The different travelers usually tour to a new destination for various interests. While some travel as the history fanciers, the others come for the picturesque setting, and the rest prefer enjoying the land’s cuisine. So if you’re about to visit Cambodia the next time, it’s important to get acknowledged about the Cambodian Foods. Know that the foods in Cambodia are more special than anybody ever thinks.

A Glimpse of Cambodian Foods

The Cambodian Foods or Khmer cuisine refer to the traditional cuisine of the Cambodians over decades. In general, the meals usually include more than one fish in combined with lots of herbs, vegetables, leaves, dipping sauces, edible flowers, garnishes, and condiments. Like any other country in Indochina regions, the primary food for people in Cambodia is rice that is eaten daily. In fact, the stand hundreds of varieties of indigenous Khmer rice such as the fragrant jasmine-scented rice, sticky price, etc. In most situations, we find the typical Cambodian meals consisting of the plain white rice served with the grilled freshwater fish, soups, and a mixture of some seasonal herbs, vegetables, and salad leaves.

We all agree that the charm of Cambodia goes far beyond the UNESCO World Heritage Site – Angkor Wat. The nation’s food makes the great contribution to the fame of Cambodia in the global tourism market. Thanks to the abundance of rice and fish, the Khmer foods normally include these two features: fish and rice. Though the noodles are common among the Cambodians, a bowl of rice is more preferred in every meal. You know what? Cambodia is blessed by the two major sources of fresh water, the Mekong River and the Tonle Sap Lake. So, its rice fields and grounds for fish are supported greatly.

And if you ask “What is Khmer food?” here is the answer. Khmer foods are influenced by many countries, from the French colony to the Chinese immigrant, the neighboring Thailand, and Vietnamese cuisine as well. Nonetheless, it doesn’t mean that the Cambodian foods have no special trait. In truth, the first time you taste the foods in this country, you will be amazed at its special flavors created by the unique cooking techniques of the Cambodians. Interestingly, the nation’s culinary secrets are rarely recorded while the special recipes are only passed from mother to daughter. Overall, the foods here features an exceptional blend of colors and flavors made up by numerous natural ingredients like cinnamon, nutmeg, ginger, galangal, shallots, cilantro, kaffir lime leaves, and so forth.

Cambodian Foods – The Secrets Were Unveiled

The Khmer dishes have their typical flavor due to the use of the two unique ingredients: the pungent fermented fish paste (pra-hok) and the fermented prawn paste (kapi). The “specialties” are suitable for some tastes and are taken as a dipping sauce. To make the Cambodian cuisine distinct, these ingredients are applied for the typical aromatic dishes.

So now, what to eat when you are on a Cambodian Culinary Tour? There are many for you to choose and relish. They are Fish Amok (steamed coconut fish in banana leaves), Samlor Machu Trey (sweet and sour soup with fish), Twa Ko (Cambodian sausage), Char Kroeung Sach Ko (stir-fried lemongrass beef), Kuy Teav (Noodle Soup), Lok Lak (stir-fried beef in brown sauce), etc.

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