7 Delicious Cuisines To Try In Cambodia

Cambodia is a great tourist destination. The place is colourful and charming with a rich history. However, you haven’t really explored a place until you have experienced the native culture and cuisine.Cambodian cuisine may be lesser known than the world-renowned dishes of neighbouring Thailand and Vietnam, but it bears great resemblance and influence from the neighbouring states.

Here are a couple of must try dishes which can make your trip to Cambodia a memorable one:

* Fish Amok

The national dish of Cambodia is super tasty and easy to find anywhere. ‘Amok’ refers to the steaming process associated with the dish, in which curry – traditionally fish for this dish – is cooked within banana leaves. Kroeung — a paste made from pounded spices and other ingredients, such as turmeric, kaffir lime, lemongrass and shallots — is also added. It is incredibly fragrant, with rich flavours of lemongrass, turmeric and ginger, and to give it an unforgettably creamy taste, lots of coconut milk!

* Kdam Chaa

The fresh seafood on the south coast of Cambodia is excellent, and none better is the fried crab. Traditionally this is served with locally grown Kampot pepper in a sweet and spicy sauce. This dish is not only reserved to the coastal town of Kep. However, it is there where you’ll find it at its freshest and finest.

* Lok Lak

An incredibly popular dish throughout Cambodia, especially with Western tourists, is stir fried beef lok lak. This dish consists of beef marinated in a garlicky salty soy sauce mixture, and then fried in a sweet sticky mixture consisting of oyster sauce, tomato ketchup (believe it or not), fish sauce and sugar. This results in an addictive dish, served alongside a runny fried egg and white rice to mop up all of the juices.

* Kuy Teav

Often regarded as a breakfast dish in Cambodia, Kuy Teav is a noodle soup. Kuy teav can come with a variety of toppings, such as roasted duck or chicken, but consistently is comprised of flat rice noodles, herbs and a pork stock. This dish is often served with a number of ‘additions’, including beansprouts, holy basil, lettuce leaves and chilli, so that you can tailor the taste to your liking. You can sample Kuy Teav at one of the many roadside stalls on the streets and in small local restaurants.

* Khmer Curry

Milder and much less spicy than the curries found in Thailand and India, Khmer curries tend to use more herbs than spices, and are milder and sweeter in taste. While recipes vary, the curry normally features chicken, coconut cream and milk; fish sauce; herbs and diced sweet potatoes; garlic; shallots; turmeric and ginger. It is accompanied by rice or a baguette.

* Pork and Rice

Only available in the morning, the dish features thinly sliced pork marinated in garlic and oil that are slowly barbecued. This is served over rice with sliced cucumbers and pickled vegetables.

* Lort Chaa

Featuring short fat noodles after which the dish is named, lort chaa is stir-fried with beef, broccoli, beansprouts, herbs and lashings of fish and soy sauce. A fried egg is placed on top, with an accompaniment of sweet chilli sauce.