Top 12 unique traditional specialties of Cambodians
Cambodia is a country with a typical and quintessential and quite rich food culture, deeply influenced by the culinary styles of neighboring countries such as China and India. Here, the dishes are prepared with flavorful ingredients that have almost nothing to do with each other, but when enjoyed, they are delicious and exotic. Just like simple and friendly Cambodians, Cambodian cuisine does not look excessively fussy, the people of this country always worship the simplicity and purity of their preparation. That has become one of the most noticeable highlights, attracting diners to experience the taste of this pagoda land. Let's learn about Cambodia's unique cuisine with Topshare through the unique famous specialties below.
1
Amok fish
Amok fish is a traditional dish unique to Cambodians. This is a very elaborate and delicate dish. Amok is made from palm sugar, coconut water, prohok fish sauce and is usually wrapped in banana leaves, the typical amok dishes are usually chicken amok, fish amok ... Amok fish dishes are usually made from snakehead or catfish, or snakehead in Cambodian lake waters.
2
Prahok
Prahok, also known as beef sauce, is a typical dish made from fish such as perch, snakehead, choke fish ... is one of Capuchia's most famous fish sauces along with kapi - rice sauce. Visiting any Cambodian restaurant, you can easily see this type of fish sauce on the menu because it is often cooked or served directly with the main dishes. For those who have never tried it, it may find it difficult to eat (like shrimp paste, shrimp paste of Vietnam). But once eaten, visitors will be addicted to this taste.
3
Bai sach chrouk
Bai sach chrouk, or simply pork rice, is one of the simplest dishes in the country. Bai sach chrouk consists of white rice served with thinly sliced pork, marinated in coconut milk or garlic and grilled over embers, so that the meat absorbs slowly and has a naturally fragrant sweetness. Accompanied by a bowl of broth cooked from chicken, a small cup of fresh cucumber and red radish pickled in ginger. This dish is considered a Cambodian specialty in the countryside, the people of the land of pagodas are very fond of it. Bai sach Chrouk pork rice is suitable for breakfast or lunch.
4
Khmer red curry
Khmer red curry is quite spicy in the cuisine of Cambodia. Often used in special occasions such as weddings, family gatherings and religious holidays or ancestral days... In Thailand, curry is very sour and spicy. In Laos, curry is cooked with slightly sweet coconut milk. Cambodian curry is considered a specialty dish because the ingredients are very sophisticated and unique. Red curry is usually made from beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass and very little chili, so it is much easier to eat than Thai curry.
5
Kdăm Chaa
Kdham Chaa is a specialty of Kep town, Cambodia. The famous crab market here is known for its fried crab with Kampot green pepper. Kampot province in southern Cambodia is famous for its seafood and vast black pepper farms. Fresh crabs are fried with sprigs of fresh pepper, creating a particularly delicious flavor. This is a Cambodian specialty dish that has 1-0-2 because the taste is so unique. After frying, the crab has a seafood aroma, put in a little black pepper, a little onion, cilantro, tired, fried again to have a perfect delicacy.
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