A Culinary Journey Through Cambodia

A Culinary Journey Through Cambodia

A Culinary Journey Through Cambodia Forget what you know about Southeast Asian food. Cambodian (Khmer) cuisine is the modest sibling of Thai and Vietnamese food. It is not about burning your tongue with chili; it is about delicate balances of salty, sweet, sour, and bitter. It is ancient, aromatic, and absolutely delicious. The "Holy Trinity" of Khmer Dishes The National Dish 1. Fish Amok A smooth, creamy curry made from freshwater fish, coconut milk, and "Kroeung" (a lemongrass spice paste). It is traditionally steamed in a banana leaf cup. It has a mousse-like texture and is very mild. The Crowd Pleaser 2. Beef Lok Lak If you miss western flavors, order this. Stir-fried beef cubes served with lettuce, tomatoes, and a fried egg. The secret is the dipping sauce: lime juice and black pepper. The Breakfast Staple 3. Nom Banh Chok Known as "Khmer Noodles." It is rice noodles topped with a fish-based green curry gravy made from lemongrass, turmeric, and kaffir lime. You…