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Best Of Khmer Cuisine: Get To Know Some Of The Best Dishes Of Cambodia

Travelers Today       By    Sheobi Anne Ramos

Updated: Mar 01, 2017 03:08 AM EST

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Khmer Cuisine, cambodian food

Although often overshadowed by more big-time countries like Thailand, Indonesia, and Malaysia, Cambodia still remains a worthy opponent in terms of natural scenery, hospitality, and the amazing food. 

Khmer cuisine is something any traveler must try even once in their lives. The flavors are striking yet balanced, and every plate is sure to wow you every time. Here are some of the best dishes in Cambodia you must definitely not miss out:

Lime-marinated Khmer beef salad. Western salads are all greens and chunky nuts, but the Khmer version is packed with thinly-sliced grilled beef marinated in lime juice and other spices, tossed in a mixture of lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper. A generous amount of fresh red chilies then finish this flavor-packing dish.

Lort Cha. These stir-fried noodles may look not that appetizing to first-timers, but when you take a bite all your doubts will most likely melt away. The noodles are short and fat, and when they are cooked in a wok, it absorbs the flavor from the sauces put in the dish, making sure every bite is a mouthful of goodness. This is toppped with a fried egg, chili paste, and sweet chili sauce.

Fish amok. This dish uses slok ngor, a local herb commonly found in the soil of Cambodia. Fish amok is basically a fish mousse, made with fresh coconut milk, lemongrass, turmeric root, garlic, shallots, galangal and fingerroot. The striking flavor of the spices is something to get used to--this is what makes Khmer cuisine stand out among the rest.

Bai Sach Chrouk. To the Western culture, barbecue is served during dinner or maybe even lunch-but Khmer cuisine features barbecued pork in their daily breakfast. This is not made of thick slabs of ribs or tenderloin--the pork is cut up thinly and marinated in garlic, soy sauce and coconut milk, which is then grilled after to get caramelized. A generous serving of the barbecued pork is put on top of rice, complete with cucumbers and green tomatoes on the side.

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