Cambodian Cuisine

Cambodia is one of the most fascinating destinations in the world for people who have an intense passion for oriental dishes. Due to the considerable influence of India and China, Cambodian dishes always consist of various condiments (like Indian dishes) and fats (like Chinese dishes). Despite these profound influences, Cambodian culinary culture creates its own unique characteristics that make a strong impression on food lovers, even gourmets. Like many other Southeast Asian countries, almost all Cambodian meals contain a bowl of rice which is usually served with curries, soups and stir fries. Besides, because of having a seasonally inundated freshwater lake having a tremendous variety of precious seafood (Tonle Sap Lake), the majority of traditional Cambodian dishes are made from fish and other seafood. In addition to a rich diversity of Cambodian cuisine, Cambodia is famous for strange dishes whose main ingredients are the insects such as ants, scorpions and grasshoppers.
Take a look at the list below to get valuable information on popular Cambodian dishes prior to your Cambodia shore excursion:

Nom banh chok
Noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime

Kdam chaa
Fried crab prepared with greens and locally grown Kampot pepper

Ang dtray-meuk (grilled squid)
The squid are brushed with either lime juice or fish sauce and then barbecued on wooden skewers and served with a sauce made from garlic, fresh chilies, fish sauce, lime juice and sugar

Cha houy teuk
A sweet jelly dessert made with agar agar - a gelatin that is derived from seaweed

Lap Khmer (lime-marinated Khmer beef salad)
Thinly sliced beef that is quickly seared by marinating with lime juice

Khmer red curry
Beef, chicken or fish mixed with eggplant, green beans, potatoes, fresh coconut milk, lemongrass and kroeung (a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger)