Cambodian Cuisine Torsu food truck in NYC (short doc)

If you are in NYC, help support this man! It’s sad what he is going through and I wish the best for his food business.

Torsu’s cha kroeung w/ chicken looks good!

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You can check out their menu here and here.
You can also follow them on Twitter for exact location and time. 

Curry Trey Ruah (Curried Snapper) is a traditional Cambodian fish curry recipe for a classic coconut milk fish curry with green chilies that’s soured with tamarind.


  • 4 tbsp groundnut oil
  • 3 large, dried, green chillies, soaked to soften
  • 1 cinnamon stick, broken into pieces
  • ½ tsp freshly-grated nutmeg
  • 2 whole star anise
  • 5 cardamom pods
  • 1 stalk of lemongrass
  • 2 tsp coriander leaves, finely chopped
  • 4 cloves garlic (Elephant garlic is traditional)
  • 2 medium shallots, finely chopped
  • 1 tbsp finely-grated galangal
  • 1 tbsp finely-grated ginger
  • 250ml (1 cup) water
  • 2 tsp shrimp paste
  • 1 tsp ground turmeric
  • 360ml (1 ½ cups) coconut milk
  • 60ml (¼ cup) tamarind paste
  • 2 tbsp palm sugar (or golden caster sugar)
  • 2 tbsp fish sauce
  • 1 tsp salt
  • 1kg (2 lb, 3 oz) red snapper fillets, chopped
  • 1 small aubergine (eggplant), cubed
  • 115g (¼ lb) green beans, julienned
  • 6 red birds’ eye chillies, sliced into thin rounds


  1. In a blender, combine 1 tbsp groundnut oil along with the green chillies, cinnamon, nutmeg, star anise, cardamom, lemongrass, coriander, garlic, shallot, galangal, ginger, water, shrimp paste and turmeric. Process until you have a smooth paste.

  2. Heat the remaining oil in a wok and when hot stir in the spice paste. Stir-fry for 2 minutes then add the coconut milk. Bring to a simmer and cook for 3 minutes then add the tamarind paste, sugar, fish sauce and salt. Bring back to a simmer and cook for 4 minutes more.

  3. Now add the fish, aubergine pieces and green beans. Bring back to a simmer, cover with a lid and cook gently for about 8 minutes, or until the fish is tender.

  4. Serve hot, on a bed of rice. Garnish with the sliced birds’ eye chilies.

For more recipes visit


Banh Cheo is the Khmer version of Vietnamese banh xeo.

It’s based off the French crepe. Stuffed with minced meat, scallions, onions, and bean sprouts. (I like to add chopped jalapeno to mine.) Served with lettuce, Vietnamese/ Cambodian mint (also called coriander), Thai basil, and cucumbers. I didn’t have any cucumber at the time of the photos. My mom bought them a few hours later. But that’s ok. =) 

You can eat the crepe as a wrap with the lettuce as the “wrap” and dip in sweet fish sauce or mix everything together as I did in the third photo. It’s so good with Sriracha sauce!

Nom Krok
coconut custard pancake

I love when they’re freshly made and still crispy on the outside with the soft custard filling. For the sweet one, I added jackfruit. And scallions in the savory one. I’ve also made them with corn and scallions last year. The savory nom krok is usually eaten with sweet chili fish sauce. It’s good as a lettuce wrap too.


FUNG BROS: Cambodian Food! 😉 woop woop!

– thanks to my brother for showing me! lol

K'thiew Cha Kroeung (stir fried noodles w/ chili paste)

We had leftover noodles from the k'thiew soup, so I made a lighter version of k'thiew cha kroeung. Traditionally, it’s cooked with pork and shrimps. The kroeung (paste) is made from dried red chilies, garlic, and shallot. It’s not the green kroeung with lemongrass. (I think that one would taste nice with noodles, too!) The noodles are topped with egg strips and served with soy sauce. Sounds kinda similar to regular k'thiew cha!