One of Cambodia’s best-loved foods, tuek kroeung is a thin but pungent dipping sauce made from fresh river fish and fermented fish, served with an array of fresh seasonal vegetables and herbs.
The name can be a bit confusing — the word kroeung is most often used for one of the delicate curry pastes that are a hallmark of Cambodian cooking, but which aren’t used in tuek kroeung. In fact kroeung just means “what’s inside” or “ingredients.”
