Cuisine

Cambodian cuisine draws heavily from other Asian countries, though the variations tend to be less spicy. Traditionally, food is prepared in a single pot or wok and fried in palm oil. Vegetables, noodles, meat and/or fish are stir-fried together and served with rice, the main staple of the Cambodian diet.

Customs around eating

Generally, individual portions of food are served from a communal dish and bowl of rice. A spoon and fork are the most common utensils, although chopsticks are often used to eat noodles. When possible, only the right hand should be used to eat, as the left is considered unclean. Toothpicks are provided on every restaurant table and common etiquette shows that while using a toothpick, the open mouth should be covered with the free hand.

Common dishes

Borbor – A rice porridge usually eaten for breakfast or as an evening dish. It can be left unseasoned or used as a base for adding dried fish, fried vegetables, chicken or pork.

Fish amok – Fish in a coconut-based curry steamed in banana leafs. Fish amok is considered Cambodia’s national dish.

Prahok – A crushed, salted fermented fish paste used in many Cambodian dishes to add distinctive flavoring. Usually made from mud fish, prahok can be used as a seasoning or a condiment.