Discovery of typical dishes of Cambodia

Cambodian gastronomy differs from the cuisine of neighboring countries in its flavors and variety. Khmer cuisine is healthy, flavorful and slightly less spicy than Thai cuisine. Products are often fresh, bought on the same day.

Most often, fish, seafood and rice are used. The variety of seasonings is incredible: garlic, lemongrass, coriander, Thai basil, soy, onion, ginger… The list is long.

If you are planning to go to Cambodia, do not hesitate to try its authentic cuisine and many typical dishes. Attention, do not forget to fill out Cambodia visa form be in order before departure.

Samla chapek

in Samla Chapek is a traditional pork, noodle and ginger soup that is very popular with Cambodians. It can be eaten at any time of the day, be it for breakfast, lunch or dinner.

The Krati province in northeastern Cambodia is known for the unique taste of samla chapek, thanks to the quality of the pork used to make the soup.

Kdam chaa

in kdam chaa it’s fried crab stir-fried with Kampot green pepper, a specialty of the Cambodian coast, particularly the seaside town of Kep.

The Kampot pepper is prized for its aromas, and the crab is exceptionally fresh, caught off the coast. Restaurants in other regions even bring in live crab to ensure its freshness.

Amok tray

L’amok trei is an important feature of Khmer cuisine. This dish is prepared with tender fish wrapped in a banana leaf, coconut milk and many spices (lemongrass, Thai basil, chili pepper, galangal, coriander).

Papillotka is steamed to preserve all the flavors of cooking, and is usually served with rice.

Bai sach chrouk

in Sach Chruk Bay is one of the most popular breakfasts in Cambodia. This typical grilled pork dish is served every morning on every corner.

The pork is thinly sliced, grilled over hot coals and marinated in a sauce made from soy sauce, coconut milk, palm sugar, lime, fish sauce and Kampot pepper. Served with rice and fresh vegetables.

Lake Lok

in local lake another classic of Cambodian cuisine. Originally from Vietnam, this dish consists of wok-fried marinated beef with small onions and vegetables.

There are several ways to prepare it depending on the restaurant, but it is usually served over portions of rice with tomato sauce or a sauce made with lime juice.

Phlea sach ko

in phlea sach ko it’s a salad full of freshness and a little spicy. Its composition includes beef, aromatic herbs (mint, coriander, lemongrass), bean sprouts and other raw vegetables.

A little touch of originality comes from the roasted and ground rice grains added to the salad to give it a crispy edge.

Num banh chok

Another Cambodian signature breakfast, the num banh chok made with green curry rice noodles, served with fish sauce, turmeric, lemongrass and mixed fresh vegetables.

It is sold on the street in the morning by women who carry it in baskets on their shoulders.

Ang dtray meuk

in ang dtray meuk another typical dish of Cambodia’s coastal cities. It consists of squid in lime or fish sauce, grilled over charcoal and sold on skewers along the shore.

It is accompanied by a sauce of garlic, chili pepper, sugar, fish sauce and lemon juice. This sauce is a specialty of the Kampot region.

Insect dishes

feed on insects or adding insects to the preparation is a common practice in Cambodia. If you want to try it, you can find it almost everywhere in any form: grilled, fried, sautéed, steamed, boiled… There are ways to prepare it for every taste.

Insects (crickets, spiders, scorpions, etc.) are high in protein and are usually seasoned with Cambodian spices and sold on skewers.

Photo x HM Grand Central Hotel

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