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Updated by Joanna James on Jun 23, 2019
Headline for Cambodian Dishes You Should Know – Succulent Delights
Joanna James Joanna James
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Cambodian Dishes You Should Know – Succulent Delights

Cambodian cuisine is mostly made up of fish; although pork and lots of fresh and crunchy vegetables add flavour and colour to each dish offering a unique flavour and an exotic eating experience.


Grilled Seafood

Seafood is a daily staple in Cambodia; and quite rightly so for the Tonle Sap Lake in the North, the Mekong and Tonle Sap Rivers flowing through the city centre and the beautiful Gulf of Thailand on the Southern Coast offer an endless supply of seafood. A variety of seafood is available with popular dishes being the grilled or fried varieties. Dishes such as grilled squid accompanied with a slice of freshness such as cucumber slices, basil, garlic, chilli and lime juice are served at roadside brasseries and grilled right at the table.


Fish Amok

Fish Amok is better known as the national dish; it is a beautifully presented dish with loads of flavour. The main ingredient in the dish is kroeung a fragrant curry paste that has a deep saffron colour and burst of fresh flavours. This delicious paste is a mix of shallots, garlic, fresh turmeric, galangal, lemongrass and chilli. The paste is mixed with thick coconut milk which in turn takes on a golden colour. Into this paste a mild white fish together with kaffir lemon leaves are mixed. This mix is steamed in banana leaves before being served. Mind you, restaurants in Chiang Rai have their own versions of the dish with some being custardy and others forming a thick gravy; either way, the end result is quite delicious. And if you fancy rich Thai curries with loads of flavour, try the fancy restaurants at various Chiang Rai hotels.


Morning Glory

Morning Glory is a green vegetable that thrives in damp patches of land or water logged areas around the paddy fields. It is rarely cultivated as many people simply pick bunches of the stalks growing wild and sell them at the market. The leaves and stems are famous additions to stir fries and curries adding loads of flavour and colour to a dish.


Bai Sach Chrouk – BBQ Pork

This is a favoured breakfast dish in Cambodia and although many tourists seem to fancy the dish around anytime of the day it is hard to find any left over after 9 in the morning. The dish will vary from each restaurant although the main ingredients remain the same. These are pork sliced thinly, sprinkled over with scallions and brought to the table on a bed of fluffy rice. Fresh tomato slices and a green salad are marvellous accompaniments to this dish which is also perfect to take along on a picnic if you are considering going off on an elephant safari from the Anantara Golden Triangle Elephant Camp & Resort, just one of the places in the hills of Chiang Rai for some outdoorsy action and sampling of fresh food.


Kuy Teav – Noodle Soup

Clear and flavoursome pork broth is the basis of this dish. The meal is favoured at breakfast and all day through. It is tradition to serve the soup with portions of this rice noodles but surprisingly the dish is often eaten with the flavoursome yellow egg noodles.

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