Cambodia’s culinary scene is a hidden treasure in Southeast Asia. Though often overshadowed by Thai and Vietnamese cuisine, Khmer food presents a distinctive fusion of fresh herbs, bold flavors, and centuries-old traditions. Whether exploring a vibrant local market or enjoying a meal at a riverside restaurant, Cambodia’s dishes promise to captivate and delight your palate.

1. Fish Amok

A national dish of Cambodia, fish amok is a creamy, flavorful curry crafted with freshwater fish, coconut milk, eggs, and kroeung—a fragrant spice paste. Traditionally, it’s steamed in a banana leaf cup and served alongside rice. Mildly spiced yet rich in taste, it offers a perfect introduction to Khmer cuisine.

2. Lok Lak

Beef Lok Lak is a flavorful stir-fried beef dish marinated in a savory blend of oyster and soy sauces. It’s served alongside fresh onions, ripe tomatoes, crisp lettuce, and a zesty lime-pepper dipping sauce. Commonly topped with a fried egg and accompanied by a side of rice, this dish is a beloved local classic that appeals to Western tastes.

3. Kuy Teav (Khmer Noodle Soup)

A popular breakfast dish, kuy teav is a fragrant pork or beef broth served with rice noodles, topped with sliced meat, bean sprouts, lime, herbs, and crispy garlic. You’ll find it in street stalls and markets throughout the country.

4. Nom Banh Chok (Khmer Noodles)

Often called Khmer noodles, this dish is made with cold rice noodles topped with a green fish-based gravy and loads of fresh herbs and vegetables. Typically eaten for breakfast, it’s light, refreshing, and deeply traditional.

5. Bai Sach Chrouk (Grilled Pork and Rice)

Simple yet delicious, bai sach chrouk is a breakfast staple consisting of thinly sliced grilled pork served over broken rice, often with pickled vegetables and a small bowl of broth. Perfect for those who want a hearty morning meal.

6. Prahok Ktiss

This dish uses prahok (fermented fish paste), which has a strong aroma but deep umami flavor. Prahok ktiss balances it with minced pork, coconut milk, chilies, and herbs, served as a dip for fresh vegetables. Adventurous eaters love it.

7. Samlor Korko (Stirring Pot Soup)

One of Cambodia’s oldest traditional soups, samlor korko is made with seasonal vegetables, green banana, pumpkin, and sometimes pork or fish. It uses kroeung as a base and is thickened with toasted rice powder.

8. Khmer Red Curry

Milder than Thai curry, Khmer red curry uses coconut milk, kroeung, and tender meats (usually chicken or beef) along with eggplant, green beans, and sweet potatoes. It’s commonly served with a baguette—an influence from the French colonial era.

9. Ang Dtray-Meuk (Grilled Squid)

Popular in coastal towns like Kep and Sihanoukville, this dish features whole squid skewered and grilled, then brushed with lime juice, garlic, and chili. It’s perfect as a street snack or beachside treat.

10. Fried Insects (for the Brave!)

A truly local experience, Cambodia offers fried crickets, tarantulas, silkworms, and more—often seasoned with salt, sugar, and chili. They’re crunchy, protein-packed, and definitely a memorable snack for the adventurous traveler.

Final Thoughts

Khmer cuisine is deeply connected to Cambodia’s history, geography, and culture. Whether you’re a foodie or just curious, trying local dishes is one of the best ways to experience the country. Start with the milder options like fish amok and lok lak, then work your way up to more adventurous bites like prahok or fried insects.