Cambodian cuisine could be described as Thai food but without hot, although this would bely its true nature. It takes some of the best qualities from Chinese, Indian and Thai cuisines and blends them into a unique and delicious as Khmer culinary experience.
Current Day Cambodian Cuisine
Rice remains a main staple in current day cuisine, being eaten as often as three times a day with noodles as an alternative.The Great Lake (Tonle Sap) and the sea are still the main provider of protein in the Cambodian diet, providing amounts seafood and fish, although meats such as beef, pork or chicken are also eaten.
Fresh vegetables and fruit are also widely used as ingredients as are, lime juice and coconut milk and both fish sauce and fish paste (prahok), all of which give Cambodian food its unique flavour. Kaffir lime, galangal, turmeric, garlic, lemon grass, tamarind and ginger are common spices used in cooking and together create a subtle balance of salty, sweet, sour and bitter making it one of the world's most interesting, healthiest and balanced cuisines.
A typical Cambodian meal today normally consists of a soup, a salad, a main fish dish, vegetables and rice. Cambodian desserts are normally based on fresh fruits and sticky rice
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