Cambodia Cuisine (Khmer Cuisine) is similar to that of its Southeast Asian neighbors. It shares many similarities with Thai cuisine, Vietnamese cuisine and Teochew cuisine. Cambodian cuisine also uses fish sauce widely in soups, stir-fried cuisine, and as dippings. The Chinese legacy of Stir-frying can be noted in the use of many variations of rice noodles; while Curry dishes known as kari that employ dried spices such as star anise, cardamom, cinnamon, nutmeg and fennel were borrowed from the Indians and given a distinctive Cambodian twist with the addition of local ingredients like lemongrass, garlic, kaffir lime leaves, shallots, and galangal. Pork broth rice noodle soup known simply as Ka Tieu is one of Cambodia’s popular dish. Also, Banh Chiao is the Khmer version of the Vietnamese.
Cambodia Cuisine (Khmer Cuisine) is noted for the use of prahok , a type of fermented fish paste, in many dishes as a distinctive flavoring. When prahok is not used, it is likely to be kap instead, a kind of fermented shrimp paste. Coconut milk is the main ingredient of many Khmer curries and desserts. In Cambodia, there is regular aromatic rice and glutinous or sticky rice. The latter is used more in dessert dishes with fruits such as durian. Almost every meal is eaten with a bowl of rice. Typically, Cambodians eat their meals with at least three or four separate dishes. Each individual dish will usually be one of either sweet, sour, salty or bitter. Chili is usually left up to the individual to add themselves. In this way, Cambodians ensure that they get a bit of every flavor to satisfy their palates.
Otherwise,Cuisine of Cambodians also become unique depend on some area of different ethnics.In Kampot and Kep, famous for its cuisine known Kampot Pepper Crab or Kdab Cha Mrin Kyai in Khmer. With its name Kampot Pepper crab, this cuisine is mostly cooking with Kampot famous crap fried with the pepper from pepper field in the area. While in Pailin, Mee Kola is was born in that place, create by Kula people who is one of the ethnic groups in Cambodia.In southern Cambodia, most of the Vietnamese cuisine had been found especially Bánh traing which is so famous dish in southern Cambodia but just a few people from Central had ever eat this meals.Look forward to The area between Siem Reap to Kampong Thom, a village with full of Chinese-Cambodian. A lot of delicious dishes from China in Khmer version explored for the guest in the family as well as its urban restaurants.