🏠 Home > 🗺️ Recipes > 🥪 Appetizers > 🇰🇭 Cambodia Appetizers > 🥪 Num Kachay (Chive Cakes) , Num Krouk (Savory Coconut Pancakes) , Nime Chruk (Fresh Spring Rolls)
🥪 A Taste of the Kingdom: 3 Authentic Cambodian Appetizers You Can Easily Make At Home
The Ultimate Guide to Khmer Snacks: An Introduction
Hey, food lovers! If you’ve ever had the chance to visit Cambodia—the stunning Kingdom of Wonder—you’ll know that the food scene is absolutely electric. While many people are familiar with the main dishes like Amok (steamed fish curry) or Khmer Red Curry, the true heart of Cambodian street food lies in its incredible appetizers and snacks. These are the quick, flavorful bites you grab from a street vendor or start your meal with at a family gathering.
Cambodian cuisine, or Khmer cuisine, is a beautiful blend of sweet, sour, salty, and bitter, often infused with fragrant herbs and spices. It shares some culinary DNA with its neighbors—Thailand and Vietnam—but has a distinct character all its own, often being less spicy and leaning more heavily on fresh herbs and the unique flavor of Kroeung (a traditional spice paste).
Over the last few years, the popularity of authentic Khmer food has exploded worldwide, thanks to more travelers discovering its unique charm and talented Cambodian chefs opening restaurants globally. People are craving those rich, comforting, and exciting new flavors, and the best way to start is with the appetizers.
If you’ve been looking for a way to bring those vibrant Southeast Asian flavors into your home kitchen, you’ve come to the right place. We've hand-picked three of the most beloved and authentic Cambodian appetizers that are surprisingly easy to make. These aren't just snacks; they're an experience!
Ready to ditch the complicated recipes and dive into some genuine Khmer cooking? Let's roll up our sleeves and make some magic!
In this guide, we’re going to master three popular Cambodian street food staples:
1.Num Kachay (Chive Cakes): Chewy, savory, and fried until crispy—a true garlic chive delight.
2.Num Krouk (Savory Coconut Pancakes): Sweet and savory little spheres of crispy coconut and rice batter.
3.Nime Chruk (Fresh Spring Rolls): The ultimate healthy, herbal, and refreshing roll, typically served with a delicious peanut dipping sauce.
🔹 Recipe 1: Num Kachay (Cambodian Chive Cakes)
Num Kachay (sometimes spelled Nom Kachay) are a supremely popular street snack in Cambodia, often found steaming and sizzling on griddles at local markets. They’re a savory, slightly chewy rice flour cake packed with fresh garlic chives. Once steamed to perfection, they are usually pan-fried to give them a gloriously golden, crispy exterior. If you love savory pancakes or dumplings, you're going to be obsessed with these.
About this Recipe: The Savory, Chewy Star
The key to the Num Kachay's satisfying texture is the blend of rice flour and tapioca starch in the dough. This combination ensures they are wonderfully chewy on the inside yet can hold up to a quick, shallow fry for maximum crispiness. The filling is simple: fresh garlic chives (or Chinese chives) and a bit of seasoning. They are traditionally served with a dipping sauce that balances sweetness, sourness, and a touch of spice, often made with soy sauce, sugar, and vinegar or lime.
Ingredients & Measurements
(Yields approximately 12-16 cakes | Prep Time: 30 minutes | Cook Time: 25 minutes)
For the Chive Cake Dough:
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Glutinous Rice Flour (for extra chewiness, optional but recommended)
- 1/2 teaspoon Salt
- 1 1/2 cups Boiling Water
- 1 tablespoon Vegetable Oil (for kneading/handling)
For the Chive Filling:
- 1 cup Garlic Chives (or Chinese Chives), finely chopped
- 2 tablespoons Vegetable Oil
- 2 cloves Garlic, minced
- 1 teaspoon Oyster Sauce (or a pinch of salt/sugar for a vegetarian option)
- 1/2 teaspoon Sugar
- Pinch of White Pepper
For the Dipping Sauce:
- 1/4 cup Soy Sauce (Light or Regular)
- 1/4 cup Water
- 2 tablespoons White Vinegar or Lime Juice
- 2 tablespoons Palm Sugar or Brown Sugar
- 1 teaspoon Sesame Oil
- Chili flakes or a finely sliced Bird's Eye Chili (to taste)
Step-by-Step Instructions
1.Prepare the Filling: Heat 2 tablespoons of oil in a wok or skillet over medium heat. Sauté the minced garlic until fragrant (about 30 seconds). Add the chopped chives and stir-fry quickly until just wilted and bright green (1-2 minutes). Season with oyster sauce, sugar, and white pepper. Remove from heat and set aside.
2.Make the Dough: In a large, heatproof bowl, whisk together the rice flour, tapioca starch, glutinous rice flour, and salt. Gradually pour in the boiling water while stirring constantly with a wooden spoon or chopsticks. The mixture will become a sticky paste.
3.Knead and Combine: Once the dough is cool enough to handle, drizzle in the 1 tablespoon of oil. Lightly dust your work surface with rice flour. Knead the dough for a few minutes until smooth. Now, add the prepared chive filling to the dough and knead gently until the chives are evenly distributed.
4.Shape the Cakes: Divide the dough into small, equal-sized pieces (about 12-16 total). Roll each piece into a smooth ball, then gently flatten it into a thick disc or square, about 1/2 inch thick.
5.Steam the Cakes: Line a steamer basket with parchment paper or a banana leaf (lightly oiled). Place the cakes in the basket, making sure they aren't touching. Steam for 15-20 minutes until the cakes are translucent and firm. Let them cool completely.
6.Make the Dipping Sauce: In a small saucepan, combine the soy sauce, water, sugar, and vinegar/lime juice. Heat gently, stirring until the sugar dissolves. Remove from heat and stir in the sesame oil and chili. Set aside.
7.Pan-Fry for Crispiness: Heat a little oil in a skillet over medium-high heat. Place the cooled, steamed chive cakes in the pan and fry for about 2-3 minutes per side until they are golden brown and delightfully crispy.
8.Serve: Cut the cakes into bite-sized pieces and serve immediately with the dipping sauce!
Tips & Mistakes to Avoid
- Don't Rush the Dough: Adding boiling water is crucial for 'pre-cooking' the starches, which gives them the signature chewy texture. Don't use lukewarm water!
- Go Easy on the Chives: When cooking the chives, just wilt them. Overcooked chives turn dark and lose their fresh flavor.
- Oil the Steamer: Always oil your steamer surface (or use parchment paper) to prevent the sticky dough from adhering.
- The Second Fry is Key: While you can eat them after steaming, the golden, crispy crust from the pan-fry is essential for the authentic Num Kachay experience.
FAQ
Q: Can I use regular wheat flour instead of rice flours?
A: No. The unique texture of Num Kachay comes specifically from the combination of rice and tapioca starches. Wheat flour will result in a completely different, bread-like texture.
Q: Where can I find garlic chives?
A: They are usually sold at Asian supermarkets and sometimes at larger standard grocery stores. They look similar to regular chives but have flat leaves and a stronger, garlicky scent.
Summary
Num Kachay is a satisfying appetizer that delivers on texture and flavor. The chewiness of the dough combined with the pungent garlic chives and the savory/sweet dipping sauce is pure comfort. This is a must-try for any street food enthusiast!
🔹 Recipe 2: Num Krouk (Cambodian Savory Coconut Pancakes)
If you're after a snack that perfectly balances sweet and savory, look no further than Num Krouk (sometimes Nom Krok). These are small, spherical, crispy pancakes made from a fermented rice and coconut batter, cooked in a special iron griddle with multiple concave cups (similar to a Thai Kanom Krok pan or a Japanese Takoyaki pan). They are an absolute treat and a staple breakfast or afternoon snack.
About this Recipe: The Crispy Coconut Delight
Num Krouk are all about the crispy edges and the soft, creamy center. The batter is traditionally a blend of rice flour and cooked rice (often day-old rice is used for fermentation and texture), mixed with coconut milk, a little sugar, and salt. The savory twist comes from a final sprinkle of chopped scallions or sometimes corn kernels right before they finish cooking. The traditional dipping sauce is often a simple sweet-and-sour fish sauce mixture.
Ingredients & Measurements
(Yields approximately 20-25 small pancakes | Prep Time: 15 minutes + 1-2 hours for batter rest | Cook Time: 30 minutes)
For the Batter:
- 1 cup Rice Flour
- 1/2 cup Cooked Jasmine Rice (cooled)
- 1 1/2 cups Coconut Milk (full fat)
- 1/2 cup Water
- 1 tablespoon Palm Sugar (or brown sugar)
- 1 teaspoon Salt
- 1/2 teaspoon Chicken Bouillon Powder (optional, for umami/savory depth)
- Vegetable Oil or Melted Coconut Oil (for greasing the pan)
For the Topping:
- 1/2 cup Scallions (Green Onions), finely chopped
For the Dipping Sauce (Sweet Fish Sauce - Tuk Trey):
- 1/4 cup Fish Sauce
- 1/4 cup Water
- 3 tablespoons Sugar (or more, to taste)
- 2 tablespoons Lime Juice
- 1 clove Garlic, minced
- 1-2 Bird's Eye Chili, finely sliced (optional)
Step-by-Step Instructions
1.Prepare the Batter: In a blender, combine the rice flour, cooked rice, coconut milk, water, sugar, salt, and bouillon powder (if using). Blend until the mixture is completely smooth—you shouldn't feel any grains of rice.
2.Rest the Batter: Pour the batter into a bowl, cover it, and let it rest at room temperature for at least 1 hour (up to 2 hours is even better) to allow the flavors to meld and the starches to hydrate.
3.Make the Dipping Sauce: In a small bowl, whisk together the fish sauce, water, sugar, lime juice, minced garlic, and sliced chili until the sugar is fully dissolved. Taste and adjust sweetness/sourness as needed. Set aside.
4.Heat the Pan: Place your Num Krouk pan (or a Takoyaki pan) over medium heat. Allow it to heat thoroughly. Brush the cups generously with oil. The oil should be shimmering and a drop of batter should sizzle immediately.
5.Cook the Pancakes (Initial Pour): Stir the rested batter well, as the flour may have settled. Pour the batter into each cup, filling it about three-quarters full. The batter should quickly set around the edges.
6.Add Topping and Finish: Immediately sprinkle a generous pinch of the chopped scallions (and/or corn) into the center of each pancake.
7.Cover and Cook: Cover the pan with a lid or large piece of foil. Reduce the heat slightly and cook for 4-6 minutes, or until the edges are golden brown and crispy, and the top is no longer wet.
8.Serve: Use a small spoon or spatula to scoop the pancakes out of the pan. Traditionally, they are served as two halves flipped and pressed together into a globe, but serving them as individual crispy cups is just as delicious! Serve immediately with the Tuk Trey dipping sauce.
Tips & Mistakes to Avoid
- Pan is Everything: While a muffin tin can be a makeshift substitute, an authentic Num Krouk or Takoyaki pan gives you the perfect crispy edge and soft center. Invest in one if you plan to make these often!
- Heat Control: Start with medium heat to get the pan hot, then reduce to medium-low once the batter is poured. This prevents the outside from burning before the inside is cooked.
- Adjusting the Batter: If your batter seems too thick, add a tiny bit more water. If it’s too thin and the pancakes collapse, whisk in a little more rice flour. It should be the consistency of thin pancake batter.
FAQ
Q: Can I use regular white sugar instead of palm sugar?
A: Yes, you can. Palm sugar adds a deeper, slightly caramel flavor which is traditional, but white or light brown sugar will work just fine.
Q: Are these meant to be sweet or savory?
A: They are a wonderful balance of both, which is typical for Khmer cuisine! The coconut milk and a touch of sugar provide sweetness, while the salt, bouillon, and scallions bring the essential savory notes.
Summary
Num Krouk are bite-sized pockets of joy. They’re a fantastic party appetizer or a satisfying afternoon snack. They highlight the gentle, comforting use of coconut in savory Cambodian cooking, and that crispy edge is simply addictive!
🔹 Recipe 3: Nime Chruk (Cambodian Fresh Spring Rolls)
Forget the deep-fried, heavy rolls for a moment. Nime Chruk (or Nem Sak Chrouk if made with pork) are the ultimate expression of fresh, healthy, and aromatic Southeast Asian cuisine. These are the Vietnamese-style fresh spring rolls, but with a uniquely Cambodian twist, often incorporating different herbs and always served with a rich, savory-sweet peanut dipping sauce. These rolls are the perfect, non-cooked appetizer for a hot day or a light starter for any meal.
About this Recipe: The Refreshing Herbal Wrap
The beauty of Nime Chruk lies in the contrast between the tender, delicate rice paper wrapper and the vibrant, crunchy filling. The filling is a colorful mixture of fresh herbs (like mint, cilantro, and basil), thinly sliced vegetables (cucumber, carrots, lettuce), soft vermicelli noodles, and protein (often boiled shrimp and/or pork belly). The rolls are typically served with a thick, satisfying Hoisin-Peanut Sauce that ties all the fresh flavors together.
Ingredients & Measurements
(Yields approximately 10-12 rolls | Prep Time: 40 minutes | Cook Time: 10 minutes)
For the Filling:
- 10-12 sheets of Rice Paper (8-inch diameter)
- 100g Vermicelli Rice Noodles, cooked according to package directions and drained
- 12-16 pieces of cooked, peeled Shrimp (sliced lengthwise if large)
- 100g cooked Pork Belly or Chicken, thinly sliced (optional)
- 1 head of Green Leaf Lettuce, washed and torn into pieces
- 1 large Carrot, julienned (cut into thin strips)
- 1 Cucumber, seeded and julienned
- 1 cup mixed fresh Herbs: Mint, Thai Basil, and Cilantro (leaves only)
- 12 sprigs of Chives (optional, for presentation/flavor)
For the Rich Peanut Dipping Sauce (Tuk Paing):
- 1/2 cup Hoisin Sauce
- 1/4 cup Water
- 2 tablespoons Peanut Butter (smooth or crunchy)
- 1 tablespoon Brown Sugar or Palm Sugar
- 1 tablespoon Lime Juice
- 1 teaspoon Fish Sauce
- 1 clove Garlic, minced
- 2 tablespoons Roasted Peanuts, coarsely chopped (for garnish/texture)
Step-by-Step Instructions
1.Prepare the Sauce: In a small saucepan, combine the hoisin sauce, water, peanut butter, sugar, lime juice, fish sauce, and minced garlic. Heat over low-medium heat, whisking constantly until the peanut butter is fully dissolved and the sauce is smooth and warm. If the sauce is too thick, add a little more water, a tablespoon at a time. Remove from heat and stir in half of the chopped peanuts. Set aside to cool.
2.Prepare the Assembly Station: Arrange all your filling ingredients on a large platter or cutting board. This process is much easier if everything is within arm's reach! Fill a shallow dish (larger than your rice paper) with warm water.
3.Soften the Rice Paper: Submerge one sheet of rice paper in the warm water for about 5-10 seconds. Don't over-soak it—it will continue to soften as you fill it. Lay the softened paper flat on a clean plate or cutting board.
4.Assemble the Roll:
- Place a small piece of lettuce near the bottom edge of the rice paper.
- Lay a few noodles, carrot, cucumber, and a generous mix of herbs on top of the lettuce.
- If using shrimp, place 2-3 halves of shrimp in a horizontal line about an inch above the main filling line—this way, the shrimp will show through the translucent paper.
5.Roll it Up:
- Fold the bottom edge of the rice paper over the filling.
- Fold in the left and right sides, like an envelope.
- Roll the spring roll tightly from the bottom to the top until fully sealed. Tightly is the key here—it keeps the roll neat and prevents it from falling apart.
6.Repeat and Serve: Repeat the process with the remaining rice paper and filling. Slice the rolls in half diagonally for easy serving and arrange them beautifully on a platter. Serve immediately with the cooled peanut dipping sauce, garnished with the remaining chopped peanuts.
Tips & Mistakes to Avoid
- Don't Over-Soak the Paper: This is the most common mistake! If the paper is too soft when you start rolling, it will tear or become a gummy mess. It should still be a little firm when you take it out of the water.
- Keep it Tight: A loose roll will fall apart when dipped. You need to keep gentle but firm pressure as you roll to ensure it holds its shape.
- Use Fresh Herbs: The flavor of this dish relies entirely on the quality and freshness of the herbs. Don't skimp on the mint and basil!
FAQ
Q: What if I can't find Hoisin Sauce?
A: Hoisin is key for the rich, deep flavor of the dipping sauce. If absolutely necessary, you can try mixing a bit of barbecue sauce with soy sauce and honey, but Hoisin sauce is highly recommended for authenticity.
Q: Can I make these ahead of time?
A: Fresh spring rolls are best served immediately. If you must make them ahead, store them in the refrigerator on a plate covered with a damp paper towel and plastic wrap for up to 2-3 hours. They will start to harden and dry out if stored much longer.
Summary
Nime Chruk is the fresh, healthy, and aromatic star of Cambodian appetizers. The roll is vibrant and clean, while the creamy, addictive peanut sauce provides the satisfying finish. It's an excellent project for a group of friends or a peaceful afternoon of meditative rolling!
Final Thoughts
See? Making authentic and delicious Cambodian appetizers at home isn't scary or impossible—it’s actually a fun, rewarding adventure! We’ve covered the chewy, crispy Num Kachay, the comforting, coconutty Num Krouk, and the fresh, vibrant Nime Chruk. Each one offers a different texture and flavor profile, showcasing the delightful complexity of Khmer cuisine.
The true secret to these dishes isn't any fancy technique; it’s using fresh ingredients and balancing those key sweet, sour, and savory notes. Take your time, enjoy the process, and soon you'll be serving up appetizers that transport everyone straight to the bustling markets of Phnom Penh or Siem Reap.
Which one are you going to try first? Will it be the savory chive cakes, the addictively crispy coconut pancakes, or the refreshing herbal rolls?
Try one, snap a picture, and let us know how your culinary journey into the Kingdom of Wonder turned out! Happy cooking!
| 🇰🇭 🥪 < Back | Next > 🥪 |