Cambodian or Khmer cuisine is characterised by the use of herbs, rice, fish, and spices. Although it is somewhat similar to Thai or Vietnamese cuisine, the flavours are more subtle and are influenced by ancient cooking traditions. Some of the popular Khmer dishes are listed below.

Fish Amok — Cambodia’s Signature

Fish amok is usually cited as the archetypal Khmer dish. It is prepared by steaming fish in coconut milk and kroeung, a spice paste, which is wrapped in banana leaves. It is a mild curry with a creamy texture, which distinguishes it from other curries in Southeast Asia. In the best restaurants in Siem Reap, you will find variations of the classic fish amok.

Elevated Dining Experiences

Street food is an important part of Khmer food culture, and Cambodia is also known for its sophisticated dining experience, which focuses on local food. Hotels and sophisticated dining options, such as FCC Angkor by Avani, help in preparing menus which allow the diner to experience the craftsmanship involved in Khmer food.

Beef Lok Lak — A Flavourful Classic

Beef lok lak consists of marinated beef cubes, which are stir-fried and accompanied by rice, vegetables, and a dipping sauce. The dish is very appetising due to its citrus flavour and seasoning. Beef lok lak also reflects the adaptability of Cambodian cuisine, as it has French colonial influences. This indicates that the cuisine has been shaped by various cultures.

Nom Banh Chok — The Breakfast Staple

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Nom banh chok is a popular breakfast: rice noodles topped with a green fish gravy and piled with fresh herbs and vegetables. Street vendors typically prepare it early in the morning, and the broth—flavoured with lemongrass, turmeric, and other aromatics—is light but flavourful. Eating nom banh chok is a very authentic way to experience everyday Cambodian food culture.