Cambodia
Cambodian cuisine, also known as Khmer cuisine, is an intricate tapestry of flavors, techniques, and ingredients shaped by the country's rich history, diverse cultural influences, and abundant natural resources. Rooted in the traditions of the Khmer Empire and influenced by neighboring countries such as Thailand, Vietnam, Laos, and China, as well as by French colonialism, Cambodian food offers a unique gastronomic experience that is both familiar and distinct. Central to Cambodian cuisine is the use of fresh, locally sourced ingredients, which are often combined in innovative ways to create harmonious and balanced dishes. Rice is the cornerstone of the Cambodian diet, serving as the main component in most meals. It is typically paired with a variety of accompaniments, including fish, meat, vegetables, and an array of condiments and sauces. The importance of rice is also reflected in the numerous rice-based dishes, such as the sumptuous Bai Sach Chrouk, a breakfast staple featuring marinated pork served over rice with pickled vegetables and a side of clear broth. Fish, particularly freshwater fish from the Mekong River and Tonle Sap, plays a pivotal role in Cambodian cuisine. Fish is often preserved through fermentation to create prahok, a pungent fish paste that is a key ingredient in many traditional dishes. Prahok provides a distinct umami depth and is used in various forms, from a seasoning to the star component of dishes like Prahok Ktiss, a rich and flavorful dip made with minced pork, coconut milk, and spices. Herbs and spices are essential elements in Cambodian cooking, with lemongrass, galangal, turmeric, and kaffir lime leaves being among the most commonly used. These ingredients contribute to the complex and aromatic profiles of many dishes, such as the renowned Amok Trey.
