Salty, sweet, spicy and sour, Cambodian cuisine has all bases covered. The nation is home to a bounty of seafood and fresh, fragrant produce, which features prominently in soups, curries, stir-fries and salads. The complex spice blend kroeung features in many Cambodian foods. 

 

The culinary influence of Southeast Asia, along with China, India and France, can be seen in the country’s diverse array of foods. Popular dishes include chicken satay, stuffed kampot squidprahok pork belly and the national dish seafood amok