It’s no surprise that Cambodia is known as the ‘Kingdom of Wonder’. Whether it’s the awe-inspiring temple complex of Angkor Wat, the postcard-perfect beaches, the characterful capital city of Phnom Penh, or the strength of a nation emerging from tragedy – Cambodia is a spectacular destination. But when it comes to cuisine, Cambodia’s varied culinary traditions are often overlooked in favour of its more prolific neighbours, Thailand and Vietnam. Alongside the staple foods of fish and rice, Khmer cuisine utilises a distinctive range of fresh herbs and spices rooted in quality local produce. Influenced by many different cultures over the centuries, Cambodian food is packed with punchy flavours and hosts a plethora of mouthwatering dishes. Curious to learn more about the country’s cuisine? Read on for our guide to the best traditional food in Cambodia…
1. Amok
2. Bai sach chrouk
3. Samlor kako
4. Kampot pepper crab
5. Nom banh chok (Khmer noodles)
Amok
Perhaps Cambodia’s most recognisable dish, amok is a creamy concoction made from fresh coconut milk and kroeung (the nation’s famed fragrant spice paste). Traditionally featuring fish as the main event – goby, snakehead and catfish are most common – amok has a mousse-like texture and is often served inside a banana leaf. This aromatic dish has ancient beginnings and is believed to have originated among the palaces of Khmer kings. Lucky for us, this dish still has everyone running amok, and today, it's a staple dish found throughout the country. So whether you’re pootling around Phnom Penh or soaking up the sights in Siem Reap, a steaming bowl of decadence is never far away.
Bai sach chrouk
Next up on our list of the best traditional food in Cambodia is bai sach chrouk. This beloved breakfast dish comprises thin slices of pork marinated in palm sugar, coconut milk and fish sauce, grilled and served over white rice with pickled vegetables. A simple dish with simple origins, bai sach chrouk is a quintessential part of Cambodia’s culinary heritage. It can be traced back to the country’s agricultural dawn when inexpensive pork and rice were readily available. It’s no surprise that this winning combination of caramelised pork, fragrant rice and crunchy vegetables is still sold by street vendors all over Cambodia.
Image by Olivier Romano
Samlor kako
While some would claim amok as Cambodia’s national dish, others would say that samlor kako, or ‘stirred soup’, has a better claim to the title. This hearty soup is the country’s answer to ratatouille and has a base of two essential ingredients: prahok (fermented fish) and kroeung. It’s a versatile dish featuring a mixture of catfish, pork, chicken, toasted ground rice and various vegetables. Samlor kako’s emergence is told in a famous Khmer folklore tale, where a young prince gets lost in the forest and is nursed back to health with a ‘soup of 100 ingredients’. The prince decides that a more appropriate name is ‘stirred soup’, given the hefty arm workout involved in its creation. Legend has it that this is how the staple soup earned its name…
Kampot pepper crab
This next dish uses one of Cambodia’s (and the culinary world’s) most prized ingredients: the Kampot pepper. Cultivated in Kampot province, in the southwest of the country, it’s hailed as the world’s finest pepper for its complex flavour, coveted by spice aficionados everywhere. The peppercorns thrive here, thanks to the fertile, quartz-rich soil and warm, humid weather in the foothills of the Dânrei Mountains where it’s grown. Enter Kampot pepper crab, a dish in which their floral, fruity and citrusy notes pair perfectly with sweet crabmeat. Crustaceans are stir-fried whole with pepper, garlic, palm sugar, soy and fish sauce; traditional food in Cambodia doesn’t get much better than this. Head to the southern coastal town of Kep to visit its infamous crab market and sample fresh seafood in the town’s restaurants, where they serve up this delicious dish in style.
Image by Olivier Romano
Nom banh chok (Khmer noodles)
Last up on our list of traditional food in Cambodia is nom banh chok, also known as Khmer noodles. The second signature breakfast dish on our list, nom banh chok is a slurp-tastic treat for the tastebuds. Handmade fermented rice noodles take the starring role, which float in a broth made from coconut milk, fish, lemongrass, kaffir lime leaf, galangal and turmeric. The warming dish is then topped with raw vegetables, such as banana blossom, cucumbers and edible flowers. You’ll find soothing nom banh chok on every street corner across Cambodia. What better way to begin a day of trotting around temples in Angkor Wat?
Written by Hannah Whitehall | Header image by Adrian Green / Getty Images
