Cambodia Cuisine

The national cuisine of Cambodia is very similar to Thai and other Asian foods, but it is less spiced. In Cambodia you will find lots of fried rice and fried noodle dishes. Garlic is a major ingredient in many of the dishes. Local specialties include Amok (fish-cooked in coconut milk), Prahok (fish paste) is used to flavor most dishes, Amok trey (fish in a thick coconut curry sauce, wrapped in banana leaves), Cambodian Laksa (thin rice noodles in a red curry soup with Vietnamese mint, chili). The locals eat a lot of fruit. The most popular are bananas and coconuts. There are limited vegetables, mostly green leafy types, carrot, string beans, tomato, cucumber and lettuce. The so-called fast food in Cambodia is widespread. The tourists should try ice noodles covered in curry sauce. The most popular and refreshing Khmer drink is soda water with a squeeze of lemon. In Cambodia the spoon and fork are not used in the common for the Europeans way. The spoon helps to put the food into the mouth while the fork is used for cutting and shoveling.