What Is Cambodian Food Like?

The national dish is Fish Amok (amok trey), a delicate curry of freshwater fish steamed in banana leaves with coconut milk and kroeung, a fragrant paste of lemongrass, turmeric, and galangal. Unlike many Southeast Asian curries, amok is mild and aromatic rather than spicy—fragrant, creamy, and deeply comforting.

Cambodian cuisine uses prahok, a fermented fish paste, as a foundational flavor in many dishes. While pungent on its own, it adds depth and umami when cooked into curries and stir-fries. Rice is the staple of every meal—the Khmer phrase for "to eat" literally translates as "to eat rice."

Other highlights include Kampot pepper crab, featuring Cambodia's world-famous green peppercorns, and Lok Lak, wok-fried beef served with a tangy lime and pepper dipping sauce. Khmer cuisine also shows influences from centuries of trade—French baguettes appear at breakfast, and Chinese noodle dishes are popular throughout the country.