When people think of great Southeast Asian food, Thailand’s pad Thai, Vietnam’s fresh rolls, or Malaysia’s Penang usually come to mind. These cuisines are famous worldwide, but their popularity has also brought crowds and commercialization. In a recent article, Forbes described Cambodia as one of the most underrated food destinations in Southeast Asia.
According to Forbes, Cambodian cuisine offers a “real food adventure” that is still largely overlooked. Over time, Cambodian food has learned from other cuisines, including French, Thai, and regional traditions, but it has not become a copy of them. Instead, Cambodians adapted outside influences to suit local ingredients, tastes, and culture. As a result, Khmer cuisine has developed a clear identity of its own.
Cambodia’s culinary tradition is closely shaped by its rivers, rice fields, and long history of cultural exchange. Rather than relying on strong chili heat, many Khmer dishes use pepper to add warmth and depth of flavor. Fresh herbs, rice, fermented condiments, and freshwater fish are key ingredients, reflecting the country’s river-based geography and agricultural roots.
Classic dishes such as fish amok, a coconut-based curry steamed in banana leaves, and beef lok lak seasoned with Kampot pepper show how balanced and aromatic Khmer food can be. Beyond these dishes, Forbes highlights Cambodia’s strong street-food culture. Food is part of everyday life, affordable, and commonly shared in markets, on sidewalks, and along riverfronts, rather than being made mainly for tourists.
In addition to classic dishes, everyday breakfast foods are also gaining attention. One popular example is Bay Sach Chrouk, a simple dish of grilled pork served with rice and pickled vegetables. It is eaten daily by many locals, and Western visitors are often surprised by how much they enjoy this traditional breakfast.
Although Phnom Penh can feel busy and intense at first, the city reveals its charm through food, especially in the evenings. Riverfront walkways (Chaktomuk Walkstreet), night markets, and local restaurants offer everything from traditional snacks to modern Khmer cuisine. Outside the capital, food becomes closely tied to place. Kampot and Kep are known for pepper, seafood, sea salt, and tropical fruits, showing how climate and geography shape local tastes.
Forbes also points to Battambang, named a UNESCO Creative City of Gastronomy in 2023, where food tourism connects visitors directly with farmers and family producers. Siem Reap, famous for Angkor, is likewise presented as a living food city, with street food and village traditions still thriving.
The message is simple: Cambodia offers rich and authentic Southeast Asian food experiences at a time when many popular destinations feel overcrowded.