1. Khmer red curry (Khmerredcurry) Khmer red curry is not as spicy as Thai curry. It also uses coconut milk as the base without adding too much chili pepper. Dishes include beef, chicken or fish, eggplant, mung beans, fresh coconut milk, lemongrass and kroeung sauce. Due to the influence of French culture, Khmer red curry is often eaten with bread. This dish is usually served on special occasions in Cambodia, such as weddings, family gatherings, or religious festivals such as Day of the Dead and Tomb Sweeping Day.

2. Lime Khmer Beef Salad (LapKhmer) The beef in the lime Khmer beef salad will be cut into thin slices, so it can easily absorb the lime juice. It's more like a steak than a salad. This dish is popular with Cambodian men who prefer their meats to be rare, but restaurants often serve roast beef. The whole dish contains lemongrass, scallions, garlic, fish sauce, nine-layer pagoda, mint, mung beans and green peppers. This sweet and salty treat is also spiced up with lots of fresh red peppers.

3. Rice noodle soup (Nombanhchok) Rice noodle soup is often served as breakfast food. It consists of rice noodles and green curry made with lemongrass, turmeric root and Thai lime, topped with mint leaves, bean sprouts, mung beans, banana flowers, cucumbers and other vegetables. There is also a red curry version served at celebrations and weddings.

4. Redtreeants with beef and holy basil. Various insects, including poisonous spiders, appear on Cambodian menus. But what appeals most to foreign palates is the holy basil and mangrove ant beef. It is made of ants of various sizes stir-fried with ginger, lemongrass, shallots, garlic and thinly sliced ??beef. There is also a lot of red pepper in the dish, but it does not overpower the sourness that the ants give to the beef. This dish is served with rice, and if you're lucky, you might find some ant larvae in the bowl.