Having a taste of Cambodian cuisine is like making a time leap – going back to the Kingdom of Angkor – the cradle of Khmer civilisation, roots of Khmer cuisine.
Meals in Cambodia usually include more than one dish with contrasting flavours, textures and temperatures. To get this fusion of tastes, their dishes generally contain edible flowers, spices, plenty of herbs, and pickled vegetables.
Cambodian cuisine has been influenced through the years by other countries. From China’s steaming method to Indian curries, Cambodian dishes are now very diversified. Hungry already?! Read more:
Treat your taste buds with plenty of flavours in one single dish.
Cambodian cuisine is also a show for the eyes with the various colours coming from the ingredients used.
See, feel and taste all the colours of Cambodian cuisine.
Prahok: Fermented fish paste, usually used as a seasoning for stir-fries.
Mee katang: Noodles and served with shredded fish cooked with curry and aromatic plants
Balut: A snack for the brave. If you are willing to try fertilised duck eggs, you will be able to find them all around the country.
Amok: A curry in banana leaves with coconut cream and galangal. Laos and Thailand have their variations too but fish amok of Cambodia is the most common and popular one.
Kuy Teav: You could say it is the pho of Cambodia. This broth comes with pork or fish, aromatic herbs and veggies.
Beef Lok Lak: How do stir-fried strips of tender beef served atop a bed of vegetables sound like? Delicious? Well, sometimes they step the game up even more and add an egg!
Usually, Cambodian people drink water or ice tea during their meal. In the countryside, they often end their meal by drinking the “Choum”, a strong alcohol made from rice.