Cambodian food isn’t nearly as widely known as Thai food, but it is still one of the world’s most balanced cuisines. It’s simple but customizable. Rice is the staple — in fact, in Khmer there are over 100 words and phrases for rice.
For more information on Cambodian cooking, pickup this book:
Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. It’s written by Joannes Riviere, a French chef who has one of the best restaurants in Siem Reap, Cuisine Wat Damnak.
One of Cambodia's most famous dishes, Lok Lak.
Pork fried with ginger. The Vegetable Curry that may, or may not, have made Sara very ill. Indonesia style chicken in Cambodia. The town of Skuon, Cambodia has a specialty, giant fried spiders! We watched a couple sitting on the bus in front of us dig into these. They sucked the meat out of the legs and saved the abdomen for last. It was disgusting! Grilled barracuda with potato, salad, and garlic bread for only $3. Can life get any better? Grilled fresh water fish in Battambang. Double deep fried noodles with pork. Fresh grilled tuna anyone?