Khmer food is like that of its Southeast Asian neighbors. It offers numerous similitudes with Thai food, Vietnamese cooking, and Teochew cooking. Cambodian food additionally utilizes fish sauce as a part of soups, mix fricasseed cooking, and as drippings. The Chinese impact can be noted in the normal chha (Khmer:ឆារ, Stir fricasseeing) and in the utilization of numerous varieties of rice noodles. A specific well-known dish of at last Chinese beginning is "pork stock rice noodle soup", like phở, called kuy Tieu (Khmer:គុយទាវ). Indian affected dishes incorporate numerous sorts of curry known as Kari (Khmer: ការី) that call for dried flavors, for example, star anise, cardamom, cinnamon, nutmeg and fennel and in addition neighborhood fixings like lemongrass, garlic, kaffir lime leaves, shallots and galangal that give dishes a particular Cambodian flavor. Banh Chaew (Khmer: នំបាញ់ឆែវ), the Khmer rendition of the Vietnamese Bánh xèo, is additionally a famous dish.Khmer cooking is noted for the utilization of prahok (ប្រហុក), a sort of aged fish glue, in numerous dishes as an unmistakable seasoning. At the point when prahok is not utilized, it is liable to be kapǐ(កាពិ) rather, a sort of aged shrimp glue. Coconut milk is the primary element of numerous Khmer curries and pastries. Cambodians incline toward either jasmine rice or sticky(glutinous) rice. The last is utilized more as a part of treating dishes with organic products, for example, durian while jasmine rice is eaten with dinners. Practically every dinner is eaten with a dish of rice. Normally, Cambodians eat their suppers with no less than three or four separate dishes. Every individual dish will ordinarily be one of either sweet, sharp, salty or astringent. Bean stew is generally surrendered over to the person to include themselves. Along these lines Cambodians guarantee that they get a touch of each flavor to fulfill their palates.
Local Cambodian food offers some novel dishes impacted by the conventions of nearby ethnic gatherings. In Kampot and Kep, known for its Kampot Pepper Crab or Kdam Chha Mrich Kchei (Khmer: ក្តាមឆាម្រេចខ្ជី) in Khmer. This dish is set up with a neighborhood crab singed with the dark pepper from range pepper fields. Kula individuals, an ethnic gathering of Pailin Province, began Mee Kola (Khmer: មីកុឡា), a veggie lover rice stick noodle dish. In southeastern Cambodia, the impact of Vietnamese food is solid, prove by Bánh tráng which is omnipresent in southeastern Cambodia however for all intents and purposes obscure somewhere else. The locale between Siem Reap and Kampong Thom, a territory with numerous Chinese Cambodians, shows Khmer adaptations of numerous Chinese dishes.
