Must-try Cambodian Specialities

Fish amok

Fish Amok is the representative of Khmer cuisine. This is a curry fish dish with coconut milk and “kroeung”. Kroeung is a special curry-like recipe made from different leaves and species. It possesses an extraordinary taste and is among the most vital ingredients in Cambodian kitchens.

Fish Amok look smooth like top-notch silk. It seems to melt immediately in your mouth once you have taken a bite. The dish is often placed in banana leaves, looking rustic yet delicate.

Kuy Teav

Originating from China, Kuy Teav is now a delicacy of Cambodia and Southern Vietnam. It is a type of noodle soup that has rice noodles and minced pork as two main ingredients. Further toppings are also added to complete the taste of the dish.

Kuy Teav can be seen everywhere in Cambodia, from the simple food stalls on the streets to luxury fine-dining restaurants. This luscious dish is definitely fit for the gods.

Num Banh Chok

This is a popular dish for breakfast in Cambodia. It is indeed a variant of vermicelli noodles with snakehead gravy, fresh veggies, and herbs. Kroeung is an indispensable part of the dish as the taste of the gravy depends largely on it.

Each region would have its own way to make this dish. While Kampot people love to add dried shrimp, peanuts, and fish sauce to their dish, Siem Reap-ers prefer to have more garlic and coconut milk.

Khmer curry

The red curry of Khmer people is another must-try food for Cambodia tours. Cambodian curry is far less spicy than the ones in other countries. In fact, it is a coconut-based chili soup, with just a little amount of chili only.

Khmer curry would have beef, fish, or chicken as the main ingredients. Kroeung, green bean, aubergine, potato, lemongrass, and coconut milk are also essential. The curry is often served with baguette, which is believed to be a consequence of French influence.

Balut

Balut, the boiled duck embryo, is street food to try at least once in Cambodia food tours. It looks a little bit disgusting, but the taste is incredible.

You can eat everything except the shell. After the egg is boiled, it would be taken out of the shell and put in a small bowl (or cups) and then eaten with ginger and laksa leaves. You can add some salt if the taste is too plain for you, also.

Must-try Cambodian Drinks

Angkor Beer

This brand is named after the iconic Angkor temples – the pride of all Cambodian people. The consumption of Angkor Beer could easily overweigh any other beer brands in this Golden Land. It has an impressive slogan: “My country, my beer”.

Angkor Beer contains 5.2% to 5.5% alcohol. It is lightly bitter and aromatic, which could easily satisfy even the most discerning beer fans.

Sra Sar

Sra Sar is the name of the traditional Cambodian rice wine. The wine is distilled from white rice and is consumed in ordinary days and important occasions. The alcohol content of rice wine is kinda high (up to 40%), but the locals love it.

Sra Sar also serves as a medical remedy. People believe it could cure muscle pains and be good for your stomach.

Teuk Ampau

Teuk Ampau, also known as sugar cane juice, is another savory drink to try in Cambodia. Sugarcane is not simply an ingredient to make sugar but it is also a favorite food as well as a beverage of Khmer people.

In the past, people tore apart the rind of the sugarcane and eat the inner part, which is exhausting and might make your mouth injured. Then the locals squeeze the juice out by machine. The juice is light green and sweet. Teuk Ampau tastes the best if adding some kumquat and ice too.

Sra Thnaot Chu

Sra Thnaot Chu is the Khmer name of palm wine. Sugar palm is the national plant of Cambodia and it plays an important role in the life of the locals. Sra Thnaot Chu can be said to be the country whiskey of this golden land.

The wine is exceptionally fragrant and quite strong. Its taste is not similar to anything else, so don’t forget to take a sip once coming to this country.