
Trail
The kitchen table
This trail starts at the kitchen tables of Khmer families abroad: a grandmother's soup in a picture book, a Cambodian chef in San Francisco and a fish amok pie in Australia. It goes back to the pastes, ferments and noodles of Cambodia, to royal recipes compiled and taught in the 1960s, and ends with a chef in Phnom Penh restoring cooking knowledge lost in the Khmer Rouge years.
Start at stop 1: Cooking with Yey: Salaw Machu KroeungFollow in the Explorer
Here

Cooking with Yey: Salaw Machu Kroeung
A boy helps his grandmother cook a sour soup, and the cooking carries her back to her hometown in Cambodia, where the recipe comes from.

Nite Yun
Raised in Stockton, she runs a Cambodian restaurant in San Francisco; her cookbook centers on prahok and kroeung, two essentials of Cambodian cooking.

Fish Amok
Chan and Ryan Khun turned their mother's fish amok into a barramundi pie filling, and the pie won Best Pie in Australia.
There

Kroeung
The pounded paste of lemongrass, makrut lime, galangal and turmeric that begins the grandmother's soup and many other Khmer dishes.

Prahok
Fish and salt, fermented to keep fish through the year: the paste at the heart of Khmer cooking, traditionally made from a small mud carp.

Num Banh Chok
Fresh rice noodles in a fish gravy, found in every province, many with their own version, with rice and prahok among its essential ingredients.
Then

SAOY: Royal Cambodian Home Cuisine
Recipes compiled and taught in the 1960s by Princess Norodom Rasmi Sobbhana, who supervised the table at the Royal Palace, reinterpreted by Chef Nak.
Now

Chef Nak
A Phnom Penh chef reviving home and royal cooking, part of an effort to restore knowledge lost in the Khmer Rouge years; the family recipes at the start share that work.
Cambodian restaurants and bakeries are listed in the directory.