Baku Kitchen! An independent reference of traditional food

Trey Ngiet

Split fish salted and dried on racks, later fried and eaten with rice

Cambodia Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Dried on the shores of the Tonle Sap after the annual fish migration, and sold in market piles.

Frequently asked questions

What is Trey Ngiet?

Trey Ngiet is a charcuterie & cured from Cambodia: split fish salted and dried on racks, later fried and eaten with rice. Dried on the shores of the Tonle Sap after the annual fish migration, and sold in market piles.

Made with

fish

Cooked

driedfried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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