Attention all foodies!
A trip made special by the food and people (than place), Cambodia introduced me to a variety of awesome table manners and exquisite array of delicious cuisine. First to mention would be the Suki soup that greeted me the night I reached Cambodia. The restaurant, in this case, gives the fire, pot and the ingredients for a hot-pot soup and we get to make it by adding the noodles, vegetables and meat-balls when we find apt. This was my first time experience to Cambodian food and I really enjoyed doing it with my friends’ guidance.
A couple of days that followed I tried out some Vietnamese restaurants – it was fun trying out Pho (soup) and Ban Chao (khmer pancake) and many more Vietnamese dishes.
Something to munch
Local snacks in Cambodia would be another interesting episode for any foodie to set foot on the Kingdom of Wonder. I was fortunate to try out some boiled squid in many occasions when I was in the Khmer land. I got to try some num thanout (Palm nut cakes) and Chien Cheungrek (cricket fry) when I spent a day in Tonle Bati a local tourist destination – they happened to be one of the best side-dishes I managed to have with the Beer.
A couple of other dishes that I tried out (and would suggest you do so!) are Fried noodles with duck egg (mei chah poung thea) and meat noodle soup (kuithev sayk ko) – establishes their mastery over the noodle-based cuisine.
And don’t get surprised when you are offered ajinomoto (monosodium glutamate) with most dishes here – it happens to be the pepper substituent for Khmer people and yes it goes well with most preparations.
During my 10 day trip in Cambodia, I managed to have a special companion almost all the time – Cambodian Beer! Wherever I have been to, I was greeted by either Angkor, Anchor or Cambodia – the common man’s beer in Cambodia. What makes the experience unique is that in Cambodians drink beer with ice, and loads of it! Beer and Cambodian food go well together!
Though it looked weird in the start, I started loving it. And almost every sip you take someone from your company would initiate another toast/cheers (choul mui).
Written By Matthew John