Cambodian Cuisine

CAMBODIAN CUISINE
Cambodian or Khmer food is typically made with fresh ingredients and is

a medley of flavors. As rice is considered a staple in Asian cuisines, it is
served with most meals in Cambodia. Unlike Thai cuisine that is distinctly
spicy, the food in Cambodia is rather mild and has a lot of pickled and
tangy flavors.
Typically, a Cambodian meal has three or four little dishes, served with
rice and a soup alongside with the main dishes. Although similar in
concept to its neighboring countries, the food is pretty distinct, offering a
little bit of every flavor. Chili is usually served on the side, leaving it up to
personal preference which is great for those that can’t take the heat.
Fish Amok
Probably the most popular Cambodian dish. This
dish is composed of a rich and creamy curry like
sauce that is the perfect balance of ginger,
lemongrass, turmeric and coconut milk. When
cooked correctly, the fish is silky smooth, almost
melting in your mouth with each bite. This is usually
served wrapped in a banana leaf and isn’t too
spicy.
Banana Blossom Salad
This salad can be found in restaurants all over
Cambodia and is a refreshing meal that can
be enjoyed any time of the day. The banana
blossom is stirfried and is topped with garlic,
fried shallots, and aromatics like lemon grass.
The entire salad is then topped with lime
adding a light yet citrusy taste to it.
Lap Khmer (Lime-marinated Khmer beef
salad)
This dish is a take on ceviche as they take
thin slices of beef which is marinated in lime
juice with lots of shallots, garlic, fish sauce,
basil, mint, and bell peppers. The whole thing
is then topped with lots of chilies. To those
that aren’t too big on spice, be warned, this
dish almost always comes with a kick!
Kampot Pepper Crabs
If you head to the coastal town of
Kep, you will usually find delicious
pepper crabs caught fresh from
the sea and cooked in little
roadside restaurants. This
peppery dish is hot, delicious, and
very savory! Although it is
popularly served in the seaside
coastal towns, you can also find it
being served in large cities like
Phnom Penh and Siem Reap.
Red Tree Ants with Beef
Although it seems that this dish came straight from

fear factor, it’s not too bad. Essentially, it is a large
stir fry using beef, basil, garlic, shallots, ginger,
lemongrass, and lots of ants. Yes, you read
correctly. Red tree ants of different sizes are mixed
with the beef and are topped with chili and served
on top of a bowl of white rice.
Nom Banh Chok
This popular Khmer dish is often eaten
during breakfast and is sold in the streets
early in the morning. This dish is made up of
thin rice noodles topped with a green fish
gravy with lots of fresh bean sprouts,
banana flowers, cucumbers and a wide
array of green vegetables. Although it
sounds rather strange, this dish is delicious
and is one of the must-try meals while in
Cambodia.
Green Mango Salad
Similar to the Thai specialty, Som Tum,
Cambodia makes their own version
using green mango. This light and tangy
salad is the perfect pair for stuff that is
usually fried or grilled.
Khmer Red Curry
Unlike its Thai counterpart, Khmer curry
doesn’t have the tendency to blow a hole
through your mouth. Often made with
either chicken, beef or fish, this dish is
made with potatoes, coconut milk,
lemongrass, and a special Cambodian
ingredient, kroeung.
Bai Sach Chrouk (Grilled pork and
broken rice)
If you’re looking for something easy to
eat as you ease into Cambodian food,
try some bai sach chrouk. This is
grilled pork that is marinated in
coconut milk and garlic. This dish can
be found everywhere on the streets
and is served with broken rice along
with fresh vegetables. The beef is
really flavourful and tender due to the
coconut milk.
Lok lak (Stir-fried beef in brown
sauce)
A typical stir fry, lok lak is a traditional
Khmer dish made using thin slices of
beef or pork in a brown sauce. This
dish is typically served with rice and
some green salad. They normally
serve this with a dipping sauce
consisting of lime, salt, and pepper.
Kaw
This delicious dish is composed of braised
chicken or pork topped with an egg. The
sauce is a thick medley of caramelized palm
sugar, fish sauce, and pepper. Some
varieties include tofu and bamboo shoots.
This meal is very similar to the Filipino dish
called Humba and is both sweet and savory.
Great dish to order for those looking to catch
a break from the usual spicy Asian meals.
Fried Insects
If you’re feeling a little bit more
adventurous, you can try out some
deep fried tarantula which is often being
sold as a novelty around the streets.
They are an excellent source of protein
and is often washed down with a cold
glass of beer.
Ang Dtray-Meuk: Grilled Squid
In Cambodia, you can find almost anything
in skewers (even tarantulas!). Now, I won’t
go too extreme by recommending you to
try out spiders, but do try ang dtray-meauk
which is basically grilled squid. Often
found right by the coastal towns, you will
see local vendors carrying small ovens
cooking the seafood as they walk along
the shore. This is a great snack to have if
you’re looking for something light.
Num Pang Pâté
Similar to Vietnam’s Bahn Mi sandwiches,
this Cambodian mystery meat sandwich is a
refreshing break from the usual ham and
cheese sandwich fares that Western places
always offer. Filled with various cuts of meat
and fresh vegetables, Num Pang Pate is a
great palette cleanser.

Cambodian Cuisine

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What are some popular Cambodian dishes described in the passage?

What ingredients are commonly used in Cambodian cuisine?

CAMBODIAN CUISINE

Cambodian or Khmer food is typically made with fresh ingredients and is

Although it seems that this dish came straight from

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