Cambodia Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Cambodia's culinary scene right now
Cambodia's culinary scene in 2025 celebrates the revival of traditional Khmer cuisine with modern techniques. French colonial influence remains strong with crispy baguettes served at breakfast alongside traditional Khmer dishes. Phnom Penh and Siem Reap lead the fine dining revolution with restaurants like Malis and Cuisine Wat Damnak showcasing Living Cambodian Cuisine. Street food culture thrives in night markets with ping kai (grilled meats), num banh chok breakfast vendors, and affordable $1-3 dishes. Kampot pepper has gained international recognition as one of the world's finest peppers, featured in signature dishes like crab with Kampot pepper. Social dining experiences emphasize communal eating with dishes served on shared platters. Sustainable tourism initiatives focus on training disadvantaged youth in hospitality through programs like Friends International. The use of prahok (fermented fish paste) and kroeung (aromatic spice paste) defines authentic Khmer flavors. Rice remains the staple carbohydrate with jasmine rice preferred. Fish amok continues as the national dish symbol, representing Cambodian culinary heritage worldwide.
Food Safety Tips
Essential food safety information to help you enjoy Cambodia's cuisine safely and confidently.
Check food hygiene standards in Cambodia
While Cambodia generally has good food hygiene standards, it's always wise to choose restaurants that appear clean and well-maintained.
Drink bottled water in Cambodia
In Cambodia, it's recommended to drink bottled water, especially in rural areas where water quality may vary.
Be cautious with street food in Cambodia
Street food in Cambodia can be delicious and safe, but choose vendors with high turnover and good hygiene practices.
Ensure meat and seafood are cooked thoroughly.
Undercooked meat and seafood can harbor harmful bacteria. Ensure dishes are cooked to a safe internal temperature.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are increasingly available in Cambodia, particularly in urban areas and tourist destinations.
vegan
LOW AVAILABILITYVegan options can be limited in Cambodia, as many traditional dishes include animal products. However, major cities may have specialized restaurants.
gluten-free
LOW AVAILABILITYFinding gluten-free options in Cambodia can be challenging. Consider learning key phrases to explain your dietary needs.
Common Allergens
Nuts
MEDIUM PREVALENCEVarious nuts are common in Cambodia's cuisine, particularly in desserts and some savory dishes.
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCEDairy products are used in some Cambodian dishes, though less prevalent than in Western cuisines.
COMMONLY FOUND IN:
Wheat
MEDIUM PREVALENCEWheat is found in French-influenced breads and some noodle dishes.
COMMONLY FOUND IN:
Fish
HIGH PREVALENCEFish sauce (tuk trey) and prahok (fermented fish paste) are fundamental to Cambodian cuisine.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Cambodia's food culture for travelers.
Amok Trey (Fish Amok)
Fish Amok is often described as the national dish of Cambodia. This creamy, aromatic steamed fish curry encapsulates everything Khmer cuisine stands for: balance, finesse, and tradition. The magic comes from kroeung, a distinctive Cambodian spice and herb paste, blended with coconut cream and fish. The mixture is placed in a handmade banana leaf bowl, topped with a drizzle of coconut cream and a sliver of red chili, and then steamed, resulting in a custard-like dish that is fragrant with lemongrass, galangal, and kaffir lime.
Num Banh Chok (Khmer Noodles)
Often called 'Khmer noodles,' this traditional breakfast consists of fresh, thin rice noodles topped with fish-based green curry made from lemongrass, finger root ginger, and aromatic herbs. It's the perfect way to start your day like a local. This dish is a regional favorite and widely available across Cambodia, especially in areas like Siem Reap. Served with raw vegetables and herbs for wrapping.
Lok Lak (Beef Lok Lak)
Beef Lok Lak is one of Cambodia's most beloved and iconic dishes, known for its simple yet rich flavors. This dish consists of tender, stir-fried beef marinated in a savory sauce and served on a bed of fresh vegetables, often accompanied by steamed rice and a signature pepper-lime dipping sauce. The use of Kampot pepper, a world-famous Cambodian spice, gives the dish its signature bold and aromatic taste.
Kuy Teav (Cambodian Noodle Soup)
Kuy Teav, also known as Khmer Pho, is a familiar traditional breakfast dish in Cambodia. This dish is characterized by a clear broth made from pork or beef bones, with a natural sweetness, accompanied by soft noodles, thinly sliced meat, bean sprouts and herbs. It's a hearty noodle soup made with a rich bone broth, rice noodles, and a variety of meats and vegetables.
Bai Sach Chrouk (Grilled Pork with Rice)
Bai Sach Chrouk, grilled marinated pork served over rice, is a popular and affordable breakfast staple. The pork is typically marinated in coconut milk and spices, giving it a sweet and savory flavor. Often served with pickled vegetables and a bowl of chicken broth on the side.
Kdam Chaa (Kampot Pepper Crab)
Kdam Chaa is a signature Cambodian seafood dish featuring fresh crab stir-fried with Kampot pepper, garlic, and green peppercorns. Kampot pepper is world-renowned for its unique flavor profile and is a protected geographical indication product. This dish showcases the peppercorns' aromatic, slightly fruity notes that complement the sweet crab meat perfectly.
Samlor Machu Trey (Sour Fish Soup)
A sour and savory soup made with fish, tamarind, pineapple, tomatoes, and various vegetables including water spinach and bean sprouts. It's a common dish enjoyed throughout the day and represents the Khmer love for sour flavors balanced with sweetness.
Lap Khmer (Khmer Lime Beef Salad)
A flavorful salad made with minced beef or fish, mixed with fresh herbs like mint and basil, spices, lime juice, and toasted rice powder. It's often served with fresh vegetables and sticky rice. Similar to Thai larb but with distinctly Cambodian seasonings using prahok.
Nom Krok (Coconut Rice Cakes)
Small, round coconut rice cakes cooked in a special cast-iron pan with dimples, creating a crispy exterior and soft, custardy interior. Often topped with green onions and served as a sweet-savory snack from street vendors.
Char Kroeung Sach Ko (Lemongrass Beef Stir-fry)
Stir-fried beef with lemongrass paste (kroeung), a popular dish featuring tender beef cooked with aromatic herbs including lemongrass, galangal, kaffir lime leaves, and turmeric. Served with steamed jasmine rice and represents the foundation of Khmer flavoring.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Cambodia's diverse culinary traditions.
Ping Kai (Grilled Chicken)
Cambodian grilled chicken marinated with lemongrass, garlic, and turmeric, then grilled over charcoal. Served with sticky rice and dipping sauces at night markets throughout Cambodia.
Allergens:
Nom Pang (Cambodian Sandwich)
French baguette sandwich filled with pâté, pickled vegetables, cucumber, cilantro, and grilled meat. A perfect example of French-Khmer fusion food sold by street vendors.
Allergens:
Bobor (Rice Porridge)
Savory rice porridge typically served for breakfast with chicken, fish, or pork, topped with green onions, fried garlic, and ginger. A comforting morning meal popular across Cambodia.
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Nom Ansorm (Sticky Rice Cakes)
Sticky rice cakes filled with pork or mung beans, wrapped in banana leaves and steamed. A traditional snack sold at markets and street stalls.
Prahok Ktis (Prahok Dip)
A creamy dip made from prahok (fermented fish paste), coconut milk, ground pork, and spices. Served with fresh vegetables as an appetizer or side dish, representing authentic Khmer flavors.
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Nom Plae Ai (Grilled Bananas)
Grilled bananas served as a popular street snack, sometimes stuffed with sticky rice and coconut, then wrapped in banana leaves and grilled until caramelized.
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Samlar Korko (Stirring Soup)
A vegetable soup with lemongrass, prahok roasted rice paste, and catfish. The name comes from the stirring motion used while cooking. A rustic, traditional dish from the countryside.
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Cha Houy Teuk (Jelly Dessert)
A refreshing jelly dessert made from agar-agar, served in sweet coconut milk with ice. Popular flavors include pandan, coffee, and grass jelly. A cooling treat in Cambodia's hot climate.
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Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Cambodia.
Kampot
Kampot cuisine is known for its fresh seafood, particularly its famous pepper crabs, and the use of Kampot pepper, a locally grown black pepper with a unique flavor profile.
Cultural Significance:
Kampot's coastal location and rich agricultural land contribute to its unique culinary traditions.
Signature Dishes:
- Kdam Chaa - Kampot Pepper Crab
- Crab with Kampot Pepper
- Fresh seafood dishes
- Durian
Key Ingredients:
Siem Reap
Siem Reap's cuisine reflects its historical and cultural significance as the gateway to Angkor Wat. It offers a diverse range of dishes, including traditional Khmer food and international cuisine.
Cultural Significance:
Siem Reap's cuisine caters to both locals and tourists, showcasing the rich culinary heritage of the region.
Signature Dishes:
- Amok Trey - traditional preparation
- Num Banh Chok - breakfast specialty
- Fish Amok
- Tourist-friendly Khmer dishes
Key Ingredients:
Battambang
Battambang, known as the 'rice bowl' of Cambodia, features a cuisine centered around rice and freshwater fish from the Tonle Sap lake. It's also known for its bamboo sticky rice.
Cultural Significance:
Battambang's cuisine reflects its agricultural abundance and the importance of the Tonle Sap lake in the region's livelihood.
Signature Dishes:
- Bai Sach Chrouk - breakfast staple
- Samlor Machu Trey - sour soup
- Bamboo Sticky Rice - cooked in bamboo tubes
- Num Sang Khia - stuffed rice cakes
Key Ingredients:
Sweet Delights & Desserts
Indulge in Cambodia's traditional sweet treats and desserts.
Num Chak Kachan
A sticky rice cake layered with coconut cream and palm sugar, often served during festivals and special occasions.
Num Plae Ai (Grilled Banana Cake)
Sweet grilled bananas sometimes mixed with sticky rice and coconut, wrapped in banana leaves and grilled until caramelized. A popular street dessert.
Num Kong
A sweet sticky rice dessert wrapped in banana leaves and filled with mung beans and coconut milk.
Traditional Beverages
Discover Cambodia's traditional drinks, from locally produced spirits to regional wines.
Sombai (Cambodian Infused Rice Wine)
A rice wine infused with various medicinal herbs and spices.
Sra Thnot (Palm Wine)
A palm wine tapped from sugar palm trees.
Beer Cambodia
A popular local lager.
Soft Beverages
Discover Cambodia's traditional non-alcoholic drinks, from local teas to refreshing juices.
Tuk Tuk Smoothies
Fresh fruit smoothies are a popular and refreshing beverage, readily available from street vendors.
Iced Tea
Tea, both hot and iced, is widely consumed in Cambodia. Iced tea is often sweetened with condensed milk.
Cambodian Coffee
Strong and sweet coffee, often served with condensed milk, is a popular morning beverage.