Local cuisine and our restaurant tips

Khmer cuisine is the traditional kitchen of Cambodian people. Rice is the main food in the country and is part of almost every meal. Rice is served as fried rice cakes with chives and spinach for breakfast, chicken soup KUYTEAV or fish slurry and many desserts. Local cuisine shares many dishes with neighboring Thailand (although it uses less chili, sugar, and coconut milk) and Vietnam. Many variations of rice noodles also show the influence of Chinese cuisine. Fish accounts for 60% of Cambodian protein intake.

One of the remains of French domination is BAGUETTE. Fresh butter baguettes are used in sandwiches (called nom pang) and can be filled with eg. ham slices or grilled meat. In addition, the French in Cambodia presented beer, butter, coffee, chocolate, onions, carrots, broccoli, potatoes, and many others.

In Cambodia, it has a long PEPPER history and a varied aromatic variety from Kampot province was once Cambodia’s main export from the late 1800s to the 1960s. Pepper from Kampot province was once known as the King of Peppers, who was aware of gourmands around the world for floral and eucalyptus tones, his overwhelming scent, musk warmth, and healing properties.

Typical Khmer dishes

Amok – Probably the best-known Cambodian food. It is usually cooked with chicken, fish or shrimp, several kinds of vegetables and coconut milk.

K’tieu (Kuytheav) – Noodle soup usually served for breakfast. It can be from pork or beef or seafood. In addition, you can add lime juice, chili, sugar and fish sauce.

Somlah Machou Khmae – Sweet-sour soup of pineapple, tomato, and fish. Often served with noodles (“Nom Banh Chhok”).

Bai Sarch Ch’rouk – Another option for breakfast. Rice (bai) with pork meat (sarch chrouk) and pickled vegetables.

Saik Ch’rouk Cha Kn’yei – Pork tenderloin with ginger. This tasty meal is available almost everywhere.

Lok lacquer – Sliced beef served with a simple butter sauce of lime juice, black pepper, lettuce, and onion.

Mi / Bai Chaa – Fried Noodles or Rice.

Trey Ch’ien Chou ‘Ayme – Trey (fish) fried with sweet chili sauce and vegetables.

Desserts – Pong Aime

Tuk-a-loc – Fruit and raw egg drink, served with cold condensed milk and ice.

Fresh fruits – pineapple, papaya, durian, mangosteen, rambutan, melon, coconut…

Specialities

Pregnant Eggs – Duck eggs with embryos inside
Fried spiders, crickets, water beetles
Grilled rats, frogs, snakes, bats, dogs, and small birds

Drinks

Except for Phnom Penh and Siem Reap, tap water should be considered drinking water. Cambodian branded water in the blue plastic bottle is sold at 1000 KHR, but the price for tourists is around 2000-4000 KHR.

Ice Coffee – It is everywhere and it is served in Vietnamese style – freshly cooked and mixed with sweetened condensed milk. It is between 1500-2000 KHR.

Lemon tea tai kdao croich chhmaa – Made of Chinese reddish tea and lemon juice, refreshes both in hot and ice variants and is usually served with more sugar.

Fresh coconut – You can find it everywhere and it is great for refreshing, adding electrolytes and minerals that you lose in the hot day.

Alcohol

Drinking alcohol is a male social activity, with the exception of weddings or other special social occasions, where women drink too. There is no age limit for drinking alcohol, but given the rising number of drunken children, the government is concerned and is preparing for action.

Local people drink popular homemade Cambodian beer – “an-CHOR” and lager – Angkor. Newly emerging beer – Cambodia is another popular choice of lager at a low price.

Palm wine and rice wine is popular in the villages and costs about 500-1000 KHR / 1l. However, it is still a domestic product with a risk of incorrect distillation leading to methanol poisoning.

Night Market

A great place to taste local dishes and drinks at low prices.