Over 15 visits to Cambodia spanning a decade, I’ve learned something most travellers miss: authentic Cambodian dishes are Southeast Asia’s best-kept culinary secret. I’ll never forget ducking into that steamy alleyway kitchen at 2 AM in Phnom Penh, following nothing but the intoxicating smell of lemongrass and galangal. That night changed everything I thought I knew about food.
From the vibrant morning markets of Phnom Penh to the bustling street food scenes of Siem Reap, Cambodia’s food culture tells the story of a resilient people who’ve maintained their culinary heritage despite immense challenges. Cambodian cuisine is characterized by fresh herbs, fermented flavours, and a delicate balance of sweet, sour, salty, and umami that will surprise even the most seasoned food travellers.
What makes these dishes truly special isn’t just taste – it’s connection. When 67-year-old Grandmother Mey showed me how to properly fold banana leaves for fish amok in her village kitchen, she was sharing more than a recipe. She was passing down techniques that survived because families refused to let them die.
From bustling morning markets where vendors have worked the same spots for decades, to hidden family kitchens where recipes exist only in memory, authentic Cambodian dishes offer flavours that will surprise even seasoned food travellers. Think delicate herb-driven broths, complex fermented pastes, and that perfect balance of sweet, sour, salty, and umami that makes your taste buds sing.
This guide features 22 authentic Cambodian dishes you absolutely cannot leave the country without trying. Each one tells its own story of tradition, survival, and incredible flavour. I’ll share where to find them, what they cost, and why they matter to Cambodian culture.
The 22 Must-Try Cambodian Dishes
Kralan
Kampong Cham & Rural AreasKralan: Sticky rice with black beans and coconut milk roasted in bamboo tubes, imparting a unique smokey flavour while natural sugars caramelize.
Pleah Sach Ko
Kampot and southern provincesPleah Sach Ko: Lime-marinated beef salad with fish sauce, prahok, galangal, and fresh herbs, topped with crushed peanuts, mint, and basil.
Num Banh Chao
Southern CambodiaNum Banh Chao—a crispy Cambodian rice crepe stuffed with pork, shrimp, and herbs, served with a sweet-tangy dipping sauce. Irresistibly crunchy and packed with fresh flavours!
Nhoam Svay
KampotVibrant green mango salad with dried fish, palm sugar, and aromatic herbs. The perfect balance of sweet, sour, salty, and umami with a refreshing crunch.
Twa Ko
Phnom PenhTraditional Cambodian sausage made with beef or pork, fermented then grilled over charcoal. The slight tanginess pairs perfectly with pickled vegetables.
Lort Cha
Phnom PenhStir-fried rice pin noodles with bean sprouts and soy sauce, topped with a fried egg. This Chinese-influenced street food is the ultimate Cambodian comfort dish.
Ang Dtray-Meuk
KepTender squid skewers marinated with garlic, fish sauce and lime, grilled over charcoal. Best enjoyed with the zingy Kampot pepper dipping sauce.
Chek Ktis
NationwideRipe bananas simmered in coconut milk with palm sugar and pandan. This comforting dessert is deliciously sweet with a velvety texture and aromatic finish.
Trei Ngeat
KepSun-dried fish marinated in kroeung spice paste and palm sugar, then grilled to perfection. The caramelization creates an irresistible sweet-savory balance.
Samlor Machu Kroeung
BattambangA fragrant sour soup with tamarind, fish, and vegetables. The complex broth combines lemongrass, galangal, and kaffir lime leaves for a quintessential Cambodian flavor.
Nom Krok
Siem ReapBite-sized coconut pancakes with crispy edges and custardy centers. These dome-shaped treats can be savory with chives or filled with shrimp for a delightful snack.
Num Ansom Chek
NationwideSticky rice cakes wrapped in banana leaves with sweet banana filling. The steaming process creates a chewy exterior and soft, melting center—perfect for festivals.
Salmor Kari
NationwideA fragrant chicken curry with potatoes in coconut milk, sweeter than Thai versions. The kroeung spice paste, lemongrass and star anise create a deliciously aromatic experience.
Prahok Ktiss
Central CambodiaA savory dip combining fermented fish paste, coconut milk, and minced pork. This boldly flavored dish is perfectly balanced for dipping fresh raw vegetables.
Samlor Machu Trey
Riverside AreasA vibrant fish soup that perfectly balances tangy tamarind with sweet pineapple. This refreshing dish showcases Cambodia’s mastery of bold, contrasting flavors.
Samlor Korko
BattambangCambodia’s national soup featuring over 20 ingredients including jackfruit, eggplant, beans, and prahok. This complex, hearty dish is the ultimate Khmer comfort food.
Bai Sach Chrouk
Phnom PenhThinly sliced pork marinated in coconut milk and garlic, grilled to perfection. This beloved breakfast dish comes with broken rice and tangy pickled vegetables.
Kuy Teav
Phnom PenhA clear, aromatic rice noodle soup with tender pork or beef and fresh bean sprouts. This breakfast favorite features a delicate broth garnished with herbs and crispy shallots.
Lok Lak
Urban AreasStir-fried marinated beef cubes served over crisp greens with a tangy lime-pepper dipping sauce. This French-influenced dish is often crowned with a perfectly fried egg.
Nom Banh Chok
Nationwide“Khmer noodles” – fresh rice noodles topped with a vibrant fish curry and seasonal vegetables. This beloved breakfast staple showcases Cambodia’s mastery of fresh herbs and textures.
Amok Trey
Siem ReapCambodia’s national treasure – fish curry steamed in banana leaves. The velvety, mousse-like texture comes from fresh coconut cream and aromatic kroeung spice paste.
Sach Ko Ang
NationwideGrilled beef skewers marinated in lemongrass, garlic, and palm sugar. These smoky street food delights are served with pickled vegetables and a spicy dipping sauce.
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