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Cambodian Food:

1.) Amok trey - This is probably Cambodia's most well-known dish amongst
visitors; there are similar dishes found in neighboring countries. Freshwater
fish fillet (commonly snakehead fish, or Mekong catfish) is covered with an
aromatic kroeung (pounded shallots, lemongrass, garlic, kaffir lime), roasted
crushed peanuts, coconut milk, and egg and then wrapped in banana leaves
and steamed .

2.) Ansom chek - A cylindrical rice cake wrapped in banana leaves and filled with
bananas . There is a
savoury version filled with pork and mung bean paste
called ansom chrook .

3.) Babor - A type of porridge made with white rice, plain or with a chicken or
pork broth, and served with fresh bean sprouts, caramelised garlic oil, green onions,
omelette, fried breadsticks or dried fish from the Tonle Sap.
4.) Kuy teav - In the Khmer language, kuyteav refers to the dish and the rice
noodles themselves. This traditional pork broth-based rice noodle soup dish is a
popular breakfast dish in Cambodia and is popular in neighbouring countries and in
countries that have a large Khmer population.

5.) Bay chhar - A Khmer variation of fried rice which includes Chinese sausages,
garlic, soy sauce, and herbs, usually eaten with pork.

6.) Banchao - The Khmer version of the Vietnamese dish bnh xo.

7.) Ban hoaw - Steamed rice vermicelli noodles with mint, crushed peanuts,
pickled vegetables, and deep fried egg rolls, cut into bite sized pieces, lathered in
sweet fish sauce.

8.) Bok L'hong - Khmer green papaya salad, pounded in a mortar and pestle.
Related to Laotian Tam mak hoong, the salad may include the herb kantrop, Asian
basil, string beans, roasted peanuts, cherry tomatoes, salted preserved small crabs,
smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice,
fish sauce and/or prahok.

9.) Kdam Chha Mrich Kchei - A regional specialty from Kep province that
features freshly caught crab from the Gulf of Thailand, sauteed with young garlic
and lashings of green Kampot peppercorn.
10.) Chruok svay - Unripe julienned mango salad flavored with fish sauce and
peppers. Usually served as a side dish with fried or baked fish and rice.

11.) Kralan - A cake made from a mixture of rice with beans or peas, grated
coconut and coconut milk, palm sugar and sometimes sesame, all steamed in a pole
of bamboo that gets slowly roasted over charcoal.
12.) Lok Lak - Stir-fried marinated, cubed beef served with fresh red onions,
served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce
consisting of lime juice, sea salt and black Kampot pepper .

13.) Lou - Cambodian thick short noodles, with added eggs and chicken, eaten
mainly with fish sauce.
14.) Mee Ketang - Wide rice noodles in an oyster sauce typically stir fried with
eggs, baby corn, carrots, Chinese broccoli, mushrooms and a choice of meat,
usually beef.

15.) Mee M'poang - crispy yellow noodles served under a sauce of eggs, carrots,
Chinese broccoli, bok choy and a meat.

16.) Ngam nguv - A chicken soup flavored with whole preserved lemons.
17.)Chhar khnhei - A spicy stir fry of meat, usually chicken, eel or frog flavoured
with julienned gingeroot, black Kampot pepper, garlic, soy and sometimes fresh
jalapeos or fresh peppers, for extra heat.
18.)Nom ban chok - Nom ban chok is a typical breakfast food and was originally
a regional speciality from Kampot province, consisting of noodles laboriously
pounded out of rice, topped with a fish-based green curry gravy made from
lemongrass, turmeric root and kaffir lime. Fresh mint leaves, bean sprouts, green
beans, banana flower, cucumbers and other greens are heaped on top by the diner.

19.)Nom Yip - yellow star like dessert made of egg yolk, flour, and sugar.
20.)Naem - a spring roll-type dish served with teuk trei dipping sauce.
21.)Pleah sach ko - Lime and prahok-cured beef salad, sometimes also including
beef tripe, tossed with thinly sliced purple Asian shallots, finely shaved radish,
crushed roasted peanuts and fresh herbs such as mint and basil.

22.) Samlor kari - A traditional wedding and celebration dish, features coconut
chicken curry gently spiced with paprika, and with a soupy consistency, often
cooked with sweet potatoes, julienned onion, snake beans and bamboo shoot.

23.) Samlor machu -Of all the primary flavours (salty, sweet, spicy, sour, bitter,
umami), Khmers are most fond of sourness, almost every town or province has its
own unique version of samlor machu including samlor machu kroeung (featuring
kroeung paste, turmeric, morning glory, coriander, stewed beef ribs and tripe),
samlor machu Khmer Krom (featuring tomato, pineapple, catfish, lotus root and holy
basil) and samlor machu Siem Reap (containing bamboo shoot and tiny freshwater
shrimp).

24.)Khor - A braised pork or chicken and egg stew flavored in caramelized palm
sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots
and often substitutes quail eggs for chicken eggs
25.)Sankya Lapov - A dessert made of pumpkin and coconut flan.

26.)Yao hon or yaohon - A banquet-style hot pot for dipping beef, shrimp,
spinach, dill, napa cabbage, rice noodles and mushrooms.
27.)Nom pang chen (literally Chinese bread): Spring onion bread often referred
as Chinese pizza. It combines Chinese and French style foods. It is flat and baked
and fried simultaneously rather than simply being fried like its Chinese counterpart.
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