Cambodian cuisine - Wikipedia, the free encyclopedia https://en.wikipedia.

org/wiki/Cambodian_cuisine

Cambodian cuisine
From Wikipedia, the free encyclopedia

Khmer cuisine (Khmer: សិល ៈ ងេធមបែខរ) or, more

generally, Cambodian cuisine, is the traditional cuisine of
the people of Cambodia. Average meals typically consists of
more than one dish and ideally contrasts flavours, textures
and temperatures within the meal using plenty of herbs,
leaves, pickled vegetables, dipping sauces, edible flowers
and other garnishes and condiments.

The staple food for Cambodians is rice. Today rice is

consumed by most Cambodians daily and with all meals,
using a great number of cooking styles and techniques.
Amok, a popular Khmer dish
There are hundreds of varieties of indigenous Khmer rice,
from the fragrant jasmine-scented malis rice to countless
types of wild, brown and sticky rice. Sticky rice is most often consumed as a dessert, often with slices of
tropical fruit like mango or durian and coconut milk.

Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives
and spinach, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or rice porridge, and in many
desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater
fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.

Contents
1 History and influences
2 Ingredients
2.1 Prahok
2.2 Spices
2.2.1 Kroeung
2.3 Vegetables
2.4 Fruits
2.5 Fish and meat
2.6 Noodles
3 Popular dishes
4 References
5 Further reading
6 External links

History and influences

Water, rice and freshwater fish exert the most profound influences on Khmer cuisine. The Mekong river, the
twelfth longest in the world cuts through the very heart of Cambodia. The capital Phnom Penh is on its
riverbank, at the junction where two other rivers meet: the Tonle Sap and Bassac. The Tonle Sap river
connects the Mekong with the Tonle Sap lake, or Great Lake, which acts as a liquid heart and natural
reservoir for the entire Mekong river system, regulating the flow of huge volumes of water, and allowing the
safe passage of an astonishing number of freshwater fish. The lake itself is believed to have more fish than

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any other in the world and ranks second only to the Amazon river in biodiversity.

When the rainy season begins at the start of the Khmer New Year, the region becomes inundated with
monsoonal rain and Cambodia turns into a vast ocean of emerald rice-paddies. The geographical setting of
wetlands (Cambodia ranks second to Bangladesh for the most amount of wetland in Asia) and floodplains
explains why water, and hence fish and rice (which grow in water) are such an integral component to the
cuisine. Many dishes, in particular the samlors, have a pond-like appearance, and are often loaded with
reed-like plants, leaves and vegetables, mirroring the surrounding landscape. Dipping sauces tend to be quite
watery, as are most Cambodian curries.

In 2013 Khmer cuisine shares many commonalities with the food of neighboring Thailand—although, less
chilli, sugar and coconut cream are used for flavor—and of neighboring Vietnam, with which it shares and
adopts many common dishes, as well as a colonial history, as both formed part of the French colonial empire
in Southeast Asia. It has drawn upon influences from the cuisines of China and France, powerful players in
Cambodian history. The Chinese began arriving in the 13th century, but Chinese migration accelerated
during the French period. Curry dishes, known as kari (in Khmer, រ) show a trace of cultural influence
from India. The many variations of rice noodles show the influences from Chinese cuisine. Preserved
lemons are another unusual ingredient not commonly found in the cooking of Cambodia's neighbours; it is
used in some Khmer dishes to enhance the sourness. The Portuguese and Spanish also had considerable
influence in Cambodian affairs in the 16th century, introducing chilli and peanuts into Asia from the New
World. However, chilli never gained the same status or prominence as it did with the cuisines of neighboring
Thailand, Laos and Malaysia. Even today very few recipes include chilli.

One legacy of French, the baguette - known as nom pang in Khmer - is ubiquitous in all parts of Cambodia
today. Cambodians often eat bread with pâté, tinned sardines or eggs. One of these with a cup of strong
coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast. Freshly buttered
baguettes can be made into sandwiches (also called nom pang) and may be stuffed with slices of ham or any
number of grilled meats, with Kampot pepper, similar to Vietnamese banh mi. The French also introduced
beer, butter, pate, coffee, chocolate, onions, carrots, broccoli, potatoes and many other types of non-native
produce to Southeast Asia.

Traditionally, Cambodians eat their meals with at least three or four dishes. A meal will usually include a
soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or
bitter in taste. Chilli (fresh, pickled or dried) and chilli sauce is served on the side and left up to individual
diners and to their taste. In this way Cambodians ensure that they get a bit of every flavor to satisfy their
palates.

Ingredients
Prahok

A common ingredient, almost a national institution, is a pungent type of

fermented fish paste used in many dishes, a distinctive flavoring known
as prahok ( បហុក). It's an acquired taste for most Westerners and is an
integral part of Khmer cuisine. It is included in many dishes or used as a
dipping sauce. The liberal use of prahok, which adds a salty tang to
many dishes, is a characteristic which distinguishes Khmer cuisine from
that of its neighbours. Prahok can be prepared many ways and eaten as a
dish on its own right. Prahok jien ( បហុកេច ន) is fried and usually Prahok fried in banana leaves
mixed with meat (usually beef or pork) and chilli. It can be eaten with with fresh green vegetables and
dips, vegetables like cucumbers or eggplants, and rice. Prahok gop or steamed rice.
prahok ang ( បហុកកប់) or ( បហុក ំង) is covered with banana leaves
and left to cook under a fire under pieces of rock or over the coals.

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When prahok is not used, kapǐ ( ពិ), a kind of fermented shrimp paste, is used instead. Khmer cuisine also
uses fish sauce widely in soups and stir-fried dishes, and as a dipping sauce.

Spices

Black pepper is the preferred choice when heat is wanted in a dish; it is

used in stir fries, soups, marinades for grilled meats, and dipping sauces.
Pepper has a long history in Cambodia, having been grown since at least
the 13th century, while the pungent, aromatic variety from Kampot
province (bordering Vietnam's Ha Tien province and the Gulf of Thailand
to the south, and the jungle-clad Elephant Mountains to the north) was once
Cambodia's chief export from the late 1800s up till the 1960s.

Kampot pepper was once known as the King of Peppers, revered by The Cambodian herb and spice
gourmands worldwide for its floral and eucalyptus notes, its heady aroma, base paste Kroeung.
its musky heat, and its medicinal properties. Before the 1970s, Kampot
pepper was used in all French restaurants for the classic dish steak au
poivre. Today, the pepper industry is being revitalised and, since acquiring protected Geographic Indication
status in 2008 (which gives it the same special status as Champagne in France), people can purchase
Kampot pepper online in many parts of the world.

Jungle cardamom, or wild cardamom, grows in the aptly named Cardamom Mountains in the southwest of
the country, bordering the Gulf of Thailand coast to the south and Trat province in Thailand to the west.
These vast mountains form the last remaining area of intact virgin rainforest in Southeast Asia and harbour
extensive mangrove forests, elephants, tigers, Siamese crocodiles and other rare and endangered species, and
few people live in this area. Locals use cardamom medicinally and in certain samlors, using the root of the
plant as well as the pod. Turmeric (Khmer: រេម ត) is grown in Battambang province and is a common
ingredient in many curry powders, soups and rice dishes. Saffron is also esteemed in local folk medicine as a
treatment for many ailments, especially skin problems.

Tamarind is commonly employed as a soup base for dishes such as samlar machu. Star anise is a must when
caramelizing meat in palm sugar like pork in the dish known as pak lov. Turmeric, galangal, ginger,
lemongrass and kaffir lime leaves are essential spices in Khmer cooking, Khmer stews, and nearly all
curries.[1]

Kroeung

From India, by way of Java, Cambodians have been taught the art of blending spices into a paste using many
ingredients like cardamom, star anise, cloves, cinnamon, nutmeg, ginger and turmeric. Other native
ingredients like lemongrass, galangal, garlic, shallots, cilantro, and kaffir lime leaves are added to this mix
to make a distinctive and complex spice blend called "kroeung." Other ingredients for kroeung used by
Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is an important
aromatic paste commonly used in Cambodian cooking.[2]

Vegetables

Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon,
bitter melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can
be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms,
cabbage, baby corn, bamboo shoots, fresh ginger, kai-lan ("Chinese kale"), snow peas, and bok choy are
commonly used in many stir fry dishes. Together these stir fry dishes are known by the generic term chhar
( ). Banana blossoms are sliced and added to some noodle dishes like nom banh chok.

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Fruits

Fruits in Cambodia are so popular that they have their own royal court. The durian is considered the "king,"
the mangosteen the "queen," sapodilla the "prince" and the milk fruit (phlai teuk doh ko) the "princess."
Other popular fruits include the jan fruit, kuy fruit, romduol, pineapple, star apple, rose apple, coconut,
palmyra fruit, jackfruit, papaya, watermelon, banana, mango and rambutan. Although fruits are usually
considered desserts, some such as ripe mangoes, watermelon, and pineapples are eaten commonly with
heavily salted fish with plain rice. Fruits are also made into beverages called tuk krolok (ទឹក កឡក), mostly
shakes. Popular fruits for shakes are durian, mangoes, bananas.

Fish and meat

As the country has an extensive network of waterways, freshwater fish plays a large part in the diet of most
Cambodians, making its way into many recipes. Daily fresh catches come from the Mekong River, Bassac
River and the vast Tonlé Sap. Fish is far more common than meat in Khmer cuisine and fish forms 60% of
the Cambodian intake of proteins. Prahok itself is based on fish. Many of the fish eaten in Cambodia are
freshwater fish from the Tonlé Sap or from the Mekong. Dried salted fish known as trei ngeat ( តីេង ត) are
a favourite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a
savoury coconut-based curry. The small fish known as Trey Dang Dau are very common and are often eaten
deep-fried.

While freshwater fish is the most commonly used meat in the Cambodian diet, pork and chicken are also
popular. Though not as common as in neighbouring Vietnam, vegetarian food is a part of Khmer cuisine and
often favoured by more observant Buddhists.

Pork is quite popular in making sweet Khmer sausages known as twah ko ( រេ ). Beef and chicken are
stewed, grilled or stir fried. Seafood includes an array of shellfish such as clams, cockles, crayfish, shrimp
and squid. Lobsters are not commonly eaten because of their price, but middle-class and rich Cambodians
enjoy eating them at Sihanoukville. Duck roasted in Chinese char siu style is popular during festivals. More
unusual varieties of meat include frog, turtle, and arthropods (including tarantulas); these are difficult to find
in Khmer cuisine abroad but are used in everyday dishes in Cambodia.

Noodles

Many elements of Cambodian noodle dishes were inspired by Chinese

and Vietnamese cooking[3] despite maintaining a distinct Khmer
variation. Prahok is never used with noodle dishes. Rice stick noodles
are used in mee katang (មី ំង), which is a Cambodian variation of
chǎo fěn with gravy. Unlike the Chinese styled chǎo fěn, the noodles are
plated under the stir fry beef and vegetables and topped off with
scrambled eggs. Burmese style noodles (មីកុ , Mee Kola) is a
vegetarian dish made from thin rice stick noodles, steamed and cooked
with soy sauce and garlic chives. This is served with pickled vegetables
Mee Kola, a vegetarian noodle
Jroak ( ជក់), julienned eggs, and sweet garlic fish sauce (which is
dish
actually not vegetarian) garnished with crushed peanuts. Mi Cha (មី )
is stir fried egg noodles.

Popular dishes
Amok trey ( ម៉ុក តី) is probably Cambodia's most well-known dish amongst visitors; there are
similar dishes found in neighboring countries. Freshwater fish fillet (commonly snakehead fish, or
Mekong catfish) is covered with an aromatic kroeung (pounded shallots, lemongrass, garlic, kaffir

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lime), roasted crushed peanuts, coconut milk, and egg and then
wrapped in banana leaves and steamed until it achieves a
mousse-like texture. Unlike the Thai, Lao and Malaysian versions
of the same dish, it is not intended to be spicy but rather fragrant,
zesty and flavorful.[4]
Ansom chek (អន មេចក) is cylindrical rice cake wrapped in
banana leaves and filled with bananas (sweet). There is a savoury
version filled with pork and mung bean paste called ansom chrook
(អន ម ជក). Banh chiao, Cambodian-style
Babor (បបរ), derived from the standard Chinese congee, this Bánh xèo.
quintessential breakfast dish has many regional Cambodian
incarnations. A type of porridge made with white rice, plain or with
a chicken or pork broth, and served with fresh bean sprouts,
caramelised garlic oil, green onions, omelette, fried breadsticks or
dried fish from the Tonle Sap (trey ngeat). Babor pray is the name
for the common marketplace dish of salted dried fish with rice
porridge.

Kuy teav (គុយ វ): In the Khmer language, kuyteav refers to the
dish and the rice noodles themselves. This traditional pork
broth-based rice noodle soup dish is a popular breakfast dish in
Cambodia and is popular in neighbouring countries and in
countries that have a large Khmer population. Originally
developed by Cambodians of Chinese descent, it is always served
with the garnishes of lettuce leaves, bean sprouts, chopped
scallions, sawtooth coriander, black Kampot pepper, lime juice,
and caramelised garlic oil. Kuyteav may be served in one of two
ways, with all the ingredients in the soup, or with the soup on the
A bowl of kuyteav.
side. Both versions have the same ingredients and allow the diner
to control the balance of flavours, temperatures and textures. The
Phnom Penh version of kuyteav (called hu tieu Nam Vang by the Vietnamese) is the most extravagant,
often containing some or all of the following toppings: pork belly, ground pork, congealed pig blood,
chopped pork offal such as intestine, heart, liver and lung, roasted duck, Mekong river prawns, fish
cake and squid. Modern versions of kuyteav featuring beef, chicken, or seafood (rather than the
original pork-based broth) have evolved recently, but the plethora of garnishes that distinguish
kuyteav remain the same.
Bai chha ( យ ) is a Khmer variation of fried rice which includes Chinese sausages, garlic, soy
sauce, and herbs, usually eaten with pork.
Banh Chao ( ញ់ែឆវ) is the Khmer version of the Vietnamese dish bánh xèo.
Ban hawy ( ញ់ហយ): The Khmer version of the Vietnamese dish bánh hỏi.

Bok L'hong (បុកលង), Khmer green papaya salad, pounded in a mortar and pestle. Related to Laotian
Tam mak hoong, the salad may include the herb kantrop, Asian basil, string beans, roasted peanuts,
cherry tomatoes, salted preserved small crabs, smoked or dried fish, and chili peppers. Mixed with a
savory dressing of lime juice, fish sauce or prahok.[5]
Kdam Chha Mrich Kchei - ម េ មចខី A regional specialty from Kep province that features
freshly caught crab from the Gulf of Thailand, sauteed with young garlic and lashings of green
Kampot peppercorn.
Chien Chuon (Khmer: េច នជួ ន) - Fish (or occasionally meat) fried with ginger and fermented soy
beans, often garnished with peppers, green onions or cilantro.
Chruok svay ( ជក់ យ) - Unripe julienned mango salad flavored with fish sauce and peppers.

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Usually served as a side dish with fried or baked fish and rice.[6]
Kralan ( ក ន) - A cake (nom) made from a mixture of rice with
beans or peas, grated coconut and coconut milk, palm sugar and
sometimes sesame, all steamed in a pole of bamboo that gets
slowly roasted over charcoal.

Lok Lak (ឡក ក់) - Stir-fried marinated, cubed beef served with
fresh red onions, served on a bed of lettuce, cucumbers, and
tomatoes and dipped in a sauce consisting of lime juice,[7] sea salt Bok l'hong, a zesty salad of
[8]
and black Kampot pepper (tek merec). It is the Cambodian unripe green papaya, peppers and
rendition of the Vietnamese dish Bò lúc lắc, which means "shaking cherry tomato pounded in a
beef" in Vietnamese. Regional variants include lok lak Americain, mortar and pestle
found in bistro menus in Phnom Penh, distinguished by the
addition of French fries (rather than rice) and a fried egg sunny
side up.
Loht Chha are Cambodian thick short noodles, with added
eggs and chicken, eaten mainly with fish sauce.
Mee Ketang (មី ំង): Wide rice noodles in an oyster sauce
typically stir fried with eggs, baby corn, carrots, Chinese kale
(kai-lan), mushrooms and a choice of meat, usually beef. The
name of the dish translates literally as Cantonese-style noodles
in Khmer, revealing its origin among the early Cantonese
community in Cambodia, while also being similar to the Thai A famous specialty from Kep
dish rad na. province, crab sauteed with green
Mee M'poang are crispy yellow noodles served under a sauce Kampot peppercorn
of eggs, carrots, kai-lan, bok choy and a meat.
Ngam nguv is a chicken soup flavored with whole preserved lemons.

Chha Kh'nhei ( ខី) - A spicy stir fry (chhar) of meat, usually

chicken, eel or frog flavoured with julienned gingeroot, black
Kampot pepper, garlic, soy and sometimes fresh jalapeños or fresh
peppers, for extra heat.
Num banh chok: A well-known and beloved Cambodian dish
found at streetside vendors, restaurants, produce markets (psahs)
such as the Psah Thom Thmey (Central Market, Phnom Penh) and
in shophouses. In English it's often simply called simply Khmer
noodles, owing to its ubiquity across the country. Nom ban chok is Chhar khnyey Cambodian
a typical breakfast food and was originally a regional speciality peppered chicken with julienned
from Kampot province, consisting of noodles laboriously pounded ginger root.
out of rice, topped with a fish-based green curry gravy made from
lemongrass, turmeric root and kaffir lime. Fresh mint leaves, bean
sprouts, green beans, banana flower, cucumbers and other greens are heaped on top by the diner.
There is also a red curry version that is usually reserved for ceremonial occasions and wedding
festivities (see Samlor kari).
Nom Lote: A green dessert made from rice flour in a liquid of coconut, milk, water and sugar.[9]
Noum Yip: yellow star-like dessert made of egg yolk, flour, and sugar.
Naem (Khmer: ែណម): A Khmer adoption of the Vietnamese fresh rolls served with teuk trei dipping
sauce.

Pleah sach ko ( ច់េ ): Lime and prahok-cured beef salad, sometimes also including beef tripe,
tossed with thinly sliced purple Asian shallots, finely shaved radish, crushed roasted peanuts and fresh

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herbs such as mint and basil. Sometimes known as Cambodian

beef ceviche, it is very popular at wedding and special occasions.
Samlar kari (សម រ) is a traditional wedding and celebration
dish, features coconut chicken curry gently spiced with paprika,
and with a soupy consistency, often cooked with sweet potatoes,
julienned onion, snake beans and bamboo shoot. The soup is also
used as a dipping sauce for fresh baguettes, while nom ban chok
samlor kari is often served for breakfast the next day, featuring the
same ingredients to make nom ban chok but using the samlor kari Pleah, Beef salad with prahok
broth instead of the traditional turmeric and fish-based broth that ( បហុក).
goes into making nom ban chok. [10]
Samlar machu (សមមរ) actually denotes an entire class of samlor, whereby the dominant flavour is an
aromatic, citrusy tartness, and there are many different versions. Of all the primary flavours (salty,
sweet, spicy, sour, bitter, umami), Khmers are most fond of sourness, almost every town or province
has its own unique version of samlor machu including samlor machu kroeung (featuring kroeung
paste, turmeric, morning glory, coriander, stewed beef ribs and tripe), samlor machu Khmer Krom
(featuring tomato, pineapple, catfish, lotus root and holy basil) and samlor machu Siem Reap
(containing bamboo shoot and tiny freshwater shrimp). The sourness and citrus flavour can come from
prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.[11][12] It is cognate
with the Vietnamese sour soup canh chua.

Khar (ខ ឬសមខ): Braised pork or chicken and egg stew flavored

in caramelized palm sugar, fish sauce and black Kampot pepper. It
may contain tofu or bamboo shoots and often substitutes quail
eggs for chicken eggs. A typical Khmer Krom dish, khor is similar
to the Vietnamese dish of Thịt Kho and the Filipino dish called
humba.
Sankya Lapov (សង់ខ េ ): A dessert made of pumpkin and
coconut flan.
Yao hon or yaohon (េ ៉ ហន): A banquet-style hot pot for dipping Khor, a hearty stew of pigs
beef, shrimp, spinach, dill, napa cabbage, rice noodles and trotters with whole eggs
mushrooms. It is similar to the Japanese sukiyaki, however, it is flavoured with caramelised palm
derived from the Chinese hot pot. sugar, fish sauce and black
Noum pang chen (literally Chinese bread): Spring onion bread Kampot pepper.
often referred as Chinese pizza. It combines Chinese and French
style foods. It is flat and baked and fried simultaneously rather
than simply being fried like its Chinese counterpart.[13]
Samlor Kako (Khmer: សមកកូ រ): Traditional dish soup of Cambodia. It's also considered as one of
Cambodian's national dish.

References
1. Recipes 4 Us Cooking by Country: Cambodia
(http://www.recipes4us.co.uk
/Cooking%20by%20Country
/Cambodia%20Recipes%20Culinary%20History%2
0and%20Information.htm) Accessed 21 July 2007.
2. Star Chefs Five main Cambodian ingredients
(http://www.starchefs.com/NdeMonteiro
/recipetips.shtml) Accessed 21 July 2007.
3. The Worldwide Gourmet Saveurs du Cambodge All
you want to know about Cambodian Cuisine
(http://www.theworldwidegourmet.com/countries
/asia/cambodia.htm) Accessed 21 July 2007.
4. Mass Recipes Amok Trey Fish Mousselline
(http://www.massrecipes.com/recipes/04/11
/amoktreyfishmoussellinewi262617.html) Accessed
22 July 2007

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5. Tamarind Trees Bok Lhong (http://tamarindtrees.net
/2008/07/08/khmer-green-papaya-salad-bok-lhong/)
Accessed 10 July 2008
6. Clay's Kitchen Cambodian Recipes Green mango
salad (http://www.panix.com/~clay/cookbook
/bin/show_recipe.cgi?cambodian+recipe5)
Accessed 23 July 2007
7. Dudley Brown More than a meal in store
(http://www.goupstate.com/article/20070719
/NEWS/707190307/-1/BUSINESS) Accessed 25
July 2007
8. Phil Lees Phnomenom
(http://www.phnomenon.com/index.php
/cambodian-food/recipes/loc-lac-recipe/)Loc Lac
Accessed 22 July 2007
9. Nom Lote Khmer recipe
(http://www.chanbokeo.com
/index.php?gcm=1411&grid=102146&gtop=5129)
Accessed 26 January 2013.
10. Chicken Curry Curry Mouan
(http://recipes.wuzzle.org/index.php/38/579)
Accessed 26 July 2007
11. Lisa Jorgenson, Bonny Wolf Cambodian sweet-
and-sour soup (http://projects.washingtonpost.com
/recipes/2007/07/25/cambodian-sour-soup/)
Accessed 24 July 2007
12. Leisure Cambodia Khmer Sour Soup
(http://www.leisurecambodia.com
/Leisure_Cambodia/No.23/khmer_soup.html)
Accessed 23 July 2007
13. "Spring Onion Bread: Khmer focaccia |
Phnomenon: food in Cambodia"
(http://www.phnomenon.com/index.php
/cambodian-food/street-food/spring-onion-bread-
khmer-focaccia/). Phnomenon. 2006-10-24.
Retrieved 2012-06-15.

Further reading
de Monteiro, Longteine; Neustadt, Katherine (1998-11-01), The Elephant Walk Cookbook: The
Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant
(http://www.elephantwalk.com/cookbook.html), Houghton Mifflin Harcourt,
ISBN 978-0-395-89253-4. *The Elephant Walk Cookbook is the best-known English-language
reference on Cambodian cuisine, and has been an important cultural record, as many of the more
elaborate recipes died out in Cambodia following the communist takeover, and have been revived
based on The Elephant Walk Cookbook.

External links
Khmer Krom Recipes (http://www.khmerkromrecipes.com/)
Fruits and Vegetables of Cambodia (http://plantstreesflowers.sihanoukville-cambodia.com/)
Cambodian Cuisines and Delicacies (http://www.cambodia.com/about-cambodia/cambodian-cuisines-
and-delicacies.html/)

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Categories: Cambodian cuisine

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