Cambodian cuisine, while preserving its own flavours, integrated various influences: Thai, Laotian, French, Indian … Rice is the main food base and a soup (samla) is usually part of a meal. Pork soup with ginger (samla chapek) is especially tasty. Cambodians eat a lot of fish, provided by the Tonle Sap. Grilled, the fish is cut into pieces, rolled into a spinach or lettuce leaf, then dipped in fermented fish or shrimp sauce. Khmer curries are often made with coconut milk. Salads, flavored with coriander, mint or lemon thyme, are fresh and light. Rice noodles can be found at every street corner. Last but not least, let's mention the durian fruit that smells like death but with a silky texture and and a singular taste. A must-try!