Pork Rice, Amok Fish, Khmer Red Curry, Rice Vermicelli Soup, Fried Crab, Holy Basil Mangrove Ant Beef, Grilled Squid and so on are the specialties in Cambodia.

Pork Rice

Pork rice is one of the simplest and most delicious Cambodian food. Thinly sliced pork has a natural sweetness as it is slowly roasted over a charcoal fire. Sometimes the pork is dipped in coconut milk or garlic sauce. The roasted pork is served over a generous portion of rice with freshly pickled cucumbers and radishes and lots of ginger. Often there is also a bowl of chicken soup covered with scallions and fried onions.

Amok Fish

Amok Fish is a fresh fish mousse served with coconut milk and kroeung sauce. kroeung is a Khmer curry sauce made with lemon vanilla, turmeric root, garlic, green onions, galangal and Chinese ginger. Upscale restaurants will steam the amok on banana leaves, while street food stalls boil it to make a gumbo fish curry instead of a mousse.

Khmer red curry

Khmer red curry is not as spicy as Thai curry, and also uses coconut milk as a base without overdoing the chili. The dish comes with beef, chicken or fish, eggplant, green beans, fresh coconut milk, lemongrass and kroeung sauce. Khmer red curry is often served with bread due to the influence of French culture.

This dish is usually served on special occasions in Cambodia, such as weddings, family gatherings, or religious festivals such as the Day of the Dead or Ching Ming Festival.

Lime Khmer Beef Salad

The beef in the Lime Khmer Beef Salad is sliced thinly so it can easily absorb the lime juice. It is more like a steak than a salad. The dish is popular with Cambodian men who like their meat on the raw side, but roast beef is often served in restaurants.

The whole arrival is loaded with lemon herbs, scallions, garlic, fish sauce, nixtamal, mint, green beans and green peppers. This sweet and savory delicacy is equally spicy because of the many fresh red peppers.

Rice noodle soup

Rice noodle soup is often served as breakfast food. It consists of rice noodles and a green curry made with lemon grass, turmeric root, and Thai lime, covered with mint leaves, bean sprouts, mung beans, banana blossoms, cucumbers, and other vegetables. A red curry version is also available for celebrations and weddings.

Fried Crab

Fried crab is a specialty of the Cambodian seaside town of Whitehorse. The dish consists of freshly fried crabs and native Kampot green peppers.

St. Basil's Mangrove Ant Beef

It is made by stir-frying ants of various sizes with ginger, lemon herbs, green onions, garlic, and thinly sliced beef The dish also has a lot of red chili peppers, which don't overwhelm the sour flavor that the ants give the beef. Serve this dish with rice, and if you're lucky, you might find some ant larvae in your bowl.

Grilled squid

The squid is brushed with lime juice or fish sauce, then skewered and grilled on a wooden skewer, and served with a Cambodian sauce derived from Kampot. The sauce is made from garlic, fresh chili peppers, fish sauce, lemon juice and sugar.

Fairy grass jelly

Khmer desserts, some of which are made by putting glutinous rice or sago in coconut milk and covering it with taro, red beans, pumpkin and durian. And the most popular has to be sencha jelly, a jelly-like dessert made from gelatin obtained from seaweed.

There are countless delicacies in Cambodia, all of which are delicious.