
Eat with a spoon and chopsticks. Optionally season with chili powder.
Fresh vegetable medley, up to 2kg
Our team curates botanical, cultural and culinary information to make them user-friendly for everyone.