Cambodia food

Black pepper is one of the most important spices in Cambodia, and, just as it is known as the King of Spices, the culinary wonders of Cambodia are the country’s crowning glory. It is also a stimulating spice, and traveling the length of this stunning country using food as your focus is certainly energising. In fact, it really is the most delicious way to immerse yourself in Cambodian culture, especially given that Khmer cuisine goes back to very ancient times. Fish from the Mekong River which cuts through the heart of the country has been feeding the country for ever, along with rice from the well watered paddy fields, as you will see during the June to October monsoon, when the country’s staple food becomes the glistening green emerald within this crown.

Ingredients in Khmer cuisine are as varied as the cultures that have influenced it. First of all, take the staples of rice and fish, and add local spices of lemongrass, lime leaves, turmeric, galangal (a bit like ginger) and garlic. Chillies do also feature but less so than in other Asian countries. The Chinese ruled the country from the 13th century onwards, and left rice noodle knowledge behind them. The Portuguese brought preserved lemons, chilli and peanuts, and the French brought baguettes. Or nom pang as they are called in Khmer. To give credit where it’s due, the French also brought beer and broccoli, coffee and chocolate, so they must have made a few friends along the way with those ingredients. Well, maybe not the broccoli. In terms of vegetables, Chinese influences still remain, with gourds, water spinach, mushrooms, cabbage and bamboo shoots all to be found on the market stalls here. Or in a stir fry.

You will never tire of fruit stalls in Cambodia, the very smelly durian being the infamous one, as well as tropical treats such as mangosteen, sapodilla, kuy, mango and rambutan. And bananas. There are a lot of bananas. Cambodians like to mix their fruits with savoury, with mango or pineapple sometimes served with fish.

Amok – or to give it the full name, amok trey, is a fish and coconut curry often served in a coconut shell, with lemongrass, turmeric and lime leaves. And fish such as catfish which is steamed in banana leaves and then served with rice. Just ask for fish amok and be prepared to sink into a pescetarian’s paradise.

Kuy teav – this ubiquitous noodle soup can be served any time of day including breakfast. Made with a perfectly clear, pork broth, with meat, a few greens such as water spinach, and then some bits on the side to throw in to your taste. The usual side bits are chilli sauce and limes. You will work out what to do with those, just watch and learn. That is all part of the foody fun.