Visiting Cambodia is a culinary journey that invites you to explore a rich tapestry of flavors, ingredients, and traditions. The country’s cuisine is a reflection of its history, culture, and geography, with influences from neighboring Thailand and Vietnam, as well as from its own ancient Khmer civilization. When traveling through Cambodia, indulging in the local food is a must, as it offers a unique insight into the country’s way of life. Here are some must-try dishes that should be on every food lover’s list when visiting Cambodia.
One of the most iconic dishes in Cambodia is Amok, a creamy and fragrant coconut fish curry that is often considered the national dish. Amok is traditionally made with freshwater fish, which is marinated in a paste of lemongrass, kaffir lime leaves, turmeric, and coconut milk, then steamed in banana leaves. The result is a dish that is both aromatic and delicate, with a balance of sweet, sour, and spicy flavors that perfectly encapsulates Cambodian cuisine.
Another dish that you should not miss is Lok Lak, a stir-fried beef dish that is marinated in a mixture of soy sauce, oyster sauce, and black pepper, then served with a tangy lime and black pepper dipping sauce. Lok Lak is typically accompanied by fresh vegetables, lettuce leaves, and rice, and is a testament to the Cambodian love for bold, savory flavors. The combination of tender beef, crisp vegetables, and zesty dipping sauce makes Lok Lak a favorite among both locals and visitors.
For those who enjoy soups, Samlor Korko is a must-try. This traditional Cambodian soup, also known as “stirring soup,” is made with a variety of vegetables, fish, and sometimes pork, all simmered in a broth flavored with lemongrass, prahok (fermented fish paste), and rice powder. The result is a hearty and nutritious dish that is often enjoyed as a main course. Samlor Korko is a reflection of the Cambodian emphasis on fresh, local ingredients and the importance of balance in their cuisine.
Another popular dish is Nom Banh Chok, often referred to as Cambodian noodles. This dish consists of rice noodles topped with a green fish curry made from ground lemongrass, turmeric root, and kaffir lime. It’s typically garnished with fresh vegetables and herbs, such as bean sprouts, banana blossom, and mint leaves. Nom Banh Chok is commonly eaten for breakfast and is a staple in Cambodian households. The combination of the light, fragrant curry with the fresh, crunchy vegetables makes this dish both refreshing and satisfying.
If you’re in the mood for something sweet, Num Ansom Chek is a delightful treat to try. This traditional Cambodian dessert is made by wrapping sticky rice around a filling of bananas and sometimes mung beans, then steaming it in banana leaves. The result is a chewy, sweet, and slightly savory snack that is often enjoyed during festivals and celebrations. The simplicity of ingredients and the method of preparation reflect the resourcefulness and creativity of Cambodian cuisine.
For a taste of Cambodia’s street food, Bai Sach Chrouk is a must. This dish consists of thinly sliced pork marinated in garlic and coconut milk, then grilled to perfection and served over rice with a side of pickled vegetables and a bowl of clear broth. Bai Sach Chrouk is a popular breakfast dish, and its smoky, savory flavors are sure to leave a lasting impression. The combination of tender pork, fluffy rice, and tangy pickles makes this a well-rounded and satisfying meal.
Another street food favorite is Kuy Teav, a noodle soup that is often enjoyed for breakfast. Kuy Teav is made with a clear pork or beef broth, rice noodles, and a variety of toppings, such as sliced pork, shrimp, fish balls, and fresh herbs. The soup is typically served with a side of lime wedges, chili paste, and bean sprouts, allowing diners to customize the flavors to their liking. The light, flavorful broth and the tender noodles make Kuy Teav a comforting and delicious start to the day.
No exploration of Cambodian cuisine would be complete without trying Prahok Ktis, a rich and pungent dip made from fermented fish paste, coconut milk, and ground pork. Prahok Ktis is typically served with a platter of fresh vegetables, such as cucumber, eggplant, and long beans, which are used to scoop up the dip. The bold, umami flavors of the prahok are balanced by the creamy coconut milk and the freshness of the vegetables, making this a unique and flavorful dish that showcases the depth of Cambodian cuisine.
Another dish that highlights the Cambodian love for bold flavors is Lap Khmer, a spicy beef salad that is made with thinly sliced beef marinated in lime juice, fish sauce, garlic, and chili. The beef is then tossed with fresh herbs, such as mint and basil, as well as sliced onions and tomatoes. The result is a refreshing and vibrant salad that is both spicy and tangy, with a perfect balance of textures and flavors.
For a unique culinary experience, Balut is a must-try for the adventurous eater. Balut is a fertilized duck egg that is boiled and eaten with a pinch of salt, lime juice, and pepper. While it may be an acquired taste, balut is a popular street food in Cambodia and is believed to be a nutritious and energy-boosting snack. The experience of eating balut is a testament to the diverse and bold culinary traditions of Cambodia.
