Next Stop: Cambodia


Cambodian cuisine, or Khmer cuisine, is similar to other foods of the area, although generally less well known. Descriptions often note that it is close to Thai cooking, but not as spicy. Indian influences are noted in the numerous curry dishes, and nods to Chinese influence are seen in various rice noodle dishes, such as the popular kuytheav, beef noodle soup brought over by Chinese settlers.

Khmer cooking features fish quite heavily, and is well known for its use of fish sauces, both in soups and curries, as well as for dipping sauce. The most commonly used fish bases are prahok (fermented fish paste) and kapik (fermented shrimp paste), which are present in many Cambodian dishes. Coconut milk is also a common ingredient in curries and desserts.

As with neighbouring countries, Cambodia enjoys sticky rice, but often serves it with fruits, such as durian, as a dessert dish, rather than with the main meal. In fact, fruits are so popular that they have their own royal court. The durian is considered the King, mangosteen the queen, sapodilla the prince and the princess is the "milk fruit" (phlai teuk doh ko).

Popular Cambodian dishes include:
Amok - fish in a thick coconut milk curry, wrapped in banana leaves and steamed.
Ansom chek - a cylindrical rice cake wrapped in banana leaves filled with bananas.
Babar - a type of congee or rice porridge, plain or usually with chicken or pork
Banh chiao - a yellow-colored crepe made of rice flour and filled with bean sprouts and meat. It is served with a sweet garlic fish sauce.
Bi Cha -A popular fried rice dish composing of chinese sausage, garlic, soy sauce, and herbs usually eaten with pork.
Bok l'hong - a salad of shredded unripe papaya with a savoury dressing of lime juice and fish sauce.
Kari - There are many types of curries, most notable are a spicy red chicken curry, and a sweet green fish curry. It is sometimes eaten with rice vermicelli or slices of baguettes.
Kuytheav - a beef broth with rice noodles and various other ingredients.
Lok Lak - cooked meat and onion on top of raw lettuce and tomatoes.
Lou - Cambodian thick short noodles made usually with eggs and chicken, eaten mainly with fish sauce.
Mee Siem - rice noodles sautéed in a sauce of shredded chicken breast, tofu, crushed chilies, garlic, shallots, Chinese chives, and bean sprouts with a shredded omelet.
Nom Banhchok - Noodles with a soup made of grounded fish and lemon grass.
Ngam nguv - a chicken soup flavored with whole preserved lemons.
Samlar machu - a sour soup with a tamarind base. Includes meat such as chicken or fish, tomatoes, pineapples, plus other vegetables and herbs. Yao hon or yaohon - a sort of Khmer style fondue for beef, shrimp, spinach, napa cabbage, mushrooms but with a curry sauce instead of cheese.