CAMBODIA CUISINE
The cuisine in Cambodia is perfect for herbs and spices lovers. Taking advantage of the various influences from Thailand, Laos, Vietnam and even India, Cambodian dishes will wake up your taste buds.
The basic ingredient is the rice, of course, with countless herbs and vegetables, often served with fish, chicken or beef meat. Fruits are also important in some traditional dishes as well as the famous Kampot Pepper! It’s also noted for the use of prahok, a type of fermented fish paste, in many dishes as a distinctive flavoring.
Everyone can enjoy this delicious art of Cambodia, with reasonable price. Count $6 for one bowl of steamed fish with spices and a drink.
FAMOUS DISHES IN CAMBODIA
Fish Amok
One of the most well-known Cambodian dishes, it's a fish mousse with fresh coconut milk and kroeung, a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger.
Lap Khmer
This Khmer beef salad features thinly sliced beef that is either quickly seared or "cooked" ceviche-style by marinating with lime juice. Dressed with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper with copious amounts of fresh red chilis.
Ongkrong Saek Koo
This particular dish is delicious with its red tree ants cooked with ginger, lemongrass, garlic, shallots and thinly sliced beef. Lots of chilies complete the aromatic dish, without overpowering the delicate sour flavor that the ants impart to the beef. This meal is served with rice, and sometimes a portion of ant larvae in your bowl.
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