Cambodian (Khmer) cuisine is similar to Thai with fewer spices, but no less flavoursome! It also tends to be healthier than other Southeast Asian cuisine. The staple food is rice, which is served with almost every meal and noodles are also popular. A typical meal usually consists of a soup, a main dish (often curry, stir fry or salad) and dessert. Prahok (fermented fish paste) is used to flavour many dishes and coriander, mint leaves and lemon grass are popular herbs. Cambodia’s climate, ensures that colourful and tasty fruits are available in abundance, including locally grown jackfruit, longan fruit, lychee and rambutan fruit. Like all other Buddhist countries, vegetarian food is readily available in most restaurants.
The two most popular domestic Cambodian beers are Anchor and Angkor - which is produced by an Australian joint venture in Sihanoukwille. Grape Wine of an export standard, called Prasat Phnom Banoen Grape Wine, is the country’s first ever wine locally produced, though for price and assured quality you’re best to stick with the many good imports from Australia and New Zealand.
International brand soft drinks can be found everywhere, as are fresh fruit smoothies and coffee served with generous dollops of condensed milk served over ice. Chinese tea is popular and in many Khmer and Chinese restaurants a pot of it will automatically appear as soon as you sit down.