Cambodian Vegetarian Recipes

Like most Asian countries, Cambodia has its share of vegetarian recipes on offer, a few tasty items are listed here;

Five Vegetable Stir-fry



  • vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 4 medium carrots — peeled cut diagonally into 1/4″ slices
  • 1 large onion — cut into 1″ pieces
  • 1 large red bell pepper — cut into 1″ triangle
  • 3 cups broccoli florets
  • 3 cups red cabbage — sliced
  • 1/2 cup low-salt chicken broth
  • 3 tablespoons chopped fresh mint


Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.

Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.


Sweet and Sour Vegetables

Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serve over rice or other whole grains.


  • 1 20 oz. can pineapple chunks in jice
  • 1 cup sliced carrots
  • 4 cups chopped broccoli
  • 1 onion, cut in wedges
  • 1 cup water
  • 1 bunch scallions, cut into 1 inch pieces
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 large green pepper, cut into 1 inch pieces


  • 1 cup unsweetened pineapple juice
  • 1/4 cup cider vinegar
  • 2 1/2 tablespoons soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons cornstarch


Drain the pineapple, reserve the juice and set aside. Place the vegetables, except the broccoli, in a large pot or wok with 1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add the broccoli and the remaining 1/2 cup water. Stir, then cover and cook over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl. Stir in the pineapple chunks and the sauce mixture. Cook, stirring until thickened. kwvegan vegan



Serves 4



  • 1 large eggplant
  • 4 tbl soy sauce
  • 1 tbl cornstarch
  • 3 tbl sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup water
  • 1 tsp crushed dried red pepper
  • 6 slices ginger, about the size and thickness of a quarter
  • 4 scallions, chopped, separate white and green parts


1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn’t have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl water with cornstarch.

6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice. kwvegan vegan


Cambodian Cucumber Salad


  • 4 cucumbers, peeled
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic, minced
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Few drops chile sauce


Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.

Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.

Hot & Sour Mushroom Soup

Yield: 3 servings


  • 3 c Vegetable stock
  • 1 ts Pepper sauce
  • 1 Inch Lemon grass — finely chopped into rings
  • 3 Kaffir lime leaves — roughly torn into three
  • 1 ts Sugar
  • 2 tb Lemon juice
  • 2 oz Oyster mushrooms — coarsely separated -OR- button mushrooms
  • 2 sm Fresh red or green chilis – (more if desired) — crushed to split open


In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.


Sweet & Sour Tofu Salad


  • 2tbsp vegetable oil
  • 1 garlic clove, crushed
  • 500 g/1lb tofu (bean curd),cubed
  • 1 onion, sliced
  • 1 carrot, cut into julienne strips
  • 1 stick celery, sliced
  • 2 small red (bell) peppers, cored, seeded and sliced
  • 250 g/8oz mangetout (snowpeas),trimmed and halved
  • 125 g/4oz broccoli, trimmed and divided into florets
  • 125g/4oz thin green beans, halved
  • 2tbsp sweet soy sauce
  • 1tbsp tamarind concentrate
  • 1tbsp soy sauce
  • 1tbsp tomato puree
  • 1tbsp light soy sauce
  • 1tbsp chili sauce
  • 2tbsp sugar
  • 1tbsp white vinegar
  • pinch of ground star anise
  • 1tsp cornflour
  • 300ml cups water


Heat the vegetable oil in a large, heavy-based frying pan or wok until hot. Add the curshed garlic and cook for a few seconds.

Add the tofu in baches and stir-fry over a gentle heat, until golden on all sides. Remove with a slotted spoon and keep warm.

Add the onion, corrot, celery, red pepper, mangetout, broccoli and green beans to the pan and stir-fry for about 2-3 minutes or until tender-crisp.

Add the oyster sauce, tamarind concentrate, fish sauce, tomato puree, soy sauce, chili sauce, sugar, vinegar and star anise, mixing well to blend. Stir-fry for a further 2 minutes.

Mix the cornflour with the water and add to the pan with the fried tofu. Stir-fry gently until the sauce boils and thickens slightly.

Serve the salad immediately, warm. 


Tohu Char Kreoung (Soy Gluten Rolls With Spicy Lemon Grass )

Soy gluten rolls are very popular with Khmer Krom vegetarian cooking.
Slices soy gluten roll stir-fry with spicy lemon grass is delicious.


  • 2 Large pieces Soy gluten roll. Rinsed under water and slices diagonally.
  • 2 Tablespoons minced minced lemon grass.
  • 1 Small yellow onion. Chopped.
  • 2 Cloves garlic. Minced.
  • 2 Tablespoons cooking oil.
  • 2 Tablespoons soy sauce.
  • 1 Tablespoon sugar.
  • ¼ Teaspoon black pepper.
  • 3 Chopped hot chili pepper, or to your taste.(optional).


Pre-heat skillet, when it hot add cooking oil. 
Sauté garlic, onion, lemon grass and hot chili pepper.
Add soy gluten rolls. Stirs well.
Seasoning with sugar, soy sauce and black pepper. Stirs.
Serve hot with rice. 

Num Ta Leng Sap (Khmer Vegetarian Pancake)


  • 1 Cup rice flour
  • 2 Tablespoons cornstarch.
  • 1 Cup coconut milk.
  • 1 ½ Cups water.
  • 1 Teaspoon sugar.
  • ¼ Teaspoon salt.
  • ¼ Teaspoon turmeric powder.
  • 2 Stalks green onion. Finely chopped.
  • 1 Piece firm tofu. Mashed.
  • 1 Cup dices jicima.
  • 2 Cups bean sprouts.
  • ¼ Cup peeled mung bean.
  • 2 Cups water.
  • 2 Tablespoons mushroom sauce
  • 2 Tablespoons cooking oil.
  • Roman lettuce or your choice of lettuce. Washed and drained.
  • Cucumber. Peeled and slices.
  • A bunch of fresh mint leaves or your choice of fresh herbs. Washed and drained.


      Put mung beans and 2 cups water in a small pot. Cook till the beans tender. 
      Pour the beans in colander to drain off water. Set a side. 
      Mix rice flour, corn starch, water and coconut milk together.
      Seasoning with sugar, salt, turmeric powder and green onion. Stirs well. Set a side. 
      Mashed tofu in another bowl with cooked mung bean.
      Add Jicima and mushroom sauce with tofu. Mix well. 
      Heat up a non-stick pan, pour 1 tablespoon cooking oil when it hot. 
      Sauté the tofu mixtures in the pan for couple minutes then add bean sprouts. 
      Stirs and remove from the heat and set a side. 
      Heat up a non-stick frying pan with medium high temperature. 
      When the frying pan is hot, take a piece of paper towel and dips in the remaining oil. 
      Take the oily paper towel wipes in side, on top of the frying pan.
      Stirs the batter again and pour a thin layer of batter in the hot frying pan. 
      When pour the batter, spread it around the frying pan to form a circle, full moon shape.
      Spoon out some filling , and put in the middle of the cake.
      Cover pan to cook for few seconds or till the bottom of the cake is golden brown. 
      Flip half side of the cake over to form a half moon shape cake. 
      Remove the cake and place on a plate. 
      Continue to make more pancakes until the batter gone. 
      Make 10 small vegetarian pancakes or 6 large size. 
      HOW TO EAT:
      Take a piece of lettuce, put some pancake in with a slice of cucumber and a few mint leaves in side the lettuce.
      Wraps the lettuce and dips in vegetarian fish sauce. 
    Or sweet soy sauce dipping.


Manor Kho To Hu (Caramelized Pineapple And Tofu)

Caramelized pineapple and tofu is delicious and very easy to cook.


  • 1 Piece fried tofu. Cut in to bite sizes.
  • 1 Cup chunk of fresh pineapple or 1 small canned chunk pineapple.
  • 2 Tablespoons vegetarian oyster sauce (mushroom sauce).
  • ½ Cup water.
  • 1 Clove garlic. Minced.
  • 1 Teaspoon sugar.
  • ¼ Teaspoon salt.
  • ¼ Teaspoon black pepper.
  • 1 Stalk green onion. Chopped.
  • A handful of fresh cilantro. Chopped.


If using canned chunk pineapple, drained juice. 
Put pineapple, tofu, garlic, vegetarian oyster sauce and water in a small pot.
Add sugar, salt, black pepper and green onion. Stirs well. 
Cook in medium heat till the water reduced.
Top with cilantro.
Serve hot with rice. 


To Hu Ang Swai Chei (Grilled Tofu With Mango Slaw.)


  • 2 Pieces firm tofu.
  • 1 Large green mango. Peeled and shredded.
  • 1 Teaspoon soy sauce.
  • Dash of black pepper.
  • ¼ Cup vegetarian fish sauce.


Rubs soy sauce on both sides tofu and sprinkles with black pepper.
Cook marinated tofu on hot grill till both sides golden brown. 
Put shredded mango on a plate, places grilled tofu on top mango.
Pour vegetarian fish sauce on top.
Serve with rice.


Salor Kor-Ko Sap (Khmer Vegetarian Stew.)


  • 1 Asian egg plant. Cut chunks.
  • 1 Bitter melon. Removed seeds and cut chunks.
  • 2 Cups cubes fresh pumpkin ( already peeled,seeded and cut).
  • 5 oz. Frozen chopped spinach or ½ lb. Fresh spinach. Chopped.
  • 2 Slices fresh galanga root, or frozen galanga root.
  • 1 Kaffir lime leaves.
  • 1 Tablespoon minced lemon grass.
  • 1 Tablespoon mushroom sauce.
  • 1 Tablespoon sugar.
  • 2 Tablespoon roasted rice powder.
  • 1 Teaspoon salt.
  • ½ Teaspoon turmeric powder, or 3 pieces fresh turmeric roots.
  • ½ Teaspoon paprika.
  • 1 Cup coconut milk. (Option, substitute with 1 cup water instead.)
  • 2 Cups water.


Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blended it.
Places eggplant and bitter melon in a soup pot. Pour the mixes spices sauce over, and cover the pot with lid. 
Simmering for 10 minutes then add pumpkin and spinach. Cover and cook till the pumpkin tender.
Seasoning with sugar, salt, mushroom sauce and roasted rice powder. Stirs well. 
Serve hot with rice or hot bread.


Banana Blossom Salad (Nyoum Trayong Chaek)

…. Serves 4


    • 1 banana blossom (1- 1 1/2 pounds) – available in Asian markets
    • 2 tablespoons fresh lemon juice
    • 4 cups water
    • 1 large whole chicken breast (about 3/4 pound)
    • 1 cup loosely packed mint leaves
    • 1 cup loosely packed basil leaves
    • 1/2 pound mung beans sprouts
    • 1/2 small red bell pepper, thinly sliced
    • 1/2 cup peanuts, roasted (see below) and coarsely ground
    • 1/3 cup Dressing for Salad (see below)


  • 1/4 cup water
  • 1/2 cup sugar
  • 1 garlic clove
  • 1 small shallot
  • 1/2 cup fish sauce
  • 5 teaspoons fresh lime juice
  • 2 teaspoons salt


Fill a large bowl with water mixed with the juice of 1 lemon. Set aside.

Remove the tough outer layer of the banana blossom and discard it, along with the undeveloped “baby” bananas inside. Carefully pull away the next several layers of leaves, regularly cutting into the stem to make it easier to break them off (the aim is to keep the leaves whole if possible). Lay several leaves on top of one another and slice the leaves crosswise into 1/4-inch wide strips. To keep the leaved from turning black, place sliced leaves in the acidulated water, turning occassionally.

Continue in this fashion, releasing the leaves discarding the undeveloped bananas and cutting the leaves into strips, until you reach the “heart.” Cut this center in half lengthwise, remove as many”babies” as possible, and slice the remaining leaves widthwise about 1/4-inch thick.

In a medium saucepan, bring the 4 cups of water to a boil. Add the chicken breastm return to a boil, reduce the heat and simmer for 10 to 15 minutes, until the meat is tender.

Remove the chicken from the pan and let cool slightly, then shred the meat with your fingers.

In a large salad bowl, toss all the vegetables, mint and basil together with the chicken. Setting aside a handful for garnish, mix in the ground peanuts. Add dressing and toss. Sprinkle with the remaining peanuts and serve immediately.

Preheat the oven to 350 degrees F. Put raw peanuts in a shallow pan and bake, stirring occassionally to ensure even roasting , until golden brown, 10 to 15 minutes. Set aside to cool. When the nuts are cold, grind them with mortar and pestle.

In a small saucepan, bring the water to a boil and add the sugar, stirring to dissolve. Set aside and allow to cool.

Pound the garlice and shallot into small pieces with a mortar and pestle; or grind in a food processor. Stir into sugar water, then add the remaining ingredients.