1 Bai Sach Chrouk (Pork with Broken Rice)
Bai sach chrouk is sold by roadside food stalls and local markets in downtown Siem Reap for less than US$1. This simple yet popular Cambodian breakfast staple comprises juicy pork slices, scrambled eggs, and rice. While the dish typically calls for raw pork thatâ€™s slow-cooked over a charcoal stove, there are several Khmer restaurants that marinate the meat with coconut milk or garlic for added flavour. Once itâ€™s cooked, the pork is thinly sliced and arranged atop a bowl of broken rice, sliced scrambled eggs, pickled cucumbers, and daikon radish. A bowl of chicken broth, scallions and fried onions is also served together with bai sach chrouk.
2 Fish Amok
Fish amok is freshwater fish fillet thatâ€™s steamed with curry and banana leaves, resulting in a soft mousse-like texture. Unlike most curries in Asia, it exudes a fragrant flavour rather than a spicy one due to the combination coconut milk and kroeung, a Khmer-style curry paste which contains garlic, lemongrass, turmeric root, Chinese ginger, kaffir lime, shallots, and galangal.
3 Lok Lak (Stir-Fried Beef)
Lok lak or stir-fried beef varies from one cook to another, but itâ€™s usually accompanied with fresh lettuce, tomato, red onion, and cucumber slices. To produce its distinctive flavour, the meat is marinated overnight with a unique combination of fish sauce, soy sauce, lemon, pepper, and oyster sauce.lok lak is served with rice, fried egg, tangy brown sauce, and a side of fresh lettuce leaves.
4 Khmer Red Curry
Khmer red curry, despite its striking colour, does not contain chilli, making it a much milder version of typical Thai and Indian curries. Ideal for those who canâ€™t stand spicy food, this coconut milk-based dish utilises kroeung, which is a Khmer curry paste made with lemongrass, galangal, kaffir lime zest, and turmeric. Traditionally served with a French baguette, itâ€™s cooked together with meat slices (beef, chicken or fish), eggplant, green beans, and potatoes.
5 Lap Khmer (Lime-Marinated Khmer Beef Salad)
Lap Khmer is the Cambodian version of Latin Americaâ€™s ceviche, comprising raw beef slices marinated with lime juice, lemongrass, shallots, garlic, fish sauce, Asian basil, mint leaves, green beans, and green pepper.
6 Nom Banh Chok (Khmer Noodles)
Nom banh chok, similar to Vietnamâ€™s pho, is typically enjoyed as a quick and inexpensive breakfast. A bowl of Khmer noodles costs between US$0.50 and US$1, consisting of rice noodles, mint leaves, bean sprouts, green beans, banana flower, and cucumbers in a fish-based green curry.
7 Prahok Ktiss (Pork Dipping Sauce)
Prahok ktiss is a traditional condiment in Siem Reap which uses fermented fish paste as its main ingredient.Served with plenty of freshly sliced vegetables such as carrot, cabbage, cucumber, and long beans, prahok ktiss is typically enjoyed as a snack or side dish to noodles or rice.
8 Samlor Machu Kroeung
Samlor machu kroeung is a filling, sweet and sour soup thatâ€™s usually enjoyed during dinnertime. Great for meat lovers, this dish contains diced beef ribs and succulent tripe that are stewed in kroeung paste, lemongrass, turmeric, morning glory, and coriander leaves. Peanuts are sometimes added to the ensemble, resulting in a tangy and nutty flavour.
9 Samlor Korko (Stirring Soup)
Samlor korko was originally a royal Khmer dish that was later adopted by the local population. Itâ€™s basically a spicy fish-based soup with lots of vegetables.Samlor korko can also be tailored to vegetarian diners, with restaurateurs substituting the meat with coconut cream and vegetable stock.
10 Samlor Machu Trey (Sweet And Sour Soup With Fish)
Samlor machu trey is popular among health-conscious diners thanks to its generous portions of fresh herbs, fish fillets, and vegetables, all cooked in a clear broth. Sweet and sour in taste, this one-pot dish is lightly seasoned with sugar, fish sauce, and salt and makes for a filling lunch or dinner.