Rice and freshwater fish define Cambodian food, with dishes like fish amok standing out as a signature preparation using coconut milk and spices. Soups and noodle dishes are common, often lighter and herb-driven, with lemongrass, kaffir lime, and galangal shaping flavor. Street foods like grilled meats and rice plates appear widely, while fermented fish products add depth to many dishes. The food stays balanced, with less intensity than neighboring cuisines but a steady mix of herbs, sweetness, and mild spice.
