Khmer cuisine is one of the most rewarding ways to discover Cambodia. Its flavours come from a combination of freshwater fish, rice, herbs, fermented ingredients and aromatic pastes, with recipes shaped by both everyday cooking and long-standing culinary traditions.

In Siem Reap, it is easy to experience this diversity across different moments of the day. Breakfast might begin with num banh chok or grilled pork with rice. Lunch and dinner introduce fish amok, fragrant kroeung-based dishes and prahok, while markets provide a closer look at many of the ingredients behind them.

For a first stay, these are some of the Khmer dishes and food traditions worth seeking out.

1. Fish amok, one of Cambodia’s signature dishes

Fish amok is one of the dishes most closely associated with Cambodian cuisine.

Traditionally, freshwater fish is combined with kroeung, coconut milk, herbs and egg, then gently steamed until the sauce develops a soft, almost custard-like texture. Banana leaves are often used as the vessel for cooking or serving.

The dish is aromatic rather than heavily spiced. Lemongrass, galangal, turmeric and kaffir lime bring fragrance, while coconut gives the sauce its richness.

Fish amok is sometimes linked to Cambodia’s royal culinary tradition, although its exact historical origins are difficult to establish with certainty. What is clear is that the dish has become one of the best-known expressions of Khmer cooking today.

2. Kroeung, the aromatic base of many Khmer dishes

Kroeung is not a dish in itself, but it appears throughout Khmer cuisine.

The aromatic paste is traditionally prepared by pounding fresh ingredients in a mortar. Lemongrass, galangal, turmeric, kaffir lime, garlic and shallot are commonly used, although the precise combination depends on the recipe.

Different versions of kroeung form the base of curries, soups, marinades and stir-fries. This is one reason Cambodian cooking can be highly fragrant without necessarily being very spicy.

Tasting a kroeung-based curry after fish amok also highlights an important distinction in Khmer cuisine. The same family of aromatics can produce very different results depending on the cooking method, accompanying ingredients and texture of the dish.

3. Num banh chok, Cambodia’s morning noodles

Num banh chok is one of Cambodia’s best-known breakfast dishes and is often simply referred to as Khmer noodles.

Thin rice noodles are served with a light fish-based sauce flavoured with kroeung and accompanied by fresh vegetables, herbs and leaves. Recipes vary between regions and families, so the bowl can change considerably depending on where it is prepared.

Traditionally eaten in the morning, num banh chok has long been part of everyday Cambodian food culture. The village of Preah Dak, north of Siem Reap, is particularly associated with the traditional production of the fermented rice noodles used in the dish.

It is worth seeking out precisely because it feels so different from the Cambodian dishes commonly encountered at dinner. Fresh, aromatic and relatively light, it offers a glimpse into the rhythms of a Khmer breakfast rather than a restaurant interpretation designed for visitors.

4. Prahok and prahok ktis, a Cambodian tradition of fermented fish

Prahok is one of the most distinctive ingredients in Cambodian cooking.

Made by salting and fermenting fish, it developed as a practical way to preserve the abundance of Cambodia’s freshwater fisheries for use throughout the year. Over generations, it became far more than a preservation method and is now an important source of flavour in Khmer cuisine.

Its aroma can be powerful when tasted on its own, but prahok is often used as part of more balanced preparations.

Prahok ktis is a good introduction. The fermented fish is cooked with ingredients such as minced pork, coconut milk, kroeung, palm sugar and tamarind, creating a rich dip that is usually served with fresh vegetables.

The contrast is characteristic of Khmer cooking: an intense fermented flavour balanced by sweetness, aromatics and the freshness of raw vegetables.

5. Bai sach chrouk, a classic Cambodian breakfast

Bai sach chrouk is another dish closely tied to Cambodia’s morning routine.

Thin slices of pork are marinated and grilled, often over charcoal, before being served over steamed rice. Pickled vegetables and a light broth usually accompany the plate.

It is simple, comforting and widely eaten, particularly at breakfast stalls and small local restaurants.

That everyday character is precisely why it is worth trying. Fish amok may be one of Cambodia’s best-known dishes internationally, but bai sach chrouk gives a better sense of how Cambodian food fits into daily life.

The best versions depend less on elaborate presentation than on the balance between smoky pork, rice, acidity from the pickles and the lightness of the broth.

6. Aaraama and the story of Khmer cuisine

For a considered exploration of Cambodian cooking, Aaraama Restaurant approaches Khmer cuisine through different periods of the country’s culinary history.

Chef Touch Savon draws on recipes and influences from different periods of Cambodian culinary history, from traditional Khmer cooking to more recent interpretations.

The setting is equally important. Dining takes place beside the water and gardens, creating a quieter environment in which to explore Khmer food beyond the more informal atmosphere of the central markets.

Aaraama is located within Angkor Village Hotel in Wat Bo, around five minutes on foot from the Old Market.