Cambodian Cuisine

Cambodian, or Khmer, cuisine is the subtle and often overlooked cousin of its famous neighbours, aromatic and fragrant rather than fiery, built on rice, freshwater fish, fresh herbs and the distinctive tang of fermented fish paste. Its signature dish is fish amok, a delicate mousse of fish steamed in coconut and lemongrass, alongside fragrant kroeung curries, the noodle soup nom banh chok eaten for breakfast, and a wealth of tropical fruit.

What you actually see

• Fish amok - the delicate coconut-and-lemongrass fish mousse.
• Kroeung curries - the fragrant curries built on herb-and-spice pastes.
• Nom banh chok - the fresh rice-noodle dish eaten for breakfast.
• The markets - the street food and tropical fruit.

When to go

Year-round; the best food is at busy local restaurants, markets and street stalls, and a cooking class is a fine way to get to know the subtle flavours. Regional and coastal specialities reward seeking out.

Honest expectations

Khmer food is milder and more subtle than Thai or Vietnamese, which some find gentle and others less exciting; the tang of fermented fish paste, prahok, is an acquired taste. Street food is cheap and good from busy stalls, though take the usual care with water and ice. It is an underrated cuisine worth exploring beyond the tourist menus.

Nearby

Phnom Penh and Siem Reap have the widest range; the coast adds fresh seafood.