Cambodian food is fairly consistent throughout the country, meaning you can get your favorite Cambodian dishes in most places. However each province has something a little special of its own, so if you’re traveling around the country or visiting friends and relatives in other provinces, be sure to find out their special contribution to the food of The Kingdom.
Batttambang
Often referred to as the fruit bowl of Cambodia, Battambang has rice land and good irrigation making it a province that is perfect for high yields of food production. While many fruits are grown in Battambang, Battambang Oranges are a speciality. Originally confined to Banon district, they’re now grown all over Battambang and were introduced during the French occupation. Their unique flavor is highly sought after and they have the EU’s Geographical Identification (GI) Status.
Banteay Meanchey
This region produces cassava, soybeans, green beans and sesame. Sesame production in Banteay Meanchey is for both white and black varieties, organically produced with a rich sesame flavor and aroma. Sesame is added to many Cambodia snacks such as fried banana fritters, sesame balls filled with red bean paste and sweet sticky rice with toasted sesame seeds on top.
Pursat
Kantuy Hes is a paste made specifically in Pursat province. The paste is a combination of shredded fish, prahok (fermented fish paste), krosang fruit (a sour fruit used in a lot of Khmer sour soup recipes) and chili.
Oddar Meanchey
Oddar Meanchey is one of Cambodia’s biggest vegetable growing regions, and is the main source of vegetables from within the country, while many vegetables are still imported, particularly at certain times of the year, to bring more variety to the markets.
Kampong Speu
In 2017, Kampong Speu was awarded the Geographical Indicator for Palm Sugar in Thailand and has officially been recorded by the EU. This means that Kampong Speu Palm Sugar is recognised by its quality and provenance so that no other place outside this region can label their product as Kampong Speu Palm Sugar. It is a popular choice of sugar for cooking, the region is also renowned for making palm wine.
Siem Reap
A wealth of food is generated in Siem Reap, possibly because it is such a melting pot of people from different provinces and countries. Amok is a rich tradition among the locals and a favorite with the tourists. This flavorful dish is a kind of curry steamed in banana leaves and coconut milk and galangal root are staple ingredients. The classic recipe is Fish Amok, though it is often offered with chicken, mushrooms or tofu instead.
Koh Kong
Fish sauce or dak dtrey is a speciality of Koh Kong. This sauce is extremely popular and often served with grilled fish or barbecued seafood. It’s sweet, salty and spicy and brings a dish like fish and rice to life. There are variations of this sauce, however the Koh Kong recipe is the all out winner.
Palin
Mee Kola — there isn’t a direct translation of this dish, however it is a fine yellow fried noodle with crushed, dried shrimp, peanuts, boiled egg, meat and bean sprouts. This simple dish has a lot of flavor and is great with some fried spring rolls.