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.

KANG-KEP BAOB

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.