Cambodia

Cambodia’s cuisine uses more herbs and less spices than other Southeast Asian countries.

      

    Fish amok

 Freshwater fish is diced and covered in coconut milk, eggs, fish sauce and palm sugar.

   Khmer curry

 A Khmer curry contains chicken, coconut cream and milk, fish sauce, herbs and diced potatoes, garlic and ginger.

    Pork and rise

 Wake up early enough and you’ll see the pavement full of plastic tables and chairs full of people. Most of the time, they’ll be eating pork and rice, or bai sach chrouk – Cambodia’s national breakfast dish. It is sliced pork marinated in garlic and oil before being slowly barbecued on a warm grill. It is served over rice with sliced cucumber and pickled vegetables.

   Green mango salad

 Full of flavor and colour, this is another dish. It features fresh chili, Fish sauce, sliced green mango, sliced tomatoes, pickled cucumber, onion, peppers and mint.

   Beef loc lac

 Another dish common on restaurant menus is beef loc lac. Loc lac is a salad. Lettuce leaves, sliced tomatoes and cucumber and rings of raw onions. Often, it’s served with a fried egg placed on top. However, what really makes this dish special is the sauce of lime and pepper.