The 10 Best Bites of Cambodian Food You Can’t Miss

1. Fish Amok

Fish amok is considered one of Cambodia’s most iconic dishes. Found on menus all across the country, this silky, fragrant dish is made from chunks of freshwater fish cooked in a creamy, curry-like sauce.
It is traditionally steamed in a banana-leaf cup and served with rice. The magic of fish amok comes from kroeung, a Cambodian curry paste made with turmeric, kaffir lime, lemongrass, and shallots. Mixed with coconut milk, eggs, palm sugar, and fish sauce, it creates a rich, smooth, melt in your mouth taste.

2. Samlor Korkor

While fish amok may be the dish tourists know best, many locals consider samlor korkor to be Cambodia’s true national dish. This hearty, nutritious soup has been enjoyed for centuries.
Made with a combination of seasonal vegetables like pumpkin, unripe papaya, eggplant, long beans, banana, and moringa, the soup is flavored with prahok (fermented fish) and kroeung, then thickened with toasted ground rice. Versions vary, but catfish and pork belly are the most common choices.

3. Nom Banh Chok (Khmer Noodles)

A beloved Cambodian breakfast, nom banh chok consists of thin, fresh rice noodles topped with a light, fish-based green curry.
The gravy is made with lemongrass, turmeric, finger root ginger, and garlic. Diners add raw vegetables like banana flowers, cucumbers, long beans, wild herbs, and edible flowers. A sweet peanut-and-palm-sugar sauce called tuk paem makes it even more delicious.

4. Khmer Red Curry

Khmer red curry is milder and less spicy than Thai curry, with a sweeter, more herb-forward flavor.
It uses coconut milk, kroeung paste, ginger, garlic, turmeric, sweet potatoes, and your choice of meat though chicken is the most popular. Cambodians traditionally serve this rich dish during weddings, festivals, and family celebrations, paired with rice, bread, or fresh rice noodles.

5. Pepper Crabs

If you’re heading to Kep, make sure to try its famous pepper crabs. This coastal town is known for its incredibly fresh seafood, caught daily and sold at the lively Crab Market.
The crabs are stir-fried with fresh green Kampot peppercorns, garlic chives, and simple seasonings  creating an unforgettable peppery aroma. While you can find pepper crab in Phnom Penh and Siem Reap, nothing compares to tasting it right at the source in Kep.

6. Red Tree Ants with Beef

Cambodia is known for its adventurous culinary scene, but red tree ants with beef is one insect dish that surprises many foreigners in a good way.
Red ants of various sizes are stir-fried with thin beef slices, lemongrass, shallots, garlic, ginger, and holy basil. The dish is spicy, aromatic, and slightly sour a flavor that comes naturally from the ants themselves. It’s usually served over rice, and sometimes includes ant larvae for extra protein.

7. Beef Lok Lak

Beef lok lak is a classic Cambodian comfort dish. Tender beef strips are stir-fried and served on a bed of crisp lettuce, tomatoes, cucumbers, and raw onions.
It often comes with a fried egg on top and rice on the side. However, the real highlight is the dipping sauce made from lime juice and Kampot pepper, which gives the dish its signature spicy, citrusy kick.

8. Lap Khmer (Khmer Beef Salad)

Lap Khmer, or Khmer beef salad, is perfect for spicy food lovers. The beef is sliced thinly and either lightly seared or marinated in lime juice in a crevice style preparation.
It’s then mixed with lemongrass, garlic, shallots, fish sauce, mint, basil, bell peppers, and plenty of red chilies. This refreshing, spicy salad pairs wonderfully with a cold beer a favorite among locals.

9. Samlor Machu Trey

Soup is an essential part of every Cambodian family meal, and samlor machu trey is one of the most popular.
This sweet-sour fish soup uses Tonle Sap fish as its main ingredient and is seasoned with tamarind, lemongrass, garlic, celery, bean sprouts, pineapple, and local herbs like sawleaf coriander and basil.
The result is a comforting balance of sweet, sour, and spicy flavors.

10. Fried Insects

For the adventurous, Cambodia offers a wide selection of fried insects from tarantulas and crickets to grasshoppers and cockroaches.During the Khmer Rouge era, insects were a survival food due to famine, and the practice eventually became part of local culinary culture. Today, they’re a popular street snack, usually deep-fried with chilies and spring onions and often enjoyed with beer.