Cambodia
Food Safety Tips
Essential food safety information to help you enjoy Cambodia's cuisine safely and confidently.
Check food hygiene standards in Cambodia
While Cambodia generally has good food hygiene standards, it's always wise to choose restaurants that appear clean and well-maintained.
Drink bottled water in Cambodia
In Cambodia, it's recommended to drink bottled water, especially in rural areas where water quality may vary.
Be cautious with street food in Cambodia
Street food in Cambodia can be delicious and safe, but choose vendors with high turnover and good hygiene practices.
Ensure meat and seafood are cooked thoroughly.
Undercooked meat and seafood can harbor harmful bacteria. Ensure dishes are cooked to a safe internal temperature.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are increasingly available in Cambodia, particularly in urban areas and tourist destinations.
vegan
LOW AVAILABILITYVegan options can be limited in Cambodia, as many traditional dishes include animal products. However, major cities may have specialized restaurants.
gluten-free
LOW AVAILABILITYFinding gluten-free options in Cambodia can be challenging. Consider learning key phrases to explain your dietary needs.
Common Allergens
Nuts
MEDIUM PREVALENCEVarious nuts are common in Cambodia's cuisine, particularly in desserts and some savory dishes.
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCEDairy products are widely used in Cambodia, featuring in many traditional dishes.
COMMONLY FOUND IN:
Wheat
HIGH PREVALENCEWheat is a staple in Cambodia's cuisine, used in bread, pastries, and many other foods.
COMMONLY FOUND IN:
Soy
MEDIUM PREVALENCESoy sauce and other soy-based products are used in many Cambodian recipes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Cambodia's food culture for travelers.
Amok Trey (អាម៉ុកត្រី)
Amok Trey is a steamed fish curry custard infused with lemongrass, galangal, turmeric, and coconut milk, traditionally cooked in banana leaves. It represents the delicate balance of flavors in Khmer cuisine.
Nom Banh Chok (នំបញ្ចុក)
Nom Banh Chok, or Khmer noodles, are a beloved breakfast dish consisting of fresh rice noodles topped with a flavorful fish-based green curry sauce, fresh herbs, and vegetables.
Bai Sach Chrouk (បាយសាច់ជ្រូក)
Bai Sach Chrouk, grilled marinated pork served over rice, is a popular and affordable breakfast staple. The pork is typically marinated in coconut milk and spices, giving it a sweet and savory flavor.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Cambodia's diverse culinary traditions.
Samlor Machu Trey (សម្លរម្ជូរត្រី)
A sour and savory soup made with fish, tamarind, pineapple, and various vegetables. It's a common dish enjoyed throughout the day.
Allergens:
Lap Khmer (ឡាបខ្មែរ)
A flavorful salad made with minced beef or fish, mixed with herbs, spices, and toasted rice powder. It's often served with fresh vegetables.
Allergens:
Char Kroeung Sach Ko (ឆាក្រឿងសាច់គោ)
Stir-fried beef with lemongrass paste, a popular dish enjoyed with rice.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Cambodia.
Kampot
Kampot cuisine is known for its fresh seafood, particularly its famous pepper crabs, and the use of Kampot pepper, a locally grown black pepper with a unique flavor profile.
Cultural Significance:
Kampot's coastal location and rich agricultural land contribute to its unique culinary traditions.
Signature Dishes:
- Kdam Chaa
- Crab with Kampot Pepper
- Durian
Key Ingredients:
Siem Reap
Siem Reap's cuisine reflects its historical and cultural significance as the gateway to Angkor Wat. It offers a diverse range of dishes, including traditional Khmer food and international cuisine.
Cultural Significance:
Siem Reap's cuisine caters to both locals and tourists, showcasing the rich culinary heritage of the region.
Signature Dishes:
- Amok Trey
- Nom Banh Chok
- Fish Amok
Key Ingredients:
Battambang
Battambang, known as the 'rice bowl' of Cambodia, features a cuisine centered around rice and freshwater fish from the Tonle Sap lake. It's also known for its bamboo sticky rice.
Cultural Significance:
Battambang's cuisine reflects its agricultural abundance and the importance of the Tonle Sap lake in the region's livelihood.
Signature Dishes:
- Bai Sach Chrouk
- Samlor Machu Trey
- Bamboo Sticky Rice
Key Ingredients:
Sweet Delights & Desserts
Indulge in Cambodia's traditional sweet treats and desserts.
Num Chak Kachan (នំច័កចាន់)
A sticky rice cake layered with coconut cream and palm sugar, often served during festivals and special occasions.
Num Sach Moan (នំសាច់មាន់)
A steamed chicken and banana cake, a savory and slightly sweet treat.
Num Kong (នំគង់)
A sweet sticky rice dessert wrapped in banana leaves and filled with mung beans and coconut milk.
Traditional Beverages
Discover Cambodia's traditional drinks, from locally produced spirits to regional wines.
Sombai (ស្រាសំប៉ាយ)
A rice wine infused with various medicinal herbs and spices.
Sra Thnot (ស្រាថ្នល់)
A palm wine tapped from sugar palm trees.
Beer Cambodia
A popular local lager.
Soft Beverages
Discover Cambodia's traditional non-alcoholic drinks, from local teas to refreshing juices.
Tuk Tuk Smoothies (ទឹកតុកៗ)
Fresh fruit smoothies are a popular and refreshing beverage, readily available from street vendors.
Tea (តែ)
Tea, both hot and iced, is widely consumed in Cambodia. Iced tea is often sweetened with condensed milk.
Coffee (កាហ្វេ)
Strong and sweet coffee, often served with condensed milk, is a popular morning beverage.