Cambodian cuisine is a blend of Southeast Asian flavors and techniques, with influences from neighboring countries such as Thailand, Vietnam, and China. It is characterized by its use of fresh herbs, spices, and sauces, as well as its emphasis on rice as a staple ingredient.

Some of the most popular Cambodian dishes include fish amok, a curry made with coconut milk and fish, and kuy teav, a noodle soup that is often eaten for breakfast. Other traditional Cambodian dishes include stir-fried dishes such as loc lac, grilled meats and seafood, and various salads and dips made with herbs, vegetables, and spices.

One of the most distinctive features of Cambodian cuisine is its use of prahok, a fermented fish paste that is used as a seasoning in many dishes. Cambodian cuisine also features a wide variety of tropical fruits, such as mango, papaya, and durian, which are often used in desserts and sweet snacks.

Cambodian cuisine is known for its bold flavors, use of fresh ingredients, and complex combinations of spices and sauces. It is a cuisine that is steeped in history and tradition, and has gained popularity in recent years as a unique and exciting culinary experience.