Cambodian Food In The News

It is exciting to see the words, “Cambodian Food” on a major news network like CNN, 30 Cambodian foods every visitor needs to try.  We are delighted to see that one-third of these dishes were made with lemongrass paste (Kroeung), which is one of our products that won the sofi™ award.  

Angkor Food is the first Cambodian food manufacturing company in the USA. Our goal is to bring the taste of Cambodia to American palates by providing quality ingredients, spices and easy to follow recipes for authentic and fusion Cambodian flavor. 

We have recently launched Angkor Chef where our founder and Chef, Channy Laux, shares her recipes. Channy also shares stories behind each dish, ranging from unique aspects of Cambodian food culture to her own recipe-influencing moments of childhood in Cambodia and immigration to the US.

We are proud to celebrate our ninth anniversary and grateful for every opportunity to serve the community we live in. Today, our products are used in foodservice applications and are available in specialty supermarkets as well as online at

10 Dishes in the CNN article using lemongrass:

  • Samlor korkor: Khmer gumbo 
  • Nom banh chok: Khmer noodles
  • Amok: Fish custard 
  • Kari sach moan: Chicken red curry
  • Prahok ktis: Creamy prahok dip
  • Sngor chruak sach trei: Sour fish soup
  • Kari saraman: Beef saraman curry
  • Plea sach ko: Lime-marinated beef salad
  • Samlor m’chu kroeung sach ko: Lemongrass beef sour soup
  • Somlor proher: Fragrant vegetable soup

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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