Eating in Phnom Penh, Cambodia

Cambodia, though less developed economically than its neighbors to the east and the west, is fast becoming a viable place to visit. For many people, the attraction lies in the ancient temples or the museums and sites dedicated to the brutal 1975 occupation of Cambodia by the Khmer Rouge.

These sights are worth seeing. Toul Seng was a Khmer Rouge prison now turned into a museum, and some of the Wats (Temples) around the city have an atmosphere of both history and timelessness. Both are very moving, though for different reasons.

The most underrated part of Cambodia, especially Phnom Penh, is its food. There are fine restaurants, cafes, and street stalls. Many of these places serve dishes worth tasting.

The favorite dish of many travelers and locals alike is amok (pictured above). It is a coconut milk-based curry, similar to that which can be found in Thailand, only not as spicy. The curry broth can have either beef, chicken, pork, or seafood. Eggplant or some other types of vegetables are also used.

Bai sek trouk, or rice and barbecued pork, is considered by many khmers as wake-up food. Many food stalls serve this dish with either fresh or slightly pickled vegetables. If the pork is well seasoned and cooked with a little skill, this dish is well worth the price, and not at all out of place as a breakfast food.

Being a tropical country, fresh fruits are in abundance. Fruit smoothies, or fruit shakes, are available and especially popular in tourist cafes. If you find yourself wandering around one of Phnom Penh's many markets, you’ll probably run into some stalls selling fruit. A whole pineapple, a bag of mangos, or a bunch of longan will be cheaper than the cost of the above-mentioned fruit shake. As a rule of thumb you should peel all fruit before consuming it.

There are also several cafes serving French cuisine around the city, the best being La Croisette on Sisowath Road. For a little more trendiness, try Riverside Bistro, also on Sisowath. It serves a variety of Asian and Western food and is also a popular hangout for local expats and affluent Khmers. There are numerous pizza and pasta places around the city that are worth checking out.

There is a heavy Vietnamese influence on Khmer cooking. The beef cubes and salad known as Luk Lac is similar to Vietnam’s version, as is the tamarind-based sour soup known in Cambodia as Somlar Machou Khmer. This dish, which also includes pineapple, fish, and tomato, can be eaten over rice, or occasionally, noodles. Though these foods may not be Cambodian in origin, they certainly are in ingredients, including Cambodia’s unique fish paste (Prahok) which is used as an ingredient in virtually everything.

Cambodia’s food draws inspiration from many places. This makes for a vibrant and, overall, unique cuisine that is well worth trying.