Top 19 Most Famous Delicacies in Cambodia

Cha Houy Teuk is a popular Cambodian dessert loved by the youth in Phnom Penh, often enjoyed at street-side stalls. This sweet treat consists of colorful seaweed-based jelly mixed with sago flour, green beans, coconut milk, red beans, taro, pumpkin, and jackfruit. For a richer experience, it can be paired with sticky rice topped with coconut milk and more taro, red beans, and pumpkin for an even fuller flavor.

Hu Tieu Nam Vang is a beloved dish in Cambodia, known for its aromatic broth and savory flavors. The rich taste comes from simmered bone marrow, the sweetness of dried squid, and a blend of thin, chewy rice noodles, minced pork, shrimp, and squid. What truly sets this dish apart is the painstaking preparation of the broth. To achieve a clear, subtly sweet soup, bone marrow must be simmered with dried shrimp and squid on low heat, while skimming off the foam regularly. The noodles used in Hu Tieu Nam Vang must be delicate yet firm and translucent. While this dish is also familiar in Vietnam, each country adds its own distinctive twist to the flavors.

Lap Khmer, also known as Khmer beef salad, is not your typical salad like those in Vietnam. It features more beef than vegetables and is particularly popular among Cambodian men who enjoy their beef almost raw. This dish combines a variety of ingredients that come together in a vibrant display of colors and flavors. Each herb and seasoning blends perfectly to create a tantalizing aroma, enticing diners from the moment it’s served.

Cambodia is known for its delicious and captivating dishes, but it also stands out for its more unique culinary creations involving insects. One such dish is stir-fried beef with ants. Cambodians discovered the tart flavor of red ants, which they started using in cooking. This dish has become a must-try for anyone visiting the country. The ants, typically around 2-3 cm in size, are stir-fried with ginger, lemongrass, garlic, scallions, and thinly sliced beef. The result is a distinctive flavor, with the sourness of the ants infusing into the beef. To fully enjoy this dish, it's best served with rice.

Mi Char is a popular Cambodian stir-fried noodle dish, beloved by the younger generation. Especially favored by students for a quick and affordable breakfast, it can be made in just five minutes. The dish consists of soft golden egg noodles tossed in a hot pan with beef, soy sauce, fish sauce, greens, a fried egg, and fresh herbs, all served up on a plate. For an added zing, it is often enjoyed with a dash of spicy chili sauce, making it even more appetizing.

This popular Cambodian dessert is quite similar to the Vietnamese bánh flan bí đỏ. The dish is made from pumpkin, with the seeds removed and the hollowed-out center filled with egg whites, palm sugar, milk, and coconut milk. After 30 minutes of steaming, it is ready to be served. The creamy richness of the egg and coconut milk, combined with the light sweetness of the palm sugar, creates an irresistible treat that’s hard to turn down. Num Sang Khya l'peou is best enjoyed chilled, offering a much more refreshing experience than right after it’s steamed.

Num Plae Ai, also known as Cambodian rice cakes, is a popular street snack. Resembling the Vietnamese bánh trôi, these soft, round rice cakes are made from finely ground rice flour and boiled until tender. The chewy, white balls are filled with sweet palm sugar and then drenched in a rich, caramel-like syrup made from palm sap. Topped with shredded fresh coconut, the dish is both visually appealing and delicious. Don’t hesitate to stop by a street corner and enjoy this delightful treat while soaking in the local atmosphere.

Amok Steamed Fish is a traditional and distinctive dish of Cambodia, beloved by both locals and tourists. It features a delicate preparation of fresh fish, such as snakehead or catfish, cooked in a rich coconut milk and curry sauce. Known as kroeung, the curry paste is made from a blend of aromatic ingredients like turmeric, garlic, lemongrass, ginger, and shallots, with a perfect balance of sour and spicy flavors. The dish is traditionally served in a banana leaf bowl, making it as visually appealing as it is flavorful.

While crab is a common dish around the world, every region brings its unique twist to the preparation, and Cambodia is no exception. In the southern provinces, particularly in Kampot, black pepper and seafood are widely used ingredients. This gives rise to the renowned Black Pepper Crab – a flavorful specialty of the region. The crabs are first fried, releasing their natural seafood aroma, then seasoned with black pepper, garlic, and cilantro, and fried again to perfection. The result is a dish with a deliciously aromatic and spicy kick, a true culinary delight.

Lort Cha is one of the most popular street foods in Cambodia. This stir-fried dish consists of egg noodles (Lort), bean sprouts, broccoli, and scallions, typically cooked with beef and topped with a fried egg. It’s served with a red sauce that’s both sweet and spicy, and for those who enjoy extra heat, red chili can be added.

While traveling in Cambodia, you’ll likely encounter Lort Cha on street corners or in local markets in Phnom Penh and Siem Reap, often cooked on a large frying pan. This simple yet flavorful dish is packed with vegetables and protein, making it both satisfying and delicious. It’s not a complex dish to prepare, but the bold, unforgettable taste is why you should definitely try it when visiting Cambodia.

Khmer Mango Salad is a popular dish in Cambodia and across Southeast Asia. Similar to the Thai papaya salad, this version uses shredded mango instead. Khmer Mango Salad features a combination of fresh ingredients, including lime juice, crushed nuts, dried shrimp, minced garlic, scallions, chili, mint, and fish sauce.

This is a very healthy dish that can be made vegetarian or vegan by omitting the dried shrimp and fish sauce. Although it may seem familiar, if you visit Cambodia, you should try it once to experience the distinct flavor that sets it apart!

According to travel experiences in Cambodia, fried insects are a dish that many tourists are initially hesitant about, yet are eager to try. In Cambodia, fried insects can be found everywhere at very affordable prices. One place that specializes in them is the insect market, where you can find a variety of insect-based snacks.

The insect market is always bustling, with the aroma of fried insects filling the air. You can find a range of insects like crickets, cockroaches, stink bugs, water bugs, and scorpions, all seasoned with the distinct spices of Cambodia before being deep-fried and served on skewers. Each skewer costs between 5,000 to 10,000 VND, making it a cheap snack. If you're unsure, the fried water bug is a tasty and budget-friendly option. However, if you're not a fan of the smell of fried cockroaches, it's best to skip it! This is a unique aspect of Cambodian culinary culture that you should definitely experience if you visit!

When people think of durian in Southeast Asia, they often associate it with Vietnam. However, Cambodia offers its own unique variety: Kampot Durian. For durian connoisseurs, it's well-known that the best durians are golden-yellow, with small seeds and thick flesh that gives a rich, creamy taste that lingers on the tongue. Kampot Durian is a rare and exceptional fruit that embodies all these qualities. If you're seeking the perfect durian experience, head to the orchards in Kampot, as this variety is rarely found in Phnom Penh or other major cities.

The delicious and fresh grilled squid (Ang dtray meuk) is commonly found in coastal cities like Sihanoukville and Kep. While many types of seafood, including beef, chicken, squid, and shrimp, are popular, grilled squid stands out as a local favorite. Instead of being marinated, the squid is grilled and served with various dipping sauces, preserving the natural sweetness and unique flavors of the fresh seafood.

The name 'Kaw' might seem like a simple dish to many, but in Cambodia, it has a unique twist. Commonly known as a braised dish, it’s made with either chicken or pork, and eggs, slowly cooked with a blend of spices and pepper. What sets this dish apart is the rich caramelized sauce made from sugar, giving it a sweet and savory flavor with a beautiful color. In some regions, people enhance the flavor by adding beans or bamboo shoots, making the dish even more unique. Regardless of how familiar the dish seems, each country has its own special way of preparing it, and Cambodia's Kaw is definitely worth trying.

Prahok, also known as fermented fish paste, is a distinctive Cambodian delicacy made from various fish like tilapia, snakehead, or catfish. You'll find this ingredient in almost every Cambodian eatery, often served either as a dip or cooked into main dishes. However, for first-timers, the smell and taste of Prahok might be quite overwhelming. But don't let that stop you! If you dare to try it, you’ll discover a unique flavor that’s deeply ingrained in Cambodian cuisine.

Curry is a popular dish across Southeast Asia, and the Khmer Red Curry from Cambodia stands out. Made with beef, chicken, or fish, this flavorful dish includes ingredients like carrots, green beans, potatoes, fresh coconut milk, lemongrass, and kroeung (a Cambodian spice paste).

The inclusion of coconut milk gives this curry a rich and creamy flavor, making it incredibly easy to enjoy. It’s often prepared for special occasions such as weddings, family gatherings, religious holidays, or ancestor worship ceremonies, and is typically served with fresh bread.

Similar to Vietnam's famous grilled pork with rice, Bai Sach Chrouk is a beloved breakfast dish found all over Cambodia. This simple yet flavorful meal consists of steamed rice topped with thinly sliced pork that is slow-grilled over charcoal to retain its natural sweetness.

Sometimes, the pork is marinated with coconut milk and garlic. It's served with a bowl of chicken broth, garnished with crispy shallots, along with a side of fresh cucumber and pickled red radish. There’s no fixed recipe for this dish, so each cook might prepare it according to their personal taste.

Considered the "national dish" of Cambodia, Nom Banh Chok refers to rice noodles served with a fragrant fish curry. It is a popular breakfast dish, often sold by women carrying baskets through the streets, making it a beloved street food.

A bowl of Nom Banh Chok includes rice noodles topped with a green curry broth made from lemongrass, turmeric roots, and lime, complemented by fresh herbs and bean sprouts. What truly distinguishes the broth is the use of traditional fermented fish paste, a key ingredient in Cambodian cuisine. The rich, savory broth is so flavorful that people often finish every last drop, savoring the enticing aroma and depth of the dish.