Because of the country’s incredible richness in waterways including the Mekong, Sap and Bassac Rivers, as well as the massive lake, Tonlé Sap, freshwater fish and seafood, such as salmon, squid and prawns, is especially popular, featuring prominently in soups. Beef, pork, chicken, duck, but more expensive than fish dishes.
The hallmark of Khmer cuisine is prahok, a fermented paste made from a small fish called trey riel, grey or brown in color, with a strong odor and an intense flavor. It is used both as a condiment and as a main element in a variety of Khmer dishes, and it accounts for a large portion of protein in the Khmer diet. Another foundation of many Cambodian dishes is Kroeung, a distinctive spice paste made with a base of lemongrass, kaffir lime and galangal.
