Cuisine of Cambodia

Khmer cuisine (Khmer: សិល្បៈខាងធ្វើម្ហូបខ្មែរ) or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.

Rice is the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as an ingredient for many dishes. According to the International Rice Research Institute, there are 2,000 rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.

Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.

Water, rice and freshwater fish exert the most profound influences on Khmer cuisine. The Mekong river, the twelfth longest in the world cuts through the very heart of Cambodia. The capital Phnom Penh is on its riverbank, at the junction where two other rivers meet: the Tonle Sap and Bassac. The Tonle Sap river connects the Mekong with the Tonle Sap lake, or Great Lake, which acts as a liquid heart and natural reservoir for the entire Mekong river system, regulating the flow of huge volumes of water, and allowing the safe passage of an astonishing number of freshwater fish. The lake itself is believed to have more fish than any other in the world and ranks second to the Amazon river in biodiversity.

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Wikipedia