Cambodia

Cambodian cuisine, also known as Khmer cuisine, is characterized by its fresh flavors, vibrant ingredients, and a balance of sweet, sour, salty, and bitter tastes. Rice is central to Cambodian meals, with jasmine rice often served alongside savory dishes. Fish and seafood from the Mekong River and Tonle Sap Lake are essential ingredients, especially in amok, a fragrant fish curry steamed in banana leaves with coconut milk and spices. Prahok, a fermented fish paste, is a unique and key element, adding depth and umami to many dishes. Soups, such as samlor korko (a hearty vegetable stew) and samlor machu (a sour soup often with pineapple and fish), bring warmth and complex flavours to the table. Fresh herbs like lemongrass, kaffir lime, and galangal, along with spices and tropical fruits, infuse Cambodian food with a bright and aromatic quality, making it an intriguing and diverse culinary tradition.