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Rice is the staple food in Cambodia, often served with fresh fish.

Common ingredients include rice, fish, vegetables, coconut milk, lemongrass, garlic, shallots, ginger, and chilli.

Common meats used in Cambodian dishes include beef, pork, chicken, fish, and various types of seafood.

The national dish of Cambodia is Amok Trey, a fish curry steamed in banana leaves.

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Khmer cuisine is the traditional food of Cambodia. It is noted for its use of fresh ingredients, herbs, and minimal use of dairy and oil.

'Kampot Pepper' is a type of peppercorn that is grown in the Kampot province in Cambodia, known for its distinct flavour and aroma.

One of the most popular curries in Cambodia is 'Samlor Kako'— a rich and hearty curry filled with a variety of vegetables, fish, and meat.

Some popular Cambodian dishes include Amok Trey (fish curry), Kroeung (a type of spice paste), and Prahok (fermented fish paste).

While Cambodian food can be spicy, it is generally less spicy compared to Thai cuisine. The level of spice can be adjusted according to taste.

Yes, there are vegan and vegetarian options in Cambodian cuisine. Tofu, vegetables, and rice are commonly used as substitutes for meat.

Cambodian cuisine is a blend of various influences, including Vietnamese and Thai, but it has unique flavours and dishes.

Cambodian food is rich in fresh fruits and vegetables that provide essential vitamins and minerals, while fish provides high-quality protein and omega-3 fatty acids.

'Prahok' is a type of fermented fish paste used widely in Cambodian cuisine for seasoning.

Popular Cambodian desserts include 'Nom Plae Ai' (sweet rice balls), 'Ak Ambok' (puffed rice dessert), and various fruits.

A traditional Cambodian breakfast might consist of Noodle soup or rice served with grilled fish or pork, accompanied by pickled vegetables and fresh fruits.