CAMBODIAN CUISINE
Cambodian food is truly unique if one must really compare it to cuisines of other countires around south-east Asia.
Cambodian cuisine includes nom banchok (Khmer Noodle), curries, amok, lok lak sachgor, soup, grills, stir-fried, salads, derserts, lots of vegetables, tropical fruits, and of course rice which is the staple food for Cambodians. Cambodian culinary secrets are rarely written down; the reciepes were instead handed down from mother to daughter. Frin an ancient origin has come a traditional cuisine of unsuspected treasures; a unique blend of flavors and colors that enhance the natural ingredients used.
Being a country that produces many rice varieties, tourists can enjoy the best aromatic grains and various types of gltinous rice.
Typically, a Cambodian meal is served with rice and at least three other dishes. It usally includes a soup (Samlor), served alongside the main dishes. Each of the individual dishes will either be sweet, sour, salthy or bitter; this exist side by side in harmony, sometime even within a single dish, to offer an origianl melody. Chili is usually left up to the endividual to add. In this way tourists are subtly ensured that they get a bit of every flavour to satisfy their palates. 
Cambodian food is truly unique if one must really compare it to cuisines of other countires around south-east Asia.
Cambodian cuisine includes nom banchok (Khmer Noodle), curries, amok, lok lak sachgor, soup, grills, stir-fried, salads, derserts, lots of vegetables, tropical fruits, and of course rice which is the staple food for Cambodians. Cambodian culinary secrets are rarely written down; the reciepes were instead handed down from mother to daughter. Frin an ancient origin has come a traditional cuisine of unsuspected treasures; a unique blend of flavors and colors that enhance the natural ingredients used.
Being a country that produces many rice varieties, tourists can enjoy the best aromatic grains and various types of gltinous rice.
Typically, a Cambodian meal is served with rice and at least three other dishes. It usally includes a soup (Samlor), served alongside the main dishes. Each of the individual dishes will either be sweet, sour, salthy or bitter; this exist side by side in harmony, sometime even within a single dish, to offer an origianl melody. Chili is usually left up to the endividual to add. In this way tourists are subtly ensured that they get a bit of every flavour to satisfy their palates. 