10 meals every visitor to Cambodia should try每一位遊客到柬埔寨10餐應盡量
Squished between culinary heavyweights Thailand and Vietnam, Cambodia is often overlooked when it comes to food. But once you've sampled Khmer cuisine, you won't turn back.
Here are 10 dishes to start you off.
Bai sach chrouk: Pork and rice
No two bai sach chrouks are ever alike.Served early mornings on street corners all overCambodia, bai sach chrouk, or pork and rice, is one of the simplest and most delicious dishes the country has to offer.
Thinly sliced pork is slow grilled over warm coals to bring out its natural sweetness. Sometimes the pork will be marinated in coconut milk or garlic -- no two bai sach chrouks are ever exactly the same.
The grilled pork is served over a hearty portion of broken rice, with a helping of freshly pickled cucumbers and daikon radish with plenty of ginger.
On the side, you'll often be given a bowl of chicken broth topped with scallions and fried onions.
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Fish amok
Fish whipped into a mousse. Tastes far better than it sounds.Fish amok is one of the most well-known Cambodiandishes, but you'll find similar meals in neighboring countries.
The addition of slok ngor, a local herb that imparts a subtly bitter flavor, separates the Cambodian version from the pack.
Fish amok is a fish mousse with fresh coconut milk and kroeung, a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger.
At upscale restaurants fish amok is steamed in a banana leaf, while more local places serve a boiled version that is more like a soupy fish curry than a mousse.
Khmer red curry
A red curry that doesn't end in flames bursting from your mouth.Less spicy than the curries of neighboring Thailand,Khmer red curry is similarly coconut-milk-based but without the overpowering chili.
The dish features beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass and kroeung.
This delicious dish is usually served at special occasions in Cambodia such as weddings, family gatherings and religious holidays like Pchum Ben, or Ancestor's Day, where Cambodians make the dish to share with monks in honor of the departed.
Khmer red curry is usually served with bread -- a remnant of the French influence on Cambodia.
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Lap Khmer: Lime-marinated Khmer beef salad
Lap Khmer, a ceviche-style beef salad.
Khmer beef salad features thinly sliced beef that is either quickly seared or "cooked" ceviche-style by marinating with lime juice.
Dressed with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper, the sweet and salty dish also packs a punch in the heul (spicy) department with copious amounts of fresh red chilis.
A refreshing dish that is more beef than salad, lap Khmer is popular with Cambodian men, who prefer the beef to be nearly raw -- but at restaurants it's generally served grilled.
Nom banh chok: Khmer noodles
Enjoy, just don't call it pho.Nom banh chok is a beloved Cambodian dish, so much so that in English it's called simply "Khmer noodles."
Nom banh chok is a typical breakfast food, and you'll find it sold in the mornings by women carrying it on baskets hanging from a pole balanced on their shoulders.
The dish consists 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. There is also a red curry version that's usually reserved for ceremonial occasions and wedding festivities.
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Kdam chaa: fried crab
Kampot, the saffron of pepper.Fried crab is a specialty of the Cambodian seaside town of Kep. Its lively crab market is known for fried crab prepared with green, locally grown Kampot pepper.
Aromatic Kampot pepper is famous among gourmands worldwide, and although it is available in its dried form internationally, you'll only be able to sample the distinctively flavored immature green peppercorns in Cambodia.
It's worth a visit to Kep and Kampot for that alone, butPhnom Penh restaurants bring live crabs in from the coast to make their own version of this delicious dish, which includes both Kampot pepper and flavorful garlic chives.
Red tree ants with beef and holy basil
A recommended starter before you move on to the skewered bugs.
You'll find all sorts of insects on the menu in Cambodia. Tarantulas included.
But the dish most appealing to foreign palates is stir-fried red tree ants with beef and holy basil.
Ants of various sizes, some barely visible and others almost an inch long are stir-fried with ginger, lemongrass, garlic, shallots and thinly sliced beef.
Lots of chilies complete the aromatic dish, without overpowering the delicate sour flavor that the ants impart to the beef.
This meal is served with rice, and if you're lucky you'll also get a portion of ant larvae in your bowl.
Try it at: Romdeng, 74 St. 174, Phnom Penh; +855 92 219 565
Ang dtray-meuk: grilled squid
You can't go wrong with anything served on a stick with dip.In Cambodian seaside towns like Sihanoukville and Kep, you'll find seafood sellers carrying small charcoal-burning ovens on their shoulders, cooking the squid as they walk along the shore.
The squid are brushed with either lime juice or fish sauce and then barbecued on wooden skewers and served with a popular Cambodian sauce, originally from Kampot, made from garlic, fresh chilies, fish sauce, lime juice and sugar.
The summer flavor of the shore can be had even in Phnom Penh, where many restaurants bring seafood from the coast to make similar versions of this dish.
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Cha houy teuk -- jelly dessert
Hot sticky summers call for sweet sticky snacks. After school in Phnom Penh, young people crowd around street stands serving Khmer desserts for 1,000 riel, about US$0.25.
Some have sticky rice or sago drenched in coconut milk and topped with taro, red beans, pumpkin and jackfruit.
One of the most refreshing is cha houy teuk, a sweet jelly dessert made with agar agar, a gelatin that is derived from seaweed.
The jelly can be brightly colored in pinks and greens, making it especially popular with children.
Combined with sago, bleached mung beans and coconut cream, cha houy teuk is usually served in a bowl with a scoop of shaved ice.
Fried fish on the fire lake
Fried fish on the fire lake. Sounds like an interpretive dance performance. Tastes delicious.Fresh coconut milk isn't used in every day Khmer cooking. Instead it's saved for dishes served at special occasions.
Fried Fish on the Fire Lake is one such dish -- it's traditionally made for parties or eaten at restaurants in a special, fish-shaped dish.
A whole fish is deep-fried and then finished on a hotplate at the table in a coconut curry made from yellow kroeung and chilies.
Vegetables such as cauliflower and cabbage are cooked in the curry, and served with rice or rice noodles. The literal translation of this dish is trei bung kanh chhet, fish from the lake of kanh chhet, a green Cambodian water vegetable served with this dish.
烹飪權重股泰國和越南之間壓扁，柬埔寨通常當涉及到食品忽視。但是，一旦你已經採樣高棉美食，你會不會回頭。
這裡有10個菜，開始你了。
柏國家文物局chrouk：豬肉和大米
沒有兩個柏國家文物局chrouks是以往任何時候都一樣。曾任街角清晨遍布柬埔寨，柏國家文物局chrouk，或豬肉和大米，是最簡單，最美味的菜餚的國家所提供的。
切成薄片的豬肉慢烤過炭火溫暖襯托出其自然的甜味。有時候，豬肉將醃製好的椰奶或大蒜 - 沒有兩個柏國家文物局chrouks是永遠如出一轍。
烤豬肉的供應超過碎米的爽朗部分，與新鮮醃黃瓜和蘿蔔用大量生薑幫扶。
就在旁邊，你經常會得到一個碗雞湯配上蔥和炸洋蔥。
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魚橫行
魚肉攪打成慕斯。味道遠不如它的聲音。魚橫行是最知名的1 柬埔寨菜，但你會在鄰國找到類似的飯菜。
加slok娥，當地的草藥，給人一種微妙的苦澀味，中分離的包柬埔寨版本。
橫行魚是魚慕斯新鮮椰奶和kroeung，類型高棉咖哩醬的檸檬草，薑黃根，大蒜，青蔥，高良薑和fingerroot，或中國生薑製成的。
在高檔餐廳橫行魚是蒸香蕉葉，而更值得成為一個煮版本，更像是糊狀的咖哩魚比摩絲。
紅色高棉咖哩
紅咖哩，這並不在火焰從你的嘴裡爆裂。結束比鄰國泰國的咖哩少吃辛辣，高棉紅咖哩是類似椰子牛奶為主，但沒有壓倒性的辣椒。
這道菜特色牛肉，雞肉或魚，茄子，四季豆，土豆，鮮椰奶，香茅和kroeung。
這美味的菜餚通常擔任在特殊的場合柬埔寨，如婚禮，家庭聚會和宗教節日一樣 Pchum 奔，或祖先節，其中柬埔寨做出的菜有僧人在榮譽的離去分享。
紅色高棉咖哩通常佐以麵包 - 在柬埔寨的法國影響的殘餘。
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臘高棉：石灰醃製高棉牛肉沙拉
立高棉，一個酸橘汁醃魚式牛肉沙拉。
高棉牛肉沙拉特點切成薄片的牛肉要么是迅速烤或“熟”酸橘汁醃魚式用檸檬汁醃製。
穿著與香茅，蔥，蒜，魚醬，亞洲羅勒，薄荷，綠豆，綠辣椒，甜的，咸的菜還包在heul（辣）部門沖床用新鮮的紅辣椒豐富金額。
清爽的菜，是不是沙拉更多的牛肉，紅色圈是流行與柬埔寨男人，誰喜歡牛肉幾乎原始的 - 但在餐館它一般烤著。
標稱迪班作汶：高棉麵條
享受，只是不把它叫做河粉。標稱迪班作汶是一個心愛的柬埔寨菜，以至於在英語中，它被稱為簡單的“高棉的麵條。”
標稱迪班作汶是一個典型的早餐食物，你會發現它在清晨售出婦女籃子他們的肩膀上掛著一個極平衡背著它。
這道菜由麵條費力地敲打出來的大米，淋上魚為基礎的綠咖哩肉汁從香茅，薑黃根，青檸檬製成。
新鮮的薄荷葉，豆芽，綠豆，香蕉花，黃瓜等蔬菜都堆積在上面。還有一個紅咖哩版本，通常保留給禮儀場合和婚禮慶典。
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Kdam chaa：炒蟹
貢布胡椒。的藏紅花煎蟹是柬埔寨的海邊小鎮開普的特產。熱鬧的蟹市場是著名的準備與綠色，當地種植的貢布胡椒炒蟹。
芳香貢布胡椒是世界聞名的美食家之間，雖然它可在其國際幹的形式，你就只能品嚐獨特風味未成熟的青花椒粒，柬埔寨。
這是值得一遊，以白馬和貢布對於獨自一人，但金邊的餐館帶活螃蟹從沿海到自己做的版本這個美味的菜，其中既包括貢布胡椒和大蒜美味韭菜。
紅色的樹螞蟻與牛肉和羅勒
之前移動到錯誤串燒推薦的啟動器。
你會發現在柬埔寨的菜單上各種昆蟲。狼蛛包括在內。
但這道菜最吸引的外國口味是炒紅螞蟻樹與牛肉和羅勒。
各種大小的螞蟻，有些隱約可見和其他幾乎一英寸長的爆炒姜，香茅，大蒜，青蔥，切成薄片的牛肉。
很多辣椒的完成芳香菜，沒有壓倒細膩的酸味螞蟻傳授給牛肉。
這頓飯是配有米飯，如果你很幸運，你還可以得到螞蟻幼蟲的部分在你的碗裡。
試試看在： Romdeng，74街174，金邊; +855 92 219 565
昂dtray-meuk：烤魷魚
你不能出錯，任何與浸棍子服務。在柬埔寨的海邊城鎮，如西哈努克和白馬，你會發現搬運小燒炭爐在他們的肩膀海鮮賣家，煮魷魚，因為他們沿著岸邊走。
魷魚是用拉絲要么青檸汁，魚醬，然後烤木串，用流行的柬埔寨醬，最初是從貢布，大蒜，新鮮辣椒，魚露，青檸汁和糖製成擔任。
岸邊的夏日氣息，甚至可以在金邊，那裡有很多餐館帶來的海鮮從沿海到作出類似版本的這個菜可以了。
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查houy利特 - 果凍甜點
熱粘夏天呼籲甜粘小吃。 學校後金邊，青少年人群周圍的街道攤位只提供高棉甜點1000瑞爾，約0.25美元。
有些糯米或西米浸透椰奶和淋上芋頭，紅豆，南瓜和菠蘿蜜。
其中最令人耳目一新的是茶houy利特，一個甜美的果凍甜點瓊脂，是從海藻中提取明膠製成。
果凍可以鮮豔的粉色和綠色，使兒童也特別受歡迎。
加上西米，漂白綠豆和椰子奶油，茶houy利特通常是盛在碗裡用刨冰的獨家新聞。
在火湖里炸魚
在火湖里炸魚。聽起來像一個解釋性的舞蹈表演。口味鮮美。新鮮的椰汁是不是每天高棉烹調使用。相反，它是保存菜餚特殊場合享用。
在消防湖炸魚就是這樣的一個菜 - 它是傳統的當事人作出或吃在餐館在一個特殊的，魚形的菜。
全魚是炸，然後完成了一個椰子咖哩從黃色kroeung和辣椒做了一個電爐在桌子上。
蔬菜，如花椰菜，白菜煮熟的咖哩，用大米或米粉送達。這道菜的直譯是trei塞kanh chhet，魚kanh chhet的湖泊，綠色的柬埔寨水蔬菜配上這個菜。
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