Food - The Definitive Guide to Moving to Southeast Asia: Cambodia - page 109

Whilealmostalldishescontainriceornoodles,thereareafewspecialtieswhichpopupon
most Cambodian menus:
Amok Trei (Fish Amok): One of Cambodia's signature dishes, fish amok is a dish of
steamed curried fish seasoned with coconut milk, lemongrass, turmeric powder, paprika,
garlic, ginger, and fish sauce - either steamed or baked in a cup made from banana leaves.
You'll also see variations on menus, such as chicken amok or vegetable amok.
Beef Lok Lak : Another famous Cambodian dish, beef lok lak consists of cubes of stir-fried
beef served with onions and tomato slices on a bed of fresh lettuce, dipped in a salt and
pepper lime sauce with a fried egg on top.
K'tieu : Mostly served for breakfast, this is a traditional pork-based noodle soup garnished
with fresh bean sprouts, chopped scallions, and cilantro (and sometimes eaten with fried
breadsticks known as cha-kwai at breakfast).
Borbor : A type of congee or rice porridge which can be plain or include chicken or pork
and served with fresh bean sprouts and green onions. Borbor is often served at breakfast or
intheevening,andcanalsobeadessertdishcontainingfruits,suchasbananasorjackfruit,
instead of meat.
Pleah : Partially cooked beef or shrimp in a salad flavoured with prahok and tossed with
onions and fresh herbs in a sauce of lime juice, fish sauce, Vietnamese mint, and peanuts.