Cambodian cuisine

Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (Khmer: សិល្បៈធ្វើម្ហូបខ្មែរ, lit. 'Khmer culinary art'), the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), French, and Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.

Cambodian cuisine can be categorized into three main types: rural, elite and royal cuisine. Although there is some distinction between royal and popular cuisine, it is not as pronounced as in Thailand and Laos. Cambodian royal dishes tend to feature a wider variety of higher-quality ingredients and contain more meat.

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