1.Amok

Amok is a traditional Cambodian cooking method that combines fresh main ingredients with curry, coconut milk, lemon leaves, crushed lemongrass, and other seasonings. The mixture is then wrapped in large, glossy fresh banana leaves and either steamed or baked until perfectly cooked.

Among all variations, Fish Amok—made with fish as the main ingredient—is considered Cambodia’s national dish. In upscale restaurants, the mixture is typically steamed in a square-shaped container folded from banana leaves, giving the dish a smooth, mousse-like texture. At street food stalls, vendors often opt for a more convenient method by simmering it into a rich, curry-infused stew, resulting in tender, fall-apart fish. In some cases, the banana leaf-wrapped mixture is neatly packed using thin strips of bamboo and baked over charcoal in clay pots, producing a softer and more aromatic version of Amok.

In addition to fish, many other ingredients can be prepared using this cooking method, such as chicken amok, beef amok, and vegetable amok.

 

2.Num banhchok (Khmer Rice Noodles)

Num banhchok is a beloved dish among the Khmer people and one of Cambodia’s classic breakfast staples.

Made with thin rice noodles, the dish is typically served with a flavorful Cambodian fish broth or paired with chicken curry. Diners can customize their bowls by adding a variety of fresh vegetables such as bean sprouts, banana blossom, cucumber, green papaya, sesbania flowers, and water mimosa.

 

3.Bai Sach Chrouk (Rice with Pork)

Bai Sach Chrouk is one of Cambodia’s classic staple dishes. Thin slices of grilled pork are served over steamed rice, sometimes marinated in coconut milk or garlic sauce to enhance the flavor. It’s typically accompanied by a fried egg and fresh pickled vegetables like cucumber and daikon.

A unique variation is rice with pork wrapped in lotus leaf, where the rice is served in a lotus leaf. The heat from the rice releases the leaf’s natural fragrance, adding a subtle sweetness and aroma to the dish.

 

4.Samlar Machu (Cambodian Sour Soup)

Samlar Machu is made by simmering a main protein—such as beef, pork, chicken, or fish—together with a variety of vegetables. It’s flavored with lemongrass, garlic, ginger, and maam (fermented ingredients or tamarind, sometimes referred to as “rain dew” in poetic descriptions), creating a distinctive blend of sour and spicy notes.

The soup’s flavor is complex and well-balanced, with its tangy and spicy profile enhancing the appetite and leaving a lasting impression.

 

5.Palm Sugar Cake

Palm sugar cake is made from rice flour and is known for its rich sweetness, thanks to the addition of palm sugar. Each bite reveals a soft coconut milk filling inside, adding a creamy contrast to the chewy texture.

 

6.Yao Hon (Cambodian Hotpot)

Yao Hon uses a shallow dual-purpose pot for both grilling and hot pot cooking. The pot features a raised hemispherical dome at its center, with elongated slots on the surface for grilling meat. The surrounding area of the dome is used to hold broth for hot pot cooking. The distinctive characteristic of this pot is that the grilling and hot pot areas are not completely separated – the juices from the grilled meat naturally drip into the surrounding broth, adding layers of flavor to the hot pot.

The broth is prepared with aromatic spices and medicinal herbs, offering a subtly sweet taste that becomes increasingly rich and flavorful the longer it simmers.

 

7.Fried Insects

It is a famous Cambodian delicacy featuring spiders, crickets, silkworm pupae, cockroaches, and centipedes deep-fried in oil. The preparation is simple yet distinctive—the insects are fried until crispy, then seasoned with chili and salt before serving. The result is an unexpectedly crunchy texture that might surprise first-time tasters. While unconventional, sampling fried insects could turn out to be a uniquely enjoyable experience for adventurous eaters.