The cuisine of Cambodia is closely related to neighbouring countries of Thailand and Laos. In fact, many say that Khmer cooking is like Thai food without the spiciness. Cambodian cuisine is also regarded as one of the healthiest in the world with special attention paid to the freshness and simplicity of the food.
Water, rice and freshwater fish are major influences and most dishes are cooked in a wok that is known locally as a chliliang khteak. The best way to get acquainted with traditional foods is to walk around market stalls sampling the goods available.
Some popular dishes include:
Prahok: Cambodia is well known for Prahok, which is a strong, fermented fish paste that is used in a variety of dishes.
Samlor Kako: considered a national dish, samlor kako is a rich vegetable soup that uses prahok or fermented fish as a main ingredient.
Khmer Sour Soup: a soup composed of tamarind, tomato, and pineapple which gives the soup a tangy taste.
Amok Trey: this dish is made up of a freshwater fish fillet (usually snakehead fish or Mekong catfish) that is covered with pounded shallots, lemongrass, garlic, kaffir lime, peanuts, coconut milk and egg. It is then wrapped in banana leaves and steamed until it reaches a mousse-like texture. This dish is known for being fragrant and zesty.
Babor: porridge with white rice, that can be eaten plain or with chicken or pork broth and is served with fresh bean sprouts, caramelised garlic oil, green onions, an omelette, fried breadsticks or dried fish.