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Bai Sach Chrouk (BBQ pork and rice)

One of Cambodia’s most popular breakfast dishes. Normally, pork marinated in garlic, soy, and coconut milk is slowly grilled over charcoal, where it becomes smoky and caramelized.

Khmer Muslim Beef Curry

Chunks of beef are cooked until spoon-tender in a red curry made from ginger, coriander, lemongrass, shallots, garlic, onions, cardamom and palm sugar

Lap Khmer

Khmer beef salad features thinly sliced beef that is either quickly seared or "cooked" by marinating with lime juice.

Bananas, Grilled and Fried

Bananas grow all over Cambodia and are available in an assortment of colors and sizes—red and green, standard yellow, large and small—and the baby yellow bananas are of the most favorite.


The two most favorite domestic Cambodian beers are Anchor — best ordered "an-CHOR" with a ch sound! — and Angkor.

Cha houy teuk -- jelly dessert

A popular Khmer dessert, especially for young Cambodian students. Some have sticky rice or sago drenched in coconut milk and topped with taro, red beans, pumpkin and jackfruit.

Fish Amok

Fish amok gets its signature flavor from kroeung, an aromatic curry paste made with lemongrass, galangal, fresh turmeric, shallots, garlic, and a little chili.

Fresh coconut

Fresh coconut can be found everywhere, you could say it is ubiquitous, and is healthy and sanitary if drunk straight from the fruit.

Grilled seafood

With the enormous Tonlé Sap lake in the north, the Mekong and Tonlé Sap rivers running through the center, and the Gulf of Thailand at the southern coast, seafood is part of daily meals and always spa

Iced coffee

Iced coffee is quite popular in Cambodia. It is freshly brewed and mixed with sweetened condensed milk.

Kuy Teav (noodle soup)

This popular soup is made with clear, light, nourishing pork broth. Often, Kuy Teav is proffered for breakfast, but you’ll find it all day. It is traditionally served with thin rice noodles or yellow

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