Top 10 Cambodian street foods you'll surely crave!

Cambodia's street food scene often gets overshadowed by its neighbors such as Vietnam and Thailand, but it offers a rich array of unique and flavorful dishes. Did you know that insects are considered a delicious street food in Cambodia? Join us as we dive into the best street foods this country has to offer - some of which might just surprise you!

1. Fish Amok

You’ll find street vendors selling these dishes on nearly every corner in Cambodia. Amok is a cornerstone of Cambodian cuisine and is considered a national treasure. This dish features a light and fluffy curry made with steamed fish or chicken, cooked in coconut milk and spices, and traditionally served in a banana leaf.

This delicacy is typically served with white rice but can also be enjoyed on its own, allowing the creamy sauce and intricate flavors to shine. The use of a banana leaf for serving imparts a unique flavor and distinctive aroma to the dish. 

2. Num Banh Chok (Cambodian Rice Noodles)

Num banh chok is a beloved Cambodian dish made from lightly fermented rice noodles and traditionally served as a breakfast staple.

The preparation of num banh chok involves soaking rice, grinding it into a paste, and carefully shaping the noodles before cooking them to perfection. Typically paired with a yellow lemongrass and fish-based gravy or occasionally red curry (samlar kari), the dish is complemented by an array of fresh herbs and vegetables like banana flowers, bean sprouts, and long beans.

3. Cambodia's Insect

Insects have long been a part of Southeast Asian diets, especially Cambodians. Rich in protein, amino acids, and micronutrients, insects became an affordable and nutritious solution for a population grappling with malnutrition, particularly among children.

From crickets and grasshoppers to spiders and ant eggs, these insects are typically fried, grilled, or seasoned with various spices, offering a diverse and flavorful experience. 

4. Lort cha (Cambodian Pin Noodles)

Lort cha is another beloved Cambodian Chinese street food dish, featuring stir-fried silver needle noodles (lort) cooked with garlic, bean sprouts, scallions or chives, Chinese greens, and a choice of beef, chicken, or pork. The dish is enhanced by a savory-sweet sauce made from palm sugar, fish sauce, and dark soy sauce, and is traditionally served with a perfectly fried egg on top.

5. Bay sach chruk (Pork and rice)

Bai sach chrouk, a traditional Cambodian breakfast, features grilled marinated pork served atop white rice. To create a harmonious blend of flavors and textures, this dish is often complemented with fresh cucumbers, cilantro, mint, and assorted aromatic herbs. 

This dish serves as an excellent way to kickstart the day with a warm, nourishing meal, providing the energy needed to delve into the marvels of Cambodian culture. 

>>> Do you know: bay sach chruk and cơm tấm (a Vietnamese dish) do share some similarities in appearance and concept?

6. Kuy teav (Phnom Penh noodle soup)

For any noodle enthusiast, indulging in Kuy teav is a must. This Cambodian rice noodle delicacy enjoys immense popularity in Phnom Penh, the capital city.

It boasts fresh rice noodles immersed in a clear, meat-based broth, adorned with slices of pork, liver, meatballs, and a medley of fresh herbs. 

Kuy Teav and Hủ Tiếu Nam Vang of Vietnam are very similar dishes. Both are noodle soups that originated in Cambodia but have become beloved in Vietnam (especially in the southern region). 

7. Sach Ko Ang (Cambodian Spicy Grilled Food)

Cambodian meat skewers, also known as Sach Ko Ang, are a popular street food in Cambodia. These flavorful skewers are typically marinated in a mixture of traditional Cambodian ingredients, grilled over charcoal, and served with pickled vegetables or dipping sauces.

8. Khmom Ang (Grilled Honeycomb)

Grilled honeycomb is a cherished street food delicacy found in Cambodia, Laos, and Northern Thailand. This dish features honeycomb filled with bee larvae, harvested fresh from the forest during the rainy season. Grilled honeycomb offers a distinctive culinary experience, described as a harmonious mix of sweet and savory flavors, with a texture that ranges from crunchy to creamy.

The larvae, which feed on fermented pollen known as "beebread," contribute a subtle sweetness and an intense nuttiness to the dish. 

9. Bok Lahong (Green papaya shrimp salad)

Bok lahong was a famous green papaya salad in Cambodia, Laos, and Thailand, which contained shredded papaya and three-spotted crabs, grounded and salted with dried shrimp, shrimp paste, peanuts, chili, garlic, tamarind fish sauce, lime, and fresh herbs.

This livewire creation is the yin and the yang of hot, sour, and salty flavors that are perked up by the pungent herbs and shrimp paste. This classic combo is prepared by a local Khmer vendor who has packed it with so much bold and crisp flavor that you have to try it.

10. Cambodian Shrimp Toast

Cambodian Shrimp Toast is my favourite street food treat that combines crispy textures with the rich, savory flavors of shrimp. A crusty baguette is generously topped with a creamy spread made from shrimp, mayonnaise, and cheese, then fried to golden perfection.

Head over to Siem Reap's Langka Noodle Market and find the cheerful girls working their deep fryers at the outdoor stalls—they'll serve you the most delicious shrimp cakes you'll ever try!