The Cambodian herbs
Cambodia’s cuisine is built around a rich array of spices and herbs, many of which give Cambodian food its distinctive aroma and balance of flavors. Cambodian spices are often blended into a spice paste known as kroeung, used as the base for many dishes.
It relies on a variety of fresh herbs to bring vibrant, aromatic qualities to dishes. These herbs are used in everything from salads and soups to curries and marinades, often combined in the foundational spice paste called kroeung.
They are typically enjoyed fresh and are often served as side garnishes or in herb platters alongside various dishes, allowing diners to customize their flavors. Their freshness and vibrant aromas are essential to the balance of flavors that define Cambodian cuisine
Here’s a closer look at the essential herbs in Cambodian cooking
Thai Basil (Chie Krobey)
- Flavor: Sweet, peppery, and slightly anise-like.
- Uses: Thai basil is often added to soups, stir-fries, and noodle dishes, as well as garnishes for curries and salads. It’s also served fresh as part of herb platters to accompany grilled meats, spring rolls, and dipping sauces.
Cilantro (Chee Ponoh)
- Flavor: Fresh, citrusy, and slightly peppery.
- Uses: Used both as a garnish and flavoring in soups, stews, salads, and curries. Cilantro stems are often included in kroeung to add an extra layer of freshness to the paste, while the leaves are frequently sprinkled over dishes for added flavor.
Mint (S’aat Moen)
- Flavor: Cool, refreshing, and mildly sweet with a hint of pepperiness.
- Uses: A common ingredient in fresh salads, noodle dishes, and spring rolls. It’s also served as a side herb, often paired with Thai basil and cilantro for extra freshness. Mint is particularly popular in Cambodian salads like pleah (a tangy beef salad).
Rice Paddy Herb (M'rum)
- Flavor: Herbal, slightly peppery, with a citrusy taste.
- Uses: Often used in sour soups and fish dishes, rice paddy herb adds a unique, fresh flavor. It’s a popular ingredient in samlor machu (Cambodian sour soup) and complements the sour flavors with its herbal brightness.
Sawtooth Herb (Chi Krassang)
- Flavor: Strong, slightly pungent, and similar to cilantro but more intense.
- Uses: Sawtooth herb is used to add a bold, cilantro-like flavor to soups, curries, and salads. It’s also part of herb platters, lending a sharp, fresh flavor to dishes like samlor machu and noodle salads.
Holy Basil (M'reah Prov)
- Flavor: Spicy, peppery, and slightly clove-like with an intense aroma.
- Uses: Often added to stir-fries, curries, and soups for its robust flavor. Holy basil is typically stir-fried with meats and vegetables, adding a bold, peppery note to dishes. It’s more commonly used cooked than raw due to its intense taste.
Dill (Chi Nga)
- Flavor: Fresh, slightly anise-like, and mildly sweet.
- Uses: While more popular in Cambodian-Vietnamese regions, dill is used in soups and fish dishes, particularly in dishes with freshwater fish. It’s commonly added to samlor machu youn (Vietnamese-style sour soup).
Water Spinach (Trakuon)
- Flavor: Mildly grassy and fresh with a slight crunch.
- Uses: Commonly used in soups, stir-fries, and salads, water spinach (also known as morning glory) is an adaptable herb often added to sour soups like samlor machu. It’s also sautéed with garlic and chilies as a side dish.
Culantro (Chi Konhat)
- Flavor: A stronger, earthier cousin of cilantro with a slight bitterness.
- Uses: Often used to flavor soups, stews, and kroeung. Its robust flavor is ideal for slow-cooked dishes, where it infuses its unique taste into the broth or sauce.
Pepper Leaves (Sleuk M'tes)
- Flavor: Earthy, with a mild peppery taste that’s slightly sweet.
- Uses: Pepper leaves are used in soups, curries, and stir-fries. They’re often combined with fresh Kampot peppercorns for a unique flavor profile in seafood and meat dishes.
Banana Blossom
- Flavor: Mildly bitter, with a slightly nutty taste and a crunchy texture.
- Uses: Sliced thinly and added to salads and soups for a mild crunch. Banana blossom is a popular ingredient in nom banh chok (Khmer noodle curry) and pleah, offering texture and a hint of bitterness.
Pennywort (Sleuk Rotum)
- Flavor: Mildly grassy and slightly tangy.
- Uses: Often used in salads, soups, and sometimes as a side herb for dipping sauces. Pennywort is popular in traditional Cambodian salads for its refreshing flavor and is sometimes made into a healthful juice.
Holy Basil
Significance in Cambodian Cooking
Holy Basil, also known as tulsi, is an essential herb in Cambodian cuisine. It plays a significant role in many traditional Cambodian dishes, adding a unique and distinctive flavor to the food.
In Cambodian cooking, holy basil leaves are commonly used to prepare a variety of soups, stir-fries, and curries. Its aromatic and peppery taste adds depth and complexity to these dishes, enhancing the overall flavor profile. Holy basil is often combined with other herbs and spices to create delicious and flavorful Cambodian culinary delights.
Not only does holy basil contribute to the taste of the cuisine, but it also carries medicinal properties. In traditional Cambodian medicine, holy basil is believed to have various health benefits. It is known for its antioxidant and anti-inflammatory properties, making it a valuable ingredient for medicinal soups and stews.
Cambodian cuisine, deeply rooted in Southeast Asian flavors, embraces the use of lime to bring a refreshing tanginess to dishes. Lime juice is often used to add a bright and citrusy element to Cambodian recipes, complementing the herbal flavors of holy basil and other ingredients.
Rice, a staple in Cambodian cuisine, is commonly served alongside dishes that incorporate holy basil. It provides a neutral base to balance the bold flavors and allows the herb to shine through.
In addition to its place in Cambodian cooking, holy basil is also revered in Khmer culture for its spiritual significance. It is considered a sacred plant and is often used in religious ceremonies and offerings.
Overall, holy basil is an integral part of Cambodian cuisine, bringing flavor, aroma, and even medicinal benefits to a wide range of traditional dishes. Its presence in soups, stir-fries, and curries adds depth and complexity, creating a truly authentic and delightful Cambodian culinary experience.