A useful Cambodian food list should open doors, not declare ten dishes definitive. Khmer cooking balances sour, salty, sweet and bitter, builds flavour from kroeung (a fresh herb paste) and prahok (fermented fish), and puts rice at the centre of the table. These are the dishes worth looking for, when to eat them and what to expect.
Find a dish
Search or filter the dishes below. Each card shows the Khmer name, so you can point to it when you order.
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Ordering phrases for vegetarians
| English | Khmer | Say it |
|---|---|---|
| I don’t eat meat | ខ្ញុំមិនញ៉ាំសាច់ទេ | knyom min nyam sach te |
| I eat vegetarian | ខ្ញុំតមសាច់ | knyom tam sach |
| Please don’t add fish sauce | សូមកុំដាក់ទឹកត្រី | som kom dak tuk trey |
| No meat, no fish | អត់សាច់ អត់ត្រី | ot sach, ot trey |
See our vegetarian, vegan and allergy guide for more.
Recipes vary by cook and region, and many dishes use fish sauce, prahok, shrimp paste, egg or peanuts. “Often vegetarian” means the dish is commonly made without meat, but you should always check. This finder is not allergy or medical advice. If you have a serious allergy, carry a translated card and see our allergy guidance.
Breakfast and noodles
Bai sach chrouk បាយសាច់ជ្រូក
Thin slices of pork marinated in garlic and coconut milk, grilled over charcoal and served on broken rice with pickled vegetables and a light broth. The classic Cambodian breakfast, usually gone by mid-morning.
Num banh chok នំបញ្ចុក
Fresh rice noodles under a green fish curry, piled with banana flower, cucumber, beans and herbs. Sold from baskets and market stalls in the morning. Read more.
Kuy teav គុយទាវ
Pork-bone noodle soup with a clear, sweet broth, topped with meat, fried garlic and herbs. Add lime, chilli and pepper at the table.
Bobor បបរ
Rice porridge, plain or with fish, chicken or pork, and often served with fried dough sticks. Comforting on a rainy morning or after a long journey.
Nom pang នំប៉័ង
A crisp baguette filled with pâté, pickles, herbs and grilled meat: a legacy of the French period and a good snack on the road.
Nom krok នំគ្រក់
Small coconut-rice cakes cooked in a dimpled pan until crisp outside and soft inside, served with a sweet dipping sauce.
Dishes to share with rice
Fish amok អាម៉ុក
Fish steamed in a banana-leaf cup with coconut milk, egg and kroeung until it sets into a soft custard. Restaurant versions vary widely. Read more.
Samlor korko សម្លកកូរ
Often called Cambodia’s national soup: a thick, stirred stew of green vegetables, green papaya, pumpkin, fish or pork, kroeung and roasted ground rice.
Lok lak ឡុកឡាក់
Stir-fried cubes of beef served on lettuce and tomato with a lime, salt and black pepper dipping sauce, and often a fried egg.
Samlor machu សម្លម្ជូរ
A family of sour soups. The sourness may come from tamarind, green fruit or morning-glory stems, with fish, pork or prawns.
Prahok ktis ប្រហុកខ្ទិះ
Prahok simmered with coconut milk and minced pork into a rich dip, eaten with raw vegetables. A good first taste of fermented fish. About prahok.
Trey ang ត្រីអាំង
Whole grilled fish, often from the Tonle Sap or Mekong, wrapped at the table in lettuce and herbs and dipped in a sweet-sour sauce.
Regional specialities
Kep
Kdam chaa mrech khchei
Crab stir-fried with fresh green Kampot peppercorns, best eaten at the Kep crab market. About Kampot pepper.
Battambang and the northwest
Rice, fruit and fish
Cambodia’s rice bowl: excellent rice, orchards and freshwater fish from the Tonle Sap.
On the road
Kralan
Sticky rice with coconut milk and beans, roasted inside bamboo tubes and sold by the roadside, especially on the route to Battambang.
See regional foods of Cambodia for more on how the cuisine changes across the country.
Sweets and fruit
Try sankhya lapov (សង់ខ្យាល្ពៅ), a coconut custard steamed inside a whole pumpkin; num ansom, banana-leaf parcels of sticky rice filled with banana or pork; and bowls of coconut-milk desserts with tapioca, beans and jelly. Fruit follows the seasons: mango from about March to May, then durian, mangosteen and rambutan in the rainy months. Markets let you taste before you buy.
Adventurous, if you are curious
Fried tarantula (a speciality of Skuon, on the road north from Phnom Penh), crickets and other insects are sold as snacks, especially in markets and at roadside stops. Balut-style duck embryo eggs (pong tia koon) are popular in the evening. No one expects visitors to try them.
Eating well and safely
Go where it is busyHigh turnover means fresher food. Morning markets and local breakfast shops are some of the best places to eat.
Ask about ingredientsFish sauce, prahok, shrimp paste, peanuts and eggs appear in many dishes. See vegetarian, vegan and allergy travel if you have dietary needs.
Order for the tableKhmer meals are shared. Ask staff to suggest a balanced set of dishes: a soup, a stir-fry or grill, a salad and rice.
Frequently asked questions
What is Cambodia’s national dish?
Fish amok is the best known abroad, but many Cambodians would name samlor korko. Both are worth trying.
Is Cambodian food spicy?
Usually not. Heat comes from chilli added at the table, while the dishes themselves focus on herbs, sourness and fermented flavours.
Where is the best place to try Cambodian food?
Morning markets and busy local restaurants. See markets and street food for how to explore them.
About the prices: dish prices are indicative ranges for street stalls and local restaurants, based on published 2026 traveller budgets. They are not official prices and vary by city and vendor. Last checked 21 September 2026.