Khmer food is a living expression of Cambodia‘s history, geography, and culture, from the fish caught fresh on Tonlé Sap, Southeast Asia’s largest freshwater lake, to Kampot pepper harvested along the country’s southern coast. Plus, whether you’re eating at a family-run eatery in Phnom Penh or cracking crab at a market in Kep, payment with Visa is simple, secure, and widely accepted. So, head out with confidence to explore the country’s signature dishes and standout dining spots while taking advantage of restaurant deals with Visa along the way.
There’s no better way to begin a Khmer food guide than with the dishes that locals eat daily and visitors dream about long after leaving. These must-try dishes are the staples of Khmer cuisine. They have deep traditional roots, come in different varieties according to region, and offer delicious flavors you won’t soon forget.
Fish amok is arguably the crown jewel of traditional Khmer dishes. It’s a delicate curry made from white fish, usually catfish or snakehead, with a smooth blend of coconut milk, lemongrass, turmeric, galangal, and the all-important kroeung paste, all steamed in a banana leaf. The banana leaf not only infuses the dish with a subtle herbal fragrance but also gives it a beautiful, traditional presentation. What makes fish amok stand out is its texture, which is more mousse than broth, and its aroma, which carries notes of citrus and earthiness.
Every region, and, in fact, every restaurant, brings its own take on Amok, so sampling a few is a must on your Khmer food tour. Some of the top recommended places to try fish amok in Cambodia include:
This light, herbal rice noodle soup is Cambodia’s unofficial national breakfast. Soft, lightly fermented rice noodles are topped with a fish-based green curry sauce and plenty of fresh herbs and vegetables, such as banana blossom, mint, and bean sprouts. You’ll spot it being sold from baskets on the backs of bicycles or at early morning markets. It’s quick, cheap, and deeply refreshing on a hot morning.
Num Banh Chok varies slightly by region. In Kampot, for example, it is prepared with peanuts and dried shrimp, while in Siem Reap, it has a thinner consistency because no coconut cream is added. Either way, it’s a must-try food in Cambodia.
A beloved stir-fried beef dish, Lok Lak is tender, sweet, and savory all at once. Beef cubes are marinated in oyster sauce, soy sauce, and sugar, then quickly pan-seared and served with raw vegetables and a pepper-lime dipping sauce. Kampot pepper sauce, made from crushed green peppercorns, lime, and salt, ties everything together. The dish is then presented on a bed of lettuce and crowned with a fried egg. Versions using chicken or tofu are becoming popular as well.
Samlor machu refers broadly to a group of sour soups that vary by region and ingredients. You might encounter Samlor machu youn, made with tomato, tamarind, and pineapple, or Samlor machu kroeung, which incorporates lemongrass paste and beef. The flavor is always vibrant, featuring tangy and aromatic notes balanced with sweetness from tomatoes or sugar palm. These soups are staples of family meals and are often cooked in big pots to serve groups. It’s a wonderful example of Cambodian food built around sharing.
One of the most recognizable Khmer street food treats, Noum Kong are chewy, sticky rice flour donuts with a sweet glaze of palm sugar and sesame seeds. Shaped like mini wheels and fried to a golden crisp, they’re commonly sold from roadside carts near busy markets. Grab a couple for a quick snack or a simple dessert. They’re especially delicious when served warm and fresh from the fryer.
This signature dish hails from the neighboring towns of Kampot and Kap, where the waters supply fresh blue crab and the nearby hills grow Cambodia’s legendary pepper. Stir-fried with shallots, garlic, and green peppercorns still on the stem, it’s sweet, spicy, and just the right amount of messy. This is coastal Khmer cuisine at its finest. Pair it with steamed jasmine rice and a cold Angkor Beer and enjoy while watching the ocean.
Great food can be found everywhere in Cambodia, from bustling city restaurants to humble roadside grills. Each region also has its own unique culinary personality, shaped by local ingredients, traditions, and cultural influences. Here’s where to go and what to eat when planning your Khmer food adventure across the country.
Siem Reap might be known for temples, but its food scene is also legendary. As a hub for both backpackers and boutique travelers, the city has cultivated an impressive dining landscape that includes fine dining, fusion, and plant-based Khmer food. Whether you’re in a quiet garden cafe or a high-end tasting room, Siem Reap serves up some of the most exciting plates in the country at these top-notch restaurants:
The capital’s food culture mirrors the city itself: dynamic, busy, and brimming with flavor. Here, old markets meet modern kitchens, and Khmer cuisine is celebrated from the street to the skyline. You’ll find vendors grilling skewers beside colonial-era cafes and rooftop bars offering elevated takes on classic dishes. Phnom Penh is a place where tradition and innovation share the same table, particularly at these spots:
Down south, life slows down, and so does the dining. Kampot and Kep offer a quieter, more intimate food scene with an emphasis on fresh ingredients and local flavors. Meals are often enjoyed at a relaxed pace, with river or ocean views as your backdrop. From seafood caught the same day to tropical fruits grown just up the road, the region’s ingredients are as much a part of the experience as the dishes themselves.
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