Cambodian Cuisine | Must-Try Foods from Cambodia

Cambodian cuisine may not be as widely known as Thai or Vietnamese food, but its flavours, heritage and variety are just as compelling. Rooted in centuries of Khmer tradition and shaped by regional influences, the foods from Cambodia reflect a deep respect for fresh herbs, aromatic spices, and carefully balanced textures. From comforting breakfasts to vibrant street snacks and bold, adventurous delicacies, Cambodia is a dream destination for curious food lovers.

So, if you’re wondering what to eat in Cambodia, this guide offers a closer look at the country’s most iconic dishes and unique culinary customs.

Fish Amok: A National Treasure of Cambodian Cuisine

Steamed and served in banana leaf bowls, fish amok is widely considered Cambodia’s national dish. Its rich, custard-like texture comes from a blend of coconut milk, beaten eggs and freshwater fish, often catfish or goby. The true magic lies in the kroeung – a paste of lemongrass, kaffir lime zest, turmeric, galangal, garlic, and shallots. The result is fragrant and comforting, with earthy and citrusy notes that define many traditional foods of Cambodia.

A Savoury Staple with French Influence

Beef lok lak is a bold, stir-fried dish that combines tender marinated beef with crisp salad greens, a fried egg, and a distinctive dipping sauce made with lime juice and Kampot pepper. Thought to have French colonial roots, the dish reflects Cambodia’s layered culinary history, blending Khmer flavours with European flair. It’s usually served with rice or a baguette, showcasing the mix of East and West in Cambodian cuisine.

Pork and Rice, the Cambodian Way

Simple yet satisfying, bai sach chrouk is Cambodia’s go-to breakfast. Thinly sliced pork is marinated in garlic, coconut milk or palm sugar, then slowly grilled to bring out a smoky sweetness. It’s served over broken rice with pickled vegetables, cucumber, and sometimes a light broth. This humble dish is an ideal introduction to Cambodian meals, balancing flavour and nutrition in a single plate.

Kuy Teav – Hearty Noodle Soup to Start the Day

Another breakfast favourite, kuy teav is a noodle soup made from slow-simmered pork or beef bones and served with rice noodles. Toppings vary by vendor but often include fish balls, minced pork, fried shallots, bean sprouts, fresh herbs, and a spoonful of chilli oil. Sold at nearly every street corner in Phnom Penh, kuy teav exemplifies the country’s dynamic street food culture and offers a warming, deeply savoury start to any morning.

Khmer Curry – A Milder, Herb-Led Take on Curry

Unlike the fiery curries of Thailand, Khmer curry offers a gentler, more aromatic experience. The base usually includes chicken, coconut milk, sweet potatoes, turmeric, and kroeung. Rather than relying on heat, the flavour develops through fresh herbs like lemongrass and ginger. It’s a celebratory dish often served at weddings and festivals, and traditionally accompanied by a crusty baguette – another nod to Cambodia’s colonial past.

Image by CYL

Adventurous Eats – Cambodia’s Unusual Snacks

If you’re feeling brave, Cambodia offers some of the most adventurous street food in Southeast Asia. These aren’t just gimmicks for tourists; many of these snacks have long been part of local diets, shaped by resourcefulness, tradition and regional taste. For those willing to try something different, they provide a fascinating window into how Cambodians have made the most of their natural surroundings.

• Fried tarantulas – crisp on the outside, soft and meaty inside, seasoned with salt and chilli
• Deep-fried scorpions – crunchy, spicy, and popular with locals and tourists alike
• Balut – a fertilised duck egg eaten whole, often with a pinch of salt and herbs
• Grilled frogs – marinated in garlic and lemongrass, then barbecued over charcoal

Unfamiliar to some, these dishes reflect Cambodia’s history of resilience, making use of all available resources in inventive ways.

Food and Culture Hand-in-Hand

Cambodia’s cuisine is more than just delicious – it’s a reflection of the country’s history, geography and cultural identity. From the French colonial influence seen in baguettes and pepper sauces to the ancient Khmer ingredients preserved through generations, each dish tells a story. Whether you’re sitting down for a steaming bowl of kuy teav or sampling tarantula in a bustling night market, you’re participating in a centuries-old culinary tradition.

To explore Cambodian cuisine for yourself, consider one of our Vietnam & Cambodia tours or solo travel adventures, which give you the chance to experience these incredible dishes first-hand, alongside the temples of Angkor Wat, colonial cities, and riverfront towns. 

Featured image by Malis Restaurant