Cambodian dish may be lesser known than the world-renowned dishes of neighbouring Thailand and Vietnam, but it’s just as delicious. Here are 10 of the best dishes in Cambodia, with a handful of the weird and wonderful thrown in for good measure.
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Fish amok is held in esteem as a signature of Cambodian dish, and the creamy curry can be found in abundance on menus in tourist hubs. Diced fillets of freshwater fish are smothered in coconut milk, eggs, fish sauce and palm sugar. Kroeung — a paste made from pounded spices and other ingredients, such as turmeric, kaffir lime, lemongrass and shallots — is also added. The traditional way to cook the dish is by steaming it in a banana leaf shaped into a bowl, within which it is served.
This popular street food dish is how most Cambodians start the day. Kuy teav — or noodle soup — is made from pork or beef bones and rice vermicelli. The flavoursome broth is topped with fried shallots and garlic, bean sprouts, green onion and aromatic herbs. Pork or fish balls are added. Sides include chilli paste, half a lime and hoisin sauce.
Refreshing and light, this salad is the ideal way to stave off the midday heat. Slices of chicken breast are served amid crunchy banana blossom flower, fried shallots, garlic, chillies and lemongrass, with fresh lime squeezed on top.
Also seen as a signature dish, beef loc lac consists of stir-fried strips of tender beef served atop a bed of lettuce leaves, sliced tomatoes, cucumbers and rings of raw onions. Often, a fried egg is placed on top. The prize to this dish is the dipping sauce of lime juice and pepper — make it Kampot pepper to make the flavours truly pop.
This dish is not only reserved to the coastal town of Kep. However, it is there where you’ll find it at its freshest and finest. With the crabs caught daily and flogged at the bustling Crab Market, a range of crab shacks and restaurants include stir-fried crab and pepper — usually Kampot pepper — on the menu.
Samlor machu trey is a soup that’s popular in many households in Cambodia as it’s not only easy to make but also has a lovely taste. Its ingredients include fish, garlic, lemongrass, celery, tamarind juice, bean sprouts, pineapple and seasoning with sugar, fish sauce, and salt.
Many people also add some fresh green herbs and hot chilli pepper on top before serving.
Twa ko is a Cambodian sausage made from beef or pork and various spices. Just like any good homemade sausage, the authentic Khmer sausage contains at least 20-25% fat.
Some prefer to use pork belly as the main ingredient; it definitely serves the purpose well. Twa ko can be enjoyed on its own in barbecued, grilled or pan-fried style or served with steamed rice and fresh vegetables.
Many locals start their day with nom banh chok, a popular dish known as Khmer noodles in English.
It consists of rice noodles topped with green fish gravy and lots of fresh vegetables including cucumbers, green beans, mint leaves, banana blossom and bean sprouts. It’s very similar to the Thai dish that’s known as kanom jeen.
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