Koulen: Lychee | 
Svay prum`saen: A kind of tropical mango. | 
Derm Jayk: banana trunk
(for sour soup) |
Tro`kuon srae: Cambodian wild spinach | 
Lahong Kchei: green papaya | 
Sondaek Ho Lan Tav: sno pea pot |
Plae Chumpu: Wax Apple | 
Pka chook: Lotus flower. The leaves use for wrapping food. | 
Svay Kchei: Baby mango for
snack and pickles. |
sa`Om: Fern-like vegetable. For all purpose soup and omelette. | 
Slek Bas: Cambodian vegetable | 
Slek Jayk: Banana leaves. For
wrapping, baking and steaming.
Cambodian version of
aluminum foil. |
Trolach: Cambodian gourd (fuzzy melon) | 
Spey Chhai Sim: yu choy sum | 
Slek Lpoeu: pumpkin leaves |
Mreh: Bittermelon | 
Spey Khiev: bok choy | 
Knaoh: Jackfruit |
Trolach tom: Wax gourd | 
Lpoeu: pumpkin | 
Salath Tirk (Domrey Tirk):
Watercress |
Trobb Srouy: Khmer eggplant | 
Trobb Veng (Trobb Kdoh Koe): Long purple eggplant | 
Khat Na; baby broccoli |
Spey Cheung Tea: mustard green | 
Sondaek Kuo: string bean | 
Merm Trao: taro |
Ompil Kchei: green tamarind | 
Plae Speu: star fruit | 
Trokuon: Cambodian water
spinach |
Slek Ompil: Tamarind leaves. For sour soup | 
Mkhout: Mangostan. Juicy tangy sweet and sour. Each mangostan contains 6 or more segments inside. The white flesh is very soft and flavory. Fiber, potassium, calcium, Vitamin B1, Vitamin B2, Iron, Vitamin C and Vitamin B6, xanthone, antioxidant. | 
Cambodian’s fruit stall |
Sro`ka neak: Dragon fruit | 
Ptee: Amaranthus dubius. A kind of vegetable taste a bit like watercress. The dark green leaves have large quantity of mineral, protein, good source of vitamin C. | 
Ptee Ombos: Literally means
‘thread’ amaranthus dubius.
The leaves are smaller
than the regular
amaranthus dubius and the
stalks are almost the size
of the thread. |
Slek Nguob: Khmer vegetable for somlor kako, prohaer, sngou ch`eung chomni chrook, cha tro`lub klanh. | 
Popeay: Wing beans | 
Slek Mkak |
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