Amok steamed fish
Amok is a famous traditional dish of Cambodia, and is a symbol when talking about the culinary quintessence of the land of the pagodas. The main ingredients for this dish are fresh snakehead fish in the lake area, braised fish or fresh fruit fish.
In addition, the characteristic flavor of steamed Amok fish also comes from ingredients such as monk fruit (wild lemon), coconut milk, eggs, palm sugar, prohock fish sauce and int most common leaves (or Malabar spinach leaves). When cooking this dish, there must be full ingredients, if any is lacking, the flavor will lose its uniqueness. Amok steamed fish is usually arranged in a "bowl" made from banana leaves.
Bai Sach phao rice
Bai Sach Chrouk is a traditional Cambodian pork dish with a fairly simple recipe and preparation method but attracts many diners. Visitors can see this dish everywhere in the land of pagodas, from small alleys to large restaurants.
Bai Sach Chrouk includes a plate of fragrant, hot sticky rice, with pork seasoned with coconut and garlic juice, grilled slowly on charcoal to retain the natural sweetness. The dish is often accompanied by cucumber, tomatoes or salted radish. In particular, it is indispensable to have a bowl of chicken broth with fresh onions and fragrant dried onions.
curry vermicelli Nom banh chok
Banh chok curry vermicelli is known as the "national soul treatise" of the land of the pagoda.On the streets of Phnom Penh, it is not difficult to encounter stalls of Nom banh chok that are suspected to be smoking, with one side being a pot of fatty broth spreading the aroma, the other side being a basket containing fresh vegetables, including banana flowers, papaya, lotus tiles, legumes, celery, a little herbs, mint leaves, lemon and chili.
When enjoying Nom banh chok, you will feel the harmonious combination of soft, chewy noodles, curry-scented broth, the crispy and crispy taste of lotus taste and a little spicy and rich papaya.
Kdam chaa black fried crabs
When traveling to Cambodia, you definitely have to try Kdam chaa black fried crab. The main ingredient of this dish is crab along with some other ingredients such as cornstarch, lemongrass, garlic, onions, sesame oil... In particular, Kampot pepper - a famous spice in the eaten industry worldwide is indispensable.
When the Kdam chaa black fried crab is finished, visitors will be stimulated at first sight by the combination of many colors: green, red, black, and yellow. Each stew of sweet, fresh crab meat, combined with the spicy taste of kampot pepper, a little enthusiastic garlic flavor creates an attractive flavor of this dish, making it undeniable for anyone to refuse.
Khmer Greek
Khmer Greek dish is the name of the Khmer beef salad dish, this dish is loved for its spicy, sour flavor.
The main ingredients of this dish are thinly sliced beef pieces mixed with lemongrass, dried onions, garlic, fish sauce and herbs. The beef will be steamed at first or grilled over pink fire depending on the locality to create variety in the same dish.
When enjoying this dish, visitors will feel the aroma of each spice mixed together. The sweetness of beef, spicy pepper and chili, the strong aroma of basil and mint, the crispy broth and bean sprouts, the rich flavor of garlic and prohok fish spread in the mouth make diners remember it once they eat it.
Ang dtray meuk grilled scale
In coastal cities such as Sihanoukville and Kep, there are many seafood street vendors selling Ang dtray meuk grilled squid. The dish with the main ingredient is fresh squid caught early, then marinated with lemon juice or fish sauce, then grilled on a bamboo sticks.
Grilled squid Ang dtray meuk is often served with soy sauce with Kampot pepper, a typical Cambodian dipping sauce made from garlic, fresh chili, fish sauce, lemon juice and sugar.
Red bean stewed with beef
Insect-based specialties are a unique culinary feature of Cambodia. Many of these dishes are famous around the world, including red ant dish stir-fried with beef and basil.
Most visitors who see a plate of beef stir-fried with bright red ant for the first time feel threatened. However, if you are brave enough to try it once, you will definitely have a delicious reward.
The main ingredient for stir-fried red ant stew is thinly sliced fresh beef, red ant size from about 2-3cm caught from ant holes on high trees with a few spices and herbs such as ginger, lemongrass, chili, chives... Enjoying this dish, visitors will feel the soft sweetness of the marinated beef, the light sourness of red ant and the aroma blend with the typical flavors of the Khmer people.
