Cambodia Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Cambodian cuisine is defined by its delicate balance of flavors, reliance on freshwater fish and rice, and the ubiquitous use of prahok (fermented fish paste) and kroeung (aromatic lemongrass paste). The food culture emphasizes communal eating, with meals centered around shared dishes accompanied by rice, fresh herbs, and dipping sauces. It's a cuisine of subtlety rather than fire, where complex flavor layering and fresh ingredients take precedence over heavy spicing.
Traditional Dishes
Must-try local specialties that define Cambodia's culinary heritage
Amok Trey (Fish Amok)
Cambodia's national dish features freshwater fish (often snakehead or catfish) marinated in thick coconut-based kroeung curry, then steamed in banana leaves until it achieves a custard-like consistency. The kroeung paste—made from lemongrass, turmeric, galangal, garlic, shallots, and kaffir lime—gives amok its distinctive golden color and aromatic depth. Unlike Thai curries, amok is mild, creamy, and almost mousse-like in texture.
Amok has been prepared in Cambodia for centuries and was traditionally reserved for special occasions and religious ceremonies. The steaming technique in banana leaves is distinctly Khmer, and the dish represents the sophistication of ancient Angkorian court cuisine.
Num Banh Chok (Khmer Noodles)
Fresh rice noodles served with a fish-based green curry gravy (num banh chok Khmer) or a coconut-based red curry (num banh chok siem reap), topped with an abundant array of fresh vegetables, herbs, and edible flowers. The noodles are delicate and slightly fermented, handmade daily by pressing rice batter through a special sieve into boiling water. This dish is considered the ultimate Cambodian breakfast and is often called 'Khmer noodles' in English.
Dating back over 1,000 years, num banh chok appears in Angkorian temple carvings and has been a breakfast staple for countless generations. Traditionally, the noodles were made by women in the early morning hours, and the dish was often served at weddings and religious ceremonies.
Bai Sach Chrouk (Pork and Rice)
Thinly sliced pork marinated in coconut milk and garlic, then grilled over charcoal until caramelized and smoky, served over broken rice with pickled vegetables, fresh cucumber, and a light broth on the side. The pork is incredibly tender and sweet, with crispy edges from the grill. This is the most popular breakfast dish among Cambodians, eaten at street stalls before work.
While pork and rice is a simple combination, this particular preparation became widespread in Phnom Penh in the post-war era as a quick, affordable, and satisfying breakfast for workers and students. It represents Cambodia's Chinese culinary influences combined with Khmer grilling techniques.
Lok Lak (Stir-fried Beef)
Cubed beef marinated in oyster sauce and soy sauce, quickly stir-fried with onions and tomatoes, served on a bed of lettuce with lime-pepper dipping sauce (tuk mareech kchei). The dish is typically accompanied by rice and a fried egg. The beef should be tender and slightly caramelized, with the acidic dipping sauce cutting through the richness.
Lok lak emerged during the French colonial period and gained popularity in the 1960s as a restaurant dish. The name supposedly comes from the shaking motion (lok lak) used when stir-frying the beef. It became a symbol of Cambodia's pre-war cosmopolitan dining culture.
Samlor Kako (Stirring Pot Soup)
A hearty, complex soup featuring roasted ground rice, kroeung paste, prahok, and an assortment of vegetables including green papaya, eggplant, and moringa leaves. The soup has a thick, slightly grainy texture from the ground rice and a deep umami flavor from the fermented fish. It's traditionally stirred continuously while cooking, hence the name.
Samlor kako is considered one of the oldest Khmer dishes, with recipes passed down through generations. It was a practical way to use seasonal vegetables and preserved fish, and the constant stirring was believed to infuse the soup with the cook's care and attention.
Nom Plae Ai (Grilled Bananas)
Small, sweet bananas grilled directly over charcoal until the skin blackens and the fruit inside becomes soft and caramelized. Often served with a sprinkle of salt or wrapped in sticky rice and coconut. The grilling intensifies the banana's natural sweetness and adds a subtle smoky flavor.
This simple snack has been enjoyed in Cambodia for centuries, particularly during festivals and as an after-school treat for children. The practice of grilling bananas likely originated from the abundance of banana varieties grown throughout the country.
Kuy Teav (Noodle Soup)
A delicate rice noodle soup with pork or seafood broth, topped with pork slices, shrimp, quail eggs, bean sprouts, and fresh herbs. The broth is clear but deeply flavorful, simmered for hours with pork bones and dried squid. Diners customize their bowl with lime, chili, sugar, and fish sauce at the table.
Kuy teav has Chinese origins but has been thoroughly adopted and adapted by Cambodians, particularly in Phnom Penh where it's considered a breakfast essential. The Cambodian version is typically lighter and more delicate than Vietnamese pho, with a distinctive sweetness from the pork bones.
Pleah Sach Ko (Beef Salad)
A refreshing salad of thinly sliced raw or lightly seared beef tossed with lime juice, fish sauce, fresh herbs (mint, basil, cilantro), shallots, lemongrass, and chili. The beef is 'cooked' by the acidic lime juice, similar to ceviche. It's typically served with lettuce leaves for wrapping and has a bright, zingy flavor profile.
Pleah dishes (salads with raw or barely cooked protein) are traditional Khmer preparations that showcase the cuisine's love of fresh herbs and citrus. This beef version became popular in urban areas where beef was more readily available than in rural regions.
Kralan (Bamboo Sticky Rice)
Sticky rice mixed with coconut milk, black beans, and palm sugar, stuffed into bamboo tubes and roasted over charcoal until the bamboo chars and the rice develops a smoky, sweet flavor. The bamboo is split open to reveal the caramelized rice cake inside, which has a chewy texture and distinct layers of flavor.
Kralan has been made by rural Cambodians for generations, particularly during harvest season and festivals. The dish originated as a portable, long-lasting food for travelers and farmers working in the fields, and the bamboo imparts a unique fragrance that can't be replicated in modern cooking.
Cha Houy Teuk (Jelly Dessert)
A refreshing dessert of grass jelly cubes in sweetened coconut milk, served over ice. The jelly is made from a special plant that creates a slightly bitter, herbal-tasting gel that contrasts beautifully with the sweet coconut milk. Often includes palm seeds or other toppings for texture.
This Chinese-influenced dessert became popular in Cambodia as a cooling treat for the hot climate. The use of coconut milk is distinctly Southeast Asian, and Cambodians have made it their own by adjusting the sweetness levels and adding local ingredients.
Prahok Ktis (Fermented Fish Dip)
A rich, creamy dip made from prahok (fermented fish paste) mixed with coconut milk, ground pork, and beaten egg, steamed until set. Despite the pungent nature of prahok, the finished dish is surprisingly mild and savory, with a texture similar to pâté. Served with fresh vegetables and rice as a complete meal.
Prahok ktis represents the heart of Khmer cuisine—transforming the humble but essential prahok into an elegant dish. It's traditionally served during special occasions and demonstrates the Cambodian ability to create refined flavors from preserved ingredients.
Num Ansom Chek (Banana Sticky Rice Cake)
Sticky rice mixed with ripe banana and coconut milk, wrapped in banana leaves and steamed until the rice is tender and the flavors meld together. The banana leaves impart a subtle fragrance, and the cake has a dense, slightly sweet texture. Sometimes includes mung beans or black beans.
Num ansom is traditionally made during Khmer New Year and Pchum Ben (Ancestor's Day) as an offering to ancestors and monks. Different regions have their own variations, with some including coconut strips or palm sugar centers.
Taste Cambodia's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Cambodian dining etiquette reflects the culture's values of respect, community, and hospitality. Meals are typically communal affairs where dishes are shared family-style, and elders are always served first. While Cambodians are generally forgiving of foreign visitors' cultural missteps, understanding basic dining customs will enhance your experience and show respect for local traditions.
Eating Utensils
Cambodians typically eat with a spoon in the right hand and a fork in the left. The fork is used to push food onto the spoon, which is then brought to the mouth. Chopsticks are reserved for noodle dishes and Chinese-style meals. Many traditional dishes, especially those with sticky rice, are eaten with hands.
Do
- Use your spoon as the primary utensil for bringing food to your mouth
- Use your fork to push food onto your spoon
- Wash your hands before eating if eating with your hands
- Use chopsticks for noodle soups and Chinese-influenced dishes
Don't
- Don't put your fork directly in your mouth
- Don't use your left hand when eating with hands (it's considered unclean)
- Don't stick chopsticks upright in rice (resembles incense at funerals)
- Don't use chopsticks for rice dishes unless they're fried rice or noodles
Communal Dining
Meals in Cambodia are shared experiences where multiple dishes are placed in the center of the table and everyone takes portions onto their individual rice plates. Rice is served separately and is the foundation of the meal, with other dishes acting as accompaniments. It's customary to wait for the eldest person to begin eating before starting your own meal.
Do
- Wait for elders to eat first before beginning your meal
- Take small portions from shared dishes and return for more if desired
- Serve others, especially elders, before serving yourself
- Leave a small amount of food on your plate to show you're satisfied
Don't
- Don't take large portions from communal dishes at once
- Don't reach across the table; ask for dishes to be passed
- Don't finish all the food on your plate (implies you're still hungry and weren't fed enough)
- Don't start eating before the host or eldest person
Respect and Gestures
Cambodian culture places high importance on respect, particularly toward elders and monks. When dining, this manifests in various gestures and behaviors. The traditional Cambodian greeting, the sampeah (similar to the Thai wai), involves pressing palms together at chest level and bowing slightly, though this is less common during casual meals.
Do
- Remove your shoes when entering someone's home for a meal
- Accept food and drinks with both hands or your right hand
- Compliment the food to show appreciation
- Offer to help clean up, though the offer may be declined
Don't
- Don't point your feet at people or food (feet are considered the lowest part of the body)
- Don't touch anyone's head (it's considered the most sacred part of the body)
- Don't refuse food offered by a host without a good reason
- Don't be overly loud or boisterous at the table
Drinking Customs
Beer and rice wine are commonly consumed with meals, especially during celebrations. Cambodians often toast with 'Chol mouy' (cheers) before drinking. It's customary to pour drinks for others rather than yourself, and to keep an eye on others' glasses to refill them. Tea or water is typically served with meals, and it's common to drink soup directly from the bowl.
Do
- Pour drinks for others at your table
- Toast before drinking, especially in social settings
- Accept drinks offered by hosts
- Drink soup directly from the bowl if no spoon is provided
Don't
- Don't pour your own drink if others are present to pour for you
- Don't refuse a toast from an elder or host
- Don't drink alone without including others at the table
- Don't get visibly intoxicated, especially in formal settings
Breakfast
Breakfast (bai pruk) is typically eaten between 6:00-8:00 AM and is considered an important meal. Cambodians favor hearty dishes like num banh chok, bai sach chrouk, or kuy teav. Street stalls serving breakfast are busiest during this window and often close by mid-morning.
Lunch
Lunch (bai thngai trop) is served between 11:30 AM-1:30 PM and is traditionally the largest meal of the day. Many businesses close for lunch, allowing workers to return home for a proper meal with family. Lunch typically includes rice with several accompaniments and soup.
Dinner
Dinner (bai lngeat) is eaten between 6:00-8:00 PM and is usually lighter than lunch, though it remains a communal family affair. Restaurants and street food stalls are busy during this time, and night markets begin setting up around sunset. Eating very late (after 9 PM) is uncommon outside of tourist areas.
Tipping Guide
Restaurants: Tipping is not traditionally expected in Cambodia, but it's becoming more common in tourist areas. In local restaurants, rounding up the bill or leaving small change (1,000-2,000 riel) is appreciated. In upscale or tourist-oriented restaurants, 5-10% is appropriate if service charge isn't included.
Cafes: Tipping in cafes is not expected. Leaving small change (500-1,000 riel) in the tip jar is appreciated but optional. In Western-style coffee shops, tipping practices mirror those in restaurants.
Bars: Tipping bartenders is not customary in local bars. In upscale or expat-oriented bars, leaving 2,000-5,000 riel per round or 10% of the bill is appreciated but not required.
Street food vendors do not expect tips. If you receive exceptional service or want to show appreciation, rounding up to the nearest 1,000 riel note is a kind gesture. Many establishments now include a service charge (usually 10%), so check your bill before tipping additionally.
Street Food
Cambodia's street food scene is the beating heart of its culinary culture, where the majority of Cambodians eat at least one meal daily. From dawn until late evening, streets, markets, and sidewalks transform into open-air kitchens where vendors prepare everything from breakfast noodles to grilled meats, fresh fruit, and desserts. The street food experience here is authentic and unpretentious—plastic stools, metal tables, and the sizzle of woks over charcoal fires are the norm. Unlike some Southeast Asian countries where street food has become heavily commercialized, Cambodia's street food remains remarkably local and affordable. The beauty of Cambodian street food lies in its accessibility and variety. A single street corner might offer five different vendors selling distinct dishes, from a woman hand-pressing fresh rice noodles to a man grilling pork skewers over coconut husks. Hygiene standards vary, but busy stalls with high turnover are generally safe choices. Most vendors specialize in one or two dishes perfected over years or even generations. Prices are incredibly reasonable, with most items costing between 2,000-10,000 riel ($0.50-$2.50 USD), making it possible to eat well throughout the day for just a few dollars.
Bai Sach Chrouk (Grilled Pork with Rice)
Thinly sliced pork marinated in coconut milk and garlic, grilled over charcoal until caramelized, served with broken rice, pickled vegetables, and a light broth. The pork is sweet, smoky, and incredibly tender—Cambodia's quintessential breakfast.
Morning street stalls throughout cities, particularly abundant near markets and bus stations from 6-9 AM
5,000-8,000 riel ($1.25-$2 USD)Num Pang (Cambodian Sandwich)
A French baguette stuffed with pâté, pickled vegetables, cucumber, cilantro, chili sauce, and your choice of grilled pork, chicken, or eggs. It's Cambodia's answer to the Vietnamese banh mi, but with a distinctly Khmer twist including sweeter pickles and different meat preparations.
Street corners, markets, and mobile vendors throughout the day, especially popular for lunch and afternoon snacks
3,000-6,000 riel ($0.75-$1.50 USD)Cha Kroeung Sach Moan (Lemongrass Chicken Skewers)
Chicken pieces marinated in kroeung paste (lemongrass, turmeric, garlic, galangal) and threaded onto lemongrass stalks before grilling over charcoal. The lemongrass stalk imparts additional flavor while serving as the skewer, creating aromatic, tender chicken with crispy edges.
Evening markets, night markets, and street vendors near temples and tourist areas from late afternoon onward
2,000-3,000 riel per skewer ($0.50-$0.75 USD)Bobor (Rice Porridge)
A comforting rice porridge slow-cooked until creamy, topped with chicken, pork, or fish, along with ginger, scallions, and crispy fried garlic. Similar to congee but with Cambodian seasonings, it's especially popular for breakfast or when feeling under the weather.
Morning markets, street stalls near hospitals and schools, and vendors who set up specifically for breakfast service
4,000-7,000 riel ($1-$1.75 USD)Pong Tea Kon (Fertilized Duck Egg)
A fertilized duck egg with a partially developed embryo inside, boiled and eaten with salt, pepper, lime, and fresh herbs. While adventurous, it's a beloved Cambodian street snack with a rich, creamy texture. The younger the embryo, the less formed it is.
Night markets, evening street vendors, and beer gardens where it's popular as a drinking snack
2,000-3,000 riel per egg ($0.50-$0.75 USD)Fried Insects (A-Ping/Spiders and Crickets)
Deep-fried tarantulas, crickets, silk worms, and other insects seasoned with garlic, salt, and sometimes chili. The spiders (a-ping) are particularly famous in Skuon. They're crunchy on the outside with a softer interior and taste similar to crab or shrimp.
Skuon town (spider central), markets in Siem Reap and Phnom Penh, and vendors near tourist sites
1,000-2,000 riel per insect ($0.25-$0.50 USD)Num Krok (Coconut Rice Cakes)
Small, round rice cakes cooked in a special pan with dimpled molds, crispy on the bottom and soft on top, made with coconut milk and sometimes topped with scallions or corn. They're slightly sweet and incredibly addictive.
Afternoon and evening street vendors, markets, and near schools when children are dismissed
2,000-4,000 riel for 5-6 pieces ($0.50-$1 USD)Fresh Fruit (Pleah Pong Moan)
Freshly cut tropical fruits like mango, pineapple, dragon fruit, and watermelon, served in bags with a mixture of salt, sugar, and chili powder for dipping. The combination of sweet, salty, and spicy is quintessentially Cambodian.
Fruit carts throughout cities, markets, and near tourist attractions, available all day
2,000-5,000 riel ($0.50-$1.25 USD)Best Areas for Street Food
Phsar Chas (Old Market), Siem Reap
Known for: Dense concentration of street food stalls offering everything from breakfast noodles to grilled meats, fresh fruit shakes, and evening barbecue. The surrounding streets have excellent num banh chok vendors in the morning and grilled skewer stalls in the evening.
Best time: Early morning (6-9 AM) for breakfast specialties, evening (5-9 PM) for grilled foods and snacks
Street 130 (Street Food Street), Phnom Penh
Known for: A dedicated street food corridor with dozens of vendors offering Cambodian classics alongside Chinese and Vietnamese dishes. Known for its lively atmosphere, plastic stools spilling onto the street, and excellent variety of noodle soups, stir-fries, and grilled meats.
Best time: Evening (6-11 PM) when the street comes alive with vendors and diners
Central Market (Phsar Thmei), Phnom Penh
Known for: The surrounding streets offer exceptional morning street food, particularly bai sach chrouk, kuy teav, and num banh chok. Inside the market, you'll find vendors selling fresh tropical fruits, desserts, and snacks throughout the day.
Best time: Early morning (6-10 AM) for breakfast dishes, throughout the day for snacks and desserts
Pub Street Area, Siem Reap
Known for: While touristy, the surrounding streets (especially Sok San Road and Street 08) have excellent local street food vendors serving authentic dishes at reasonable prices. Good for those wanting to ease into street food with a safety net of familiar options nearby.
Best time: Evening (5-10 PM) for dinner and snacks, though some vendors operate throughout the day
Russian Market (Phsar Toul Tom Poung), Phnom Penh
Known for: The perimeter streets are lined with excellent street food stalls, particularly known for num pang sandwiches, fresh fruit vendors, and a famous kuy teav stall. The market itself has good dessert and snack vendors inside.
Best time: Morning (7-11 AM) for breakfast and lunch dishes, afternoon (2-5 PM) for snacks
Night Markets, Siem Reap and Sihanoukville
Known for: Tourist-oriented but offering a wide variety of Cambodian street food in a concentrated area, including grilled seafood, skewers, insects, fresh fruit, and desserts. Good for trying multiple dishes in one location.
Best time: Evening only (5 PM-midnight), busiest 7-10 PM
Dining by Budget
Cambodia remains one of Southeast Asia's most affordable destinations for food, where it's entirely possible to eat delicious, authentic meals for just a few dollars per day. The range between budget and upscale dining is significant, with street food costing 10-20 times less than high-end restaurants. The key to eating well on any budget is knowing where locals eat and being willing to venture beyond tourist areas, where prices can be inflated by 50-100%.
Budget-Friendly
Typical meal: $1-3 USD per meal at street stalls and local eateries
- Eat where you see locals eating—high turnover means fresh food and fair prices
- Breakfast is the cheapest meal; fill up on bai sach chrouk or kuy teav for $1-2
- Avoid restaurants on main tourist streets; walk one block away for 30-50% savings
- Markets have the cheapest fresh fruit—buy whole fruits rather than pre-cut
- Bring your own water bottle and refill at hotels/guesthouses to save on drinks
- Lunch specials at local restaurants (11 AM-2 PM) often include rice, soup, and main for $2-3
- Learn basic Khmer numbers to ensure you're quoted local prices
Mid-Range
Typical meal: $5-12 USD per meal at proper restaurants
Splurge
Dietary Considerations
Cambodia's food culture is heavily centered on fish, pork, and rice, which can present challenges for those with dietary restrictions. However, the abundance of fresh vegetables, rice-based dishes, and the Buddhist influence (many Cambodians eat vegetarian on certain days) means that accommodating various diets is increasingly possible, especially in tourist areas. Communication is key, as many ingredients like fish sauce and prahok are hidden in dishes that appear vegetarian.
Vegetarian & Vegan
Vegetarian options are moderately available, especially in cities and tourist areas. Pure vegan options are more challenging as fish sauce, oyster sauce, and prahok (fermented fish paste) are ubiquitous. Buddhist temples and restaurants near them often serve vegetarian food, particularly on religious days (full moon and new moon). Western-style cafes and restaurants catering to tourists usually have clearly marked vegetarian and vegan options.
Local options: Fried rice with vegetables (specify no fish sauce: 'ot tik trei'), Stir-fried morning glory (trakuon) with garlic, Vegetable amok (amok banlae) made with tofu or mushrooms, Fresh spring rolls with vegetables and tofu, Num banh chok with vegetable curry (rare but available), Bobor (rice porridge) with vegetables only, Grilled corn, sweet potatoes, and bananas, Fresh fruit and fruit shakes without condensed milk
- Learn the phrase 'Nyam bai jay' (I eat vegetarian) and 'ot sach, ot trey' (no meat, no fish)
- Emphasize no fish sauce ('ot tik trei') and no oyster sauce as these are automatically added
- Seek out Indian restaurants which have extensive vegetarian options
- Visit markets for fresh fruits, vegetables, and rice dishes you can verify ingredients
- Happy Cow app lists vegetarian and vegan restaurants in Phnom Penh and Siem Reap
- Specify 'no egg' if vegan, as eggs are often added to fried rice and stir-fries
- Buddhist vegetarian restaurants (look for yellow flags with red Khmer script) serve pure vegetarian food
Food Allergies
Common allergens: Fish sauce (in nearly every savory dish), Peanuts (in some salads, spring rolls, and desserts), Shellfish (shrimp paste is common), Eggs (in fried rice, noodles, and desserts), Soy sauce (in stir-fries and marinades), Tree nuts (occasionally in desserts and some curries)
Food allergy awareness is limited in Cambodia, so you must be extremely clear and persistent about allergies. Show written cards in Khmer explaining your allergy. Phrase it as a medical issue ('I will be sick') rather than a preference. Stick to simple dishes where you can see all ingredients. Street food can be safer as you can watch preparation, but cross-contamination is common. In restaurants, speak directly to the cook if possible. Tourist-oriented restaurants are generally more understanding and accommodating.
Useful phrase: Khnyom min aht nyam [ingredient] ban te. Vea tveu aoy khnyom cheu. (I cannot eat [ingredient]. It makes me sick.) For peanuts: 'Ot sandaek lindis' / For shellfish: 'Ot bongkea' / For eggs: 'Ot pong moan'
Halal & Kosher
Halal food is available in Cambodia, particularly in Phnom Penh and Siem Reap where there are small Muslim communities (mostly Cham people). Several restaurants cater specifically to halal requirements, and Indian/Malaysian restaurants often serve halal food. Look for restaurants with halal certification signs. Kosher food is virtually unavailable except at a few high-end hotels that can arrange it with advance notice.
Halal restaurants are concentrated in areas with Cham Muslim communities, particularly along the riverfront in Phnom Penh and near the Cham villages outside Siem Reap. Turkish, Middle Eastern, Malaysian, and Indonesian restaurants often serve halal food. The Islamic Development Bank building area in Phnom Penh has several halal options. For kosher, contact high-end hotels directly.
Gluten-Free
Gluten-free eating is relatively easy in Cambodia as rice is the staple grain and many dishes are naturally gluten-free. However, soy sauce (which contains wheat) is used extensively, and cross-contamination is common. Tourist-oriented restaurants and Western cafes are increasingly aware of gluten-free needs and can often accommodate requests.
Naturally gluten-free: Amok (fish steamed in banana leaves with curry—verify no soy sauce), Grilled meats and fish (without marinades containing soy sauce), Fresh spring rolls (rice paper, vegetables, herbs), Stir-fried vegetables with oyster sauce (naturally gluten-free), Rice noodle soups like kuy teav (verify broth has no soy sauce), Grilled sticky rice in bamboo (kralan), Fresh fruit and fruit shakes, Rice with fish or meat (specify no soy sauce in preparation)
Food Markets
Experience local food culture at markets and food halls
Phsar Thmei (Central Market), Phnom Penh
An iconic Art Deco building with a distinctive yellow dome, housing hundreds of vendors selling everything from fresh produce and spices to prepared foods and desserts. The surrounding streets have excellent breakfast vendors, and inside you'll find vendors selling fresh tropical fruits, traditional Cambodian sweets, and freshly squeezed sugarcane juice. The market is a hub of activity and a great place to experience local food culture.
Best for: Fresh tropical fruits, traditional Khmer desserts, morning street food on surrounding streets, people-watching, and experiencing authentic market atmosphere
Daily 6:30 AM-5:30 PM, busiest 7-10 AM
Phsar Chas (Old Market), Siem Reap
A bustling market in the heart of Siem Reap with a mix of tourist souvenirs and local food vendors. The food section offers fresh produce, dried fish, spices, and prepared foods. The surrounding streets are lined with excellent street food stalls, particularly strong for breakfast noodles and evening grilled meats. It's more tourist-friendly than purely local markets but maintains authentic atmosphere.
Best for: Breakfast street food (num banh chok, bai sach chrouk), fresh fruit shakes, evening barbecue, spices and dried goods, observing local shopping habits
Daily 6 AM-6 PM, street food vendors most active 6-9 AM and 5-9 PM
Phsar Toul Tom Poung (Russian Market), Phnom Penh
Named for the Russian expats who shopped here in the 1980s, this sprawling market has a large food section with fresh produce, meat, seafood, and prepared foods. The perimeter streets have some of Phnom Penh's best street food, including a famous kuy teav stall. Inside, you'll find vendors selling traditional desserts, fresh-cut fruit, and ingredients for Cambodian cooking.
Best for: Authentic local shopping experience, street food on surrounding streets, fresh ingredients for cooking, traditional snacks and desserts
Daily 7 AM-5 PM, busiest 8-11 AM
Night Markets (Siem Reap and Phnom Penh)
Tourist-oriented markets that come alive after sunset, offering a wide variety of street food in a concentrated area. Siem Reap has several night markets (Angkor Night Market, Made in Cambodia Market) with food stalls serving grilled meats, seafood, insects, fresh fruit, and desserts. While prices are higher than local markets, they offer a safe introduction to Cambodian street food with variety and atmosphere.
Best for: Evening dining, trying multiple dishes in one location, grilled seafood and skewers, fried insects, fresh fruit shakes, tourist-friendly environment
Daily 5 PM-midnight, busiest 7-10 PM
Phsar Kandal (Central Market), Siem Reap
A purely local market with minimal tourist presence, offering an authentic glimpse into daily Cambodian life. The food section is extensive, with fresh fish from Tonle Sap Lake, seasonal vegetables, tropical fruits, and vendors selling prepared foods like num banh chok and bobor. The surrounding streets have excellent breakfast vendors and are particularly good for bai sach chrouk.
Best for: Authentic local experience, fresh Tonle Sap fish, morning breakfast street food, seasonal produce, traditional market atmosphere without tourist crowds
Daily 5:30 AM-5 PM, busiest 6-9 AM
Phsar Leu (Upper Market), Siem Reap
The largest and most authentic market in Siem Reap, located away from tourist areas. This is where locals do their daily shopping, with extensive fresh produce, meat, seafood, and dried goods sections. Food vendors inside serve traditional breakfast dishes, and the market offers the best prices in town. It's a bit chaotic but provides an unfiltered look at Cambodian food culture.
Best for: Lowest prices on fresh ingredients, authentic local atmosphere, traditional breakfast foods, fresh herbs and vegetables, understanding ingredient sourcing
Daily 5 AM-5 PM, busiest 6-10 AM
Orussey Market, Phnom Penh
A massive four-story market that's primarily local with excellent food sections on the ground floor and basement. Known for particularly good fresh fish, seasonal fruits, and traditional Cambodian ingredients. The surrounding streets have numerous street food vendors, especially strong for lunch dishes. Less touristy than Central Market but equally vibrant.
Best for: Fresh seafood and fish, seasonal tropical fruits, lunch street food on surrounding streets, traditional Cambodian ingredients, local shopping experience
Daily 6 AM-6 PM, busiest 7-11 AM
Seasonal Eating
Cambodia's culinary calendar is deeply connected to its two distinct seasons: the rainy season (May-October) and dry season (November-April). The monsoon rains dramatically affect food availability, with the Tonle Sap Lake reversing its flow and flooding the surrounding plains, creating ideal conditions for fish breeding and rice cultivation. Seasonal eating in Cambodia isn't just about preference—it's about what's abundant, fresh, and affordable at different times of year. Markets transform with the seasons, and certain dishes are traditionally associated with specific festivals and times of year.
Dry Season (November-April)
- Peak season for freshwater fish as waters recede and fish are easily caught
- Abundant mangoes (March-May) including the prized keo romeat variety
- Perfect weather for grilled foods and outdoor dining
- Khmer New Year (April) brings special dishes like num ansom and kralan
- Cooler temperatures (November-February) make hot soups and stews more appealing
Rainy Season (May-October)
- Tonle Sap Lake expands, providing ideal fish breeding conditions
- Lush vegetables and herbs are abundant and cheap
- Mushroom season (especially wild mushrooms) in June-July
- Durian season (June-August) for those who love this polarizing fruit
- Pchum Ben festival (September-October) brings special offerings and foods
Rice Harvest (December-January)
- Freshly harvested rice available at markets
- Kralan (sticky rice in bamboo) is especially popular
- Celebrations around successful harvest with special meals
- New rice has a distinct, sweet fragrance and softer texture
Festival Seasons (Year-round)
- Water Festival (November) brings special street foods and celebrations
- Khmer New Year (April) features traditional sweets and offerings
- Pchum Ben (September-October) involves temple offerings and family meals
- Chinese New Year (January-February) brings Chinese-Cambodian specialties