Cambodian cuisine is rich in flavors and textures, with fish and meat playing an important role in many dishes. Fish, in particular, is a cornerstone of the diet due to Cambodia’s extensive rivers and lakes, including the Mekong River and Tonle Sap Lake
Cambodia’s fish and meat options reflect its unique geography, history, and culinary traditions, incorporating river fish, farm-raised meats, and wild game. Each type of protein is seasoned with local herbs and spices, often influenced by traditional preservation methods like fermenting, grilling, or stewing
Here are some of the most commonly used fish and meat varieties in Cambodian cooking
The Cambodian fishes
Snakehead Fish (Trey Ros)
- Description: A freshwater fish with a firm texture, known for its long, sleek body and mild flavor.
- Taste: Mild and slightly sweet.
- Uses: Often grilled, added to soups, or used in amok (a popular Cambodian curry). Snakehead fish is particularly popular in samlor machu (sour soup) for its firm, meaty texture.
Catfish (Trey Pra)
- Description: A common river fish with a soft, fatty texture and rich flavor.
- Taste: Rich, mildly earthy.
- Uses: Frequently grilled, fried, or used in soups and curries. Catfish is also a favorite for trey ngeat, a fermented fish preparation.
Mekong River Fish (Trey Chhdaur)
- Description: A variety of fish sourced from the Mekong River, including different species.
- Taste: Mild and slightly sweet.
- Uses: Used in soups, salads, or grilled. This fish is often marinated in spices and herbs before being grilled for added flavor.
Tilapia (Trey Andeng)
- Description: A freshwater fish commonly farmed, with white, flaky meat.
- Taste: Mild and slightly sweet.
- Uses: Fried, grilled, or used in sour soups. Tilapia is a versatile fish that easily absorbs the flavors of marinades and seasonings.
Climbing Perch (Trey Kranh)
- Description: A small, hardy fish known for its slightly firm and sweet meat.
- Taste: Mild, slightly earthy.
- Uses: Often grilled or used in soups, and can also be dried or smoked. Climbing perch is popular in rustic dishes and rural areas.
Giant Gourami (Trey Kantrob)
- Description: A large freshwater fish with thick, white flesh.
- Taste: Mild and slightly fatty.
- Uses: Often fried, grilled, or added to soups and stews. This fish is enjoyed for its slightly chewy texture and ability to hold up well in hearty dishes.
Mudfish (Trey Riel)
- Description: A staple fish in Cambodia, particularly prized for its use in making prahok (fermented fish paste).
- Taste: Rich, with a slightly earthy flavor.
- Uses: Primarily used to make prahok, but also dried or grilled. Mudfish is central to Cambodian cooking and food preservation.
Anchovy (Trey Reus)
- Description: Small, saltwater fish with a strong, salty flavor.
- Taste: Salty, intense, and savory.
- Uses: Used to make fermented fish paste or prahok and added to dishes for umami richness. Dried anchovies are also common in soups and stews.
The Cambodian meat ( animals )
Beef (Sach Ko)
- Description: Commonly used in various cuts, including tenderloin, brisket, and flank.
- Taste: Rich, meaty flavor.
- Uses: Used in dishes like lok lak (stir-fried beef with a lime and pepper sauce), soups, stir-fries, and stews. Beef is often marinated with traditional spices before being grilled or stir-fried.
Pork (Sach Chrouk)
- Description: A versatile meat used in many Cambodian dishes, with parts like belly, ribs, and shoulder being popular.
- Taste: Mild, with a hint of sweetness.
- Uses: Found in dishes like bai sach chrouk (grilled pork with rice), num pang (Cambodian pork sandwich), and samlor kari (curry). Pork is often grilled, stir-fried, or cooked in soups.
Chicken (Sach Moan)
- Description: Commonly used for its tender, lean meat, including thighs, breasts, and wings.
- Taste: Mild, slightly sweet.
- Uses: Used in soups, curries, stir-fries, and grilled dishes. Chicken is popular in dishes like samlor korko (mixed vegetable and chicken soup) and is also marinated in lemongrass and spices for grilling.
Duck (Teap Moan)
- Description: Darker and richer than chicken, with more fat.
- Taste: Rich, slightly gamey.
- Uses: Often roasted or stewed in dishes like samlor moan teap (duck stew). Duck is also used in celebratory dishes and is enjoyed for its flavorful, tender meat.
Buffalo (Sach Krobei)
- Description: Similar to beef but leaner and often tougher.
- Taste: Rich, slightly gamey and earthy.
- Uses: Typically grilled or used in curries and stews. Buffalo is commonly found in rural areas and is enjoyed in robust, spicy dishes.
Quail (Phnom Trei)
- Description: A small game bird with tender, flavorful meat.
- Taste: Mild, with a richer flavor than chicken.
- Uses: Often grilled or roasted and served as a special treat during festivals and celebrations. Quail is commonly marinated with Cambodian spices before grilling.
Frog (Kong Kep)
- Description: Commonly used in rural areas, with tender, delicate meat similar to chicken.
- Taste: Mild, slightly sweet, and reminiscent of chicken.
- Uses: Fried, grilled, or cooked in soups and stews. Frog is enjoyed as a local delicacy, especially during the rainy season.
Snail (Chak)
- Description: Freshwater snails with a chewy texture.
- Taste: Mildly earthy, slightly chewy.
- Uses: Often stir-fried with spices, lemongrass, and chili, or added to soups. Snails are typically harvested from rice fields and rivers, adding a unique texture and flavor to dishes.
Other meats, animals or specialities
Eel (Trey Chhlang)
- Description: Freshwater eels are long, slender fish with a firm texture.
- Taste: Rich and slightly sweet, with a dense texture.
- Uses: Often grilled, fried, or used in spicy soups and curries. Eel is enjoyed for its distinct flavor and is especially popular in rural areas.
Wild Boar (Sach Chrouk Prey)
- Description: Darker and leaner than domestic pork, with a stronger flavor.
- Taste: Gamey and rich.
- Uses: Often marinated and grilled or used in stews. Wild boar is popular in rural regions and festive occasions, adding a unique, rich flavor to dishes.
Prahok (Fermented Fish Paste)
- Description: Made primarily from mudfish or anchovies, this traditional paste is highly pungent and salty.
- Taste: Strong, salty, and intensely savory.
- Uses: A seasoning base for many dishes, including soups, stir-fries, and dipping sauces. Prahok is a Cambodian essential and adds depth and umami to dishes.