Cambodian Cuisine: Top 15 Unmissable Dishes!!!

Discovering the gastronomy of a country is an unforgettable experience to immerse yourself in its culture and culinary tradition. Cambodian cuisine is no exception and offers a variety of flavors and dishes that will delight every palate.

If you plan to travel to Cambodia, be sure to try Khmer cuisine, which is a fusion of flavors and culinary techniques from Khmer, Vietnamese, Chinese, Thai and French traditions. Let's discover together the culinary world of Cambodia and the best Cambodian dishes not to be missed!

Written by Thom DOAN (Travel Consultant) Updated on 20-11-2024

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Panorama of Cambodian cuisine

Cambodian cuisine presents a unique fusion of the country's culture, geography, climate, and history. With abundant waterways like the Mekong River and its tributaries, along with an extensive coastline along the Gulf of Thailand, freshwater fish and seafood hold a significant place in soups, curries, stir-fries, and salads.

Prahok stands out as a hallmark of Khmer cuisine—a fermented paste crafted from trey riel, a small fish displaying hues of gray or brown, renowned for its robust aroma and intense flavor. This condiment or key ingredient in various Khmer dishes forms a substantial part of the Khmer diet's protein content. Another cornerstone of Cambodian gastronomy is Kroeung, a distinct spice paste comprising lemongrass, kaffir lime, and galangal.

While beef, pork, chicken, duck, and other poultry are readily available, they tend to be pricier compared to fish-based dishes. For the more adventurous culinary enthusiasts, less common protein sources like locusts, fried tarantulas, cooked scorpions, and grilled snakes can also be found.

Vegetables also enjoy popularity among Cambodians, served fresh and crunchy or incorporated into curries, soups, and stews. Additionally, Cambodian rice, hailed as the nation's prized gem for its delightful taste and fragrance, boasts renown globally. The Cambodian rice variety "Pkar Rumduol" secured the title of the world's best rice at The Rice Trade 2022 World Rice Conference in Thailand, marking its fifth win.

Accompanying Cambodian dishes, one often finds local beer or iced tea. Local eateries and street markets cater to both tourists and locals, offering an array of Cambodian delicacies at reasonable prices.

1. Amok (Cambodian Fish Curry)

Amok stands as a cornerstone of Cambodian cuisine, revered as a national treasure. It comprises a fluffy curry crafted from steamed fish or chicken immersed in coconut milk and spices, typically presented in a banana leaf.

The process of preparing Amok commences with the concoction of kroeung, a curry paste serving as a fundamental base in many Cambodian recipes. This paste melds with coconut milk to yield a lusciously thick sauce. The fish, commonly a variety with white flesh such as cod, hake, or whiting, is then steamed in this sauce alongside spices and vegetables like lemongrass, galangal, Kaffir leaves, Thai shallots, turmeric, and shrimp paste, enriching the dish with vibrant color and distinctive flavor.

This delicacy is commonly accompanied by white rice, absorbing the creamy sauce and intricate flavors of the dish. The banana leaf utilized for serving imparts a unique flavor and distinctive aroma to the preparation.

2. Beef Lok Lak

Lok lak emerges as a beloved dish within Cambodian cuisine, featuring stir-fried beef paired with rice and a zesty green pepper sauce. Crafting this dish involves dicing beef into small pieces, sautéing them in a hot pan with garlic, onions, black pepper, and vegetables like tomatoes and cucumbers.

The accompanying sauce for Lok lak comprises a fusion of green pepper, lime juice, soy sauce, and sugar, complemented by garnishes of onions and herbs to infuse a refreshing, aromatic essence. Often served with rice, this dish allows the grains to absorb the piquant sauce, enhancing its overall texture.

Known for its ease of preparation and delightful flavors, Lok lak enjoys popularity at Cambodian restaurants, street markets, and food stalls. Enthusiasts of both meat and spicy cuisine particularly relish this dish.

3. Kdam Chaa (Crab sauteed with pepper)

Kdam chaa, translating to "stir-fried crab" in French, stands as a cherished culinary delight in Cambodia's coastal towns, particularly in Kep and Kampot, renowned for their blue crabs and the globally acclaimed Kampot pepper.

The preparation of this dish involves cutting blue crabs into pieces and sautéing them with garlic, green pepper, soy sauce, and an array of spices, culminating in a flavorful and spicy sauce. These crab pieces are then combined with the sauce and served alongside rice. Kdam chaa, a simple yet delectable creation, beautifully accentuates the natural, delicate essence of the blue crab.

This dish graces the menus of Cambodian seafood restaurants, as well as the vibrant landscape of street markets and food stalls abundant in the fresh seafood offerings of Cambodia's coastal towns. Therefore, indulging in Kdam chaa offers a splendid opportunity to relish the opulence and diversity of Cambodian cuisine.

4. Somlar Kari Saek Mouan (Khmer Red Curry)

Somlar Kari Saek Mouan, also known as Khmer red curry, stands as a traditional Cambodian dish renowned for its mild flavor and distinctive lemony, vegetal undertones. This chicken curry involves cooking chicken pieces in a coconut-infused sauce, seasoned with Cambodian kroeung paste, shrimp paste, fish sauce, and palm sugar.

For added texture and nutritional richness, incorporating vegetables like purple sweet potatoes, onions, bamboo shoots, carrots, eggplant, long beans, or spinach is recommended.

Khmer red curry earns admiration for its unique blend of fiery spices such as chili, ginger, and turmeric interwoven into a creamy, aromatic sauce. This dish offers a hearty and comforting experience, commonly accompanied by white rice to absorb the sauce and deliver a well-rounded, satisfying meal.

5. Bai sach chrouk (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. The pork undergoes marination in a sauce comprising soy sauce, palm sugar, and various spices, imparting a sweet and savory essence to the meat. It is then grilled to achieve a crisp, golden finish. Bai sach chrouk is commonly available at street food stalls and small restaurants throughout the city.

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. Embraced by both locals and visitors, Bai sach chrouk is readily accessible in Cambodia's urban areas, cherished for its popularity and ease of finding.

If you're planning a trip to this beautiful country, you'll definitely want to bring back some of that cultural richness with you. Whether for yourself or for friends, Cambodian souvenirs always bring joy. If you're wondering what to bring back from Cambodia on your next trip, here are some Cambodian gift ideas that might interest you.

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. The broth derives its rich, aromatic flavor from simmering pork and beef bones alongside a blend of herbs and spices.

The rice noodles are introduced into the hot broth, allowing them to absorb warmth and soften. Kuy teav Phnom Penh typically features grilled pork and pork liver slices, along with pork or beef meatballs. A final touch of green onions, cilantro, and black pepper enhances both flavor and texture. This dish embodies heartiness and comfort, often savored during breakfast or lunch.

7. Samla Chapek (Cambodian spicy soup)

Samla Chapek, a spicy Cambodian soup, features fish simmered in a blend of coconut milk and spices, notably lemongrass. While catfish stands as a commonly used fish variety, others can also be employed. The soup's preparation involves sautéeing onion, garlic, lemongrass, and additional ingredients in oil, followed by the addition of coconut milk, water, and spices. The fish is then introduced and cooked until tender, emanating delightful aromas.

Samla Chapek embodies a tapestry of flavors, combining sweet, salty, and spicy tastes. It is often accompanied by fresh vegetables such as spinach or taro leaves, enhancing both texture and taste. Revered for its unique flavor profile and delicate consistency, this dish is frequently served with rice, culminating in a satisfying, well-rounded meal.

8. Nom banh chok (Curry and fish noodles)

Nom banh chok comprises fresh, airy rice noodles served alongside aromatic fish sauce and a medley of fresh vegetables. A beloved classic in rural Cambodia, it frequently graces breakfast or lunch tables. The dish is presented with rice noodles in a bowl, accompanied by fish sauce and an assortment of fresh vegetables arranged atop, including fragrant herbs, bamboo shoots, cucumbers, and lettuce leaves.

Appreciated for its simplicity yet delightful flavors, Nom banh chok boasts a fresh and harmoniously balanced taste. For those eager to explore traditional Cambodian cuisine, this dish is an essential experience not to be overlooked.

9. Lap Khmer (Cambodian Beef Salad)

Lap, a minced meat salad originating from Cambodia, typically features finely ground beef or pork combined with an array of fresh herbs, spices, and a sweet and sour sauce. Common herbs in Lap comprise Thai basil, mint, cilantro, and green onions. The sauce, crafted with lime juice, sugar, fish sauce, and garlic, yields a harmonious fusion of sweet, salty, and tangy flavors.

This versatile dish can serve as a main course or a starter. It is often accompanied by crisp, fresh vegetables like cucumber or lettuce, enhancing both texture and freshness. Lap holds popularity among Cambodians for its simplicity, unique flavor profile, and adaptability.

10. Fried insects

In Cambodia, the most commonly consumed insects include grasshoppers, locusts, caterpillars, ants, and spiders. They are typically fried in oil until achieving a crispy, golden texture and then seasoned with salt, pepper, and various spices to impart a savory taste.

While eating insects might appear unconventional to those unfamiliar with it, it serves as a crucial protein source for Cambodians, especially in rural regions where meat can be scarce and costly. Moreover, insect consumption is environmentally advantageous compared to meat production as it demands fewer resources for raising and feeding.
For intrepid travelers seeking an authentic culinary adventure, indulging in Cambodian fried insects presents a distinctive and unforgettable dining opportunity.

11. Pong tia koon (the hatched egg)

Cambodia boasts a renowned exotic cuisine featuring dishes like balut. While it might appear peculiar to some, Cambodians have a diverse culinary palate. Balut, hailed as one of the most celebrated national delicacies, consists of a boiled duck egg housing a developing chick.

Though balut enjoys popularity across Southeast Asia, it holds a particular fascination in Cambodia and is prominently available in restaurants across various regions, including Siem Reap.

12. Ang dtray meuk (Grilled squid with sauce)

In Cambodia's beach towns, street seafood vendors carry small charcoal ovens on their shoulders, grilling squid as they stroll along the shore.

The preparation involves brushing the squid with lime juice or fish sauce, skewering it onto wooden sticks, and grilling it to perfection. It's then served with a spicy chili sauce indigenous to the coastal province of Koh Kong, crafted from garlic, fresh chili peppers, fish sauce, lime juice, and sugar.

Known as Ang Tray Meuk, this dish is commonly enjoyed as a snack paired with beer or wine at gatherings and parties. The squid is expertly grilled, offering a firm texture and a subtle smoky essence. Fresh cilantro and chili peppers are often used as garnishes, imparting both flavor and heat to the dish.

13. Cha houy teuk (Sweet Jelly Dessert)

Adorned with vibrant decoration, Cha houy teuk tantalizes the taste buds with its distinct and diverse flavors. This dessert is cherished for its delicate texture and the sweet, creamy sensation it offers. Served in a bowl or glass, it comprises sweetened mung bean jelly boiled with coconut milk and sugar. To infuse a hint of freshness, it's often complemented with fresh fruits like bananas, mangoes, lychees, or canned fruits.

Available in street markets and food stalls across the country, Cha houy teuk stands as a healthy and delectable dessert choice for all aficionados of Cambodian cuisine.

14. Sankhya lapov (pumpkin dessert)

Sankhya Lapov stands as a traditional Cambodian dessert, featuring a small pumpkin filled with luscious custard. The custard itself is crafted by blending coconut milk or cream, palm sugar paste, eggs, and a touch of salt. Ideally, kabocha squash, renowned for its dark green skin and sweet, bright orange flesh, is preferred for this delicacy.

In the preparation process, the pumpkin's top is removed, and its seeds scooped out. The hollow is then filled with custard before replacing the pumpkin's top and steaming it until thoroughly cooked. Sankhya Lapov can be savored either warm or chilled, commonly served during special occasions and religious festivals.

Treasured for its creamy texture and gentle, sweet taste, this dessert also earns acclaim for its use of natural ingredients like pumpkin, coconut milk, and palm sugar paste, contributing to its reputation as a wholesome dessert choice.

15. Nom Plae Ai (Cambodian dessert made from coconut milk)

Nom Plae Ai, a Cambodian dessert, features a blend of coconut milk, sugar, and glutinous rice flour, baked in cup-shaped molds and typically served cold. Its texture is soft and slightly elastic, while the sweet, fragrant taste owes its allure to the infusion of pandan leaves.

Found commonly in local markets and along the streets of Cambodia, Nom Plae Ai is effortlessly prepared at home and can be relished as a dessert or a light snack.

Our last words,

In Cambodian culinary creations, fresh local ingredients like rice, vegetables, herbs, and seafood take precedence, often complemented by distinctive sauces and spices. Influences from neighboring nations also contribute to Cambodian cuisine, resulting in a captivating fusion of flavors and cooking methods. Exploring Cambodian gastronomy is, therefore, an essential venture for any visitor keen on discovering the country's culture and culinary heritage.

🍏 Continue your Cambodian Trip with us:

• Capital of Cambodia: Top 10 activities not to be missed
• How to say “Hello” in Cambodian like a local?
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