Cambodian Chinese cuisine

Chinese cuisine developed by Cambodian Chinese

Chinese cuisine
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Cambodian Chinese cuisine is a food tradition distinct from both Khmer and Chinese cuisines developed by the Cambodian Chinese living in Cambodia.^[1] The foodways of the Chinese Cambodians have not only been influenced by the Khmer but also by the Vietnamese and Chinese Vietnamese foodways.^[2]

The Chinese began migrating to Khmer Empire in the 13th century, bringing their cuisine with them, from which the Khmer cuisine adopted noodles, soy sauce, different vegetables, stir frying, steaming and the custom of eating soup for breakfast.^[3] Until the mid-20th century, the Chinese that mostly migrated to Cambodia were Teochews and to a lesser extent also Hainans, Hakkas, and Cantonese.^[4] Nowadays, the Teochew kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar.^[5] Other Cambodian Chinese dishes include lort cha,^[6] babor,^[7] bai cha,^[8] chai yor,^[9] and num kroch.^[10]

References

^ Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 86. ISBN 978-0-313-34419-0.
^ Chee-Beng Tan, ed. (2011). Chinese Food and Foodways in Southeast Asia and Beyond. NUS Press. p. 18. ISBN 978-9-971-69548-4. During my trip to Phnom Penh in August 2009 to look into the Chinese food scene, I found that many localized Chinese Cambodians were from families or individuals who had re-emigrated from Vietnam, and the migration from Vietnam continues to this day. (...) Thus the foodways of the localized Chinese in Cambodia are influenced not only by the Khmer foodways but also by the Vietnamese and Chinese Vietnamese foodways.
^ De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. pp. 27–28. ISBN 0395892538. The Chinese introduced us to soy sauce and noodles, a host of new vegetables, the arts of stir-frying and steaming and the custom of having soup for the morning meal
^ Chee-Beng Tan, ed. (2011). Chinese Food and Foodways in Southeast Asia and Beyond. NUS Press. p. 177. ISBN 978-9-971-69548-4. The distribution of Chinese cuisines in Southeast Asia is underscored by the routes of Chinese (im)migration, which were organized along regional, lineage, or dialect lines until the mid-twentieth century. For instance, Teochews tended to migrate to Thailand, Laos, and Cambodia; Hokkiens tended to migrate to Malaysia, Singapore, Indonesia and the Philippines. Hainanese, Hakka, and Cantonese scattered throughout Southeast Asia.
^ Chee-Beng Tan, ed. (2011). Chinese Food and Foodways in Southeast Asia and Beyond. NUS Press. pp. 177–178. ISBN 978-9-971-69548-4. The Teochew term kway teow (rice-flour noodles) has become part of the everyday language of Malaysians, Singaporeans, Cambodians, Laotians and Thais. (...) Kway teow has become a favourite dish, which people in Thailand, Laos, and Cambodia eat for breakfast, lunch and dinner or as a snack. (...) In Thailand, Laos, and Cambodia kway teow often is flavoured with lime, chili, fermented fish sauce, and palm sugar.
^ Dunston, Lara (7 December 2020). "Cambodian Lort Cha Recipe for Stir Fried Rice Pin Noodles". Grantourismo Travels. Retrieved 30 March 2024.
^ Carter, Terence (18 June 2020). "Cambodian Lort Cha Recipe for Stir Fried Rice Pin Noodles". Grantourismo Travels. Retrieved 30 March 2024.
^ Carter, Terence. "Cambodian Fried Rice Recipe – How to Make the Best Bai Cha". Grantourismo Travels. Retrieved 30 March 2024.
^ Dunston, Lara (5 January 2021). "Cambodian Fried Spring Rolls Recipe for Crispy Deep-Fried Egg Rolls". Grantourismo Travels. Retrieved 30 March 2024.
^ Gérard, Sabrina (20 July 2018). "Num Kroch". 196 flavors. Retrieved 30 March 2024.

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v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Phahut Samlor kako Samlor ktis Samlor machu Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Cha houy teuk Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine

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