The Cuisine in Cambodia can be well related to the
Southeast Asian delicacies which taste somewhat like the present Thai cuisines.
It is said that the Khmer cuisines are relatively superior and fresh than the
Thai food. It is believed several Khmer connoisseurs were killed during the
regime of Khmer Rouge. Today, very few natives in Cambodia know about the actual
cooking procedures of the Khmer cuisines.
Fish sauce is an important ingredient in the Cambodian
Cuisines which is commonly served in soups, stirred fried cuisine, and even as
dippings. The Cuisine in Cambodia
is highly influenced from the Chinese delicacy as witnessed by the variation of
rice noodles that are consumed by the natives. The Chinese settlers brought in
a popular dish of beef noodle soup called as kuytheav , within the region. The
curry dish of “Kari” seems to have been derived from the Indian cuisines.
With the use of prahok, a type of fermented fish paste in
most of the food in Cambodia
that makes the native cuisine quite distinctive from the rest. Kapik, the
fermented shrimp paste, coconut milk are even widely used is most of the
Cuisine in Cambodia.
Cuisines are an important aspect as far as the culture of Cambodia is
concerned. Some of the famous Cuisines in Cambodia are Amok (fish in a thick
coconut milk curry which is steamed and wrapped in banana leaves), Babar (rice
porridge served with chicken or pork), Banh chiao (yellow-colored crepe stuffed
with bean sprouts and meat), Nom Banhchok (Noodles along with a soup comprised
of grounded fish and lemon grass) and many others.
The dried salted fish which is popular as trei ngeat are
quite accepted in Cambodia.
It is usually accompanied with plain rice porridge. Pork is usually used for
making sweet Khmer sausages which are known as twah ko in the region. Beef and
chicken are generally stewed, grilled or stir fried. Duck roasted in Chinese
char siu fashion is one of the main Cuisine in Cambodia which is usually feasted
during the festival time.