Khmer cuisine is another name for the food widely consumed in Cambodia.
The staple food for Cambodians is rice. Almost every meal includes a bowl of rice, although noodles are also popular. A wide range of curries, soups and stir fries are served with rice. Many rice varieties are available in Cambodia, including aromatic rice and glutinous or sticky rice.
Khmer Cuisine shares much in common with the food of neighbouring Thailand, although it is generally not as spicy; and Vietnam, with whom it shares many common dishes and a colonial history, both being part of the French colonial empire in Southeast Asia.
It has also drawn upon influences from the cuisines of China and France, both of whom are powerful players in Cambodian history. Curry dishes, known as kari show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisine. Rice noodle soup, known simply as Kuyteav, is a popular dish brought to Cambodia by Chinese settlers from generations past. Also, Banh Chiao is the Khmer version of the Vietnamese Bánh xèo. A legacy of the French is the baguette, which the Cambodians often eat with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, makes an excellent breakfast that will set one up for day.
Typically, Cambodians eat their meals with at least three or four separate dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter. Chili is usually left up to individuals to add themselves. In this way Cambodians ensure that they get a bit of every flavour to satisfy their palates.

Amok trey - Fish covered with kroeung and coconut milk, wrapped in banana leaves and steamed.
Ansom chek - A cylindrical rice cake wrapped in banana leaves, either filled with bananas, or filled with pork and mung bean paste and called ansom chroo .
Babar - A type of congee or rice porridge, plain or usually with chicken or pork served with fresh bean sprouts and green onions. (Babar Praey - salted Congee)
Bai cha - A Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, and herbs, usually eaten with pork.
Banh chiao - The Cambodian version of the Vietnamese dish bánh xèo.
Ban Hoaw - Steamed rice vermicelli noodles with mint, crushed peanuts, pickled vegetables, and deep fried egg rolls, cut into bite sized pieces, lathered in sweet fish sauce.
Bok L'hong - Khmer green papaya salad, pounded in a mortar and pestle. Related to Laotian Tam mak hoong, the salad may include the herb kantrop, Thai basil, string beans, roasted peanuts, cherry tomatoes, fermented small crabs, smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and/or prahok.
Caw - A braised pork or chicken and egg stew flavored in caramelized palm sugar. It may or may not contain Tofu or bamboo shoots.
Cha knyey - A spicy dish of meat stir fried with julienne ginger root, black pepper, and fresh jalapeños or fresh peppers.
Cooked prahok - Prahok can be prepared many ways and eaten as a dish on its own right. Prahok jien, is fried and usually mixed with meat (usually beef or pork) and chilli. It can also be eaten with dips, vegetables like cucumbers or eggplants, and rice. Prahok gop or Prahok ang is covered with banana leaves and left to cook under a fire under pieces of rock or over the coals.
Jroak sway - Unripe julienned mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice.
Kuytheav - A traditional Cambodian pork broth based noodle soup dish served with the garnishes of fresh bean sprouts, chopped green onions and cilantro. It has Chinese (Teochew) origins.
Kralan - A cake made from steamed rice mixed with beans or peas, grated coconut and coconut milk.
Loc Lac - Stir fried cubed beef served with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice and/or black pepper.
Lou - Cambodian thick short noodles, with added eggs and chicken, eaten mainly with fish sauce.
Ngam nguv - A chicken soup flavoured with whole preserved lemons.
Pleah - Grilled beef salad, flavoured with prahok and tossed with onions and fresh herbs.
Samlor kari - A traditional spicy coconut chicken curry with a soupy consistency, often cooked with sweet potatoes, julienned onion, and bamboo shoot. The soup is also used as a dipping sauce for fresh baguettes
Samlor machu - A popular sour soup with a tamarind base. Includes meat such as chicken or fish, tomatoes, lotus roots, water greens, herbs and may be flavored with prahok. It is similar to the Vietnamese canh chua.
Sankya Lapov - A dessert made of pumpkin and coconut flan.
Yao hon or yaohon - A Khmer style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It is similar to the Japanese sukiyaki, however, it is derived from Chinese hot pot