From the Cambodia World / Travel essentials

Cambodian Dishes to Try

For a first taste of Cambodian cooking, compare a fragrant fish amok with a breakfast noodle soup or rice porridge. Each shows a different way to use familiar staples.

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Why go

Amok trey steams fish with a pounded herb mixture, coconut milk and egg, often in banana leaf. Kuy teav is a rice noodle soup whose garnishes can shift the flavor; babor is a gentler rice porridge. For something brighter, bok l'hong is pounded green papaya salad. These names make a menu easier to navigate.

Useful to know

Choose kuy teav or babor for a breakfast centered on noodles or rice.
Ask about chili and fermented fish when ordering bok l'hong; recipes vary.

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Original World content and translations, shown as supplied. Practical information may need updating.

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