Cambodian Cuisine: Top 6 Local Treats to Savour

Ranked among Cambodian cuisine’s most popular vegetarian snack options, Kralan is a street food that’s ubiquitous in major cities and tourist hotspots around the country. This decadently sweet sticky rice and red bean concoction is infused with coconut milk and coconut shavings and is roasted to perfection inside a bamboo tube until the right texture is achieved.

Those based at FCC Angkor by Avani or any similar hotels in Siem Reap Cambodia, will also come across this delectable steamed fish meal on local restaurant menus. Considered the national dish of Cambodia by frequent visitors, this curried fish dish steamed in a banana leaf is so tender that it disintegrates when a fork touches it. This melt-in-your-mouth seafood treat is a staple that’s enjoyed around the country for its fresh and rich flavour.

Often listed as “sour soup” on most Cambodian menus, Samlar Machu is a tangy broth that makes an excellent starter. Whetting the appetite for a feast to come, this sour-tasting soup is infused with pineapple, tomatoes and tamarind juice and seasoned with local spices. Travellers will find a vegetarian variation ( samlar machu kroeung ) as well as a non-veg version( which includes seafood or pork) of this refreshing comfort food in most local restaurants.

This stir-fried noodle dish is another street food icon in Cambodia where rice-pin noodles are used to create this wholesome treat. Stir-fried in a hot wok with garlic, red onions and bean sprouts, the noodles get their sweet and spicy flavour from the palm sugar, soy sauce and fish sauce that season the meal. With the ability to make the dish sweeter, saltier and spicier according to the diner's preference, Lort Cha is a dynamic Cambodian noodle dish that's typically garnished with a fried egg. Serving as the perfect pick-me-up for hungry travellers, it is a meal that's as versatile as it is ubiquitous. 

While this classic Cambodian delight doesn’t require too many ingredients or a great deal of effort, it is a deep-fried snack that’s beloved in all corners of the country. Made using chopped chives and rice flour, the dough is fashioned into small morsels before being fried to achieve a crispy exterior. Widely accessible at street side stalls and Cambodian bakeries, Chive Cakes are a snack you can enjoy while engaging in sightseeing activities.

As another rice noodle staple which features a conventional pork-based broth, what sets Kuy Teav apart from similar Cambodian breakfasts is the wide variety of seafood or meat items that serve as ingredients. Although squid and river prawns are considered indispensable to this local favourite, restaurants create chicken and beef variations of this traditional noodle meal that are no less tempting.