The essence of Cambodian cuisine
Because of its heritage, Cambodian cuisine is uniquely
different from neighboring Thailand and Vietnam, to which
it has been most often compared. It derives its flavor from
spice and aromatic herbs with little use of fat and meats.
Fresh vegetables, ripe and unripe fruits and fish are used
in abundance . This cuisine is a combination of complex,
vibrant flavors, and a very delicate balance between saltiness,
sweetness, sourness and bitterness with a keen appreciation
for textures.
From India, by way of Java, Cambodians have inherited
the art of blending spice paste using cardamom, star anis,
cloves, cinnamon, nutmeg , ginger and turmeric. To these
spices, other indigenous aromatic herbs such as lemongrass,
galangal, garlic, shallots, cilantro, rhizome and kaffir
lime are added to derive a most unique and complex spice
blend called "kroeung". This is the foundation of most Cambodian
cooking. Chinese techniques such as stir-fry, steaming,
and smoking meats have also been adopted as well as the
use of soy sauce, salted and fermented soy beans, beansprouts,
noodles, and Chinese five spice.
There is an abundance of both fresh and seawater fish
in Cambodia which is salted, dried, smoked, and fermented.
Like the Vietnamese, fish sauce is served in and with just
about everything. But the most unique Cambodian ingredient
is prahok. This is fermented fish paste and is used with
much greater reserve than fish sauce, so that when it does
appear, it signals the food as distinctly Cambodian.
Fresh , crisp vegetables such as banana blossom, long
beans, cabbage and cucumber often accompany many dishes
for texture, the same way that garnishes of different varieties
of mints and basil add another layer of flavor. Cambodians
are fond of saltiness and like bitterness in their food.
Acidity is used to balance sweetness but is also appreciated
on its own in the form of tamarind, unripe fruits, lime
juice and pickles. Coconut milk enriches stews, braises
and curries. Meat is usually sliced or minced to flavor
dishes in small quantity . Rice is a staple and is eaten
in generous helpings with the many dishes to accompany and
add savoriness.
Cambodian cuisine possesses the brightness of flavor of
Vietnamese cuisine, the depth and richness of Indian cuisine
and the versatility of Chinese cuisine. However, it stands
on its own in uniqueness and complexity. While it is bursting
with flavor, this cuisine offers a diet with very little
fat using generous amounts of fresh vegetables, fruits and
seafood with rice as a staple, making it one of the world's
healthiest, most balanced and most interesting cuisines.
Five main Cambodian ingredients
