Cambodian Food

It is often said that Cambodian food is just Thai food without the chillies, but that is somewhat unfair. While it is true that Cambodia has been heavily influenced by its neighbours, both Thailand to the west and Vietnam to the east, and even by the French colonists from the past, there is also a distinct Khmer cuisine which shouldn't be forgotten or minimised.

The main meat source in Cambodia is freshwater fish from its many waterways including the mighty Mekong and also seafood from the Gulf of Thailand. Other meats such as beef, pork, chicken and duck are widely available but more expensive than fish.

An Indian influence shows in the curries which are similar to Thai curries but without the intense spiciness. A Chinese influence can be seen in the fried rice and fried noodles served everywhere. That said, the fried noodles may not look like Chinese fried noodles. They are usually employed as a bed on which stir-fried beef and vegetables is laid, and then a topping of scrambled eggs is added. The French influence shows up in the ubiquitous baguettes with pâté. Vietnam shows up in dishes like 'loc lac' which is marinated, cubed beef stir-fried with a soy sauce. It is usually served on a lettuce leaf and garnished tomato and onion, sometimes topped with a fried egg.

The special taste of indigenous Cambodian or Khmer food comes from the extensive use of 'prahok'. This is a fermented fish paste and is used both as an ingredient and as a condiment.
This is loved by most Cambodians. Indeed, for many of Cambodia's poorer peasants, a dish of rice with prahok is their main meal. For visitors prahok can initially be somewhat overpowering and rather salty. It is something of an acquired taste.

Popular Cambodian dishes include rice noodles, often served in a coconut sauce, and 'amok trey'  which is fish in a thick coconut curry sauce, wrapped in banana leaves and steamed. Most meals will be accompanied by a soup, served with the main dishes rather than at the start of the meal. One favourite is 'samlor machou yuon a sour soup made using tamarind.

Cambodians are fond of grilling or barbecuing food and grilled fish is seen everywhere. Also on offer are grilled chicken and beef, etc. These will be served either with noodles or with rice.

Fruit is widely available in Cambodia and after a careful clean very healthy. Look out for the durian. This is a fruit which people either love or hate, but whichever, there is no denying the powerful smell. Most hotels in Cambodia forbid visitors to bring in durian because of the smell. However, thankfully, the taste is very different from the smell.

Famines and hunger in the past have taught the Cambodians to eat almost everything. Often this was out of sheer necessity, but some of the more unusual edibles have become part of Cambodian food culture because they were discovered to be delicious. Strange foods, by western standards, include locusts, field rats and snakes, but perhaps the most popular, seen in markets and on the streets, are the large deep fried, marinated spiders known as Skuon spiders.