Khmer Food

Cambodia food is closely related to the cuisines of neighboring Thailand and Laos and, to a lesser extent, Vietnam, but there are some distinct local dishes. The overall consensus is that Khmer cooking is like Thai without spicy. Curries, stir tried vegetable, rice, noodles and soups are staples of the Khmer diet.

Coastal towns such as Sihanoukville in the southwest are famous for their seafood, cooked in many styles, including Japanese and European. Common ingredients in Khmer cuisine are similar to those found in other Southeast Asian culinary traditions – rice and sticky rice, fish sauce, palm sugar, lime, garlic, chilies, coconut milk, lemon grass, galangal, kaffir lime and shallots.

Cambodia is well known in the region for its Prahok, a strong, fermented fish paste used in a variety of traditional dishes. Fresh serve bottled drinking water and tap water should never be drunk. Similarly, salad and fruit served at these establishments are safe. All Tours are based on full board arrangements. For full-day excursions, picnic lunch can be provided if no adequate restaurants are available.

Traditional Khmer Food

1. Samlor Machu Trey (Sweet and sour soup with fish)

This dish is popular in many households in Cambodia as it’s not only easy to make but it also has a lovely

taste. Its ingredients include fish, garlic, lemongrass, celery, tamarind juice, bean sprouts, pineapple and seasoning with sugar, fish sauce, and salt.

Many people also add some fresh green herbs and hot chili pepper on top before serving.

2. Samlor Kakor

it is one of Cambodian national dishes. It uses an incredible range of ingredients to achieve its complex range of flavors, including the famous prahok or fermented fish cheese, which is unique to Khmer cuisine.