Travel Reference
In-Depth Information
Food & Drink
It's no secret that the dining tables of Thailand and Vietnam are home to some of the
finest food in the world, so it should come as no surprise to discover that Cambodian
cuisine is also rather special. Unlike the culinary colossi that are its neighbours, Cam-
bodia is not that well known in international food circles, but all that looks set to
change. Just as Angkor has put Cambodia on the tourist map, so too
amok
(baked fish
with lemongrass-based
kreung
paste, coconut and chilli in banana leaf) could put the
country on the culinary map.
As well as eating the notorious tarantulas of Skuon, Cambodians also like to eat crickets,
beetles, larvae and ants. Some scientists have suggested insect farms as a way to solve food
problems of the future. This time, Cambodia might be ahead of the curve.
Cambodia has a great variety of national dishes, some similar to the cuisine of neighbour-
ing Thailand and Laos, others closer to Chinese and Vietnamese cooking, but all come with
a unique Cambodian twist.
Freshwater fish forms a huge part of the Cambodian diet thanks to the natural phe-
nomenon that is the Tonlé Sap lake. The fish come in every shape and size, from the giant
Mekong catfish to teeny-tiny whitebait, which are great beer snacks when deep-fried. The
French left their mark too, with baguettes becoming the national bread and Cambodian
cooks showing a healthy reverence for tender meats.
A popular food blog on Cambodia can be found at
www.phnomenon.com
, which covers Khmer
food, surfing the streets and the up-and-coming dining scene. It's dated, but the archives are a
treasure trove. For a more up-to-date food blog, check out Nyam Penh at nyampenh.com.
Cambodia is a crossroads in Asia, the meeting point of the great civilisations of India
and China, and, just as its culture has drawn on both, so too has its cuisine. You're bound to
find something that takes your fancy, whether your tastes run to spring rolls or curry. Add
to this a world of dips and sauces to complement the cooking and a culinary journey
through Cambodia becomes as rich a feast as any in Asia.
