10 Street Foods You Must Try in Cambodia

Cambodia's national dish — freshwater fish steamed in a rich coconut curry paste with slok ngor leaves, served in a banana leaf bowl. Creamy, fragrant, and utterly addictive.

Stir-fried beef cubes served on a bed of lettuce, tomatoes, and onions with a tangy lime-pepper dipping sauce (tik marech). Simple, satisfying perfection.

Cambodia's answer to the Vietnamese banh mi — a crispy baguette stuffed with pâté, sardines or pork, pickled vegetables, and chili sauce. The ultimate $1 meal.

Cambodia's beloved breakfast: thinly sliced pork marinated in garlic and coconut milk, grilled over coals, served with broken rice and pickled vegetables.

A steaming pork or beef noodle soup loaded with fresh herbs, bean sprouts, and lime. Cambodia's other quintessential breakfast dish.

Khmer rice noodles topped with a green fish curry sauce made from lemongrass, turmeric, and galangal. Garnished with banana flower, cucumber, and fresh mint.

Crunchy on the outside, soft inside — deep-fried tarantulas seasoned with salt, sugar, and garlic are Skuon's famous delicacy. Yes, they taste like soft-shell crab.

A rich dip made from fermented fish paste (prahok), minced pork, and coconut milk. Eaten with raw vegetables and rice. The soul of Khmer cuisine.

Cambodian rice porridge — silky, comforting, and topped with fried garlic, ginger, and your choice of pork, chicken, or fish. The perfect rainy-day meal.

Skewers of pork, chicken, or beef marinated in kroeung (Khmer spice paste of lemongrass, galangal, turmeric) and grilled over charcoal. Sold at every evening market.