Khmer Food

Cambodian food is indicative of a country with expansive rice fields, a plethora of fruit trees, and shores bursting with fish. There are delicious soups with shrimp, coconut-based waffles, and curried chicken. Fresh fish caught straight from rivers and oceans are in the market day of catch. On occasion, fish is biked to your front door by a local fisherman, looking to sell.

Just-purchased fish hangs in a bag on a tree.

I am in Longvek, a small town north of Phnom Penh that was once the capital of Cambodia after the downfall of Angkor in 1431. As I walk in the back yard of the home my friend grew up in, her family points out mango trees, aloe plants, and coconut trees. When ripe, the family walks up to the tree and snatches a mango to slice up.

Unripened mango.

Often thought of as a topical only plant, superfood aloe vera can actually be ingested.

Many kitchens in Cambodia are separate from the house. The large concrete structures to the right and in the foreground are to catch rain water for washing hands and dishes.

En route to other areas of the country, I am greeted by many food possibilities. There is freshly cut pineapple and grapefruit. I find spiked fruit, whose taste resembles a plum. Bus stops have stalls selling fried grasshopper and tarantula.

Grapefruit is larger, more grainy, and has less juice so you can eat it without making a mess.

Deep fried bugs!

Spider.

On another occasion, I get on a boat departing from Phnom Penh and travel to an island in the Mekong river. Unaware that the party I am attending consists of an entire day of cooking, I think the meal is done after the first course. To my surprise, at the end of the day, I find my belly full of meals five times over. There was an appetizer, first wave of lunch, second wave of lunch, beer, several servings of fruit, another lunch, and finally dinner. But wait; there’s still dessert! Next a whole fish is on my plate!

We laugh and joke about how full I am, and someone taunts me with a chicken foot.

Chicken foot.

Cooking chicken curry below a house on stilts. Many Khmer homes have stilts, which allows for a cool sun-shaded area to hang out under.

Course number 3!

Lemongrass is a palatable flavor to add when cooking meat and vegetables. We ate this meal, sitting on a multi-colored mat, on the floor in Longvek.

Cambodian markets are full of fresh organic produce. I spot a few products that you wouldn’t typically see in a U.S. market, such as snake and turtle eggs. I try sweet palm juice and rice paper desserts, full of soybean with sugar and spices mixed together to sprinkle on top.

Russian Market in Phnom Penh, which also has goods, such as clothing and jewelry. The market gets its name from foreigners because the large expat Russian population shopped there in the 1980’s.

Turtle eggs and meat resting on whole turtles.

Snake at the Russian Market.

Market in Longvek, Cambodia.

Fresh greens.

Pineapple in a bag makes for a healthy snack on a beach walk.

I picked this coconut off the ground around the corner from a fishing village in Sihanoukville. With no knife, I sought out sharp rocks and began striking the coconut on the jagged edge. Slowly but surely, I was able to peel back the outer skin and eventually crack it open.

Unique fruit on a beach in the Gulf of Thailand.

I made a new friend at Preah Khan temple in Siem Reap. The food-mustached little man was ready to enjoy his snack while playing in the sand.

Prior to entering Ta Som temple, I watched this woman as she cut open palm fruit and then I sampled the sugary fruit.

When traveling in Cambodia, get out and try new foods. There is something for every taste bud. Keep your eye out for roadside fruit trees. Some great fruits to try are mangosteen, lychee, jackfruit, longan, and rambutan.

Take time to watch as fruit is being cut in front of you. I was shocked at how much work went into cutting some of the fruit. It reaped little reward for the work put in. By taking time to interact with locals you may gain a better understanding of Cambodian daily life.

With fertile land, you can find a variety of tropical plants to incorporate into your travel diet in Cambodia. Rice is a staple food at most meals. If you’re dining at a restaurant, try Khmer speciality dishes, such as rice porridge, Amok trey, and Lok Lak. Top off the meal with Kampot pepper, derived from Kampot province, which has been grown in Cambodia since at least the 13th century.

What’s your favorite Southeast Asian meal?