Cambodian Dishes You Need To Try At Least Once

Also known as Khmer cuisine, Cambodian cuisine is a fusion of flavors and cooking techniques shaped by the diverse history of this Southeast Asian nation. Whether due to proximity or historical interactions, many Cambodian dishes incorporate a variety of cooking styles, including French, Chinese, Vietnamese, Thai, and Laos.

While rice is the staple food of the country that's typically served with most dishes, Cambodian cuisine is known for its balance of sour, sweet, salty, and bitter flavors, often achieved through the use of herbs, spices, and condiments. Most Cambodian dishes are made with either chicken, pork, or beef, although insects are also sometimes incorporated into meals. Seafood is also prominent in Cambodian cooking thanks to the country's abundant rivers and extensive coastline. Soups, curries, and stews are common, often flavored with lemongrass, Makrut lime leaves, and chilis. The cuisine also features a range of salads, reflecting the country's agricultural heritage.

Ready to learn about the diverse flavors and textures of Cambodian cooking? Take a look at our list of some of the country's most outstanding dishes!

Uncomplicated yet delicious, lok lak is one of those dishes that lingers in your memory long after the meal has ended. Lok lak's simplicity lies in the preparation process. The beef is first cut into cubes and marinated in ingredients such as soy, vinegar, oyster sauce, and garlic. These cubes are then stir-fried with peppercorns, often using Cambodia's world-renowned Kampot pepper. The beef is usually served on a bed of ripe tomatoes and crispy lettuce, topped with raw white onions or scallions. Finally, the dish is completed with a sauce made from salt, pepper, and lime juice.

Lok lak is sometimes referred to as "shaking beef" in a nod to its Vietnamese counterpart, bò lúc lắc. This highlights the similar cooking technique used in both dishes where the beef is vigorously stirred or "shaken" in a wok during the stir-frying process. The name "lok lak" itself might draw its origins from the French term "l'escalope," which refers to thinly sliced meat.

Known for its sour taste, samlor machu is made with chicken, pork, or fish. The soup's distinct tangy flavor is derived from tamarind paste and acidic veggies like tomatoes or pineapple. While it may not be as well known internationally as some other Asian soups such as Vietnamese pho and Thai tom yum, samlor machu is ubiquitous in Cambodia where it's beloved for its refreshing taste.

Rather than referring to one distinct dish, samlor machu encompasses a variety of soups that share the common characteristic of a sour broth. This category of Cambodian soups includes several variations, each with its unique ingredients and regional influences. These include samlor machu moun, a sour chicken soup with pickled lime; samlor machu kroeung, featuring kroeung paste, beef tripe, beef ribs, and coriander; samlor machu Khmer krom, with catfish, holy basil, and lotus root; and samlor machu Siem Reap, with freshwater shrimp and bamboo shoots.

Simple yet flavorful, bai sach chrouk is a combination of pork and rice. In Cambodia, this uncomplicated dish is typically enjoyed for breakfast. In fact, you'd have a hard time finding a vendor that sells this meal at lunch or dinner time. As Cambodians often start their day early, those who eat their breakfast late might also miss out on this morning staple.

The pork in bai sach chrouk is marinated in a blend of ingredients such as coconut milk, fish sauce, soy sauce, palm sugar, and Kampot pepper. This combination adds a sweet and savory flavor to the meat. Meanwhile, the palm sugar ensures golden caramelization, enhancing the dish's depth of flavor. The pork is traditionally grilled over charcoal, which gives it a distinct smokiness and tenderness. Finally, the meat is sliced and served with rice and pickled vegetables such as carrot, cucumber, and daikon. A small bowl of broth is also frequently included as a part of the meal.

Southeast Asian countries are renowned for their curries, each boasting its own take on the dish, tailored to local tastes and available ingredients. Some of these include Indonesia's rendang, Thailand's massaman curry, and Singapore's fish head curry. Cambodia also has its own rendition of the dish called samlar kari.

Usually made with chicken, beef, or fish, samlar kari, also sometimes referred to as samlor kari, blends coconut milk with various spices. In Cambodia, the term samlar is used for both soup and stew, which can get a little confusing. It's worth noting that certain versions of samlar kari may be a little more watery than the standard curries we are familiar with. While recipes for samlar kari differ, most call for coconut milk, lemongrass, kroeung (a Cambodian mix of spices and aromatics), snake beans, bamboo shoots, potatoes, onions, and eggplant. Chili is also sometimes added for heat, though the level of spiciness can vary.

While you might be hard-pressed to find fried tarantulas at a restaurant in the center of Cambodia's capital, Phnom Penh, the country is well known for this unusual specialty. The fried creepy crawlies are particularly popular in the town of Skuon, around 50 miles from Phnom Penh, where they are often sold at roadside stalls. In fact, few tourists pass through the town without trying the famous snack.

The practice of eating tarantulas in Cambodia is believed to have started in the 1970s during the harsh times of the Khmer Rouge regime. With widespread food shortages, the country's population had to depend on whatever sources of nourishment they could find, including insects and spiders.

Featuring a crispy exterior and a soft and chewy interior, fried tarantulas can be an acquired taste. Before being fried, the tarantulas are seasoned with a mixture of sugar, salt, and crushed garlic. It's the quick deep-frying process that makes the tarantula's exterior and legs so crispy without overcooking its gooey interior.

Lap is the national dish of another Southeast Asian country — Laos. The term refers to the minced meat that's incorporated into the dish. Despite its origins, lap is also commonly eaten in Cambodia and Thailand. Sometimes referred to as a minced beef salad, lap Khmer is beloved for its fresh ingredients and harmonious blend of flavors. While lap Khmer can be served as a side dish, it's also frequently enjoyed as an appetizer or even a main dish.

Also sometimes called pleah sach ko or nhoam sach ko, lap Khmer incorporates minced or thinly sliced beef, which is either lightly seared or served nearly raw. It is also sometimes cured in lime juice. While typically prepared with beef, lap Khmer is also sometimes made with other proteins, such as pork, chicken, or fish. Some other ingredients used to add flavor to the dish include garlic, lemongrass, chilis, fish sauce, and a fermented fish paste called prahok. Lap Khmer also normally comes with long green beans and bean sprouts.