While it is quite easy to find “tarantula-on-a-stick” or a handful of grub worms in a Cambodian market, staple foods include rice, fish, indigenous fruits, soups and noodles. Western appetites are easily accommodated, but the adventurous palate will surely delight at the abundance of an eclectic collection of foods.
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There are certainly Thai, French and Chinese influences, but true Cambodian cuisine is relatively unknown to the world. Lemon grass, fish sauce, soy sauce, curry, tamarind, ginger, coconut milk and oyster sauce all play a role in developing the layers of flavor that await your tastebuds. Kampot crab is a favorite for many visitors to Cambodia, but you absolutely must try the Nyoum Travong Chek – a salad made with chicken, banana flowers, Thai basil and peanuts. Whether you are learning new cooking skills, or dining on something exotic, the Cambodian cuisine is certain to be one of the highlights of your visit.
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