The beauty of Cambodia extends well beyond the world-famous Angkor Wat temple complex and the humble way of life of the Khmer people. Experiencing the cuisine and the mixology of this nation is a must as well.
There are several places to sample real cuisine in Bangkok, from the excellent street food options to the fantastic array of restaurants that are often affordable.
Did you know?
The food in Cambodia isn’t particularly spicy.
Cambodian cuisine is less spicy than its neighboring countries, Thailand and Vietnam, which are known for their spiciness. Garlic, lemongrass, kaffir lime leaves, turmeric, and galangal are some of the more durable components used in Thai cooking and smashed into a paste called kroeung.
Many foods are accompanied by sauces and dips that allow you to tamp down the heat. The most common ingredients are red chilies, garlic, soy sauce, black pepper (ideally Kampot pepper), and fresh lime juice.
Do you know what's making it even more exciting?
The recipes for Cambodian cuisine were traditionally passed down orally from mother to daughter. From the depths of time has sprung a treasure trove of undiscovered treasures: a unique combination of flavors and colors that enhances the natural components.
The cuisine of Cambodia is a fusion of many different cultures. Cambodia was a French colony for a long time, and the country has a large Chinese immigrant population. Therefore French and Chinese cuisines may be found in abundance across the country.
There is a strong Thai influence on the food in the west of Vietnam, whereas southern Vietnamese cuisines are more prominent in the east.
Seafood is famous in coastal communities like Sihanoukville, where it is prepared in various ways, including Japanese and European. Khmer cuisine uses many of the same ingredients as other Southeast Asian cuisines.
Many creative ways offer a flavorful twist on otherwise familiar foods.
With various ingredients, Cambodians have refined the skill of making spice paste.
Many Cambodian meals rely on kroeung, a characteristic spice paste prepared with lemongrass and galangal as a basis.
People who want to try new things in their meals know that traditional Khmer cuisine has a distinctive flavor in many dishes.
The secret is the two additional elements that give Cambodian food its distinctive flavor. Pra-hok, a sour fermented fish paste, and Kapi, a fermented prawn paste, are the two most common.
Amok, Lo Lak, Mee M’Poang, Lort Cha, Samlor Machu Trey, Ka tieu, Babar, and Kampot pepper crab are among Cambodia’s most popular dishes.
The only thing that is not a secret?
Cambodians love rice
Local cuisine relies heavily on rice, a mainstay in many people’s diets.
The patchwork of rice paddies that blanket most of Cambodia and the Khmer term for eating, “nyam bai,” literally means “consume rice,” attest to Cambodians’ devotion to the grain. Rice is a common ingredient in many Vietnamese dishes, including bobor (rice porridge), kuy teav (rice-noodle soup), and nom banh chok (rice noodles).
The country’s premium fragrant rice was recognized in the top three at the World Rice Conference last year.
The people of Cambodia adore their food and ingredients.
When hunger hits, there’s always something to eat nearby. Cambodians dine on plastic tables and chairs placed upon the pavement for breakfast, lunch, and supper at local markets, which are overflowing with various regional specialties. You may eat cheaply and comfortably in the church pews.
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