Snail with soy sauce is a traditional dish enjoyed in some cultures, especially in rural or coastal areas. The snails are carefully cleaned and cooked before being mixed with soy sauce, which adds a salty and savory flavor. Garlic, chili, or herbs are sometimes added to enhance the taste. This dish is often eaten as a snack or shared during gatherings with family and friends. Snail with soy sauce is appreciated not only for its unique taste but also as part of local food traditions.
Traditional ice cream is a classic frozen dessert made using simple ingredients such as milk, cream, sugar, and natural flavorings. It is often prepared using traditional methods, like hand-churning or slow mixing, which give it a smooth and creamy texture. Popular traditional flavors include coconut, black bean, strawberry, and local flavors made from fruits or nuts. Unlike modern ice cream, traditional ice cream usually contains fewer additives, allowing the natural taste to stand out. It is enjoyed by people of all ages and is especially popular on hot days or during family gatherings.
Juicy, tender beef steak is perfectly grilled and topped with rich prahok sauce, delivering a bold and authentic Khmer flavor. The deep, savory taste of fermented fish blends harmoniously with garlic, chili, and lime, creating a sauce that enhances the natural richness of the beef. Served alongside a selection of fresh vegetables—crisp cucumber, leafy greens, and seasonal herbs—the dish offers a refreshing balance to the savory steak. This combination creates a satisfying meal that is both hearty and fresh, showcasing the unique flavors of Cambodian cuisine.
Evening settled gently over the shoreline, the sky brushed in shades of amber and violet as the last light shimmered across the water. A soft breeze carried the scent of salt and sea grass, mingling with the warm aroma drifting from the table—fresh seafood prepared moments after leaving the waves.
Plates glistened with fresh prawns brushed with chili. Each bite tasted of the ocean—bright, clean, and alive—yet the moment itself felt even richer. As night deepened and the tide whispered gently against the sand, the dinner became less a meal and more a memory: warm, lingering, and full of sea-breeze charm.
Chicken fried with lemongrass is a fragrant and flavorful dish that highlights the bright, citrusy aroma of fresh lemongrass. The chicken is typically marinated with a blend of garlic, shallots, fish sauce, and spices before being stir-fried until golden and tender. Finely chopped lemongrass is sautéed to release its natural oils, infusing the dish with a distinctive, refreshing scent that complements the savory richness of the meat. Often finished with a touch of chili and herbs, this dish strikes a balance between aromatic, slightly spicy, and savory notes, making it a popular choice in Southeast Asian cuisine.
These Korean BBQ chicken wings are the kind of dish that grabs your attention from the first bite. The wings are marinated in a bold mix of Korean BBQ sauce—rich with soy, garlic, chili paste, and a hint of smokiness—then grilled or baked until the skin turns crispy and caramelized.
Once they’re hot and sizzling, a generous drizzle of golden honey is added, giving the wings a glossy sweetness that perfectly balances the spicy Korean flavors. And just when you think it can’t get any better, the wings are topped with cheese—stretchy, creamy, and incredibly satisfying. The combination of sweet honey, savory BBQ, and warm melted cheese creates a flavor explosion that keeps you reaching for more.
These wings are the perfect party food, comfort meal, or late-night craving. Sticky, saucy, cheesy, and mouthwatering—Korean honey cheese BBQ wings are pure happiness on a plate.
Chek Chien, or Cambodian fried bananas, is a simple yet irresistibly delicious snack that brings joy with every bite. Ripe, naturally sweet bananas are coated in a light batter—often made with rice flour, coconut, and a touch of sugar—then fried until perfectly golden and crisp.
Phnom Penh’s landscape is a vibrant blend of natural beauty, urban energy, and historical charm. The city sits at the confluence of the Mekong, Tonle Sap, and Bassac rivers, giving it wide, scenic waterfronts where boats drift past and sunsets reflect across the water. Tree-lined boulevards, French-colonial architecture, and golden temple spires add character to the skyline, while modern high-rises and bustling markets show its rapid growth. Despite the busy streets, Phnom Penh maintains pockets of calm in its parks, pagodas, and riverside promenades, creating a landscape that feels both dynamic and deeply rooted in Cambodian culture.
A beef lunch box offers a hearty and satisfying meal packed with rich flavors and balanced nutrition. Typically featuring tender slices of seasoned or grilled beef, it’s paired with a variety of sides such as steamed rice, fresh vegetables, pickles, or a small salad to create a complete and convenient meal. The combination of savory beef and thoughtfully chosen accompaniments makes it both filling and enjoyable, ideal for busy workdays, school lunches, or on-the-go dining. Whether prepared in a classic style or given a modern twist, a beef lunch box delivers comfort, convenience, and deliciousness in every bite.
It was a bright and peaceful day in the countryside when I set out to catch fish. The morning air was fresh, and the river shimmered softly under the sunlight. With my fishing rod in hand, I walked along the quiet riverbank, hoping for a good catch.
A fresh morning at the Royal University of Cambodia carries a calm and refreshing charm. As the sun rises, soft golden light filters through the tall trees that line the campus, casting gentle shadows on the pathways. The air is cool and crisp, filled with the quiet rustle of leaves and the distant sound of students beginning their day.
Birdsong echoes around the grounds, blending with the peaceful atmosphere. Early risers walk slowly toward their classes, some carrying books, others enjoying a moment of stillness before the day becomes busy. The campus gardens, still touched with morning dew, add a sense of freshness that makes the whole university feel alive and welcoming.
It is a moment of serenity—where learning, nature, and a hopeful new day come together beautifully at the Royal University of Cambodia.
Bánh hỏi is the kind of dish that looks delicate enough to be art but carries the comforting heart of Vietnamese home cooking. At first glance, it’s a soft lattice of rice vermicelli—thin threads woven so tightly they feel almost like fabric. Each sheet is light, airy, and faintly warm, as if it has just stepped out of the steamer.
The magic of bánh hỏi, though, is in the ritual of assembling it. You brush the surface with scallion oil—mỡ hành glistening like tiny jade drops—so the strands relax under a coat of fragrant richness. The aroma rises gently, a mix of warm rice and spring onions kissed by hot oil. Sometimes you’ll find crispy shallots sprinkled on top, adding a whisper of crunch to all that tenderness.
Beside it comes the supporting cast: grilled pork, soft herbs, cool lettuce, pickled carrots and daikon, and a bowl of golden nước mắm pha—the sweet, sour, salty, and slightly spicy sauce that ties everything together. You take a piece of bánh hỏi, wrap it with herbs and meat, fold it neatly in lettuce, and dip it into the shimmering sauce. The bite is a balance of textures: silken noodles, crisp greens, smoky meat, all brightened by the citrusy tang of the dipping sauce.
It’s a dish that tastes both festive and everyday. You’ll see it at celebrations—weddings, holidays, family gatherings—yet it’s also something you can savor on an ordinary afternoon. Eating bánh hỏi feels like participating in a small tradition, one built on care, patience, and the joy of sharing.
It’s light, it’s flavorful, and it carries a quiet elegance—proof that the simplest ingredients, when treated with attention, can become something unforgettable.
Breakfast with PHO is less a meal and more a quiet morning ritual. The moment the bowl is set in front of you, steam rises in soft white ribbons, carrying the scent of simmered bones, charred ginger, and spices that woke long before you did. The broth is clear but full of depth—hours of patient cooking captured in one spoonful.
You add your own touch: a squeeze of lime that brightens the air, a few leaves of basil torn by hand, maybe a slice of chili if you want the kind of heat that nudges you awake. The noodles are soft and silky, slipping easily between chopsticks, soaking up the broth like they’ve been waiting for this moment too.
Around you, the morning feels both lively and calm. Someone slurps noisily at the next table; someone else quietly sips their broth like it’s morning tea. PHO makes everyone equal—students, workers, elders—gathered early around bowls of comfort.
The first mouthful is a kind of reset. Warmth spreads from your chest outward, clearing the last traces of sleep. Every bite feels familiar, like a story told so many times you know every detail, but love hearing it again.
Breakfast with PHO isn’t fancy. It isn’t rushed. It’s simple, grounding, and oddly hopeful. It reminds you that the day ahead can be handled—as long as you start it with something warm, fragrant, and made with care.
As night settles over Phnom Penh’s riverfront, the stretch alongside Tonlé Sap River near Koh Norea transforms into a lively street food a...
