Cambodian Cuisine: Top 15 Unmissable Dishes!!!

1. Amok (Cambodian Fish Curry)

Amok is one of Cambodia’s most iconic dishes, often considered a national treasure. This creamy curry is typically made with steamed fish or chicken, coconut milk, and fragrant spices, all served in a banana leaf for extra aroma and flavor.

The dish starts with kroeung, a traditional curry paste made with ingredients like lemongrass, galangal, turmeric, Thai shallots, and shrimp paste. 

• Best places to try: The Sugar Palm Siem Reap, Malis Phnom Penh.

👉 Get to know more about Cambodian Amok

2. Beef Lok Lak

Lok lak is a famous Cambodian dish featuring stir-fried beef served with rice and a tangy green pepper sauce. The beef is sautéed with garlic, onions, and vegetables, then paired with a zesty mix of lime juice, soy sauce, and green pepper.

Often topped with herbs and onions, it's a simple yet flavorful favorite found in restaurants and street stalls across the country.

• Best places to try: Eleven One Kitchen Phnom Penh, Sambo Khmer Siem Reap.

3. Kdam Chaa (Crab sauteed with pepper)

Kdam chaa, meaning "stir-fried crab," is a famous Cambodian dish, especially popular in coastal towns like Kep and Kampot, home to prized blue crabs and fragrant Kampot pepper.

The dish is made by stir-frying crab pieces with garlic, green pepper, soy sauce, and spices, then served with rice. Simple yet rich in flavor, it highlights the natural sweetness of the crab and the bold kick of local pepper.

You’ll find Kdam chaa in seafood restaurants and street markets along the coast - an essential taste of Cambodia’s culinary heritage.

• Best places to try: Khmer Kitchen Siem Reap, Sombok Restaurant Phnom Penh, or any local restaurant in Kep and Kampot.

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4. Somlar Kari Saek Mouan (Khmer Red Curry)

Somlar Kari Saek Mouan, or Khmer red curry, is a traditional Cambodian dish known for its mild heat and rich, fragrant flavor. Made with chicken simmered in coconut milk, it’s seasoned with kroeung paste, shrimp paste, fish sauce, and palm sugar

Vegetables like sweet potatoes, eggplant, carrots, or long beans are often added for texture and nutrition.

Best places to try:

• Kabbas Restauran
• Khmer Grill - Siem Reap

5. Bai sach chrouk (Pork and rice)

Bai sach chrouk is a classic Cambodian breakfast made with grilled marinated pork served over white rice. It's usually accompanied by fresh cucumbers, herbs, and pickled vegetables.

The pork is marinated in a mix of soy sauce, palm sugar, and spices, then grilled until golden and slightly crispy. 

Best places to try:

• Street stalls around Psar Chas (Old Market), Siem Reap
• Malis Restaurant, Phnom Penh

6. Kuy teav (Phnom Penh noodle soup)

For any noodle enthusiast, indulging in Kuy teav is a must. This Cambodian rice noodle delicacy enjoys immense popularity in Phnom Penh, the capital city.

It boasts fresh rice noodles immersed in a clear, meat-based broth, adorned with slices of pork, liver, meatballs, and a medley of fresh herbs. 

Best places to try:

• Yi Sang Restaurant
• Malob Restaurant

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7. Samla Chapek (Cambodian spicy soup)

Samla Chapek is a spicy Cambodian soup made with fish simmered in coconut milk, lemongrass, and fragrant spices. Catfish is often used, but other types of fish work well too. The soup begins with sautéed onion, garlic, and lemongrass, followed by coconut milk and water. The fish is then added and cooked until tender.

This dish blends sweet, salty, and spicy flavors in a creamy broth. Fresh vegetables like spinach or taro leaves are often added to enhance the texture and nutritional value. Served with rice, Samla Chapek is comforting, aromatic, and full of character.

Best places to try:

• Sugar Palm, Phnom Penh 
• Chanrey Tree, Siem Reap

8. Nom banh chok (Curry and fish noodles)

Nom banh chok is a traditional Cambodian noodle dish, often enjoyed for breakfast or lunch. It features light, airy rice noodles topped with a fragrant fish-based curry sauce and a colorful mix of fresh vegetables such as cucumbers, bamboo shoots, banana flower, and an assortment of herbs.

Appreciated for its simplicity and bright flavors, nom banh chok is a staple in rural Cambodia and offers an excellent introduction to Khmer cuisine.

Best places to try:

• Sala Bai Restaurant, Siem Reap
• Romdeng, Phnom Penh

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9. Lap Khmer (Cambodian beef salad)

Lap Khmer is a refreshing and flavorful minced meat salad made with finely chopped beef or pork, mixed with lime juice, sugar, fish sauce, and garlic. It's seasoned with Thai basil, mint, cilantro, and green onions, creating a vibrant dish with a perfect balance of sweet, salty, and tangy flavors.

Often served with fresh cucumber or lettuce, this dish can be enjoyed as an appetizer or light main and is loved for its clean taste and versatility.

Best places to try:

• Khmer Surin, Phnom Penh 
• Embassy Restaurant, Siem Reap

10. Fried insects

In Cambodia, eating insects is both traditional and practical. Grasshoppers, ants, spiders, and crickets are fried until crispy and golden, then seasoned with salt, pepper, and spices. While it may seem unusual, insects are a key protein source in many rural areas and are more environmentally sustainable than meat.

This crunchy snack is a must-try for adventurous eaters and a fascinating insight into Cambodian food culture.

Best places to try:

• Night Market, Siem Reap 
• Central Market, Phnom Penh

11. Pong tia koon (Hatched duck egg)

Pong tia koon, or balut, is a fertilized duck egg that is boiled and eaten in the shell. A popular delicacy in Southeast Asia, it's often served with herbs, salt, pepper, and lime juice. The flavor is rich and savory, with a soft texture.

Though not for everyone, it's a widely enjoyed treat among locals and can be found easily in Cambodian cities.

Best places to try:

• Local food stalls, Siem Reap 
• Street vendors near Russian Market, Phnom Penh 

12. Ang dtray meuk (Grilled squid)

This dish is a coastal favorite, often sold by vendors walking the beaches of Cambodia. Whole squid is marinated in lime juice or fish sauce, skewered, and grilled over charcoal until slightly charred and smoky. It’s served with a bold chili-garlic-lime dipping sauce from Koh Kong province.

Ang dtray meuk is usually enjoyed as a snack or party food, especially alongside a cold beer.

Best places to try:

• Crab Market, Kep
• Otres Beach vendors, Sihanoukville

13. Cha houy teuk (Sweet jelly dessert)

Cha houy teuk is a colorful dessert made with mung bean jelly, coconut milk, and sugar. It’s often served cold with fruits like banana, lychee, or mango. The jelly has a soft, slippery texture that contrasts beautifully with the creaminess of the coconut milk.

This dessert is a popular street food, especially refreshing on hot days.

Best places to try:

• Old Market, Siem Reap
• Street dessert stalls, Phnom Penh 

14. Sankhya lapov (Pumpkin custard)

Sankhya lapov is a steamed dessert made by filling a hollowed-out pumpkin, usually kabocha squash, with a rich coconut custard made from palm sugar, eggs, and coconut milk. Once steamed, the custard sets inside the pumpkin, and the dish is sliced and served.

It’s creamy, naturally sweet, and a staple during special occasions.

Best places to try:

• Khmer Kitchen, Siem Reap 
• Friends the Restaurant, Phnom Penh 

15. Nom Plae Ai (Glutinous rice coconut dessert)

Nom Plae Ai is a bite-sized dessert made from glutinous rice flour filled with melted palm sugar, then boiled and served in a sweet coconut milk sauce infused with pandan leaves. These chewy dumplings are soft, fragrant, and pleasantly sweet.

A common snack and dessert that’s easy to find in Cambodian street food scenes.

Best places to try:

• Local markets, Siem Reap
• Street vendors, Phnom Penh

Final thoughts

Cambodian cuisine is all about fresh local ingredients, fragrant herbs, and a rich blend of regional influences. From hearty soups and flavorful noodle dishes to unique street snacks and traditional desserts, Cambodia offers a culinary journey that reveals its cultural depth and diversity.

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