1. Amok Trey (Fish Amok)

Amok Trey, or Fish Amok, is Cambodia’s national dish and an essential experience for visitors. This traditional dish features fish simmered in a creamy coconut milk curry, enriched with lemongrass, kaffir lime leaves, turmeric, and aromatic herbs. The fish is often steamed in banana leaves, adding a subtle, earthy flavor. Served with rice or noodles, Fish Amok delivers a delightful blend of sweet, savory, and slightly tangy tastes that showcase the essence of Cambodian cuisine.

Particularly significant during the Water Festival, Amok Trey celebrates the Mekong River’s role in providing fertile land and an abundant fish supply, as well as the Tonle Sap River’s unique flow reversal.

Not only is Amok is a staple in Cambodian homes, but it is also a highlight at many restaurants throughout the country. Some restaurants even offer variations of Amok with options like beef, chicken, tofu, prawns, or scallops, making it a versatile and beloved dish in Cambodian cuisine.

2. Bai Sach Chrouk (Grilled Pork and Rice)

Bai Sach Chrouk is a beloved breakfast dish in Cambodia but can be enjoyed any time of day. This simple yet flavorful meal features marinated and grilled pork slices placed over broken rice. The pork is typically marinated with garlic, soy sauce, and coconut milk, imparting a mildly sweet and savory flavor. Grilled over charcoal, the pork retains its natural sweetness and remains tender, unlike when cooked in an oven where it can become dry and tough. The slight char on the edges enhances the flavor, and the subtle aroma of charcoal adds an extra layer of authenticity to the meat.

The charm of Bai Sach Chrouk lies in its simplicity and the quality of its ingredients. The tender, juicy pork, grilled to perfection, complements the fluffy broken rice beautifully. It’s commonly served with pickled vegetables and a bowl of clear chicken broth. The pickled vegetables add a crisp, refreshing contrast, while the chicken broth provides a light, savory accompaniment. The dish reflects the everyday flavors of Cambodia, offering a comforting and familiar taste of home.

3. Kuy Teav (Noodle Soup)

Originating from Chinese Cambodian cuisine, Kuy Teav is a cherished Cambodian noodle soup often enjoyed for breakfast but available throughout the day. This flavorful dish consists of rice noodles immersed in a savory broth made from pork or beef bones, topped with tender slices of pork, beef, or seafood. The essence of Kuy Teav lies in its rich, aromatic broth, which is slow-cooked to extract maximum flavor and create a deeply satisfying and nourishing experience. Fresh herbs, bean sprouts, lime wedges, and chili paste are added to elevate the taste, making it a versatile meal that can be customized to individual preferences.

4. Lok Lak (Stir-Fried Beef)

Lok Lak is a beloved Cambodian dish that features marinated and stir-fried beef slices, typically served with rice or French fries. The beef is marinated in a flavorful blend of soy sauce, oyster sauce, and black pepper, resulting in a rich and savory taste. It’s usually accompanied by fresh vegetables and a tangy dipping sauce made from lime juice, salt, and black pepper, adding a zesty kick to each bite.