A Taste of Cambodia Brings Nonotuck Together for AANHPI Heritage Month

Nonotuck staff from across Massachusetts came together on May 28 for a special Asian American, Native Hawaiian, and Pacific Islander (AANHPI) Heritage Month celebration, “A Taste of Cambodia.” Hosted by our Diversity, Equity, Inclusion & Belonging (DEI & B) Committee, the virtual event combined food, culture, and community as staff gathered in offices across the organization to learn about Cambodian cuisine and traditions while sharing a meal together.

The event featured two popular Cambodian dishes: Cha Kroeung Beef (Cha Kroeung Sach Ko), a stir-fry made with lemongrass, galangal, turmeric, and vegetables, and Beef Lok Lak (Shaking Beef), a stir-fried beef dish traditionally served with fresh vegetables and a pepper-lime dipping sauce. Staff in participating offices enjoyed the dishes while joining colleagues throughout Nonotuck via Microsoft Teams.

Leading the cooking demonstration was Saoling Chhit, Vice President of AFC Services for the Northeast Region, who prepared both dishes live while sharing insights into Cambodian cooking techniques, ingredients, and family traditions. Throughout the presentation, Saoling explained the importance of kroeung—a traditional Cambodian herb and spice paste made with ingredients such as lemongrass, galangal, garlic, and chili peppers—and discussed how these flavors form the foundation of many Cambodian meals.

Participants learned about the role of food in Cambodian family gatherings and celebrations while gaining a deeper appreciation for the country’s culinary heritage. Our Lowell office expanded on the experience by hosting a Cambodian-themed potluck and sharing additional traditional dishes, including Plea Sach Ko (Cambodian beef salad), Mee Cha (Cambodian stir-fried noodles), and Nong Nong, a traditional Cambodian donut with a chewy rice-flour center and crispy exterior. 

“Food has a unique way of bringing people together and creating opportunities to learn from one another,” said Nonotuck President and CEO George H. Fleischner. “Events like this help us celebrate the diverse cultures that strengthen our organization while building connections across offices and communities. We are grateful to Saoling—and all the Lowell staff who brought their own unique dishes—- for sharing their knowledge, traditions, and hospitality with all of us.”