Overview
Cambodian cuisine is, like the food of neighbouring countries Thailand and Vietnam, sweet, sour, salty, bitter, and highly fragrant, rich with influence from France, Portugal, India and beyond.
In Koun Khmer, London-based, Cambodian-born Kaneda Pen explores the flavours of Khmer cooking, showcasing both classic dishes and modern, diasporic interpretations of the dishes he grew up eating. With staple ingredients such as rice, coconut milk, fresh herbs and vegetables, you can expect dishes such as chicken and ginger stir fry, caramelised fish with coconut rice, kampot pepper crab, vegetable hot pot and crunchy pickled salad.
With location photography from Phnom Penh, the Cardamom Mountains and the stunning lakes, beaches and rivers beyond and contextual essays exploring the cultural influences on Cambodian food and the history of Khmer cuisine, Nhum is a beautiful showcase of the rich food culture of the region, and the home-style recipes that are infinitely cookable, no matter where you are in the world.
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