Cuisine

Cambodian cuisine, while preserving its own distinct flavors and characteristics, has integrated influences from its neighbors, especially Thailand, Laos, India, and France. Rice is the base of every meal, usually accompanied by soup (samla). The ginger pork soup (samla chapek) is particularly tasty. Cambodians also eat plenty of fish from the Tonlé Sap Lake. Grilled fish is cut into pieces, wrapped in lettuce or spinach leaves, and dipped in fermented fish sauce (or shrimp sauce).

Khmer curries stand out due to the frequent use of coconut milk. Salads, flavored with coriander, mint, or lemon thyme, are fresh and light. For street food, you’ll easily find rice noodle dishes at every street corner. For dessert, brave travelers should try the durian—a fruit whose smell is reminiscent of a gas leak but has a silky texture and unique taste.