Khmer Culture

There is one issue you can't skip through after you commit to endure a visit to Cambodia; it's concerning enjoying the native food and drink. Cambodians usually love a stronger bitter style in their dishes, and don't have a style for spicy hot food, and black pepper is that the most well-liked selection in preparation rather than chilly peppers that area unit typically served on the aspect. As for Cambodia's natural conditions, that have the Tonle Sap Lake, fish may be a main distinctive dish during this country. you ought to not leave Kingdom of Cambodia while not testing their flavor. The most illustrious Cambodian dish is amok. it's typically created with chicken, fish, or shrimp, and some vegetables. Usually, fish is baked with coconut milk and lemongrass is wrapped in banana leaves. Amok is usually served in an exceedingly hollowed-out coconut with rice on the aspect. this can be somehow the same as a Thai curried dish, however a bit less spicy. Certainly, yo

Bai Sach Chrouk (Grilled pork and broken rice)  The simple and yummy bai sach chrouk is pork marinated in coconut milk or garlic before slowly grilling, and then served with broken or fractured rice and a small bowl of clear chicken broth as well as some fresh vegetables. As part of the street food culture, it is available everywhere especially in busy neighborhoods. It’s so popular that many middle and upper restaurants also include it on their menus. Try it with iced coffee. It's so delicious!!

Nom banh chok (Khmer noodles)  Many locals start their day with nom banh chok, a popular dish known as Khmer noodles in English. It consists of rice noodles topped with green fish gravy and lots of fresh vegetables including cucumbers, green beans, mint leaves, banana blossom and bean sprouts. It’s very similar to the Thai dish ‘kanom jeen’.

Twa Ko (Cambodian sausage)  Twa ko is a Cambodian sausage made from beef or pork and various spices. Just like any good homemade sausage, the authentic Khmer sausage contains at least 20-25% fat. Some prefer to use pork belly as the main ingredient; it definitely serves the purpose well. Twa ko can be enjoyed on its own in barbecued, grilled or pan-fried style or served with steamed rice and fresh vegetables.

Char kroeung Sach Ko (Stir-fried lemongrass beef)  This popular Cambodian stir-fry is another common dish found throughout the country. After put beef in the heat oil with garlic, stir fry until the beef become tender. Then add vegetables such as red peppers and onion as well as the kroeung mixture. Kroeung is lemongrass paste which is considered very healthy, made from a variety of Asian herbs such as lemongrass (known to have a benefit in lowering acne and pimples), kaffir lime leaves and galangal.

Samlor Machu Trey (sweet and sour soup with fish)  This dish is popular in many households in Cambodia as it’s not only easy to make but it also has a lovely taste. Its ingredients include fish, garlic, lemongrass, celery, tamarind juice, bean sprouts, pineapple and seasoning with sugar, fish sauce, and salt. Many people also add some fresh green herbs and hot chili pepper on top before serving.

Fish Amok (steamed coconut fish in banana leaves)  In the Khmer diet, rice and freshwater fish play big roles because of the abundance of both. Amok is national dish, made from fish, coconut milk and curry paste. All the ingredients are mixed together and put in banana leaf cups with coconut cream on top, then steamed. Another common form is amok chouk – snails with curry steamed in their shells. Best served with a plate of hot rice.