Traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.
The staple food for Cambodians is rice. Today rice is consumed by most Cambodians daily and with all meals, using a great number of cooking styles and techniques. There are hundreds of varieties of indigenous Khmer rice, from the fragrant jasmine-scented malis rice to countless types of wild, brown and sticky rice. Sticky rice is most often consumed as a dessert, often with slices of tropical fruit like mango or durian and coconut milk.
Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.