Cambodian cuisine

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Cambodian cuisine combines the culinary traditions of many different

Laos
.

Khmer cuisine can be classified into rural, elite and royal cuisine,[3] although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos.[4] The Khmer royal dishes use more varied and higher quality ingredients, and contain more meat.[3]

Historical influences

2nd–9th century

Many spices in Khmer cuisine were introduced by Indian merchants around 2nd century. The Indian influence on cuisine among other aspects of

lemongrass and galangal to the recipe.[6] According to Cambodian anthropologist Ang Choulean, the influence of Indian cuisine on rural Cambodian cuisine has been limited or even non-existent.[7]

A passage in the

milk-curds, powdered sugar, rice, and also millet, from which they make a sort of cake which is soaked in meat juices and eaten at the beginning of the meal."[8]

9th–15th century

bas-relief of the 12th/13th century Bayon temple depicting a Khmer outdoor kitchen cooks grilling sang vak and cooking rice and a wild boar
and servers carrying away trays of food.

Between 9th and 15th century the culinary influence of the growing Khmer Empire spread beyond the borders of modern-day Cambodia into what is now

Chinese gooseberries, bananas, lychees, oranges, and many other fruits were available in the Khmer Empire in late 13th century.[11]

yardlong beans.[13]

For centuries, Khmer Empire was the dominant

wild lime leaves.[9]

Khmer cuisine has also influenced

som jruk.[18] As Thai tribes migrated southwards they were influenced by the Khmer practice of fermenting fish and adopted local ingredients, including prahok, which became imbedded in the Isan (as pla ra) and Lao cuisine (as padaek) from the time both Isan and Laos were part of the Khmer Empire.[19]

Lao cuisine has influenced the cuisine of Cambodia through Lao migration into the country.

Isan and Lao cuisines than with Central Thai cuisine.[15]

16th–18th century

In beginning of 16th century, Portuguese merchants and explorers arrived in Cambodia and started introducing various fruits and vegetables, such as

passion fruit and sweet potatoes from South America, Europe and other parts of Asia, however, Portuguese influence on Cambodian cuisine was not just limited to ingredients. Traditional Khmer dessert krob knor (គ្រាប់ខ្នុរ) is a direct descendant of Portuguese fios de ovos, and Cambodian egg cakes num barang (នំបារាំង) are also believed to be of Portuguese origin.[21]

bánh cống; cà ri[22][23]
(clockwise from top left)

From 18th century onwards, the ingredients and dishes of

beef lok lak.[28][29]

19th–20th century

Toasted baguettes for sale in Kampot

From 1863 to 1953, Cambodia was a

lok lak, carrots are added to soups, lettuce leaves or sliced onions are included in other Cambodian dishes, while butter and margarine is the preferred fat in Cambodian cooking. Other Khmer adoptions from the French cuisine include coffee, condensed milk, chocolate, beer and wine.[30] Cambodian cuisine shares the French influence with Vietnamese and Lao cuisine as Vietnam, Laos and Cambodia were all part of French Indochina.[31]

Fried spiders at a market in Skuon

In the decades after

fried spiders (a-ping) that are sold as street food to tourists and still eaten by some locals, especially in Skuon, for which it has earned the nickname Spiderville.[32]

21st century

Nowadays, more and more Asian

Bonchon)[33] and Western fast food chains (such as Burger King, KFC, Krispy Kreme and Carl's Jr.) have entered the Cambodian market, especially in Phnom Penh, and fast food has become increasingly integrated into the Cambodian food scene, particularly among the younger generation.[34]

Since the early 2010s there has been an emerging

mobile applications dedicated to Khmer traditional recipes have also been developed, such as "Khmer Cooking Recipe" downloaded more than 100,000 times on Google Play and "Khmer Cooking".[36]

In the United States (20th–21st century)

Since the late 1970s, approximately 200,000 Cambodians have settled in the

United States of America, nearly half in Southern California, fleeing the Khmer Rouge and the following economic and political turmoil in Cambodia. Cambodian Americans own about 9,000 businesses, predominantly restaurants and grocery stores catering to the local Cambodian American community. Cambodian Americans own around 90% of the 5,000 independently owned doughnut shops in California.[37] The most successful of them was Ted Ngoy who at the peak of his success owned about 70 doughnut shops in California and was nicknamed "The Donut King".[38]

Phnom Penh Noodle House in Seattle.
Grilled trout (trey ang) with a coconut-ginger sauce served at the Elephant Walk restaurant in Cambridge, Massachusetts.

Over time the food cooked by Cambodians in the United States developed into a distinct Cambodian American variety. Meat, especially

Seattle, Washington. Some of the Cambodian-owned restaurants, however, served other Asian cuisines, especially Thai and Chinese,[39] whereas in the ones that serve Cambodian cuisine Chinese, Thai and Vietnamese-influenced dishes usually dominate over Khmer dishes.[41]

cookbook of the same name, which is the first Cambodian American cookbook.[41]

In 2000, a part of Central Long Beach was officially designated as

Nyum Bai, opened in Fruitvale, Oakland, California in 2018 by chef Nite Yun.[46]

Cambodian Chinese cuisine

Phnom Penh-style kuyteav

Over time, Chinese Cambodians have developed a food tradition that's distinct from both Khmer and Chinese cuisine.[47] The foodways of the Chinese Cambodians have not only been influenced by the Khmer but also by the Vietnamese and Chinese Vietnamese foodways.[48]

The Chinese began migrating to

kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar.[51]

Geographic variations

Raffles Hotel Le Royal in Phnom Penh

In Cambodia's coastal regions, dishes with saltwater fish are more common. Kampot used to be famous for its deep-fried pomfret with garlic, sugar, lime juice and chilies. The colonial resort Kep historically used to host numerous fine dining seafood restaurants along the promenade that after the city's complete destruction by Khmer Rouge in 1970s have been replaced by individual vendors offering simpler seafood, such as crabs sauteed with onions and black pepper, or pieces of dried squid, pounded or grilled over a wood fire served with pickled papaya and cucumbers.[52]

In northern part of the country, along the

Bamboo shoots, popular in Lao cuisine, are also included in dishes more frequently. In northwest Cambodia, remnants of the Khmer imperial cuisine are more visible, most notably by its steamed curries.[52]

Kitchen and eating utensils

The interior of a traditional Khmer kitchen
A rural Khmer house kitchen

In Khmer Empire, kitchens

copperware were used for serving rice, while sauce containers were made from leaves. Chiao leaves were also used to make single use spoons for carrying liquid to the mouth.[53]

The south wall of 12th/13th century Bayon temple depicts a Khmer kitchen, including its utensils, many of which are still used throughout modern Cambodia. According to local villager stories passed down by generations, the 12th century Wat Athvea once housed an Angkorean-era royal open-air kitchen. They describe the temple's loose fallen stones as kraya cham-en meaning "the preparation of the royal meal" and talk about once-standing brick stoves and a wall where meat, baskets of ingredients, and utenstils were hung. However, French archaeologist Claude Jacques argues that there is no archaeological evidence that a kitchen from the Khmer Empire had survived in the following centuries and believes that Daguan's writings and the Bayon temple's bas-relief are the only surviving documentation of ancient Khmer kitchens.[53]

Nowadays, Khmer rural kitchens are usually placed in a airy location, close, but separate from the main house to avoid smoke from burning

kitchen utensils
are:

  • A mortar and pestle for making kroeung;
  • A bamboo sieve for filtering prahok and ripe tamarind juice;
  • Earthen stoves with varying heat intensity for cooking different dishes;
  • A coconut grater;
  • Earthen pots for cooking rice and soup, as well as storing water;
  • Jars for storing prahok, kapi and other ingredients.
  • Loose bamboo baskets for storing vegetables.[53]

In many kitchens, aluminium pots have replaced earthenware. Utensils are usually hung on the walls of the kitchen for easier access. With frying adopted from the Chinese, frying pans are also often found in modern Khmer kitchens. Although usually not considered part of the kitchen utensils, some houses may also have a larger mortar for grinding rice, and flat round bamboo trays for separating husk from the grain.[53]

Ingredients

Rice

paddy rice varieties of Cambodia[54]

Because of Cambodia's geographic location, rice together with fish, especially freshwater fish, are the two most important sources of nutrients in the Cambodian diet. Rice is a staple food generally eaten at every meal.[55]

Rice is believed to have been cultivated by the ancestors of the Khmers in the territory of Cambodia since 5,000 to 2,000 B.C.[56] The advanced hydraulic engineering developed during the Khmer Empire allowed the Khmer to harvest rice and other crops three to four times a year.[57] According to the International Rice Research Institute, there are approximately 2,000 rice varieties indigenous to Cambodia bred over the centuries by the Cambodian rice farmers.[58] One of them – "Malys Angkor" (ម្លិះអង្គរ, Mlih Ángkô) – has been regarded the world's best rice.[59]

Fermented sauces

Metal containers with fermented seafood (mam) at the Prahok market (Psah Prahok) in Battambang.
spring onions and Thai eggplants
.

In Khmer, a distinction is made between fermented seafood depending on its consistency and the ingredient. Mam (មាំ) is the general term for seafood fermented with a special technique and usually includes more solid pieces of the fermented ingredient, whereas prahok (ប្រហុក, prâhŏk) and kapi (កាពិ, kapĭ) have more homogeneous consistency than mam.

Mam is prepared by adding a mixture of salt, roasted red sticky rice and palm sugar to

striped snakehead (ត្រីរ៉ស់)) or smaller fish (such as trei kamplienh), with or without roe. Roe can be removed from the fish, cleaned, drained, and fermented separately.[60] Kapi is made by pounding cleaned, dried and salted shrimp into a homogeneous paste, sun-drying it for one day, pounding the paste again, sun-drying it for two more days and pounding the paste for the final time to attain a viscous consistency.[62]

Prahok is used as flavouring for almost every Khmer dish, mixed with rice or served as a dipping sauce (ទឹកជ្រលក់, tœ̆k chrôluŏk).[19] It can also be prepared into dishes of its own, such as prahok k'tis (ប្រហុកខ្ទិះ, prâhŏk khtih), prahok kap (ប្រហុកកប់, prâhŏk káp), teuk khreung, teuk prahok[60] prahok ang (ប្រហុកអាំង, prâhŏk ăng), and prahok chien (ប្រហុកចៀន, prâhŏk chiĕn). Fermented roe (ពងត្រី, pông trei) is primarily eaten with steamed eggs, omelettes and other hen or duck egg dishes.[60] Kapi is often mixed with sugar, garlic, lime juice, chilli and crushed peanuts and used as a dipping sauce for vegetables, fruit, meat and fish.[63]

Other sauces used in the Cambodian cuisine include

tamarind sauce (ទឹកអម្ពិល, tœ̆k âmpĭl) and hoisin sauce (ទឹកសៀង
). Fish sauce is an important ingredient in Khmer cooking, used to add saltiness to soups and noodle dishes, marinating meats or as a dipping sauce for fish. Mixed with ingredients, such as garlic, ginger and lime juice, it is used a sauce for spring rolls, salads and noodles. [64] Oyster sauce was introduced by Chinese immigrants[65] and has become a common ingredient in Cambodian cooking used to add a tangy-sweet flavour to meats and stir-fried vegetables. Oyster sauce, along with fish sauce, and soy sauce, is commonly used together when seasoning foods. Soy sauce is also a common ingredient and condiment, mixed with garlic or aged radish to be eaten with primarily high protein dishes, as well as used to add saltiness when fish sauce is not used. Tamarind sauce is made from tamarind paste mixed with fish sauce, garlic, chilli peppers, lime juice, palm sugar, and vinegar.[66]

Herbs and spices

Kampot peppercorns
for sale at the Kep Crab Market

The most common herbs and spices in Cambodian cuisine are

rice paddy herb.[5][67]

Certain regions in Cambodia are known for their spices.

cardamon plants.[70]

The cultivation of peppercorns in Cambodia dates back to at least the 13th century, and because of its "uniquely strong yet delicate aroma" and "slightly sweet eucalyptus taste," Kampot pepper is often regarded as the world's best pepper.[71][72][73]

Kroeung

Green kroeung.
Main article: Kroeung

Kroeung (គ្រឿង, krœăng

red kroeung (kroeung samlor kari), as well as k’tis kroeung (kroeung samlor k’tis), and saraman kroeung (kroeung samlor saraman) each with different uses.[74]

Vegetables

The Cambodian diet consists heavily of

vine spinach (វល្លិ៍ជន្លង់, voă chónlóng), and watercress (ច្រាច់, crac), which are used in soups, stir-fries (ឆា, chá) and salads.[5]

Cambodian cuisine also uses different

yardlong beans (សណ្ដែកកួរ, sándêk kuŏ) and maize (ពោត, pot). Many unripe fruits, such as papaya, green banana, and mango, are also used as vegetables.[5][67]

Fruits

sugar bananas
snake fruit and pomelos

Fruits in Cambodia are so popular that they have their own royal court.

milk fruit (ផ្លែទឹកដោះគោ, phlê tœ̆k daôh ko) the "princess". Other popular fruit include kuy fruit (ផ្លែគុយ, phlê kŭy), romduol, pineapple (ម្នាស់, mnoăh), rose apple, jackfruit (ផ្លែខ្នុរ; phlê khnŏl), papaya (ល្ហុង, lhŏng), watermelon (ឪឡឹក, âulœ̆k), banana (ចេក, chék), mango (ស្វាយ, svay), rambutan (សាវម៉ាវ, sav mav),[75] guava (ត្របែក, trɑbaek), longan (មៀន, miĕn) and tamarind (អម្ពិល, âmpĭl).[5]

Although fruits are usually considered desserts,

salt water are used in chicken and duck soups, sauces with fish, as well as beverages.[76]

Since 2018,

Kratié Province's Koh Trong commune are known for their sweeter taste and the absence of seeds after ripening.[77]

Fish and meat

Sun-dried shark minnows and snakehead fish at the Prahok market (Psah Prahok) in Battambang
Dried fish and pork sausages for sale at Psah Chas in Siem Reap

There are more than 900 different

catfishes (ត្រី, trei chleang), and mackerels.[9] Cambodian chef Luu Meng has estimated that approximately 40–50% of Cambodian dishes are made with fish.[78]

In the late-13th-century Khmer Empire, cows were not used for riding, meat or

geese had been recently introduced by the Chinese sailors.[79] Since the 1980s, the role of meat in the Cambodian diet has increased significantly and nowadays the consumption of meat, such as beef (សាច់គោ, săch koo), pork (សាច់ជ្រូក, săch chruk) and poultry, has become common, especially in the capital region.[80] In Siem Reap, ground pork or beef is made into spicy or sweet and savoury sausages (សាច់ក្រក, săch krɑɑk (pork); ខ្វាគោ, kwa koo (beef)) that are eaten with steamed white rice, congee or baguettes.[81]

Other seafood includes an array of shellfish such as

giant water bugs and crickets (ចង្រិត, cɑngrət)).[85] Crickets, water bugs, and tarantulas are seasoned with salt, sugar and oil, deep-fried and sold as street food.[82]

Noodles

Cambodian rice and wheat noodles

Cambodian noodles are made out of

banh hoi
(បាញ់ហយ).

Dishes

Cambodian street food skewers

In Khmer, haan bai (ហាងបាយ lit. 'rice stall') is a generic term for food stalls serving both made-to-order and pre-prepared food (usually from large aluminum pots). In Phnom Penh, haan bai account for nearly four fifths of all meals eaten outside the house, with pre-prepared food venues or soup-pot restaurants accounting for nearly three-quarters of meals eaten at a haan bai. Soup-pot restaurants are the most popular dining format among Cambodians and their popularity is inversely correlated with socioeconomic status.[86]

The Khmer word haan (ហាង) is a borrowing from Chinese háng ("store", "business"). More specifically the stalls are referred to by the main food served, for example, rice noodle stalls (ហាងគុយទាវ, hang kŭytéav) or coffee stalls (ហាងកាហ្វេ, hang kafe).

Stews and curries

num banhchok samlor cari
(clockwise from top left)

The Khmer term samlor (សម្ល) has a broad range of meanings and can be used to refer to a wide variety of

kari sach moan, sour beef curry and curry leaf chicken.[87] The word kari (ការី, kari) is used to designate an Indian type of curry and is believed to be a loanword from Tamil.[88] Curries are served on all important ceremonial occasions. Cambodian curries are distinct from the rest of Asia by their use of sweet potatoes.[89]

Stir-fries

Beef lok lak; cha kroeung; chha kh'nhei; Kampot pepper crab
(clockwise from top left)

Cambodian stir-fries combine aromatic ingredients with strong flavours, such as

kha (ខ), on the other hand, refers to the technique of stewing in soy sauce and could be ascribed to Vietnamese kho.[88]

Cantonese noodles (មីកាតាំង, mee katang)
A
Chinese kale, and marinated meat (pork, beef, chicken, shrimps or mixed seafood), and sometimes topped off with a tapioca or corn starch gravy. The Cambodian-style Cantonese noodles are related to Thai pad see ew and rat na and Lao lard na.[90]
Kampot pepper crab (ក្តាមឆាម្រេចខ្ជី, kdam cha mrich khchei)
A signature seafood dish from the coastal provinces of
Kampot. Crabs are stir-fried with garlic, spring onions, ground Kampot black peppercorns or Kampot green peppercorns, soy sauce and herbs.[89]
Kroeung fishcakes (ប្រហិតត្រីគ្រឿង, prohet trei krœăng)
Whitefish fillets mixed with kreoung and pounded in a mortar and pestle. The mix is shaped into patties or meatballs and deep-fried. They are eaten with a sauce made out of Kampot black peppercorns mixed with lime juice.[91]
Kola noodles (មីកុឡា, mii kola)
A vegetarian noodle dish created by the
roasted peanuts and herbs. Non-vegetarian versions of this dish contain dried shrimp and fish sauce.[92]
Stir-fried silver needle noodles (លតឆា, lot cha)
A Chinese Cambodian dish. Silver needle noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives, served with a fried egg.[93]

Salads

bok lahong; chicken larb; gnoam trayong chek
(clockwise from top left)

Vegetables and fruits are at the foundation of many Cambodian salads, for example,

sour ingredients. Almost all Cambodian salads include animal protein, either beef, chicken, pork, and seafood or sometimes even raw, or marinated meat. Most popular Cambodian salads are neorm svay (ញាំស្វាយ), pleah sach ko (ភ្លាសាច់គោ), neorm trasak, neorm masour, neorm kroch thlong and larb (chicken, pork, or beef).[94]

Desserts

sankya lapov; and chek ktis
(clockwise from top left)

mung beans (បបរសណ្តែកខៀវ, babor sɑɑ tek khiəw).[95]

Beverages

Sugarcane juice

Water is the most popular drink. As

Lemon iced tea
(តែទឹកក្រូចឆ្មា, tae krouc chmaa) is also prepared and consumed.

In urban areas

sweetened condensed milk rather than black.[5] Coffee can be consumed either iced (កាហ្វេទឹកកក, kaafee tœ̆k kɑɑk) or hot.[99] It is sold in coffee carts, coffeehouse chains and specialty coffee shops.[100] More than 90% of all coffee in Cambodia is imported from other countries, such as Vietnam, Laos, and Thailand.[101]

Smoothies (ទឹកក្រឡុក, tœ̆k krɑlok) are an important part of an evening's consumption available at juice stalls in towns all over the country from the late afternoon. They can contain a mixture of fruits or just one or two; coconut milk, sugar syrup, condensed milk and shaved ice are also added, as is a raw egg (unless specified otherwise – ot yoh pong mowan). Soy milk (ទឹកសណ្ដែក, tœ̆k sɑndaek) is sold in the morning by street vendors; the green version is sweetened and thicker than the unsweetened white. Served either hot or cold, sweetened or unsweetened. Sugarcane juice (ទឹកអំពៅ, tœ̆k ʼɑmpɨw) is also a popular street drink made by pressing the juice out of sugarcane stalks with a special machine. Served with ice and sometimes flavoured with citrus to balance the sweetness.[82] Pandan juice
(ទឹកតើយ, tœ̆k taeuy) is made from the extract of pandan leaves and usually sold in Cambodian food stalls.

Fermented beverages

Hand-painted bottles of Sombai infused rice wine
Bottles of Angkor Beer and Cambodia Beer

Five

fermented alcoholic beverages were produced in the late-13th century Khmer Empire: mead, pengyasi made from the leaves of an unidentified plant, baolengjiao made from rice hulls and rice leftovers, "sugar-shine wine" made from sugar and palm starch wine made from the starch of the leaves of a palm growing on the riverbank.[102]

Nowadays, the most popular alcoholic beverage is

microbreweries operating in Cambodia in 2019.[107]

A popular traditional alcoholic beverage is

deer antlers and different herbs is the Special Muscle Wine manufactured since 1968 by Lao Hang Heng Wine.[111] The company also produces popular Golden Muscle Liquor and Wrestler Red Wine,[112] whereas Sombai manufactures a line of premium infused rice wines.[113]

Another popular, albeit lower-prestige alcoholic beverage is

Champagne method to produce sparkling palm wine under the name "Thnot Sparkling Mekong Wine".[116]

A regional beverage of the

jambolan is produced by a company in Takéo province.[118] Samai Distillery, Cambodia's first rum distillery, produces rum and even uses Kampot peppercorns in one of its products.[119] Cambodia's first and only winery Chan Thai Choeung In Battambang has been commercially producing grape wine since 2005.[120]

Meals and eating etiquette

steamed rice
, samlor machu kroeung, bitter melon omelette, fried quails, fried chicken, sweet-and-sour stir-fried fish and sweet fish sauce

In Cambodia, meals are usually freshly prepared three times a day (for breakfast, lunch and dinner), although in rural areas only breakfast and dinner may be eaten. Due to a general lack of refrigeration, leftovers are usually discarded. A typical Cambodian breakfast consists of rice porridge with dried salted fish, rice with dried salted fish and vegetables, baguette with condensed milk or rice/egg noodles with meat and leaf vegetables. For lunch and dinner, Cambodians usually eat steamed rice, soup with meat (fish, pork, chicken or beef) and leaf vegetables, fried fish or other meat and fruit.[5]

In Cambodian meals just like the rest of Southeast Asia, all dishes are served and eaten simultaneously, as opposed to the European course-based meal format or the Chinese meal with overlapping courses.

chili jam, pickled green chillies, sugar, garlic flakes, fish sauce and soy sauce, are also available.[122] While steamed rice and soups are usually served hot, side dishes may be served at room temperature. The balance of flavours and satisfaction of individual preferences are achieved by combining the individual dishes and rice.[121] For example, a Cambodian meal may consist of a sour soup, a salty fish, fried vegetables and plain rice, which is different from Thai food where sourness, saltiness, sweetness and spiciness are usually contained within a single dish.[123]

Khmer food is traditionally eaten with hands, but nowadays spoons, forks and

chopsticks are also used. Knives are rarely used as the majority of Cambodian food is already cut into bite-sized pieces. Forks and spoons were introduced by the French and are used for eating rice and/or soup-based dishes, whereas chopsticks were introduced by the Chinese and are used only for eating noodle dishes.[124]

International popularity

Restaurant "Le Cambodge" in Paris, France, offering a mix of Cambodian and Vietnamese specialties

Cambodian cuisine is not very known across the world.

Fodor's Travel has called Cambodian cuisine "the most underrated in Southeast Asia" and Siem Reap "SE Asia’s Most Underrated Food Destination",[126] while the magazine Time Out has named Kep one of "18 of the world’s most underrated food cities"[127]

Over the past three decades, the West has fallen in love with the cuisines of Thailand, southern China, Vietnam and Malaysia, even Burma (for its barbecue), but somehow, Cambodia's food has slipped through the cracks.

— Matthew Fishbane, "Will Cambodian food ever catch on in America?" (2007)[128]

Outside of Cambodia, Cambodian cuisine can generally be found in countries with sizeable Cambodian diaspora, such as the

United States, France, Australia and Canada, especially in the Little Cambodia ethnic enclaves
, but it is often aimed towards the local Cambodian community. Due to commercial considerations and the ethnic composition of the Cambodian diaspora many Cambodian-owned restaurants have chosen to serve the better-known Thai, Chinese and Vietnamese food instead.

Culinary diplomacy

Cambodian chef Luu Meng (second from right) with his business partner Richard Gillet (second from left) in Avignon, France, in 2016 promoting Cambodian cuisine

In December 2020, the

Cambodian embassies and a program for providing ambassador spouses with knowledge about the Khmer cuisine.[129]

In February 2021, the ministry published a cookbook The Taste of Angkor as a culinary promotion tool for Cambodian diplomatic missions abroad.[130] A 1960 Cambodian cookbook and culinary guide "The Culinary Art of Cambodia" by Princess Norodom Rasmi Sobbhana republished in May 2021 by Angkor Database was also included in the campaign.[131][132] In June 2021, a series of promotional videos under the slogan "Taste Cambodia" featuring Khmer foods and culinary activities in different Cambodian regions commissioned by the Ministry of Tourism of Cambodia were released.[133] In May 2022, culinary training and representation facilities under the name of "Angkor Kitchen" were unveiled at the Ministry of Foreign Affairs and International Cooperation.[134][135]

Awards

Cookbooks

The cookbook "From Spiders to Water Lilies, Creative Cambodian Cooking with Friends" published by non-governmental organization Friends-International has received the 2009 Gourmand World Cookbook Award as the "Best Asian Cuisine Cookbook", becoming the first book from Cambodia to win the award.[136]

The French-language Khmer cookbook Au Pays de la Pomme Cythère, de Mère en Fille, Authentiques Recettes Khmères written and self-published by Kanika Linden and her mother Sorey Long[137] has won the 2010 Gourmand Awards as the world's "Best Asian Cuisine Cookbook". The English-language version of the book "Ambarella, Cambodian Cuisine" has won the 2013 Gourmand Awards as the "Best Asian Cuisine Cookbook" in the UK[138] and world's "Best Asian Cuisine Cookbook" in 2014.

The cookbook "The Taste of Angkor" published by the

Prak Sokhon.[141]

The republished Cambodian cookbook and culinary guide The Culinary Art of Cambodia has received the "Special Award of the Jury" at the 2022 Gourmand World Cookbook Awards.[142][143]

Restaurants

Asia's 50 Best Restaurants in 2015, becoming the first Cambodian restaurant to make the list.[144] In the 2016 list it rose to the 43rd position.[145] In 2020, the restaurant Embassy spearheaded by the Kimsan Twins was included in the Asia's 50 Best Restaurants newly created 50 Best Discovery list.[146]

Chefs

Cambodian chef Luu Meng has received Asia's Top Chef award from the Malaysia-based business and lifestyle magazines "Top 10 of Malaysia" and "Top 10 of Asia" in 2014.[147]

Cambodian chefs from the Cambodia Chefs' Association have won the 2019 ASEAN Gourmet Challenge with three gold medals, as well as received six silver and 17 bronze medals in the Global Pastry Chefs Challenge and Global Young Chefs Challenge categories at the Thailand Ultimate Chef Challenge taking place from 28 May to 1 June in Bangkok.[148][149]

See also

References

  1. ^ Dunston, Lara (26 June 2020). "Mahob Khmer Chef Sothea Seng on Cambodia's Culinary Heritage". Grantourismo Travels. Retrieved 7 January 2021. Khmer food refers to the food cooked by Cambodia's predominantly Khmer population, while Cambodian food takes in everything: Khmer food, as well as Chinese-Cambodian, Chinese, and the specialties of Cambodia's Cham Muslims, such as Saraman curry, a cousin to Thailand's Massaman curry.
  2. ^ Kimani, Rosemary (20 June 2017). "What Makes Cambodian Food Rich And Unique With Chef Joannès Rivière". Authentic Food Quest. Retrieved 7 January 2021. Cambodia is the country and therefore encompasses the ethnic majority, the Khmers, along with the Chinese, the Lao, the Cham, the Viet, the Samre, the Jarai. Cambodian food is a mix of all those cuisines. Khmer cuisine relates to a specific group without the capital idea of the influence of other groups.
  3. ^ a b McCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.
  4. ^ "L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.
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  6. ^ Van Esterik 2008, p. 45 "Another version traveled from India, by way of Java, into the Khmer courts, and from there into the royal kitchens of Ayuttaya, Thailand, adding cardamom and tamarind to replace the turmeric. Cambodia and Thailand add lemongrass and galangal to the mixture;"
  7. ^ "អាហារនៅជនបទអង្គ័រ La cuisine rurale d'Angkor | Rural Cuisine of Angkor". Angkor Database. Retrieved 26 August 2023.
  8. ISBN 978-0-195-92009-3
    .
  9. ^
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  12. ISSN 2352-2267
    .
  13. doi:10.1177/0959683617752841
    .
  14. ISBN 978-3-737-60286-0
    . The Angkor Empire had been the prevailing "Indianized" civilization in the region for centuries, whereby Indianization was not limited to religion and mythology, statemanship, architecture, writing and the fine arts, but also included the culinary arts as well. One would be hard-pressed to overestimate the centrality of the Mon-Khmer to the "Indianization" of Thai cuisine. One of the most widespread clichés concerning Thai cuisine holds that it is a fusion of "Indian curry and Chinese noodles". In point of fact, whereas numerous Chinese influences and dishes that were to become stalwart elements of Bangkok cuisine after being introduced by migrants during the nineteenth century, are quite evident, a similar direct Indian influence is difficult to identify. Paradoxically, this may be owing to the fact that the Indian influence is, indeed, fundamental and remains inconceivable without the mediating role of Mon civilizations and the Khmer Empire.
  15. ^
    ISBN 978-3-737-60286-0
    . By contrast, the flavor principles of "Central Thai cuisine" (hereafter referred to simply as "Thai cuisine") are almost identical to those of neighboring Cambodia. The endless variations of sour fish soups or stews, along with the curries prepared with coconut milk (including the national dish amok), for example, will be familiar to anybody coming to Bangkok. One may well be surprised, though, to discover that Khmer cooks consider chili superfluous, like the liberal use of sugar, typical of modern Bangkok fare. The close culinary affinity becomes all the more apparent when contrasting the cuisine of Cambodia to that of Thailand's Northeast (and the related food of the Lao People's Democratic Republic. Their flavour principles have little in common indeed. The reason for this affinity between Thai and Cambodian cuisine is most likely the pronounced, centuries-long contact between the empires of Angkor and Ayutthaya
  16. ISBN 978-1-032-02328-1
    . Apart from that, it is the Isan or northeastern Thai cuisine that reflects the essence of the arid Khorat Plaetau and its food sources. These are similar to the culture of Laos, enriched by the Khmer cuisine.
  17. ISBN 978-0395892534
    . In the lower southern part of Isan, there are three provinces with large Khmer populations. In these areas, Khmer cuisine, such as amok (hor mok in Thai), a wonderful seafood fish with red curries, is very popular.
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    . While 10 perent of the population of Laos fled the country in the late 1970s and early 1980s, past Lao migrations had already affected and inspired the cuisine of the neighboring countries of Cambodia and northeastern Thailand.
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Bibliography

External links

Wikimedia Commons has media related to Cuisine of Cambodia.
Wikivoyage has a travel guide for Cambodian cuisine.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Cambodian_cuisine&oldid=1214858375"