Above all else, we should clear up two terms what regularly cause perplexity. For what reason do a few people say "Cambodian cooking" while others state "Khmer food"? It is safe to say that they are unique? 

No, "Cambodian cooking" and "Khmer food" are a similar thing. Before Cambodia turned into the Kingdom of Kampuchea (the official name in English is the Kingdom of Cambodia), it was gone before by the powerful Khmer Empire which gave the nation and the world Angkor Wat. While English speakers call the country Cambodia, local people allude to it as Kampuchea. "Khmer" alludes to the ethnic individuals and culture. In current utilization, in any case, Khmer is regularly used to depict as a rule the general population, their local language, culture, and cooking. 

For comfort and consistency, how about we stay with the expressions "Cambodian food", "Cambodian nourishment" and "Cambodian cooking". 

Cambodian sustenance is an enchanting blend of solid and dynamic flavors. Cambodians like to ensure that there is a tad bit of the salty, the acrid, the sweet and the unpleasant in each feast. 

Impacts 

Cambodian food has drawn from the extraordinary developments of China and India and has been affected by profession with Spain and Portugal just as relations with neighboring Vietnam and Thailand. Much the same as Malaysian, Vietnamese and Philippine cooking styles, the Chinese impact is clear in Cambodian sustenance with the expansion of rice noodle dishes. There are different Cambodian kari dishes made with a zesty sauce like the Indian sauce that the Western world knows as curry. While the Cambodian kari utilizes numerous Indian flavors, it likewise incorporates nearby (non-Indian) fixings like lemongrass, garlic, kaffir lime leaves, shallots, and galangal. 

Likewise with Thai cooking, coconut milk as opposed to yogurt is utilized for the Cambodian kari dishes. 

Cambodia and Vietnam were once part of French Indochina. At the point when French Indochina was disintegrated and both Cambodia and Vietnam picked up their autonomy, Cambodia lost a considerable lot of its domains to Vietnam which prompted intrusions by Cambodia and Vietnam doing battle with Cambodia. The connection, contentious as it might have been, brought Vietnamese culture into Cambodia and, with it, a portion of Vietnam's culinary customs. 

French colonization presented the roll, chocolate, espresso, margarine, pâté and potatoes, among others. 

Prevalent Cambodian Food 

Spring rolls produced using rice paper are a prevalent nibble in Cambodia where they are typically loaded down with crisp vegetables including carrots, lettuce departs, beansprouts and a wide range of herbs like mint leaves, Asian basil, cilantro and spring onions or scallions. 

Similarly as in Thailand and Laos, matured fish glue, or prahok in neighborhood speech, is a prominent fixing and adds a special flavor to Cambodian cooking. The nation is rich with both freshwater and saltwater fish, the two of which are abundant in Cambodia with its rich system of conduits and sea, including the Mekong River, the Tonle Sap Lake and the Gulf of Thailand. It is no big surprise then that, similarly as in Laos, fish shapes the fundamental wellspring of protein for the Cambodians. 



Rice is the staple eating routine in Cambodia and similarly as with all the Southeast Asian foods, a Cambodian supper is best delighted in when imparted to other people.