Cambodian cuisine, known as Khmer cuisine, is a vibrant tapestry of flavors, textures, and aromas that reflect the country’s agricultural richness, culinary traditions, and regional influences. With fresh herbs, fragrant spices, and the frequent use of fish, Cambodian dishes celebrate the bounty of local ingredients and showcase a harmony of sweet, sour, salty, and bitter flavors. Here’s a look at the essential components of Cambodian food and drink:

Iconic Dishes in Khmer Cuisine

Amok Trey (Fish Amok)
Considered the national dish of Cambodia, Fish Amok is a fragrant, steamed fish curry that combines coconut milk, lemongrass, kaffir lime leaves, and a spice paste called kroeung. Traditionally steamed in a banana leaf with fish like catfish or snakehead, Fish Amok has a rich yet delicate flavor and is often topped with fresh coconut cream before serving. Variations of this dish are made with chicken or tofu, but fish remains the most popular choice.

Bai Sach Chrouk (Grilled Pork and Rice)
This beloved breakfast dish consists of thinly sliced pork marinated in garlic and coconut milk, grilled until smoky and tender. It’s served over rice, often with fresh pickles and a bowl of clear chicken broth on the side. Bai Sach Chrouk showcases the simplicity and warmth of Cambodian comfort food and can be found at street stalls across the country.

Samlar Korko (Khmer Stirring Soup)
Samlar Korko, often called “stirring soup,” is a richly flavored soup made with green kroeung, fish paste, and a mix of vegetables like eggplant, pumpkin, and green papaya. Often referred to as “the mother of all Cambodian soups,” it’s a robust and earthy dish that has been part of Cambodian cuisine for centuries. The blend of spices and fermented fish paste, prahok, gives it a uniquely Cambodian taste.

Nom Banh Chok (Khmer Noodles)
Known as Khmer noodles, Nom Banh Chok is a popular breakfast dish consisting of rice noodles topped with green fish curry sauce, fresh herbs, and a variety of raw vegetables, such as cucumber, banana blossom, and water lily stems. The light, refreshing flavors make it a favorite for locals, and it’s often sold by vendors carrying baskets of noodles and herbs across Cambodian neighborhoods.

Lap Khmer (Khmer Beef Salad)
Lap Khmer is a zesty and spicy beef salad that uses thin slices of marinated beef mixed with fresh herbs, lime juice, shallots, and galangal. Often garnished with chili and roasted peanuts, it’s a refreshing and slightly tangy dish that captures the vibrancy of Cambodian salads. The beef can be briefly seared or served raw, depending on preference.

Kuy Teav (Rice Noodle Soup)
Kuy Teav is a flavorful noodle soup made from a clear pork or beef broth with rice noodles. Commonly eaten for breakfast, it’s topped with garnishes like bean sprouts, green onions, lime wedges, and sometimes pork slices, fish balls, or shrimp. Diners can add condiments like chili paste, lime juice, or fish sauce to enhance the flavor, creating a personalized bowl of comforting soup.

Unique Ingredients in Cambodian Cuisine

Prahok (Fermented Fish Paste)
Prahok is a quintessential Cambodian ingredient, made by fermenting fish with salt to create a pungent paste that adds umami depth to many dishes. Often referred to as “Cambodian cheese” due to its strong aroma, Prahok is used in curries, soups, and as a dipping sauce. While it can be an acquired taste for visitors, it remains a beloved flavor in Khmer cuisine.

Kroeung (Herbal Spice Paste)
Kroeung is a fragrant paste made from a mix of lemongrass, kaffir lime, turmeric, galangal, garlic, and chili, pounded together. It forms the base of many Cambodian dishes, from curries to stir-fries, and comes in various colors, depending on the ingredients used. Kroeung represents the heart of Khmer cooking, infusing dishes with layers of complex, aromatic flavors.

Rice
Rice is the cornerstone of Cambodian meals and plays a vital role in daily life. Cambodia produces a variety of rice, including jasmine and sticky rice, which is used in both savory dishes and desserts. Rice noodles, rice porridge, and rice-based sweets all showcase the versatility and importance of rice in Cambodian cuisine.

Cambodian Desserts

Nom Plae Ai (Sticky Rice Balls)
Nom Plae Ai are sticky rice balls filled with palm sugar and grated coconut, often topped with more coconut and sesame seeds. The sticky and chewy texture, combined with the sweet palm sugar, makes this dessert a comforting treat that’s enjoyed by all ages.

Num Ansom Chek (Banana Sticky Rice)
This popular dessert features sticky rice mixed with coconut milk and slices of banana, wrapped in banana leaves and steamed. The result is a sweet, fragrant, and soft dessert that’s particularly popular during Cambodian festivals and ceremonies.

Cha Houy Teuk (Jelly Dessert)
Cha Houy Teuk is a sweet jelly dessert often layered with pandan-flavored jelly, coconut milk, and sometimes red beans or corn. Served cold, it’s a refreshing treat in Cambodia’s warm climate and is a favorite at dessert stalls throughout the country.

Cambodian Drinks

Sugar Palm Juice
Cambodia is dotted with sugar palm trees, and the fresh juice from these trees is a popular drink, known for its light sweetness and refreshing taste. It’s a favorite during the dry season and is often sold in local markets or roadside stalls.

Teuk Anlong Chheu (Iced Pandan Drink)
This cooling drink is made from pandan leaves, sugar, and ice, with a hint of jasmine flower sometimes added for extra aroma. The drink’s green color comes from the pandan, a common herb in Southeast Asia, giving it a subtle floral and grassy flavor.

Rice Wine
Rice wine, known locally as sraa, is a traditional Cambodian alcoholic beverage often made in rural areas. Some varieties are infused with herbs or medicinal roots, and it’s common to drink rice wine during festivals or special occasions. Although not as prevalent as in the past, it remains a traditional beverage with cultural significance.

Culinary Traditions and Dining Customs

Meals in Cambodia are communal, with several dishes shared among family and friends, typically accompanied by rice. The Cambodian dining experience emphasizes balance in flavors, with dishes often containing a mix of sweet, sour, salty, and spicy elements. Fresh herbs and condiments like fish sauce, lime, and chili are commonly added at the table, allowing each person to adjust flavors to their taste.

In rural areas, traditional cooking methods such as clay pots, charcoal stoves, and open fires are still used, and these techniques add a unique depth of flavor to Cambodian food. Street food is also an integral part of Cambodian culinary culture, with bustling markets and street vendors offering a wide array of local snacks and meals, providing an authentic taste of the country’s cuisine.

Embracing Khmer Culinary Heritage

Cambodian food and drink are not only central to the culture but also provide a window into the country’s agricultural abundance and artisanal craftsmanship. With ancient recipes, locally sourced ingredients, and time-honored cooking methods, Cambodian cuisine stands as a symbol of the country’s resilience, diversity, and culinary innovation. Whether savoring a traditional Fish Amok or refreshing with sugar palm juice, each bite and sip tells a story of Cambodia’s past and present, inviting locals and visitors alike to appreciate the richness of Khmer culinary heritage.