Cambodian cuisine, with its centuries-old history and diverse cultural influences, is a hidden gem in Southeast Asia’s culinary landscape. Whether you’re wandering through the bustling markets of Phnom Penh or exploring ancient ruins in Siem Reap, indulging in local flavors is a must. Here are some of Cambodia’s most iconic dishes that every traveler should try.
Samlor Korkor – The Heartwarming National Stew
Samlor korkor is one of Cambodia’s oldest and most beloved dishes. This hearty soup has been served for generations—from humble street stalls to traditional family dinners. Its ingredients shift with the seasons, but it typically includes over a dozen types of vegetables like green papaya, long beans, eggplant, and pumpkin.
Samlor korkor can be made with a variety of proteins, but the most popular versions use catfish and pork belly. The broth is richly seasoned with prahok (fermented fish paste), making it a bold and savory dish that warms both body and soul.
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Amok – Cambodia’s Signature Curry
Amok is arguably Cambodia’s most refined and iconic dish. Traditionally made with fish or freshwater snails, the dish has evolved to include chicken or even vegetarian versions. What makes amok special is its smooth, custard-like texture and rich coconut curry flavor, infused with lemongrass, kaffir lime leaves, and galangal.
In high-end restaurants, amok is steamed with egg in banana leaf bowls, resulting in a delicate, mousse-like consistency—almost like a savory flan.
Bai Sach Chrouk – A Breakfast Classic
Simple, comforting, and deeply satisfying, bai sach chrouk (grilled pork with rice) is a staple of Cambodian breakfasts. Thinly sliced pork is marinated in palm sugar and fish sauce, then slow-grilled over charcoal to achieve a smoky-sweet flavor.
It’s served with a generous portion of fluffy white rice, pickled vegetables (like daikon and cucumber), and often accompanied by a small bowl of chicken broth topped with scallions. Affordable, delicious, and widely available—this dish is how locals start their day.
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Kha Sach Ko – Caramelized Braised Beef
This rich beef stew is a celebration of Cambodian spice and sweetness. Kha sach ko is slow-cooked in a fragrant mixture of palm sugar, black pepper, star anise, galangal, garlic, and chili. Some recipes include clove, coconut water, tomato, tamarind, or soybean paste for added depth.
The dish is often served with rice noodles or crusty slices of baguette, and garnished with fresh herbs, crispy shallots, and fried garlic. It’s comfort food with a bold Cambodian twist.
Nhoam Krauch Thlong – Green Pomelo Salad
Unlike many Western salads, Cambodian salads often use tart or unripe fruits as a base instead of leafy greens. In nhoam krauch thlong, sour green pomelo is delicately peeled and segmented by hand, then tossed with grilled pork belly and toasted coconut.
The result is a vibrant and refreshing dish—light yet bursting with complex flavors. It’s a perfect balance of sweet, salty, tangy, and savory, making it a standout among Cambodian salads.
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Kha Trei Svay Kchai – Braised Snakehead Fish with Green Mango
The star of this dish is the snakehead fish—an aggressive species known for its ability to “walk” short distances on land. In local markets, they’re infamous for leaping out of baskets.
Kha trei svay kchai is a slow-braised fish dish featuring green mango, caramel syrup, garlic, fish sauce, and Kampot black pepper. Instead of stirring, the pot is gently shaken during cooking to keep the fish intact. Served with shredded green mango and fresh basil, the dish is a masterclass in balancing sour, sweet, and umami.
Chaa Angrong Sach Ko – Stir-Fried Red Ants with Beef and Basil
Cambodia’s insect cuisine might surprise some visitors, but one dish has consistently impressed even the most skeptical travelers: red tree ants stir-fried with beef.
These citrusy-tasting ants are stir-fried with thin slices of beef, lemongrass, garlic, shallots, and a generous amount of chili. The ants lend a subtle sourness that enhances rather than overpowers the dish. Served with steamed rice, this is a uniquely Cambodian experience that’s adventurous yet unexpectedly delicious.
Savor the Unexpected in Cambodian Cuisine
Cambodian food might not be as internationally known as Thai or Vietnamese cuisine, but it’s just as rich, layered, and worthy of exploration. From smoky grilled pork to delicate banana leaf curries and even edible insects, each dish tells a story of resilience, history, and deep cultural pride.
So, when you visit Cambodia, don’t just see the temples—taste the land. Whether you’re dining at a roadside stall or a five-star restaurant, these dishes offer a culinary adventure that will stay with you long after your trip ends.
