Indulge in aromatic Khmer cuisine

Cambodian cuisine is generally referred to as Khmer cuisine by tourists. Though many dishes resemble the ones from neighbouring countries of Thailand and Vietnam, Cambodian cuisine has distinctive mix of sweet and salty flavours. Prahok, is an exotic seasoning made out of fish paste, commonly used in many dishes. The fragrant food of Cambodia is less spicy than its neighbours’. Fish Amok (Amok Trey) is a popular dish, where fish fillet is served with a curry made of coconut milk, tamarind, lemongrass, and ginger. This tangy fish mousse is considered a national dish of Cambodia. Bai sach chrouk (pork served with rice), and Nom banh chok (Khmer Noodles) are the most commonly served street food. Khmer red curry prepared with beef, a dish served at special occasions, is a must try. Lap Khmer is a salad made with beef and lime juice, and it is a refreshing option during the day, whereas Kampot pepper crab is a real delight for seafood lovers. The aromatic Khmer cuisine goes well with red wines, a legacy of French colonization.