National Geographic Traveller (UK)
Five food finds
AMOK Cambodia’s national dish, this aromatic, mild and creamy curry is traditionally made with fish, although chicken, beef and crab can also be used, marinated in a curry paste of coconut milk and kroeung, then steamed in a banana leaf.
NUM BANH CHOK This noodle dish is a popular Khmer breakfast, the rice noodles swimming in a fish or spicy chicken soup and topped with cucumber, crunchy greens banana flowers and fresh herbs.
POMELO SALAD In Cambodia, salads often feature fruit rather than vegetables (green mango is a favourite), and a dish of pomelo, fried shallots, dried shrimp and mint leaves is a popular combination.
KULEN BLACK PIG in the Phnom Kulen mountain range, north of Siem Reap, free-roaming Kulen black pigs are reared organically and sustainably, their diet of forest floor foraging producing a pork with a distinctive flavour.
Not for the squeamish, this snack of chargrilled frogs — their stomachs stuffed with minced pork, frog meat, roasted peanuts, chillies, fresh kroeung and lime juice — is a common find at roadside stalls and food carts throughout the country.