Food and Drinks

Rice and fish are the basic foods enjoyed by Cambodians. Delicious noodle soups are available at cafes. Fresh seafood is plentiful at Sihanouk Ville. In major cities a wide range of culinary fare is on offer including; Chinese, Thai, French, Korean, Japanese, Indian, Vietnamese and Middle Eastern.

The Cambodian food combines Chinese and Indian influences with its own; native recipes. Most famous are the curries and the spicy hot seasoned stews, plus the smooth and tasty coconut curries. Most meals use rice as the filler, but there are many noodle dishes: and salads without rice.

Ovens are not part of the ordinary Cambodian kitchen or small restaurant, for cooked food is either boiled or stir-fried. Cambodian food is never bland. Its range of spices includes chili, pepper, coriander leaf and root, lemon grass, basil, ginger, mint, cardamom, and screw pine. Sour soups are popular and meat and fish are always served with sauces like shrimp paste, tamarind, or honey with chili.

Fish sauce is the basic substitute for salt across the country. Spicy salads are a local specialty. They are made from raw prawns, meat, green papaya, field crab, or chopped raw meat, with chili and other spices. Like the various noodle dishes, they are often sold at street side stalls for those who want a light meal. Cambodian have no food bias and are always willing to try any sort of meat, wild or domestic, and most seafood.

A Traditional Meal

Before Western influence introduced tables and chairs, Cambodian dined by sitting on the floor around a small, short table. Various curries and other dishes were set upon the table, like cabbage and green bean, skewered or fried meat, crab or fish. The hot, sour soup that is part of any full-course Cambodian meal was cooked in clay pot that was placed in the center of the table. Rice was served in small bowls to each person, who then used spoons or chopsticks to select pieces of food from the other bowls. Each dinner also had a separate soup bowl that he or she filed from the common pot. That ancient style of eating has not changed much; the only exception is that the food has been transferred to a taller table. Soup is still cooled in the center, if not in a clay pot then in a wheel-shaped pan. But throughout the countryside, the old my still exist.

Rice

Several months of hard labor go into providing Cambodian supper tables with their most important food-rice. Farmers have to break up the hard ground during the dry season of the year and plough it with the first drops of rain.

Rice seedlings are first planted in one part of the field, where they grow while the farmer cultivates and prepares another part of the field in which the rice will be transplanted at the start of the heavy rain season. Weeds and pests attack the rice fields all summer. Hoppers, rice bugs, field crabs, mice, and herons keep the farmers busy. After the rains comes the harvest, followed by the exhausting job of threshing, winnowing, and milling the rice grains. Most Cambodian prefers the highly polished variety called Angkor laar, or “beautiful rice.”

Nonalcoholic Drinks

All the famous international brands of soft drinks are available in Cambodia. Locally produced mineral water is available at 500r to 700r per bottle.

Coffee is sold in most restaurants. It is either served black or with generous dollops of condensed milk, which makes it very sweet. Chinese-style tea is popular and in many Khmer and Chinese restaurants a pot of it will automatically appear as soon as you sit down.

You can find excellent fruit smoothies all over the country, known locally as a tikalok. Just look out for a stall with fruit and a blender and point to the flavors you want. Keep an eye on the preparatory stages or you may end up with heaps of sugar and a frothy eggg.

On a hot day you may be tempted by the stuff in Fanta bottles on the side of the road. Think again, as it is actually petrol (gas).

Alcoholic Drinks

The local bee is Angkor, which is produced by an Australian joint venture in Sihanoukwille. Other brands include Heineken, Tiger, San Miguel, Carlsberg, VB, Foster's and Grolsch. Beer sells for around US$1 to US$1.50 a can in restaurants.

In Phnom Penh, foreign wines and spirits are sold at reasonable prices. The local spirits are best avoided, though some expats say that Sra Special, a local whisky-like concoction, is not bad. At around 1000r a bottle it's a cheap route to oblivion.