10 must-try street food in Phnompenh

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Num Pang via wikipedia

Cambodian cuisine is diverse, colorful with unique dishes such as chub noodle, Mi char …

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Num Pang

Influenced by French cuisine, bread is one of the most popular and featured street food in Cambodia. Dishes are made with a variety of ingredients such as butter, pate, mayonnaise, spicy chili, papaya salad, large meat, accompanied by fish sauce and soy sauce. Places to visit: Kandal Market, Street 5, Phnom Penh.

Chok

This is a street food, often sold by women on their shoulders, along the streets. The food is considered “national food” of Cambodia. Nom bank chok is made from simple ingredients such as pasta, lemongrass, bean sprouts, banana flowers, cucumber.  As a matter of fact, Nom Banh Chok is regarded as a special delicacy of Cambodia, containing the national spirit of this country. Tourists can easily get a glimpse of hawkers on the street selling Nom Banh Chok steaming up. If you see any sign of Nom Banh Chok, don’t hesitate to sit on the pavement and try the dish. Places to visit: Rusisan Market, 440 Road, Phnom Penh.

Nom Banh Chok via Cambodia

Num Plae

The small and delicious rice cakes are stuffed with caramel jelly, covered with coconut fiber. This is one of the famous desserts in Cambodia. Location: 258 and Sisowath Quay, Phnom Penh.

Chrouk

Bai Chach chrouk is the name of the dish made from roasted pork, served with rice. This is a popular dish for Cambodian breakfast. The salesman will marinate the pork with coconut milk and garlic, then bake it on charcoal. Grilled meat and rice are served with fried eggs, cucumbers and peppers. Places to visit: Kandal Market, Street 5, Phnom Penh.

Coconut water

Tourists can find coconut water anywhere in Phnom Penh. Coconut water is good for health and is also the main ingredient for many dishes in Cambodia. Places to visit: Sihanouk Avenue and 51, Phnom Penh.

Fresh Fruit

One of the simplest and most attractive street food in Phnom Penh is fresh fruit. The fruit here is rich, from pineapple, papaya, dragon fruit, watermelon, guava, mango to other tropical fruits. Location: 258 and Sisowath Quay, Phnom Penh.

Mi char

Fried noodles are popular with young Cambodians. The fried noodles are very diverse: noodles, egg noodles, rice noodles. Noodles are fried with soy sauce, fish sauce, beef and green vegetables, accompanied by fried eggs. Mi char is always accompanied with chili sauce. Places  should visit: central market, line 53, Phnom Penh.

Coconut fruit via Real Gap Experience

Kuy Teav

Kuy Teav can be found at restaurants in Vietnam and Thailand. However, the dish is said to be derived from the Chinese living in Cambodia. Kuy teav is a popular dish that is usually served as breakfast in Cambodia. This dish is made of rice noodle with pork-based broth. It’s garnished with lettuce leaves, bean sprouts, chopped scallions, black Kampot pepper, and caramelized garlic oil. It will be more delicious if you add some lime juice before eating. You can try other types such as shrimp noodles, beef pellets, pig liver. Place to visit: along the pencil road, Sisowath Quay, Phnom Penh

Ngeav chamhoy

Steamed with chilli, citronella, lemon, and galangal is one of the favorite street food of Phnom Penh people. Ngeav derived from the Khmer language is a type of cockles, because their meat is as red as human blood. The food is richer when accompanied with chili sauce and can be sipped with some beer. Location: 13th Street, Phnom Penh.

Num Sang Khya l’peou

This unique dish is made from pumpkin. Once the seeds have been removed, the processor will fill the intestines with white yolk, sugar and coconut milk. After that, the pieces will be steamed for about 30 minutes. When done, the dish will be cut with separate layers of color. You will feel soft, sweet and spongy of eggs, pumpkin and coconut milk when enjoying the dish. Places to visit: Orussei Market, 182 Street, Phnom Penh.

Note: how to make num sang khya

Ingredients:

1 whole pumpkin
5 egg yolks
¾ cup palm sugar
2 cups coconut milk

Method:

Wash the pumpkin thoroughly, then cut open the top and remove the seeds. In a large bowl, beat the egg yolk with palm sugar until completely dissolved, then add the coconut milk and blend until smooth. Pour into the pumpkin, put the top back on and steam for 30 minutes. Eat the pumpkin and custard cold, and serve by cutting like a cake

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