KHMERS DISHES

Small, unique dishes and snacks aside, traditional Khmer cuisine is roughly divided into four main types of culinary preparation.

Soups, Sngao or Somlor which, unlike noodle soups of Chinese ancestry served in the morning and in the evening on the outskirts of the markets, give off typically local flavors, and whose flavors sometimes even vary depending on the provinces in which you taste them .

The stir-fry dishes, or Char, prepared by the minute using a hot wok will never cease to delight and surprise you as the range of possible combinations is wide… Dishes with ginger and the famous Kampot pepper , tamarind, spices, condiments,… you can accommodate your favorite meats, fish, seafood and vegetables in a thousand ways.

Salads, Gnoam, Bok, Phlea, prepared with raw vegetables, fruits and herbs bring a touch of freshness to the meal. You will appreciate among other salads with transparent vermicelli, grapefruit, or more unusual, those prepared with banana flowers or bitter quinine leaves.

Fried or grilled meats and fish, Chieng, Ang, Dot, always accompanied by a little something that will enhance the grills you have ordered. The fish will benefit from being accompanied by a small green mango salad, while the chickens, often brushed with a honey-based marinade and the veal roasting on a spit near the beer-gardens will be tasted with raw vegetables and aromatic leaves. and your choice of pepper or chilli sauce or, for the more adventurous, a prahok sauce.

To these large families of dishes, you will add some steamed dishes, such as the popular Amok, a kind of local curry, and others, unclassifiable, which can be fried, sautéed or marinated, lacquered or simply simmered in a pan, that you will find in the "special" section.