Cambodian Food: The Ultimate Guide to Khmer Cuisine (and What You Need to Try!)

Cambodian food deserves a spotlight. It’s not as fiery as Thai or as famous as Vietnamese, but one bite of fragrant fish amok or peppery beef lok lak and you’ll wonder why it’s still a secret. The first thing that hits you isn’t the heat — it’s the perfume of lemongrass, lime leaves, and freshly ground spices rising from a bubbling pot of curry. It’s food built on balance: a balance of sweet, sour, salty, and bitter that just works.

I first really understood that balance in Siem Reap, at a small cooking class tucked behind a local market. The morning started with baskets of herbs, live fish still flapping in shallow bowls, and an explosion of smells I couldn’t quite name — part citrus, part funk, part magic. Later, as I pounded kroeung (the yellow curry paste that forms the backbone of Khmer cuisine), I realised how much patience and precision go into every dish.

Khmer food carries the soul of its history. Centuries of trade brought spices from India and China; French colonisation added baguettes, coffee, and a love for pâté; and the Mekong Delta ensures there’s always something fresh from the river. Yet at its core, Cambodian cooking is unmistakably its own — earthy, fragrant, and deeply tied to the land.

From sizzling street stalls to family kitchens, every dish tells a story — and once you start tasting your way through them, you’ll want that story to go on for as long as possible.

What Does Cambodian Food Taste Like?

Cambodian food is in a sweet spot between its neighbours. It’s less fiery than Thai food, less sharp than Vietnamese, and more about gentle layering than punchy extremes. The flavours lean aromatic rather than spicy — think lemongrass, kaffir lime leaves, turmeric, and galangal, with chilli usually added at the table instead of cooked in.

What really sets Khmer cuisine apart is its use of fermented ingredients like prahok, which adds depth rather than heat, and the way dishes are balanced with fresh herbs, raw vegetables, and citrus. The result is food that feels comforting and approachable, but never boring — subtle at first bite, then quietly addictive.

Understanding Cambodian Cuisine

To really understand Cambodian food, you have to start with the building blocks — the ingredients that form the foundation of Khmer cuisine. It’s a flavour profile that feels familiar if you’ve spent time in Thailand or Vietnam, yet somehow gentler and more grounded. Everything starts with the pastes, the ferments, and a fearless use of herbs.

Kroeung is at the heart of it all. This aromatic curry paste comes in shades of yellow, green, and red, depending on what’s being cooked. It’s made by pounding together lemongrass, galangal, kaffir lime leaves, turmeric, shallots, garlic, and a little chilli. Every household has its own version, and no two taste quite the same. In my Siem Reap cooking class, we spent nearly twenty minutes grinding it by hand — the instructor laughed and said you can always tell a lazy cook by how coarse their kroeung is.

Then there’s prahok, Cambodia’s most distinctive ingredient. It’s a fermented fish paste that locals affectionately call their “Cambodian cheese.” You’ll smell it before you see it — intense, salty, and completely addictive once you get past the first whiff. Prahok gives depth to stews, sauces, and stir-fries, adding that unmistakable savoury note you can’t fake with anything else.

A close cousin is kapi, or shrimp paste, which is used in smaller amounts but delivers the same hit of umami. Together, these ingredients form the soul of Cambodian cooking — the difference between something that tastes good and something that tastes like it belongs.

What makes Khmer food fascinating is how it balances these bold flavours with freshness. Dishes are often served with heaps of herbs, raw vegetables, and lime wedges to cut through the richness. It’s the kind of food that feels light even when it’s indulgent — simple ingredients elevated by technique and time.

What Is the National Dish of Cambodia?

Fish amok (amok trey) is widely considered the national dish of Cambodia. It’s made with freshwater fish, coconut milk, and kroeung, then gently steamed in banana leaves until soft and custard-like. Unlike many Southeast Asian curries, amok isn’t spicy — it’s fragrant, mellow, and deeply comforting.

While dishes like nom banh chok are everyday icons (especially for breakfast), fish amok is the dish most closely tied to Cambodian identity and tradition — served at celebrations, family meals, and restaurants across the country.

Must-Try Traditional Cambodian Dishes

If you only have a few days in Cambodia, these are the dishes that truly capture the essence of Khmer cooking — comforting, fragrant, and shaped by centuries of history. I tried most of them during my time in Siem Reap, between market wanderings and post-temple feasts, and each one revealed something different about the country’s food culture.

Fish Amok – The National Dish of Cambodia

Every list of famous Cambodian dishes starts here. Amok trey is Cambodia’s unofficial national dish: fish steamed with coconut milk, kroeung, and a handful of local herbs, all tucked into a banana-leaf cup. The texture is custard-like — somewhere between a mousse and a curry — and the flavours are soft but complex. When I made it in my cooking class, I realised why it’s so beloved: it’s gentle, nourishing, and smells incredible while it steams. You’ll find it everywhere, from street stalls to elegant restaurants like The Sugar Palm in Siem Reap.

Beef Lok Lak

This is Cambodia’s answer to steak frites — a legacy of French influence that stuck around for good reason. Thin slices of marinated beef are flash-fried and served with crisp lettuce, tomato, and a fried egg, plus a black pepper and lime dipping sauce that’s dangerously addictive. Pair it with rice or a baguette for a real Khmer comfort meal.

Khmer Red Curry

Unlike Thai curry, Cambodian red curry doesn’t blow your head off. It’s mellow, coconut-rich, and often made with chicken, beef, or fish alongside sweet potatoes, eggplant, and long beans. The spice comes from kroeung rather than chilli, so the warmth builds slowly. Locals often eat it with bread — another small nod to the country’s French past.

Kampot Pepper Crab

Travel south to Kep or Kampot, and you’ll discover one of Cambodia’s great seafood treasures. The crab is stir-fried with fresh green Kampot peppercorns — slightly floral, slightly fiery, and incredibly aromatic. It’s messy, finger-licking food that somehow tastes better with your feet in the sand and a cold beer in hand.
I still think about the Kampot crab — the sweetness of the meat and that punch of pepper are pure magic together. Once you’ve tried it, every other crab dish feels a little underwhelming, although Singapore chilli crab is still one of my favourites.

Nom Banh Chok (Khmer Noodles)

You’ll spot these everywhere in the morning — women balancing baskets of noodles and curry broth on shoulder poles. Nom banh chok is Cambodia’s classic breakfast: rice noodles topped with a fragrant fish curry sauce, fresh cucumber, bean sprouts, and herbs. I had a bowl at Siem Reap’s local market after my tour, and it’s still one of my favourite memories — simple, fresh, and ridiculously cheap.

Bai Sach Chrouk (Grilled Pork and Rice)

Another breakfast favourite, bai sach chrouk is smoky grilled pork served over broken rice with pickled vegetables and a drizzle of sweet fish sauce. You’ll smell it before sunrise — the air fills with the scent of caramelising meat as street vendors fire up their grills.
The best ones come with just the right balance of char and sweetness, proving that Cambodian street food can be deceptively simple yet perfectly executed.

Lap Khmer (Beef Salad)

If you love bright, zingy dishes, this one’s for you. Lap Khmer is made with thinly sliced beef “cooked” in lime juice, then tossed with lemongrass, shallots, and mint. It’s refreshing yet fiery, often served chilled — perfect on a hot Cambodian afternoon.
That burst of citrus and chilli together is addictive; you’ll probably order it again before you leave.

Num Pang (Cambodian Baguette Sandwich)

You can thank the French for this one. The num pang is Cambodia’s take on the bánh mì — a crisp baguette filled with pork, pâté, pickled carrot, and fresh herbs. It’s the kind of street snack you’ll grab more than once, especially if you’re exploring Phnom Penh’s markets.
It’s quick, cheap, and packed with flavour — the perfect on-the-go bite between temple visits.

Samlor Machu (Sour Soup)

Tart, light, and full of life, samlor machu is one of Cambodia’s staple soups. The tangy broth, usually made with tamarind or pineapple, balances beautifully with fish or pork and fresh herbs. It’s home-cooking at its best.
It’s the kind of dish families gather around, slurping from shared bowls while debating who makes the best version.

Mee Cha (Cambodian Stir-Fried Noodles)

You’ll see plates of mee cha everywhere — from market stalls to late-night eateries — and it’s the ultimate quick comfort food. The noodles are stir-fried with vegetables, soy sauce, and sometimes a little egg or beef, tossed over high heat until smoky and golden. It’s simple, satisfying, and exactly what you crave after a day of temple-hopping.
Each vendor has their own twist — some add chilli flakes, others a splash of oyster sauce — but every plate tastes unmistakably Cambodian.

Nom Krok (Coconut Rice Pancakes)

A favourite among Cambodian street foods, nom krok are small coconut rice cakes cooked in cast-iron moulds until crisp on the outside and soft inside. They’re subtly sweet, often topped with spring onions or grated coconut. Grab a bagful from a market stall and eat them while they’re still warm.
They’re best shared — though once you’ve tried one, sharing becomes much harder.

Desserts and Sweets

Cambodia has a sweet tooth, and many desserts feature coconut, palm sugar, and sticky rice. Try num ansom chek, a sticky rice and banana cake wrapped in banana leaves, or chek ktis, bananas simmered in coconut milk. Both are comfort in dessert form.
They’re simple but indulgent, the perfect way to finish a meal that’s all about balance and warmth.

French and Regional Influences on Cambodian Food

Cambodian food doesn’t exist in a bubble — it’s a delicious blend of influences shaped by history and geography. You’ll spot hints of Thailand, Vietnam, China, and even France on almost every table, yet Khmer cuisine still manages to feel completely its own.

From Thailand comes the love of lemongrass, galangal, and fresh herbs, though the Cambodian touch is softer and less fiery. Vietnam lent its rice noodles and knack for clear, fragrant broths. Chinese settlers brought stir-fries and soy sauce, while traders from India introduced curries and turmeric. It’s a melting pot of Asia’s best ideas, but somehow balanced into something that never feels confused.

Then there’s the unmistakable French influence, a legacy that lingers long after the colonial period. Baguettes are everywhere — crisp, golden, and often filled with pâté, pork, and pickled vegetables to create the Cambodian num pang. Coffee culture stuck around too; order one iced with condensed milk, and you’ll see how seamlessly French technique merged with local taste.

When I wandered through Siem Reap’s markets, that mix was on full display — baskets of tropical fruit stacked next to baguettes, and stalls frying noodles next to stands selling delicate pastries. Cambodia’s food tells the story of its past, one bite at a time.

Modern Cambodian Dining & Street Food

If you really want to understand Cambodian food, skip the fancy restaurants for a morning and head straight to the market. It’s where everything starts — baskets of chillies, fragrant herbs, banana flowers, and still-flapping fish fresh from the Tonlé Sap. When I joined a market tour in Siem Reap, I realised how much Cambodian cooking is about freshness and instinct. Vendors were chopping lemongrass, grating coconut, and chatting over baskets of green mango as if it were the most ordinary thing in the world.

That same spirit runs through Cambodia’s street food scene, which is one of the most underrated in Southeast Asia. You’ll find smoky skewers sizzling at every corner, noodles being tossed in woks over open flames, and bubbling pots of soups that seem to go on forever. The food is bold but balanced — comforting, a little messy, and always full of heart.

Some of my favourite eats came from stalls with no name and plastic stools that barely held together. A plate of mee cha cooked to order, a handful of nom krok still warm from the pan, or a bag of tropical fruit sprinkled with salt and chilli — all cost next to nothing, yet each one felt like a window into Khmer life.

Cambodia’s dining scene is changing fast, especially in Siem Reap and Phnom Penh, where local chefs are reinventing traditional flavours. In Siem Reap, Cuisine Wat Damnak is the benchmark for modern Khmer fine dining, blending traditional flavours with creative presentation. Embassy Restaurant offers a tasting menu designed by two female chefs known as the “Kimsan Twins,” showcasing seasonal Cambodian ingredients with real flair. Chanrey Tree is another favourite — elegant but relaxed, serving classic dishes like amok trey and beef lok lak in a leafy riverside setting.

Down in Phnom Penh, the food scene is buzzing, Romdeng is still a must for its soulful take on classic Khmer cooking — think warm spices, heritage recipes, and a social mission that gives young Cambodians a start in hospitality. Topaz Restaurant where French technique meets local flavour, is the kind of place for long dinners and good wine and Khema La Poste keeps things relaxed with excellent brunches, buttery croissants, and a great wine list, For something more contemporary, Malis takes Cambodian favourites to new heights without losing their roots. Their fish amok and crab fried rice are reason enough to book a table.

Street food and fine dining might seem worlds apart, but in Cambodia, they’re connected by the same philosophy: keep it simple, use what’s fresh, and let the flavours speak for themselves.

Totally different flavours, but if you like exploring local cuisine, you might also enjoy my guide to famous English foods worth trying when you’re in the UK.

FAQs About Cambodian Food

What is the national dish of Cambodia?
The national dish is Fish Amok, a mild curry made with coconut milk, lemongrass, and kroeung (a fragrant spice paste), traditionally steamed in banana leaves.

Is Cambodian food spicy?
Not usually. Khmer cuisine focuses more on balance than heat. Chilli is often served on the side so you can adjust it to your taste.

What makes Cambodian food different from Thai or Vietnamese food?
Cambodian food is gentler and less sweet than Thai food, and earthier than Vietnamese. It relies heavily on fresh herbs, fermented fish paste (prahok), and local ingredients like Kampot pepper.

Can vegetarians enjoy Cambodian cuisine?
Yes! Many dishes like vegetable curries, stir-fried noodles, and fresh spring rolls can easily be made vegetarian. Just ask for them without prahok or fish sauce.

What are the most popular Cambodian street foods?
You’ll find bai sach chrouk (grilled pork and rice), nom krok (coconut pancakes), mee cha (stir-fried noodles), and nom banh chok (Khmer noodles) at markets all over Cambodia.

Is it safe to eat street food in Cambodia?
Generally yes, especially at busy stalls where the food is freshly cooked. Follow locals’ lead, and go for places with fast turnover — that’s usually where the best flavour hides!

What drinks should I try in Cambodia?
Iced coffee with condensed milk is everywhere, or try a cold Angkor beer or the sweet and tangy sugarcane juice sold at markets.

Cambodian food hits that perfect spot between comfort and surprise — familiar enough to love instantly, but layered with flavours that keep you guessing. It’s the lemongrass that stays with you, the pop of Kampot pepper, the smoky edge of grilled pork at dawn. Once you’ve eaten your way through a few bowls and markets, you’ll see why Cambodia’s food scene deserves a place on every traveller’s table.