The food in Siem Reap is a merry romp through the cuisine of Cambodia, with a flavor profile that ranges from rich and earthy to creamy and a mixture of delicious Khmer spices. Wittily enough, the cuisine includes both soups and fermented foods.
Amok Trey (Traditional Steamed Fish Amok)
Amok Trey is the iconic dish of Khmer cuisine and a “must try” when in Siem Reap. Amok Trey is a fish curry made with freshwater fish, coconut milk, eggs, palm sugar, and the prized “kaffir lime leaves,” along with the “famous Kroeung paste made from a combination of lemons, gingers, and galangals.” The dish originated in Khmer cuisine and is believed to be prepared in a special manner where the curry paste was wrapped in banana leaves in the form of a bowl and steamed until thick and smooth.
When served, the dish is topped with a generous scoop of coconut cream, slices of red chili, and chopped calamansi leaves. The dish is mild but full of flavor and delights the taste buds, making it an excellent choice even for those who find Khmer cuisine too hot and spicy. Modern variations include variations made out of “chicken, pork, and vegetables for a vegetarian option.
Nom Banh Chok – Khmer Noodles with Fish Curry
Known commonly as the “national breakfast dish” of Cambodia, Nom Banh Chok is a popular dish found in Siem Reap throughout the streets in various stalls and restaurants, and its popularity is a testament to the rich flavors and simplicity of Cambodian cuisine. The dish consists of soft noodles served with a topping of “banh chok,” a lemongrass and turmeric fish curry made from fish paste and “kaffir” lime leaves, served along with a variety of vegetables and herbs such as banana tree stems, cucumber slices, and coriander leaves.
This dish is commonly taken in the form of a breakfast dish by the locals, who purchase it from vendors carrying baskets full of steaming noodles and vegetables in their arms, while the dish is a source of comfort and satisfaction due to the light flavors and crunchy vegetables in it, because of the feeling of crunchiness in the vegetables, said to be a characteristic feature of this dish and the iconic taste of the dish, making it a source of
Palm Sugar Sponge Cake (Num Ansom Thnot)
Palm Sugar Sponge Cake is a delicious treat for any traveler who has a sweet tooth. The ingredients for the cake include ripe palm fruit and palm sugar, making the dessert golden and characterized by its fragrant sweetness. The light and sponge-like structure of the dessert is a result of the steaming process and is therefore soft but chewy to the touch.
The vendors selling the dessert are widely available in Siem Reap’s streets and the surrounding village of Preah Dak. The importance of the dessert shows the significance of palm trees in the lives of the people of Cambodia, right from the production of sugar to the construction of materials.
Lap Khmer – Khmer Lime-Marinated Beef Salad
Lap Khmer is a refreshing beef salad from Cambodia, and Lap Khmer is the Khmer word for Cambodian salad in a scarf. The dish involves blanching slices of beef in hot water, seasoning them with fish sauce and lime juice, and mixing them with lemongrass, coriander, vegetables such as bean sprouts and cucumber slices, and the aromatic ingredients of the scarf: lemongrass, coriander, garlic, and fish sauce.
The combination of the flavors and ingredients results in an “intense flavor experience. Lap Khmer is a great option for visitors to the area in Siem Reap, especially if they need a refreshing dish to serve with a cold beer.
Cambodian Edible Insects
Trying the bugs in Siem Reap is more than a culinary experience. It’s an experience in and of itself. The typical manner in which the bugs are served in the street stalls in Siem Reap will include options of fried, toasted, and seasonings of chili and lime applied to the crickets, Silkworms, and tarantulas.
Another characteristic that Siem Reap stands out in comparison to Thailand is the taste and preparation methods applied to the meals, mainly because the people consider the bugs give a unique flavor to the dipping sauce, especially the water bugs.
Prahok Ktis – Coconut & Fermented Fish Dip
The creamy and savory dip known as Prahok Ktis has a comforting flavor that surprises many travelers. Prahok Ktis is made with fermented fish paste that is mixed with minced pork, lemongrass, and coconut milk, producing a salty flavor that has been slightly sweetened with palm sugar. It is usually eaten as a dip for fresh vegetables or rice.
After being combined with both herbs and coconut, the fish paste’s fermentation becomes soft enough that even novice eaters feel comfortable eating Prahok Ktis. This dish exemplifies how Cambodian cooking has an exceptional ability to marry bold flavors together.
Green Papaya Salad
At first glance, the Cambodian version of Green Papaya Salad looks similar to its namesake in Thailand; the flavors are distinctly Cambodian and provide an entirely different taste experience. Shredded green papayas blended together with dried shrimp, peanuts, tomatoes, snake beans, garlic, fish sauce, and a spicy, vinegary dressing. The combination of flavors gives Green Papaya Salad a sweet, salty, sour, and spicy flavor that is a joy to experience on one’s tongue.
Green Papaya Salad can be enjoyed at market stalls, as a side dish at home, or in a family-style meal; when eating a plate of Green Papaya Salad between heavier curries or soups, it has a unique flavour that stands out and is refreshing.
Bamboo Sticky Rice
Bamboo Sticky Rice is a peasant cuisine in Cambodia and a fine expression of the Siem Reap countryside way of life, where the people live in harmony with nature and the staple food is indeed sticky rice and a bit of fish if they’re lucky enough to live along the riverbanks where fish abound. The dish consists of a mixture of sticky rice, coconut milk, salt, and optionally beans and shredded coconut, and is grilled in its pressing tool made of bamboo tubes and charcoal.
Vendors commonly sell Bamboo Sticky Rice in the areas where markets are usually situated, and in rural villages along the side of the road, especially where the paths of tourists pass through. Unwrapping the bamboo to savor the warm and sticky rice is an experience in itself. It is an easy, local, and comforting cuisine ideal for those people traveling and wanting to branch out into other dishes besides those in restaurants.
Bai Sach Chrouk – Cambodian Grilled Pork With Rice
Bai Sach Chrouk is a Cambodian breakfast dish that is extremely popular throughout Siem Reap in the morning. It consists of thinly sliced pork that has been marinated in coconut milk, garlic, and palm sugar before being cooked on the grill for an extended period of time to achieve a caramelised sweet flavour. The cooked pork is then served on a bed of warm rice with pickled vegetables and either a small bowl of broth or additional toppings. If you’re travelling, don’t forget to check out this local breakfast staple. It’s one of the delicious things to do in Siem Reap!
Local Dessert And Specialty – Palm Sugar And Palm Cakes
Palm sugar is an integral part of the traditional cuisine in Siem Reap and is an absolute must-try for anyone who appreciates desserts. One of the best examples of a dessert made with palm sugar is Palm Sugar Sponge Cake, which offers consumers a beautiful golden hue and a lovely tropical scent. The cake is made from sticky rice flour, coconut cream, and ripe palm fruit, which gives it a soft, chewy texture that melts in your mouth. Palm sugar, which is derived from the sap of the palm tree, has a naturally sweet, caramel-like flavor.
Visitors to the Siem Reap area often take home palm sugar as a unique gift, as it adds an element of flavor to many different types of tea, desserts, or sauces. Additionally, palm sugar desserts typify the strong connection of Cambodian culture to palm trees.
Prahok – The Iconic Fermented Fish Paste of Cambodia
Prahok is one of the most commonly used seasonings and has a unique flavor among the different types of seasonings found in Cambodian food. The Khmer language translates to “fermented fish” and is also referred to as “fermented fish paste.” Fermented in a large ceramic container for several months, Prahok is made from freshwater fish that has been salted, resulting in a highly concentrated product.
Prahok’s aroma may scare off some new visitors to the country. However, when combined with herbs, minced pork, coconut milk, or vegetables, Prahok becomes a smooth and flavourful addition to a dish. You can use Prahok for soups, stir-fried dishes, and well-known dips such as Prahok Ktis. For those who are adventurous, tasting Prahok is a rite of passage and provides insight into local culture and traditions.
Beef Lok Lak – A Classic Stir-Fried Favorite
Beef Lok Lak is one of the most popular dishes in Cambodia and a staple in the Siem Reap food scene. The dish consists of thin slices of beef that are marinated and stir-fried with garlic, onions, black pepper, and soy sauce to maintain their tenderness. The best part about a dish of lok lak, however, is the dipping sauce made out of a combination of lime juice, black pepper, fish sauce, and sugar, creating a refreshing and delicious flavor experience when consumed with a hot fried egg and a plate of vegetables.
The combination of soft beef, refreshing sauce, and crunchy vegetables offers a very addictive experience to the taste buds. Simple but very much a comfort food in the style of Khmer cuisine, the dish has the makings of a traveling man’s dish to be tried at any meal of the day.
Khmer Red Curry
Traditional Khmer Red Curry is a milder, less intense version of curry when compared to other South East Asian countries such as India and Thailand. Made from coconut milk, sweet potatoes, carrots, green beans, and meats (chicken, beef, or fish), this dish is slow-cooked so that the ingredients are tender and the flavors meld beautifully together.
Turmeric, lemongrass, kaffir lime leaves, and red chili paste add to the richness of this dish. Though it contains all of the wonderful scents that you will find in other curries, it does not have the extreme heat that many people associate with curries. The combination of sweet and warming spices creates a very comforting experience and is an excellent option for anyone who finds themselves sensitive to spicy foods.
Kuy Tieu – Cambodian Noodle Soup
Kuy Tieu is a very popular Cambodian noodle soup dish. Most find their great price and lovely taste highly favoured for breakfast or any time of the day, and yes, many stop there often to indulge in their Kuy Tieu. It can be served with a mix of three types of meat, usually either pork or beef, or even seafood. A light sauce is added to the dish as it cooks, and it contains a range of ingredients such as garlic, soy sauce, and black pepper. Fresh bean sprouts, chopped up green onions, and various types of herbs complement all the visual glamour of the Kuy Tieu when it arrives at the table.
Diners may finish their meal with a selection of dipping sauces that can be shared with others out of the pot, along with a selection of vegetables to suit their taste for hot peppers, lime juice, and so on. Kuy Tieu can be served very simply, and is mostly enjoyed by those who have traveled to Cambodia who wish to sample an inexpensive local dish.
Final Thoughts
Looking into the food in Siem Reap is more than experiencing a dish. It is an immersion into an entire culture and a way of life associated with the Khmer people. Street corner food stands and family dining options exude a sense of tradition in every dish served to the people. If you are preparing a trip to Siem Reap and are in search of the best dining experiences in the area, look to Seni World to guide you through the best experiences available in Siem Reap.
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