KQED's Forum Nite Yun's 'My Cambodia: A Khmer Cookbook' Celebrates Her Culinary Heritage
Nov 14, 2025
Nite Yun, chef and restaurateur of Nyum Bai and Lunette, shares her journey of connecting with her Khmer heritage through food. She discusses how traditional ingredients like kreung and bruhok shape Cambodian cuisine. Growing up in a Khmer refugee community, Nite reflects on emotional ties to dishes like papaya salad and explores the similarities and differences with Thai and Vietnamese foods. Leticia Landa, from La Cocina, highlights the support they provide to immigrant chefs like Nite, emphasizing the importance of nurturing culinary talent and preserving cultural identity.
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Krueng And Prahok Define Khmer Flavor
- Cambodian cooking centers on two foundational elements: krueng (aromatic paste) and prahok (fermented fish paste).
- Nite Yun calls these the "holy duo" because their combination defines Khmer flavors distinct from Thai and Vietnamese food.
Make And Freeze Krueng In Batches
- Make krueng yourself by pounding lemongrass, galangal, turmeric, lime leaf, shallots, and garlic in a mortar and pestle.
- Make a big batch, freeze portions, and reuse it across recipes to save time and deepen flavor.
Prahok’s Deep Historical Role
- Prahok is a salt-cured, fermented fish paste made from mudfish and is central to Khmer cooking.
- Nite Yun links prahok to ancient practices and says its funkiness is comparable to anchovy-based condiments in other cuisines.
