Khmer food of Cambodia includes tropical fruits, rice, noodles and various soups.
Khmer cuisine is noted for the use of prahok, a type of fermented fish paste, in many dishes as a distinctive flavouring. When prahok is not used, it is likely to be kapǐ instead, a kind of fermented shrimp paste. Coconut milk is the main ingredient of many Khmer curries and desserts. Many rice varieties are available in Cambodia, including aromatic rice and glutinous or sticky rice. The latter is used more in desserts with fruits like durian. Almost every meal includes a bowl of rice.
Cambodian cuisine also uses fish sauce widely in soups, stir-fried cuisine, and as dipping sauces. Curry dishes, known as kari shows the ties between Indian and Cambodian cuisine. The many variations of rice noodles show the influences from Chinese cuisine. Rice noodle soup, known simply as Kuyteav, is a popular dish brought to Cambodia by its Chinese settlers. Also, Banh Chiao is the Khmer version of the Vietnamese Bánh xèo.
Typically, Cambodians eat their meals with at least three or four separate dishes. Each individual dish will be either sweet, sour, salty or bitter. Chilli is usually left up to the individual to add themselves. In this way Cambodians ensure that they get a bit of every flavour to satisfy their palates.
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