Cooking Class in the village offer a wide variety of traditional Cambodian dishes. Includes an in depth visit to the village and the local market in the morning. The 3 hours classes are held every day. All classes are small in size - never more than 9 people (group) - to ensure adequate personal attention. Meet at your hotel, taking by a tuk tuk for shopping at the village market with an assistance from the school where you are going to learn more about Khmer cooking ingredients. The cooking class concludes of your own cooking dishes at the end, then lunch and then transfer back to your hotel.

Not recommended for travelers with spinal injuries

Not recommended for travelers with poor cardiovascular health

For safety reason children must be above 12 years old to participate Advance booking requested

Introduction to Cambodian Cuisine

In Khmer “Niam Bay” is the word for eating but the real meaning is “eating rice” showing how important rice is in Cambodia. Almost every meal is eaten with a bowl of rice. A big variety of rice seeds are grown and displayed at the local markets.

Cambodian food is a over thousand-year-old tradition and has expanded its variety thanks to the influence of its neighbors. The steaming method and noodles have been brought by China whereas the curries come from India. And the delicious baguettes are a legacy of the French.

The two rivers of Cambodia – the Tonle Sap and the Mekong – provide abundant fresh fish. Fish prickled in wine, salt fish, dried and smoked fish are also widely available to provide essential proteins all year around.

Coconut milk is the main ingredient of many Khmer curries and desserts. Cambodian cuisine also widely uses fish sauce in soups and stir-fries cuisine.

Cambodian dishes have a unique and distinctive taste rather mild compared to neighbors Vietnam and Thailand.

Essential Khmer Ingredients

is a Cambodian staple dish of fermented fish with a strong cheesy flavor. It is used in many Khmer dishes and can also be eaten alone with raw vegetables.

is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It is also suitable for poultry, fish, and seafood.

have a strong citrus flavor and is mainly used in soups.

have a slightly bitter flavor and are used in Cambodia’s famous amok dish.

is a part of the ginger family, which is native to tropical South Asia. It needs temperatures between 20 and 30 degrees Celsius and a considerable amount of annual rainfall to thrive.

is a rhizome with culinary and medicinal uses. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant.

has dark green leaves and a strong peppery flavor. It is used in stir-fries and soups.

is a green leafy herb with a very distinctive flavor and scent. It is used in soups and salads.

looks like bean shaped brown fingers. Its flesh has a sweet and sour taste and is used in soups, sauces and also drinks.