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Cambodian Food
Basically the local food in Cambodia is less spicy than
Thai food. Although similar spices are used, such as
coriander, lemongrass and mint, the Cambodians usually
use them in salads. Many dishes in Cambodia have a sweet
and sour taste, for example, the very popular Somla
Machou Banle (fish soup with pineapple chunks).
For breakfast, the Cambodians usually have noodles,
eggs or rice with sliced roast pork and a bowl of soup.
Another popular item is Bo Bo (rice porridge made with
chicken or prawns with thin ginger strips, mushrooms
and spring onions).
Other Cambodian delicacies include Chong Roet (roasted
cicadas), Khao Phoun (rice noodles in a coconut sauce),
Somla Chapek (ginger-flavoured pork soup), Somla Machou
Bangkang (spicy prawn soup), Trey Aing (grilled fish),
Char Marteis (beef with green chillies) and Trey Chean
Neung Spey (fish fried with vegetables). Pang Chaiv
are pancakes filled with meat, beansprouts and spices,
normally eaten with a selection of green vegetables
and a peanut sauce.
Breads like croissants and baguettes are not the only
French-influenced items on the menu; you are bound to
come across such delights as cafe au lait, crepes suzette
and souffl� in many restaurants. Fruit milk shakes(Teuk
Kolo), fresh fruits (both local and imported) and ice-cream
are popular desserts. A local specialty is the liquid
from the sugar palm trees called Tek Tnot, which makes
for a refreshing drink. Tea, beer or water is taken
with meals. The local beer is Angkor, which is made
and bottled in Sihanoukville.
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