This refreshing salad by Luke Nguyen combines salty dried shrimp, sweet smoked trout and slightly tart green mango - a perfect marriage of different flavours and textures. It is best served straight after preparing.
Luke Nguyen cooks this simple Cambodian side dish.
These char-grilled beef skewers served in French baguettes are a traditional Khmer street food. At the heart of the marinade is the kreung which is a fragrant paste made from lemongrass, turmeric, garlic and galangal and which is used as the basis for many Cambodian dishes.
This recipe for prawn cakes, popular street food in Cambodia, is similar to a fritter: chopped prawn meat is added to a tempura batter, which is then shallow-fried to flatten, and transferred to another pan for deep-frying. This technique results in crispy cakes that are perfect for dipping.