Fish amok (Amok trei)
Cambodia's de facto NATIONAL dish: minced freshwater fish (usually Mekong perch or snakehead) gently cooked in a mild curry paste based on kroeung (lemongrass-galangal-turmeric-kaffir aromatic blend), thickened with coconut milk and egg, presented in a rolled banana leaf then steamed. Mousse-flan texture, extraordinary aroma. Served with white rice. Try in a good Siem Reap restaurant (Cuisine Wat Damnak, Marum) or learn in a cooking class.
Wikipedia ↗Lok lak (lok lak sautéed beef)
Marinated beef strips quickly stir-fried in a wok in a garlic-pepper-soy-lemon sauce, served on rice with fried egg on top, tomato and cucumber slices, raw red onion, accompanied by LOK LAK SAUCE (ground Kampot pepper + lime juice + salt). Indirect FRENCH influence (Khmer-rethought steak-frites). Comfort food dish very popular across the country.
Wikipedia ↗Nom banh chok (morning Khmer noodles)
« The Khmer noodles » par excellence — fresh rice vermicelli (made on traditional press), drizzled with a green curry-soup based on fermented crushed fish (prahok), coconut milk, lemongrass, turmeric, kroeung, served with a mountain of raw vegetables (bean sprouts, banana flower, cucumber, Thai basil, mint, lime). Traditional BREAKFAST dish, sold on the street early in the morning for 2,000-4,000 KHR (~$1 USD).
Wikipedia ↗Bai sach chrouk (grilled pork on broken rice)
Emblematic Cambodian breakfast: thin slices of PORK marinated (garlic, coconut milk, sugar, soy) and charcoal-grilled, placed on a bed of BROKEN RICE (rice « broken » during polishing, cheaper but appreciated texture), accompanied by Khmer pickles (carrot-white daikon radish), clear leek-coriander broth, optional fried egg. ~$1.5 USD on the street. Absolute morning happiness.
Wikipedia ↗Khmer red curry (Samlor kari)
Khmer red curry, based on coconut milk, red kroeung (with chilli), lemongrass, galangal and kaffir — LESS SPICY than Thai red curry, milder and sweeter. Usually prepared with chicken, sweet potato, green beans, Thai eggplant. Often served AT CELEBRATIONS (weddings, Khmer New Year) with French baguette (colonial heritage) or rice noodles, more rarely with white rice.
Wikipedia ↗Kuy teav (noodle soup)
Rice noodle soup in a CLEAR BROTH of pork and dried seafood, garnished optionally with minced pork, fish balls, prawns, pork livers, herbs (coriander, spring onion), lime and chillies on the side. Sino-Vietnamese inspiration (cousin of Vietnamese phở and Chinese kway teow), served as BREAKFAST or quick snack. ~$2-3 USD everywhere on the street.
Wikipedia ↗Skuon insects and tarantulas (adventurous street food)
The small town of SKUON (halfway between Phnom Penh and Siem Reap, nicknamed « Spiderville ») is famous for its garlic-fried tarantulas — food custom born during the Khmer Rouge famines now a tourist specialty. Crunchy taste, slightly nutty outside, creamy inside. Also crickets, grasshoppers, beetles and scorpions sold as street food in big city markets. For adventurous travellers only (origin and hygiene to verify).
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