
Explora los sabores auténticos de Cambodia en una experiencia gastronómica inolvidable.
Cambodia is a country in Southeast Asia with an ancient history and an immense cultural heritage, marked by the greatness of the Khmer Empire. From the iconic temples of Angkor, emerging from the jungle, to the vibrant life of its capital, Phnom Penh, and the tranquil coasts of the south, Cambodia offers a journey through time, spirituality and the overwhelming capacity for self-improvement of its people.
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Cambodian or Khmer cuisine is one of the oldest and least known in Southeast Asia. It is characterized by the use of fresh herbs, contrasts of textures and subtle, bittersweet flavors. Less spicy than Thai, it is based on rice, freshwater fish from the Mekong and Tonlé Sap, and a fermented fish paste called 'prahok' that gives it a unique flavor.
Considered the national dish par excellence. It is a smooth and creamy fish curry steamed in a banana leaf. The sauce is made with coconut milk and 'kroeung', which gives it an aromatic, delicate and slightly sweet taste.
Pieces of beef sautéed over high heat, marinated in a tasty sauce. It is served on a bed of fresh lettuce, tomatoes and cucumbers, often with a fried egg on top and accompanied by Kampot's distinctive lime and pepper sauce for dipping.
Often called 'Khmer noodles'. It is a very popular breakfast dish consisting of fresh, thin rice noodles, topped with a fish-based curry and a variety of fresh herbs, bean sprouts and banana flowers.
A simple but delicious breakfast. It consists of thin slices of pork grilled over charcoal, marinated in coconut milk or garlic, served over rice. It is accompanied by cucumber and ginger pickles, and a bowl of broth.
A sour soup very popular in Cambodian homes. It can contain fish, chicken or beef and is characterized by its acidic broth, flavored with tamarind, lemongrass and other local herbs. It is a very refreshing and comforting dish.
A star dish of the coast, especially in Kep and Kampot. Fresh crab sautéed in a tasty sauce made with the famous and aromatic Kampot green pepper, one of the best in the world.

The two most popular and ubiquitous domestic lager brands. They are light, refreshing and ideal to accompany food and combat the heat. You will find them everywhere at very affordable prices.
The quintessential Cambodian smoothie. A blend of fresh local fruits (mango, banana, passion fruit), condensed milk, raw egg (optional, but traditional) and ice, shaken to create a creamy, energy drink.
A very popular street drink. The juice is freshly extracted from the sugar cane in hand presses and served with ice and sometimes a squeeze of lime. It is incredibly refreshing and sweet.

A slightly alcoholic and fermented drink obtained from the sap of the sugar palm tree. It has a sweet and a little sour taste. It is a rural and very traditional drink.
Although popular throughout Southeast Asia, the Cambodian version is a classic. Steamed glutinous rice, drizzled with sweetened coconut milk and served with slices of fresh, juicy mango.
A rustic and delicious dessert. A mixture of glutinous rice, coconut milk and sometimes beans is prepared, placed in a bamboo tube and slowly roasted over charcoal, giving it a unique smoky aroma.
A visually striking and delicious dessert. A pumpkin is emptied and filled with a cream of coconut milk, eggs and palm sugar. Then everything is steamed, and served in portions that show the contrast of colors.
A colorful and refreshing street dessert. It consists of a seaweed gelatin base, to which beans, tapioca and sweetened coconut milk are added. It is served cold and is ideal for heat.
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Ver guía completaThe two most popular and ubiquitous domestic lager brands. They are light, refreshing and ideal to accompany food and combat the heat. You will find them everywhere at very affordable prices.
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