Cambodian Food

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.