Khmer cuisine rarely gets the international spotlight it deserves, sitting quietly between its more famous neighbours while offering some of the freshest, most balanced cooking in the region. Rice and freshwater fish form the backbone of nearly every meal, seasoned with prahok (fermented fish paste), lemongrass, kaffir lime, and palm sugar.
Dishes to look out for
- Amok — a delicate steamed fish curry in banana leaf, Cambodia's signature dish.
- Kuy teav — a fragrant morning noodle soup, often the first meal of the day.
- Lok lak — stir-fried marinated beef served over lettuce and tomato with a lime-pepper dip.
- Kep crab with Kampot pepper — fresh crab wok-fried with green peppercorns, straight from the coast.
- Nom banh chok — rice noodles with fish-based green curry, a beloved breakfast staple.
Markets and street food
Local markets are the best place to taste Cambodia at its most authentic — grilled skewers, fresh tropical fruit, sugarcane juice, and countless noodle stalls, often for a dollar or two a plate. Phnom Penh's Central Market and Siem Reap's Old Market are excellent starting points.
Coffee and drinks
Cambodian coffee, often served over ice with sweetened condensed milk, is strong, sweet, and everywhere. Fresh coconuts and fruit shakes are widely available and a welcome relief in the heat.
On our tours, we're always happy to guide you toward the dishes and stalls locals actually eat at — the kind of places that rarely make it into guidebooks.