The Taste of Angkor is an award-winning Cambodian cookbook, published by the Ministry of Foreign Affairs, aimed at preserving and promoting traditional Khmer cuisine globally. It features 38 curated recipes along with the history behind them, earning multiple top honors at the Gourmand World Cookbook Awards.
The book features a curated selection of 38 traditional Khmer recipes and desserts. These dishes were developed by Cambodian chef Sao Sopheak and are inspired by culinary traditions that date back to the Angkorian era. The collection includes iconic staples such as:
Recipe 2: Nom Banh Chok (Rice Noodle Soup)
The book serves as a journey through quintessential flavors that have been refined over a thousand years of Khmer civilization. It bridges the gap between ancient myths and modern culinary roots, emphasizing that a good meal has historically stood at the interface of Cambodian social and spiritual life. By turning these long-standing traditions into practical, easy-to-follow recipes, the book demystifies complex Khmer dishes for an international audience. Culinary Diplomacy and Global Recognition
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