A Taste of Cambodian Cooking

Step into the fragrant, fiery heart of Cambodia with Chef PoCambo in Cambodian Cooking Workshop: Fragrance & Fermentation, a hands-on deep dive into two iconic dishes.

Over the course of two hours, you'll grind fresh lemongrass, galangal, and kaffir lime into a golden kroeung spice paste—the foundation of Khmer cooking. Then, bring it to life in Cha Kroeung Sach Moan, a stir-fried lemongrass chicken dish that balances heat, citrus, and savory depth.

Next, experience Prahok Ktiss, a rich, creamy coconut-based dip made with minced pork and Cambodia’s famous fermented fish paste, prahok. It’s funky, bold, and wildly addictive—paired with fresh veggies or steamed rice, it’s a dish that defines Cambodian comfort.

This intermediate-level class isn’t just about cooking—it’s about understanding the complexity of flavor through fermentation, balance, and technique. Whether you're expanding your Southeast Asian repertoire or learning Khmer cuisine for the first time, this workshop will leave your palate inspired.

Host or Publisher TheMix@columbus state