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An update from Evaneos
Cambodia

Influences on Cambodian gastronomy

Cambodian dishes are full of flavour and, unlike many other Asian countries, are not too spicy! Many different herbs are used to give the dishes a unique taste. 

Fusion cuisine

During your stay in Cambodia, you will notice the various influences which make up the Khmer cuisine. 

In fact, curry is a dish that you will find in all the local restaurants: this is a recipe that came from India, but the Khmer curry is softer and cumin is not used, instead it is replaced by lemongrass and other spices. 

Many dishes are of a Vietnamese origin, notably the Beef Lok Lak, which is on all the menus in every Khmer restaurant. It's a type of beef in a sauce, seasoned with delicious Cambodian Kampot pepper.

Soups and fermented fish paste on the menu

For the more curious among you, there are certain dishes that are far from out Western norms: 'Prahok', a type of fish paste that has been fermented for several weeks, and is eaten by itself or with cooked vegetables - it's a local delicacy!

Insects are also a part of Cambodian gastronomy. During the Khmer Rouge period, the Khmer people suffered a great famine and had to find what they could to sustain themselves. It is from this period that the custom to eat crickets and tarantulas came, and you can find them in the street or in the local markets. For those of you who love unusual experiences, try grilled tarantula.

Insects on the market

If you would prefer something a little more traditional, Cambodian cuisine is also made up of a lot of soups, notably chicken soup with lemongrass or coconut soup. 

During periods of high temperatures, salads are also greatly appreciated, with some of the best being made with banana flower and mango salad: 100% locally sourced!

Bettina Zourli
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