Cambodian Cuisine

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Cuisines of Cambodia


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createpageform-cambodian Fish and rice are the main ingredients of the Cambodian cuisine and most of the Cambodian dishes are spicy and extremely exotic. Shrimp is a very common Cambodian ingredient, together with other sea food delicacies. A Cambodian meal usually includes soup (samla), served at the same time as the other dishes. Fish is a major part of the Cambodian cuisine and grilled fish is a local specialty. Fish in cut up into pieces, rolled in a lettuce and dipped into fish sauce and it is often served with other types of Cambodian salads. The diversity of spices is huge and you can expect to find herbs and spices like cilantro, mint leaves and lemon thyme in even the simplest Cambodian dishes. The French influence can be found in the bread that Cambodian chefs prepare, but also in the fact that frog legs are considered a delicacy. The regional setting of Cambodian also influenced the evolution of the Cambodian cuisine. Since more than two thirds of the cultivated land hold rice plantations, it’s only natural that this is the most popular ingredient in almost all Cambodian dishes. Although similar in many ways to other Asian rice coking methods, Cambodian rice cooking is quite superficial and the rice is often served after only a quick dip in heated water. Sauces and meat are always skillfully blended with the basic rice and the use of herbs and flavored spices makes each rice meal taste like a whole new dish. Nuoc mam is a traditional fish sauce that is diluted with water and seasoned with chopped red chilies – it accompanies many dishes that you will find in Cambodia or in international region-specific restaurants. .

Cambodian Food Glossary
Finding the ingredients for an Cambodian Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.


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Preparation Methods for Cambodian Cooking
While many European or American visitors find Cambodia extremely exotic at a first glance, the truth is that globalization is also present here, and many of the traditional preparation methods were replaced by modern, faster and more effective cooking techniques. However, a dish like "golden sapek," small pieces of Pork tenderloin alternated with strips of Pork fat and rounds of Chinese Sausage which are cooked on a grill over hot coals – still retains that rural feel that makes it an even more attractive dish. Of course, traditional cooking methods for meat included hot coal cooking and you shouldn’t be surprised to find Cambodian restaurants that still use such cooking techniques – often visible to the viewers/clients. On the other hand, in a Cambodian home in the city you will most likely come across non-stick pots and pans and all the modern utensils you have in your own kitchen.

Special Equipment for Cambodian Cooking
Most Cambodian dishes don’t require you to purchase any special tools. However, having a coffee grinder helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor. While rustic cooking methods are also very appreciated, they are mostly reserved for restaurants that wish to impress their clients with a traditional meal. In most places, Cambodian cooking uses the same standard instruments used in many European countries or in the United States of America. Ranging from cake pans, can openers, colanders, egg rings, poachers and holders, food dishers