High risk
Prahok
Cambodian fermented freshwater fish paste, central to Khmer cuisine. This entry documents source-specific production accounts and study conditions; it does not give a validated household process.
Cambodia
Recipes by the places recorded in their sources.
Cambodia
Spey chrourk
Cambodian pickle of blanched Chinese mustard greens, dried, then packed in a sweet-salt brine. Sold in Phnom Penh markets and made at home. The readiness times in the home recipe are not validated.
Sieng
A Cambodian fermented soybean food in which cooked beans ferment into a sticky alkaline mass, then are preserved and matured in salt brine, sometimes sweetened with sugar.