Cambodia

What to eat in Cambodia: top 10 dishes

Traveling to Cambodia? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.

01
Prahok
Prahok is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply.
Travel tip Used as a seasoning in many home-style dishes, and its smell is strong. Try it as part of a cooked dish first if you are new to it.
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02
Fish amok
Fish amok or amok trey is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes.
Travel tip A famous dish served at restaurants for visitors and at special meals. It is often steamed in a banana leaf and eaten with rice.
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03
Kuy teav
Kuyteav is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. It is a popular breakfast dish across all of Cambodia.
Travel tip A breakfast favorite sold at market stalls and shophouses. Add herbs, lime, and chili from the table to taste.
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04
Samlar machu
Samlor machu is a Khmer term for a category of sour soups. The sour flavour of the soup comes from the use of tamarind (អម្ពិល), however variations also include other tangy fruits and vegetables such as tomatoes (ប៉េងប៉ោះ), pineapples (ម្នាស់), water spinach…
Travel tip A sour soup eaten with rice at family meals and local restaurants. The sourness varies, so try a spoonful first.
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05
Samlar kako
Samlor kako or Cambodian ratatouille is a traditional Cambodian soup considered one of Cambodia's national dishes. Samlar kako consists of green kroeung, prahok, roasted ground rice, catfish, pork or chicken, vegetables, fruits and herbs.
Travel tip A home-style soup served with rice at traditional restaurants. It is rich in vegetables and herbs.
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06
Num ansom
Num ansom or simply ansom is a traditional Khmer sticky rice cake.
Travel tip Wrapped in banana leaves and especially associated with festivals like Pchum Ben and the Khmer New Year. You can also find it at markets.
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07
Num pang
In Cambodian cuisine, num pang is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach.
Travel tip Sold at street stalls and market stands, usually for breakfast or lunch. Ask for it with the fillings you like.
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08
Pleah sach ko
Pleah sach ko is a Cambodian ceviche consisting of thinly sliced raw beef cured in lime juice flavoured with palm sugar, lemongrass and garlic, mixed with shallots, bean sprouts, mint and Asian basil leaves in a dressing made out of prahok, fish sauce, lime…
Travel tip A fresh, lime-cured beef salad often served in restaurants and at gatherings. Order it at places that serve fresh, quality meat.
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09
Chha kh'nhei
Cha kh'nhei (Khmer: ឆាខ្ញី) is a Cambodian stir fry dish made from meat (usually chicken, eel, or frog) and ginger root flavoured with black pepper, garlic, soy sauce and palm sugar, and garnished with holy basil leaves.
Travel tip A home-style stir-fry served with rice at local restaurants. The ginger gives it a warm, savory flavor.
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10
Num akor
Num akor or num ah kor (Khmer: នំអាកោរ) is a Cambodian steamed rice cake made from fermented rice flour.
Travel tip A traditional sweet or snack found at markets and in home cooking. It is best eaten fresh.
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Description: Wikipedia, CC BY-SA 4.0 · Photo: Wikimedia Commons

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