11 Must Try Food in Cambodia

Cambodian cuisine – The cuisine of rice and fish

Characteristics of Cambodian cuisine

Cambodian (Khmer) cuisine is delicious but is often overlooked in Southeast Asian food culture. With influences from neighboring countries such as Vietnam and Thailand, as well as a bit of French sophistication, Cambodian cuisine offers a unique blend of flavors. Although not as famous in many countries around the world as other regional cuisines, experiencing Cambodian specialties is a worthy journey for those who are passionate about food.

Because it is a country with extremely rich waterway resources, including the Mekong, Sap, and Bassac rivers, as well as the vast Tonlé Sap lake, fish, squid, and shrimp are also particularly prominent in Cambodian soups, curries, salads, and stir-fries. In addition, there is an interesting point that we would like to note for readers: rice is the staple food of Cambodia—in fact, the Khmer word for “eat” is “nam bai,” which means “to eat rice.”

Cambodian cuisine is also deeply influenced by the country’s culture and history, including long-term influences from the French colonial era, just like in Vietnam and Laos, not only in the form of French long bread but also in dumplings and other baked goods.

Basic dishes in Cambodian family meals

Rice is an indispensable ingredient in any Cambodian meal. A typical home-cooked dinner by the locals consists of a large bowl of white rice for each person to serve with a variety of dishes such as curry, stir-fry, and soup. The signature spice blend called kroeung, made from lemongrass, galangal, and kaffir lime leaves, is the flavor foundation of many Cambodian stir-fries and soups.

Prahok, a fermented fish paste, adds an unforgettable rich flavor to the dish. Freshwater fish from the Mekong River and Tonle Sap Lake are the main food source of Cambodian cuisine, often dried, made into prahok, or cooked into a traditional steamed fish curry called amok.

Cambodian specialties not to be missed

1. Amok (Coconut Fish Curry)

When it comes to Cambodian cuisine, it is impossible not to mention amok. Amok Trey is the national dish of Cambodia, a fragrant and spicy coconut fish curry that is softly steamed in banana leaves. Thanks to this, this Cambodian dish has a mousse-like texture, almost melting in the mouth. In addition, Kroeung mixed seasoning powder is also added to increase the deliciousness. Chicken, tofu, and snails can be used as a substitute for fish.

2. Kuy Teav (Noodles)

Kuy teav is a traditional Cambodian dish that is popular for breakfast, usually purchased from street vendors. This dish is usually made from rice noodles and beef or pork bones. The broth is seasoned with fried red onions, green onions, garlic, and bean sprouts. Then the pork or beef balls are added just before diners enjoy the taste of Cambodian cuisine.

3. Num banh chok (Khmer noodles)

Num banh chok is another Cambodian culinary noodle dish that is often eaten for breakfast or as a snack in the afternoon. Fermented rice noodles are handmade in stone or wooden mortars, soaked in lemongrass sauce, kaffir lime leaves, galangal, turmeric, and freshwater fish, and simmered for hours in coconut milk. The chef will then top this Cambodian specialty with raw vegetables such as banana flowers, cucumbers, water lilies, and fresh herbs such as mint and basil.

4. Samlar machu (sweet and sour soup with fish)

The traditional Cambodian dish samlar machu is made with meat, fish, or seafood and vegetables cooked in a sour broth. The seasonal vegetables used can be water spinach, chives, green onions, tomatoes, kaffir lime leaves, spicy basil, coriander, and lemongrass. Other key ingredients in this dish also include fermented fishmeal called “prahok” and spice powder, “kroeung,” while acidifiers are usually krasaing fruit seeds, tamarind, or kaffir lemon juice.

5. Crab with Kampot pepper sauce

Cambodian tourists coming to Kampot definitely cannot ignore the famous specialty of Kampot crab pepper sauce. Fresh whole crabs will be fried with garlic marinade and topped with the famous Kampot green pepper. Sweet crab meat is perfectly blended with the spicy and crunchy taste of pepper, creating a delicious and unique Cambodian cuisine.

6. Char kroeung sachko (stir-fried beef/chicken with lemongrass)

When it comes to Cambodian cuisine that is popular throughout the country, it is impossible not to mention char kroeung sach ko. To prepare it, people will put the beef/chicken in hot oil with garlic, then stir-fry until the beef is tender. Next, the chef will add a variety of vegetables such as red bell peppers and onions as well as a kroeung mixture.

7. Twa ko (Cambodian Sausage)

A must-try Cambodian street food is twa ko, a Cambodian sausage made from beef or pork and a variety of spices. Like any other delicious homemade sausage, authentic Khmer sausage contains at least 20-25% fat. In addition, some people also prefer to use pork belly as the main ingredient. Diners can enjoy grilled, fried, or served with steamed rice and fresh vegetables.

8. Lok lak (Stir-fried beef in brown sauce)

Lok lak is a traditional Cambodian cuisine of the Khmer people. Generally sliced beef (or pork) stir-fried in a light brown marinade, served with rice and/or green salad and a pepper marinade. Most restaurants across the country serve this dish, but the flavor varies depending on the chef and region.

9. Sankhya Lapov (Pumpkin Custard)

If you’re looking for a delicious Cambodian dessert, then don’t miss the pumpkin and coconut milk custard. This Cambodian cuisine is usually served after lunch and dinner, basically a sweet custard cake stuffed inside a large pumpkin before steaming. Often locals will use sankhya lapov on special occasions.

10. Yaohon (Hot Pot)

Yaohon is a Cambodian hot pot dish that features a variety of vegetables, meat, and seafood. The broth is made from a mixture of coconut milk or cream, chicken broth, and coconut soda and is usually seasoned with barbecue sauce, fish sauce, soy sauce, kaffir lime leaves, lemongrass, and jaggery. Vegetables commonly used in this Cambodian cuisine include watercress, spinach, and bok choy, while the most commonly used meats and seafood are beef, chicken, shrimp, squid, oysters, and mussels.

11. Samlar kari (chicken curry)

This traditional Cambodian chicken curry is cooked from pieces of chicken in a smooth coconut milk, often flavored with kroeung powder, shrimp paste, fish sauce, and jaggery. The dish can be served with rich vegetables such as purple sweet potatoes, onions, bamboo shoots, carrots, eggplant, string beans, or spinach.

The sophistication of Cambodian cuisine deserves to be slowly enjoyed on your journey of discovery. An open mind and an empty stomach will help you fully enjoy the rich flavors that this special cuisine has to offer. Hopefully, the travel experiences that have been summarized in detail above will help you have an unforgettable trip.