Cambodian cuisine is closely related to the cuisines of neighboring Thailand and Vietnam. Until the 16th century Cambodian and central Thai food was quite similar,
however the Portuguese introduction of chillie (from Brazil) to Ayuthaya lead to a divergence in national staples; the Thais developed a preference for spicier, chillie-based foods, while the Cambodians continued to use a spice paste (called ‘kroeung’), comprising of milder flavorings such as lemongrass, galangal, ginger and cardamom
Fresh serve bottled drinking water and tap water should never be drunk.
Rice is the principal staple in Cambodia and the Battambang region is the country's rice bowl. Most Cambodian dishes are cooked in a wok, known locally as a chhnang khteak.
Traditional Khmer Food
1. Samlor Kako: is one of Cambodian national dishes. It uses an incredible range of ingredients to achieve its complex range of flavors, including the famous prahok or fermented fish cheese, which is unique to Khmer cuisine.
2. Khmer Sour Soup: A bowl of fresh Khmer sour soup helps the body feel refreshed and clean, leaving just enough room for dessert. Sour soup is among the most popular Khmer foods. For years, this vegetable stew has fed hardworking Cambodians, particularly in the countryside where ingredients are easily found in neighboring pastures and ponds. Today, city dwellers enjoy this dish as a healthy alternative to fried bananas and fish. Expatriates living in Cambodia also are realizing the healthy benefits of eating a diet of fresh fish and water green, the base of Khmer sour soup
