Cambodian food is influenced by nearby Thailand and Vietnam, with a strong focus on fish due to its location at the Mekong River delta.

Key ingredients like Cambodian pepper, cardamoms, curry pastes (kroeung), lemongrass, chili, kaffir lime leaves, Asian basil, and galangal add rich flavors to stir-fries, stews, and soups. Prahok, a seasoning made from fermented fish, is a distinctive and beloved flavor in Cambodian dishes.

Rice, whether sticky or fragrant jasmine, is the basis of most Khmer meals. Vietnamese influence appears in noodle soups like kuy teav, while the French legacy is seen in the popularity of coffee and nom pang (baguette sandwiches with pork) as snacks.

Specialties:

• Balut: Fertilized duck eggs served as a snack, sometimes with a whole chick inside.
• Prahok: Fermented fish paste, commonly used in stir-fries but rarely in soups.
• Fried Tarantula: Considered a delicacy in North Cambodia and a bold treat for adventurous eaters.
• Amok Trey: Fish cooked in a thick coconut curry sauce, wrapped in banana leaves, and steamed.
• Babor: Rice porridge with chicken broth, often with an omelette or dried small fry.
• Kuy Teav: Rice noodle soup with pork stock, believed to originate from China, commonly eaten for breakfast.
• Bai Chha: Khmer fried rice with sausage, pork, garlic, and herbs.
• Kralan: Sticky rice flavored with sugar, beans, and grated coconut, steamed inside a bamboo pole.
• Lok Lak: Stir-fried beef in a lime, salt, and pepper sauce, usually with fried potatoes and an egg.
• Mee Katang: Cantonese-style wide rice noodles cooked with meat and vegetables in oyster sauce.
• Nom Banh Chok: Curry-style noodles often served with shredded fish, turmeric root, lemongrass, citrus, mint, and chili.
• Pleah Sach Ko: Beef ceviche with peanuts and garlic, dressed in a lime and palm sugar dressing.

Beverages:

• Fresh Coconut Juice: A popular and refreshing drink.
• Green Tea: Reflecting China’s culinary influence.
• Rice Wine: Often infused with spices as sombai.
• Beer: Look for local lagers like Angkor and Anchor.
• Golden Muscle Wine: Made from herbs and deer antlers.