Discover Khmer Culture Through Food

After nearly three weeks in Cambodia, I’ve realized that food is a great way to get to know the people here and their culture better. This is also true of my colleagues at Kantha Bopha Hospital in Siem Reap. When I ask them about their favorite dishes or for recommendations, their faces literally light up, and they enthusiastically tell me what I should try and which restaurants or food stalls I absolutely mustn’t miss. It’s an easy way for me to strike up a conversation, and I often get tips on places or dishes I wouldn’t have found otherwise.

Cambodian cuisine is known for its use of many fresh herbs and flavorful ingredients such as lemongrass, galangal – a type of ginger – turmeric, and kaffir lime leaves. Rice, vegetables, fish, and meat are staples of many meals.

Local farmers sell their fresh produce at the market every day.

So far, I’ve tried several local specialties. Among the dishes recommended to me were “Fish Amok” – a delicious fish curry traditionally steamed in a banana leaf – and “Lok Lak” – stir-fried beef served with rice and a pepper-lime sauce. I was thrilled by “Kralan” – a traditional Cambodian snack that I discovered during a trip to the floating village of Kampong Khleang. It consists of sticky rice, coconut milk, and black beans and is cooked in a bamboo tube over hot charcoal.

Our guide explains how to use Kralan.

By taking a cooking class, I was able to experience firsthand how raw ingredients were transformed into wonderful Cambodian dishes. The class began with a visit to a local market. At the stalls, we found fresh fish, meat, vegetables, herbs, and spices—the ingredients used in everyday Cambodian cuisine. And anyone who wanted to could adjust the heat level to their own taste by adding extra chilies.

Cambodian cuisine offers countless wonderful dishes, and I look forward to trying something new every time!

Warm regards from Siem Reap

Philip