Cambodian cuisine

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Cambodian cuisine reflects the varied culinary traditions of different ethnic groups in Cambodia. At the core of Cambodian cuisine is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people.^[1]^[2] Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), Portuguese and French cuisine. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.

Khmer cuisine can be categorized into three main types: rural, elite and royal cuisine.^[3] Although there is some distinction between royal and popular cuisine, it is not as pronounced as in Thailand and Laos.^[4] Khmer royal dishes tend to feature a wider variety of higher-quality ingredients and contain more meat.^[3]

^ Dunston, Lara (26 June 2020). "Mahob Khmer Chef Sothea Seng on Cambodia's Culinary Heritage". Grantourismo Travels. Retrieved 7 January 2021. Khmer food refers to the food cooked by Cambodia's predominantly Khmer population, while Cambodian food takes in everything: Khmer food, as well as Chinese-Cambodian, Chinese, and the specialties of Cambodia's Cham Muslims, such as Saraman curry, a cousin to Thailand's Massaman curry.
^ Kimani, Rosemary (20 June 2017). "What Makes Cambodian Food Rich And Unique With Chef Joannès Rivière". Authentic Food Quest. Retrieved 7 January 2021. Cambodia is the country and therefore encompasses the ethnic majority, the Khmers, along with the Chinese, the Lao, the Cham, the Viet, the Samre, the Jarai. Cambodian food is a mix of all those cuisines. Khmer cuisine relates to a specific group without the capital idea of the influence of other groups.
^ ^a ^b McCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.
^ "L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.

[1] Dunston, Lara (26 June 2020). "Mahob Khmer Chef Sothea Seng on Cambodia's Culinary Heritage". Grantourismo Travels. Retrieved 7 January 2021. Khmer food refers to the food cooked by Cambodia's predominantly Khmer population, while Cambodian food takes in everything: Khmer food, as well as Chinese-Cambodian, Chinese, and the specialties of Cambodia's Cham Muslims, such as Saraman curry, a cousin to Thailand's Massaman curry.

[2] Kimani, Rosemary (20 June 2017). "What Makes Cambodian Food Rich And Unique With Chef Joannès Rivière". Authentic Food Quest. Retrieved 7 January 2021. Cambodia is the country and therefore encompasses the ethnic majority, the Khmers, along with the Chinese, the Lao, the Cham, the Viet, the Samre, the Jarai. Cambodian food is a mix of all those cuisines. Khmer cuisine relates to a specific group without the capital idea of the influence of other groups.

[McCafferty&Tham-3] McCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.

[4] "L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.

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