Cambodian Food

Khmer Cuisine

Traditional Cambodian cuisine is one of detail, of small amounts of fresh ingredients with intriguing textures, complex aromas and exhilarating flavours, combined to create a distinctly light, delicate and healthy cuisine.

Fist, both fresh and its preserved forms - prahok (fermented) and trei chha-ae(smoked), plentiful from the Great Lake (Tonle Sap) and the Mekong River are predominant components of Cambodian cuisine, as are lemon grass, kaffir lime, galangal, turmeric, garlic and shallot. Cambodian cuisine differs from others in the region in its careful use of chillies, in only a few dishes are they cooked with other ingredients. Rather, chillies are served on the side on the side and left to each person's taste whether or not to add them to the food.

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