Top 15 Cambodian Foods for First-time Travellers

An Introduction to Cambodian Cuisine 

Cambodian cuisine represents a unique fusion of two major culinary traditions in Asia: Indian and Chinese. The Indian influence is clearly reflected in the rich use of bold spices such as satay, chili, pepper, nutmeg, and star anise. These spices add depth of flavor and warmth, especially in dishes like curries, soups, and braised meats. In contrast, the Chinese influence is evident in the lighter and richer flavors, reminiscent of Sichuan-style cooking.

Rice is the staple food for the Cambodian people. Nearly every meal includes rice as a core component. Dishes such as curries, soups, or stir-fries are commonly served alongside it as main accompaniments.

In addition to regular rice, Cambodians also use sticky rice to make dishes like sweet sticky rice and bamboo-cooked rice (kralan). Sweet sticky rice is often paired with durian and served as a dessert, while kralan is typically used as a convenient rice substitute for farmers working in the fields when they don’t have time to prepare a full meal.

Best Cambodian Foods to Try 

Fish Amok

Amok is a traditional Cambodian fish dish that holds a special place in the country’s culinary heritage. While the main ingredient is fish, freshwater fish is most commonly used. The fish is deboned, chopped, and mixed with coconut milk, eggs, fish sauce, palm sugar, chili, and other seasonings. What gives amok its rich and distinctive flavor is the addition of kroeung, a special Cambodian spice paste made from turmeric, lemongrass, shallots, and a variety of other local herbs and spices.

The fish mixture is placed into small, bowl-like containers made from banana leaves and then steamed until fully cooked. Before serving, it is topped with finely sliced kaffir lime leaves, red chili, and a spoonful of coconut cream, making the final presentation both colorful and incredibly appetizing.

Nowadays, while fish remains the traditional base, modern variations of amok can also be found using chicken, beef, pork, or even tofu, offering new flavors while maintaining the essence of this iconic Khmer dish.

Where to try

• Kabbas Restaurant: 48Eo, 172 Chey Chomneas, Daun Penh, Phnom Penh, 12206, Campuchia.
• Khmer Surin Restaurant: 8e0, St 57, Phnom Penh, 12302, Campuchia.

Bai Sach Chrouk

Bai Sach Chrouk, also known as Cambodian-style grilled pork with rice, is a popular and beloved dish in the Land of Temples. You can easily spot street vendors selling Bai Sach Chrouk early in the morning along the streets of Cambodia.

This dish is made from thinly sliced pork marinated with palm sugar and fish sauce, then slowly grilled over hot charcoal. The grilled pork is served with white rice, pickled cucumbers, and daikon radish in vinegar. Bai Sach Chrouk is often accompanied by a bowl of chicken broth, garnished with scallions and fried shallots.

Where to try

Central Market (Phsar Thmey), the Russian Market (Phsar Toul Tom Poung), or along street food stalls near Olympic Market

Nom Bank Chok

Num Banh Chok is a must-try street food dish when visiting Cambodia. It consists of fresh rice noodles served with raw vegetables and a flavorful broth. The highlight of this dish is the golden-yellow curry-like sauce, carefully prepared from fermented fish paste (prahok) and fresh snakehead fish.

Although the broth is made from fermented fish and freshwater fish, it carries no unpleasant smell. Instead, your taste buds will be delighted by its rich, fragrant flavor. The soft, fresh rice noodles combined with crisp raw vegetables create a perfect harmony of taste and texture.

 

Common vegetables served with Num Banh Chok include water lily stems, banana blossoms, bean sprouts, mint, cucumber, and more.

Where to try

• Phum Num Banh Chok: 315 Angkor Conservation, Phum Sla Kram, Sangkat Sla Kram, Siem Reap 17251 Campuchia. 
• Sophath: 78 Street 07 Sangkat Chaktomok, Campuchia

Lok Lak

Lok Lak is a popular Cambodian stir-fry dish made with beef, chicken, or shrimp. In the traditional beef version, a bed of lettuce leaves is layered with slices of cucumber, tomato, and raw onion, then topped with sautéed beef. This dish is often served with a fried egg on top.

A key highlight is the dipping sauce made from lime juice and the famous Kampot black pepper, which truly enhances the rich flavor of the dish.

Where to try

• New Hope Training Restaurant: Taphul Village, Siem Reap, Cambodia
• Cambodia Romdeng: 74 Street 174, Phnom Penh, Cambodia

Prahok Ktis

After rice, the most essential ingredient in Cambodian cuisine is prahok, a salty fermented fish paste. While prahok is commonly used as a seasoning in many dishes, in Prahok Ktis, it takes center stage as the main ingredient.

Prahok Ktis is made by cooking fermented fish with coconut milk, palm sugar, and minced pork. Thanks to the addition of these ingredients, the naturally pungent and spicy taste of prahok becomes milder, making it palatable even for the most hesitant eaters. This savory dish is typically enjoyed with rice and a side of boiled vegetables or sliced cucumber.

Where to try

Most restaurants, street food stalls, and local markets in Cambodia

Samlor Korkor

Samlor Korkor is a traditional Cambodian soup, often considered the country’s national dish. It’s a staple found everywhere, from family meals to roadside eateries and local restaurants.

The soup is made with a variety of local vegetables combined with meat, most commonly catfish and pork belly. Two essential ingredients that define its flavor are prahok (fermented fish paste) and kroeung (a fragrant curry paste).

Where to try

Malis restaurant: Phnom, 136 Norodom Blvd, Penh 12301, Cambodia

Ang Dtray-Meuk

Besides crab, Cambodia is also well known for its squid dishes. Ang Dtray Meuk, or grilled squid, is a signature street food in Cambodia’s coastal towns. You’ll often see seafood vendors carrying small charcoal grills on their shoulders, grilling squid right on the beach.

The squid is marinated with fish sauce, skewered on bamboo sticks, and grilled over hot coals. It’s typically served with Koh Kong spicy dipping sauce, made from garlic, fresh chilies, fish sauce, lime juice, and sugar.

Sitting by the seaside, enjoying the cool breeze, listening to the sound of crashing waves, and savoring freshly grilled squid with Koh Kong sauce, it’s a culinary experience you won’t forget in the Land of Temples!

Where to try

Street vendors along the coastal areas of Cambodia, such as Sihanoukville and Kep

Kari Sach Moan (Khmer Red Curry)

Kari Sach Moan is a dish that reflects the rich culinary culture of the Land of Temples. Cambodian red curry is milder than Thai curry, made with local red chilies, creating a flavorful yet delicate dish.

This curry is prepared with chicken, daikon radish, sweet potatoes, fresh coconut milk, and kroeung (a traditional Cambodian spice paste). Kari Sach Moan is often served at weddings, ceremonies, and special occasions. You can enjoy it with fresh rice noodles, baguette, or plain white rice.

Where to try

• Kabbas Restaurant: 48Eo, 172 Chey Chomneas, Daun Penh, Phnom Penh 12206, Campuchia.
• Khmer Grill: Watdamnak, Wat damak Sangkat Salakamrouk, Siem Reap, 17254, Campuchia

Num Pang

Num Pang (Cambodian sandwich) is a simple yet incredibly appealing dish. Cambodian baguettes are made from wheat flour, kneaded with yeast, and baked until crispy, then filled with grilled meat, fresh herbs, cucumber, tomato, and a special sauce.

This dish is perfect for those looking for a quick yet nutritious meal. You can find Num Pang at many street food stalls, where friendly vendors are always ready to serve you with a warm smile.

Where to try

Many street food spots in Cambodia, especially in Phnom Penh

Kuy Teav

Kuy Teav (Phnom Penh Noodle Soup) is a popular dish across many Asian countries, and Cambodia is no exception. If you're wondering what to eat in Cambodia or searching for the country's most beloved foods, you absolutely must try Kuy Teav Phnom Penh. This flavorful noodle soup has won over countless travelers with its rich, distinctive taste that represents the culinary soul of the Khmer kingdom.

Phnom Penh noodle soup originally came from a Chinese-style noodle dish, which was later adapted by Cambodians. Over time, they refined the seasoning and preparation to better suit local tastes. Today, Kuy Teav is not only a staple breakfast dish in Cambodia but is also appreciated in many other countries.

The broth is intensely savory, simmered from pork bones, dried squid, and shrimp. It is served with chewy rice noodles and topped with minced pork. Depending on your preferences, it may also be garnished with fresh shrimp, squid, pork liver, and heart.

Where to try

• Kuy Teav Orussey Siem Reap: 302 NR63, Krong Siem Reap, Campuchia.
• Chet Kuy Teav Vanda (183): 183 street, Phnom Penh, Campuchia.

Kha Sach Ko

Kha Sach Ko is a traditional Cambodian dish and one of the must-try specialties when visiting the Kingdom of Temples. Its irresistible flavor comes from the delicate combination of palm sugar caramel sauce and the warm, aromatic notes of spices like ginger, garlic, and star anise. The beef is tender, naturally sweet, and deeply infused with the marinade, typically served with toasted baguette or noodles.

To enjoy this dish, you can visit traditional restaurants and eateries across Cambodia. Popular places to try Kha Sach Ko include the Old Quarter of Siem Reap and the capital city Phnom Penh, both ideal destinations for authentic local cuisine.

Where to try

• Elia Greek Kitchen Russian Market: 44 Street 123, Phnom Penh 12310 Cambodia
• Tevy's Place: Wat Bo Road, Siem Reap Cambodia

Kampot Durian

Kampot durians typically weigh between 1.5 to 2.5 kilograms. Though smaller in size, they are known for their high quality. Grown naturally without chemical stimulants, they are often referred to by Vietnamese consumers as “clean durians.”

The fruit is round or oval in shape, with a thin, soft, yellow-brown rind and golden-brown flesh. It has a fragrant aroma, rich color, and a sweet, creamy taste. This variety is rich in vitamin C, B6, potassium, magnesium, and fiber, nutrients that help boost the immune system and reduce the risk of heart disease, diabetes, and cancer. Nutritionists recommend eating it fresh to preserve its full nutritional value.

Where to try

You can find the best Kampot durians at Kampot Market, roadside fruit stalls along the way to Kep, or directly at farms in the Kampot region during the peak season from May to July.

Fried Insects

Fried Insects may look intimidating at first glance, but they are a beloved street food in Cambodia. Many locals consider them a nutritious snack thanks to their high protein content. In fact, certain types of insects are even farmed to meet the growing market demand. Commonly used insects include crickets, grasshoppers, scorpions, spiders, ants, and giant water bugs.

You can easily find this Cambodian delicacy at local markets or roadside stalls throughout the country. Before frying, the insects are carefully cleaned and lightly seasoned to ensure a crispy, flavorful result that’s surprisingly enjoyable.

Where to try

Skun Spider Market in Kampong Cham: National Highway 6, Skun, Cambodia

Kangkep Baob

If you're someone who loves trying unusual and adventurous foods, don’t miss out on Kangkep Baob – Cambodia’s famous stuffed frog dish!

Kangkep Baob is stuffed with a flavorful mixture of minced pork, roasted peanuts, red chili, frog meat, and fresh kroeung, a fragrant spice blend made from lemongrass, garlic, galangal, turmeric, and lime zest. The frogs are grilled inside split bamboo tubes over hot charcoal, giving them a smoky aroma, a spicy kick from the seasonings, and a hint of sweetness from palm sugar. The frog meat itself is tender and slightly chewy, similar to chicken.

Where to try

This is a popular street food in Cambodia, and you can easily find it at most local night markets across the country.

Chaa Kdam Meric Kchai

Chaa Kdam Meric Kchai (Stir-Fried Crab with Green Kampot Pepper) is a must-try dish for seafood lovers visiting Cambodia. This specialty hails from Kep, a coastal town famous for its bustling crab market and its signature stir-fried crab dish cooked with green Kampot pepper, a world-renowned Cambodian spice.

The bold, fragrant heat of fresh Kampot pepper offers a uniquely Cambodian flavor that can’t be found anywhere else. Fresh crab is cooked using a traditional recipe and infused with the sharp aroma and zesty bite of green peppercorns, creating a taste that is both distinctive and unforgettable.

In addition to crab with green pepper, you should also try Chaa Kdam Kroeung, a flavorful twist featuring crab stir-fried in a rich curry-based sauce, another delicious example of Kep’s vibrant culinary scene.

Where to try

Kep Sur Mer Restaurant: The Village, Prey Thom Commune, Krong Kaeb.

» Not only these Cambodian specialties, if you are eager to taste more flavours of Indochina, do not hesitate to check out our Indochina Tour Packages to experience an unique culinary culture. Or get chance to discover more about Cambodia with our Cambodia River Cruises.