Cambodian Food
Crab with Kampot Pepper
Cambodian cuisine draws heavily from its neighbouring countries of Thailand and Vietnam although it is generally less spicy. Many dishes feature fish - both from the sea and from the mighty Mekong river that flows through the country and use local herbs and spices most notably the world-famous Kampot Pepper.
Most dishes include the ubiquitous fermented Fish Sauce and some sweetness alongside the spicy undertones and are served with rice or noodles.
The original chickens were native to the jungles of South-East Asia before being spread around the world and the local Cambodian chicken retains a link with the past being less-heavily muscled and having a much gamier taste.
Most dishes include the ubiquitous fermented Fish Sauce and some sweetness alongside the spicy undertones and are served with rice or noodles.
The original chickens were native to the jungles of South-East Asia before being spread around the world and the local Cambodian chicken retains a link with the past being less-heavily muscled and having a much gamier taste.
Fish Amok
Shrimp Cakes
Sticky Rice with Mango
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Red Chicken Curry
Beef in Khmer Sauce (Loc Lac)
Pumpkin Custard
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Crispy Noodles with Beef
Deep-Fried Spring Rolls
Deep-Fried Bananas with Ice Cream
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Fish Soup with Prawns
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Banana Flower Salad with Chicken
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Barbeque Prawns with Spicy Dipping Sauce