Cambodian food is a unique blend of Southeast Asian flavors, with influences from neighboring countries like Thailand and Vietnam.
Following are best food of Cambodia:
Amok trey - This is probably Cambodia's most well-known dish amongst tourists. However, there are similar dishes found in neighbouring countries, notably Mekong Delta Vietnam. Freshwater fish fillet (commonly snakehead fish, or Mekong catfish) is covered with an aromatic kroeung (pounded shallots, lemongrass, garlic, kaffir lime), roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. Unlike the Thai, Lao and Malaysian versions of the same dish, it is not intended to be spicy at all but rather fragrant, zesty and flavourful.
Ansom chek - A cylindrical rice cake wrapped in banana leaves and filled with bananas (sweet). There is also a savoury version filled with pork and mung bean paste called ansom chrook
Babor - A type of congee or rice porridge, plain or with chicken or pork, and served with fresh bean sprouts and green onions. (Babar Praey - salted Congee)
Bay chha - A Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, and herbs, usually eaten with pork.
Ban chao - The Khmer version of the Vietnamese dish bánh xèo or rice pancake folded in half.
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, asian basil, string beans, roasted peanuts, cherry tomatoes, salted preserved small crabs, smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and/or prahok.
Khor - A braised pork or chicken and egg stew flavored in caramelized palm sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots. A typical Khmer Krom dish, who are ethnic Khmer indigenous to southern Vietnam, this dish is similar to the Vietnamese dish of Thịt Kho and the Filipino dish called Humba.
Chha knyey - A spicy dish of meat stir fried with julienne ginger root, black pepper, and fresh jalapeños or fresh peppers.
Chrouk sway - Unripe julienned mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice.
Kuy teav - In the Khmer language, kuyteav refers to both the dish as well as the rice noodles themselves. This traditional pork broth based rice noodle soup dish is a popular breakfast dish in Cambodia, and is also popular in neighbouring countries and in countries that have a large Khmer population. Developed by Cambodians of Chinese descent, it is served with garnishes of fresh bean sprouts, chopped scallions, sawtooth coriander, black Kampot pepper, lime, and nutty caramelised garlic oil. Kuyteav may be served in one of two ways, with all the ingredients in the soup, or with the soup on the side. Both versions have the exact same ingredients but allow the diner to control the balance of flavours, temperatures and textures. The Phnom Penh version of kuyteav (called hu tieu Nam Vang by the Vietnamese) is the most extravagant, often containing some or all of the following toppings: pork belly, ground pork, pigs blood jelly, chopped pork offal such as intestine, heart, liver and lung, roasted duck, Mekong river prawns, fish cake and squid.
Kralan - A cake made from steamed rice mixed with beans or peas, grated coconut and coconut milk.
Lok Lak - Stir-fried marinated, 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. sea salt and black Kampot pepper (tek merec). It is the Cambodian rendition of the French-influenced Vietnamese dish Bò lúc lắc, but retains a distinct Cambodian edge with the dipping sauce tek merec, and the requisite garnishes of plenty of salad leaves, barely-ripe tomato and sliced onions.