Food in Cambodia

Cambodia, a country with a rich history and a vibrant culture, is a hidden gem for culinary enthusiasts seeking to explore the flavors of Southeast Asia. Cambodian cuisine, also known as Khmer cuisine, is often overshadowed by its neighbors, yet it offers an array of unique and traditional dishes that reflect the nation's diverse heritage. For tourists looking to immerse themselves in the local culture, understanding the staples and specialties of Cambodian food is essential. This article will guide you through the must-try dishes and the culinary influences that shape the gastronomic landscape of Cambodia.

Cambodian Dishes

Amok

Amok is perhaps the most well-known Cambodian dish among tourists. This aromatic curry is steamed and traditionally served in a banana leaf with a little bowl made from the leaf itself. Amok is most commonly made with fish coated in a thick coconut milk with kroeung (a type of Khmer curry paste), lemongrass, garlic, turmeric, and galangal. The texture is velvety and the flavor is rich, yet it's surprisingly light.

Bai Sach Chrouk

Bai Sach Chrouk, or pork and rice, is a simple but beloved breakfast dish in Cambodia. It consists of thinly sliced pork that is either grilled or slowly stewed with coconut milk and garlic to create a tender and flavorful meat. It's served over rice with a side of pickled vegetables and a bowl of chicken broth.

Lok Lak

Lok Lak is a popular Khmer dish that features stir-fried strips of tender beef in a savory sauce made from oyster sauce, soy, and tomato sauce, served with rice. It's often accompanied by a bed of lettuce, cucumbers, and tomatoes, and is sometimes topped with a fried egg. Diners are encouraged to wrap pieces of beef in lettuce leaves and dip them in a tangy lime and pepper sauce.

Kuy Teav

Kuy Teav is a noodle soup that is commonly enjoyed for breakfast in Cambodia. The dish consists of rice noodles in a rich and flavorful pork broth with toppings such as minced pork, shrimp, fish balls, and garnishes like fried garlic, green onions, and cilantro. It's a comforting bowl that can be found in street markets and restaurants alike.

Num Banh Chok

Num Banh Chok, also known as Khmer noodles, is a traditional Cambodian dish typically eaten for breakfast. The dish features thin rice noodles topped with a fish-based green curry gravy made from lemongrass, turmeric root, and kaffir lime. Fresh vegetables like bean sprouts, banana flowers, cucumber, and water lily stems are added for crunch.

Prahok Ktis

Prahok Ktis is a dip made from the Cambodian fermented fish paste prahok, mixed with minced pork, coconut milk, and kreung. The result is a pungent, spicy, and savory dip that is typically eaten with fresh vegetables like cucumbers, long beans, and eggplants. It is a staple in Cambodian cuisine and reflects the importance of prahok in the local diet.

Samlor Machu

Samlor Machu is a Cambodian soup known for its sour taste. The sourness comes from the use of tamarind juice or lemon juice, which is balanced with sugar and fish sauce. The soup typically includes fish or pork and an assortment of vegetables such as tomatoes, pineapple, and lotus roots. It's a light and refreshing dish, often enjoyed with rice.

Cha Houy Teuk

Cha Houy Teuk, or jelly dessert, is a sweet treat often sold by street vendors. Made from agar agar, a gelatinous substance derived from seaweed, this dessert is typically flavored with pandan leaves and coconut milk. It's served in a variety of colors and with toppings like fruits, sago, and sweetened red beans.

Cambodian Desserts

Num Chak Kachan

Num Chak Kachan is a layered cake made from tapioca and mung bean starch. It is sweetened with palm sugar and coconut milk, and its layers are often colored with natural colorings such as pandan leaves for green or red beans for a pink hue. The dessert is steamed, creating a chewy texture, and is popular during Cambodian festivals.

Num Ansom Chek

Num Ansom Chek is a traditional dessert that is made by wrapping bananas with sticky rice, black beans, and coconut cream in a banana leaf, then steaming the package. The result is a sweet, sticky, and filling treat that can be found in markets and street stalls, especially during holidays and special occasions.

Num Krok

Num Krok are small, round rice cakes that are crisp on the outside and soft on the inside. Made from a mixture of rice flour, coconut milk, and grated coconut, these cakes are cooked in a special clay mold over charcoal. Num Krok can be sweet, with a little sugar added to the batter, or savory, with spring onions mixed in.

Sangkhaya

Sangkhaya is a Cambodian version of custard that's made with coconut milk, palm sugar, and eggs. It is infused with aromatic pandan leaves and sometimes served in a hollowed-out pumpkin or young coconut. The custard is creamy with a delicate balance of sweetness, making it a comforting dessert or snack.

Tuk Ampil

Tuk Ampil is a traditional Cambodian dessert consisting of sticky rice balls in sweetened coconut milk. The rice balls are made from glutinous rice flour and sometimes filled with palm sugar before being boiled. The dessert is then served with a generous ladle of coconut milk, making it creamy and rich.