Fresh produce is at the heart of Cambodian cuisine, especially in crisp, simple salads. The flavors are clean, often with minimal dressing, letting the ingredients shine. Beyond salads, there are unique Khmer dishes and must-try Cambodian specialties (ANGKOR WAT, SIEM REAP).
Cambodian desserts are distinctive, and some dishes resemble Vietnamese fried rolls. A familiarity yet different taste. From high-end restaurants to humble eateries and street food, the variety of Cambodian food is impressive. Vegetarians will find options, while vegans may need to ask or double-check ingredients.
Ordering is
easy. Menus are available even at simple eateries, and street food can be
selected by pointing to the desired dish. Paying is straightforward; locals are
genuine, charging only for the food ordered.
Cambodian
Salads
Hearty portions, simply plated, yet looking vibrant, appealing, and simply
irresistible, Cambodian salads are all about fresh, crisp ingredients. Common
vegetables include salad leaves, tomatoes, long beans, cabbage, carrots, and
yellow onions for natural sweetness. Sometimes, different vegetables can be
spotted, depending on the eatery or even basic street salads.
Fresh herbs, between
choices like spring onions, mint, coriander, Thai basil, lemongrass, and kaffir
lime leaves, add an uplifting aroma. A popular topping is roasted peanuts, and
sauces for dressings include lime juice, soy sauce, light chili sauce, or
chopped chillies. For non-vegetarians, a mild burst of saltiness comes from
Cambodian fish sauce, though Cambodian salads tend to be naturally vegetarian.
Crispy,
crunchy, and flavorful, these salads balance simplicity with a punch that
awakens the palate. They are suited as a light meal for those watching their
diet, or as a starter, appetizer, or side dish alongside rice. The
mix-and-match combinations make Cambodian salads a versatile and delicious
choice for any meal.
Cambodian
Stir-Fried Vegetables
The flavors of Cambodian stir-fried vegetables are hard to resist. Simple yet
mouthwatering, these stir-fries deliver a mild but bold taste, though it’s
often difficult to pinpoint all the seasoning ingredients. Soy sauce is
generally obvious, with finely chopped garlic likely playing a key role.
Cambodian
stir-fries always feature a combination of vegetables, cooked to the right
texture. not too soft and soggy, nor overly crunchy. Cooked to the right
texture, they elevate any meal, especially in a country where rice is the main
staple.
These vegetables are best eaten immediately, as sitting too long makes them release water and lose some of their flavor. Paired with steamed rice, stir-fries are simple yet satisfying. When ordering, menus may list stir-fries with just one or two ingredients, while street versions present a selection of already cooked vegetables, with choices according to preference.
Cambodian Soups
While street soups in Cambodia are usually noodle-based (VEGETARIAN NOODLE SOUP) such as Kuy Teav or
Num Banh Chok, the simpler, humble soups are mostly found in restaurants.
Nothing fancy or frilly, these soups are nourishing and comforting. Light, mild
burst of flavors, with tofu, a popular ingredient in Cambodia, as a core
addition. The soups usually include a small selection of vegetables, such as
carrot, seaweed, and others.
Cambodian soups
feature a lightly colored broth, not oily or heavy, with a mild yet flavorful
balance of subtle sweetness, gentle saltiness, and a hint of sourness. The
soups glide effortlessly into the mouth and are filling, thanks to the
vegetables inside. Served hot, these soups are usually eaten alongside steamed
rice or as a starter to a larger meal.
Cambodian Pork
Dishes
Pork is not a rare meat in Cambodia and is widely cooked, even for home meals.
The common styles of Cambodian pork dishes are grilled, braised, and
stir-fried. Grilled pork skewers are the common Cambodian street food, which
can be bought and eaten while on the go.
From simple
grilled skewers to versions elevated with a mix of garlic, soy sauce, sugar,
and sometimes coconut milk, both styles tend to be charcoal-grilled.
One Cambodian
dish that is worth trying is Kaw Sach Chrouk (also spelled Khor Sach Chrouk),
mainly found in restaurants, especially family-run, unassuming ones. Known as
braised pork belly, it is slow-cooked in a thin broth with palm sugar, star
anise, Kampot pepper, garlic, and fish sauce or soy sauce, added with boiled
eggs or even tofu, and eaten with rice (SOY SAUCE TOFU).
Pork is tender,
with glutinous soft fats atop, mild sweetness, a tad of saltiness, and aromatic
warmth. For a spicy kick, the Cambodian chili dip may be paired together or
requested.
Cambodian
Curries
Cambodia is not short of Khmer curries. Don’t underestimate them. They pack a
punch. Various styles exist, and one of the key ingredients is coconut milk.
Cooked with local herbs, chillies, and sweet onions, the dry-style Khmer
curries are sometimes cooked inside a hollowed coconut, along with the pulp for
natural sweetness.
Alternatively,
the curry may be poured into the coconut after cooking while still hot,
allowing the coconut pulp to add its sweet aroma. A unique dish for spotting in
Cambodia for beginners and a must-try.
There are also
vegetarian Khmer curries, attractively mouthwatering and immediately
eye-catching. Vegetables like okra, aubergine, cauliflower, and even potatoes
in the thick coconut milk Khmer curry just ooze with big, bold tastes. Whether
known as Amok or Samlor Kari, these curries come from unassuming open-air
eateries. Such dishes are a true food pleasure in Cambodia, leaving one craving
more.
Cambodian
Desserts
The common ingredients for Cambodian desserts are coconut, palm sugar, sticky
rice, glutinous rice, rice flour, and pandan leaves. Other ingredients are
tapioca or sago pearls, banana, jackfruit, taro, sweet potato, mung bean flour,
and crushed peanuts. At buffet meals, these ingredients are served separately
and assembled according to preference. While there are also fixed desserts made
by steaming, boiling, or frying, assembling the ingredients makes a variety of
Cambodian dessert combinations.
One of the
unique specialties is Sankhya Lapov. This traditional Cambodian dessert
features a whole pumpkin hollowed out and filled with a custard made from
coconut milk, eggs, and sugar. The pumpkin is then steamed until the custard
sets, and it is served by slices in restaurants. Sankhya Lapov is a must-try,
combining the flavors of coconut and pumpkin.
Each spoonful
glides smoothly, making it a delightful Cambodian sweet treat to end a meal.
Cambodian
Street Snack
On the streets of Cambodia, something may catch the eye abruptly. At first
glance, the eggs resemble chicken eggs, but a closer look reveals otherwise.
These are Pon Tia Koun, or fertilized duck eggs. Not originally a Cambodian
street snack, they are more popular in the Philippines, where they are known as
Balut.
The common
preparation is boiling, with the eggs eaten alongside a pinch of salt, pepper,
lime juice, or light dipping sauces.
In Cambodia, another variation exists. Fertilized duck eggs are grilled over charcoal on a wire mesh, giving them a subtle smoky taste while maintaining their savory texture. Pon Tia Koun are definitely not for the faint-hearted, but they appeal to adventurous foodies willing to try something daring while touring Cambodia.
