In the context of Khmer cuisine, broccolini, with its bitter and slightly nutty flavor, offers a distinctive taste that complements the complex profiles of Cambodian dishes. This leafy green, rich in vitamins A, C, and K, can be sautéed with garlic and chili, blending seamlessly with the cuisine's preference for fresh, vibrant ingredients.

While not traditionally Cambodian, its incorporation into modern Khmer cooking exemplifies the cuisine's adaptability and openness to integrating diverse vegetables into its repertoire. Broccolini, when used in Cambodian dishes, adds a healthful, flavorful twist, enhancing salads, stir-fries, and soups with its unique taste and texture.