description Cambodian Cuisine Overview
Cambodian cuisine, also called Khmer cuisine, is the culinary tradition of Cambodia, where rice, freshwater fish, vegetables, herbs, and fermented ingredients are common. Prahok, a fermented fish paste, supplies salt and savory depth to many dishes, while lemongrass, galangal, makrut lime, and other aromatics appear in soups, curries, and pastes. The cuisine reflects Cambodia's geography and history, including regional exchanges with neighboring Southeast Asian food cultures and a period of French influence.
help Cambodian Cuisine FAQ
What gives Cambodian cuisine its savory flavor?
Cambodian, or Khmer, cooking often builds depth from freshwater fish, fermented ingredients, herbs, and prahok, a fermented fish paste. Rice is the staple base for many meals, including bai sach chrouk. [Cambodian food guide](https://visitcambodia.travel/culture/)
What is fish amok in Cambodian cuisine?
Fish amok is a steamed fish curry or custard made with coconut milk and Khmer spice paste, often including lemongrass, galangal, and kaffir lime. It is commonly steamed in a banana-leaf vessel and served with rice. [Cambodian food guide](https://visitcambodia.travel/culture/)
Is Khmer food always spicy?
No. Dishes such as kuy teav and bai sach chrouk can be mild, with flavor coming from herbs, lime, pepper, and fermented ingredients rather than heavy chili heat. [Cambodian food guide](https://visitcambodia.travel/culture/)
Which Cambodian dishes are commonly eaten for breakfast?
Kuy teav is a rice-noodle soup often served in the morning, while num banh chok pairs rice noodles with green fish curry. Bai sach chrouk is another familiar breakfast of grilled pork served over rice. [Cambodian food guide](https://visitcambodia.travel/culture/)
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