My Cambodia

Celebrate Khmer and Cambodian American cuisine with award-winning chef andrestaurateur Nite Yun, featuring over 100 recipes for her favorite dishes.

Khmer recipes and culinary techniques are traditionally passed orally from generation to generation, and inMy Cambodia, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodias Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodiaaims to make Khmer American cuisine accessible to all.

With recipes organized by different times and places throughout Nite’s life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite’s popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such asKuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite;Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; andAmok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadentNom Kong,donuts glazed in palm sugar and topped with sesame seeds.

Whether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast,My Cambodiawill inspire you to connect with your own communities and stir up new, joyful creations.