Num Banchok noodle soup: one of Cambodia's national dishes
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Cambodian cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people.[1][2] Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Khmer cuisine can be classified into rural, elite and royal cuisine,[3] although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos.[4] The Khmer royal dishes use more varied and higher quality ingredients, and contain more meat.[3]
^Dunston, Lara (26 June 2020). "Mahob Khmer Chef Sothea Seng on Cambodia's Culinary Heritage". Grantourismo Travels. Retrieved 7 January 2021. Khmer food refers to the food cooked by Cambodia's predominantly Khmer population, while Cambodian food takes in everything: Khmer food, as well as Chinese-Cambodian, Chinese, and the specialties of Cambodia's Cham Muslims, such as Saraman curry, a cousin to Thailand's Massaman curry.
^Kimani, Rosemary (20 June 2017). "What Makes Cambodian Food Rich And Unique With Chef Joannès Rivière". Authentic Food Quest. Retrieved 7 January 2021. Cambodia is the country and therefore encompasses the ethnic majority, the Khmers, along with the Chinese, the Lao, the Cham, the Viet, the Samre, the Jarai. Cambodian food is a mix of all those cuisines. Khmer cuisine relates to a specific group without the capital idea of the influence of other groups.
^ abMcCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.
^"L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.
script. Cambodiancuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the...
Languages of CambodiaCambodian may also refer to: Cambodian architecture Cambodian cinema Cambodian culture CambodiancuisineCambodian French Cambodian literature...
Cambodiancuisine has many similarities with its neighbouring Southeast Asian cuisines of Thailand, Laos, Vietnam, and Indonesia. Cambodiancuisine is...
a salted and fermented fish paste (usually of snakeheads) used in Cambodiancuisine as a seasoning or a condiment. It originated as a way of preserving...
ball sized eggplants are commonly used in Thai cuisine, Indonesian cuisine, and in CambodianCuisine. Some of the cultivars in Thailand are Thai Purple...
coconut fat. Cambodiancuisine encompasses the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine refers specifically to the cuisine of the ethnic...
ruled the country and carried out the Cambodian genocide from 1975 until 1979, when they were ousted in the Cambodian–Vietnamese War. The Vietnamese-occupied...
local cuisine, to greater or lesser extents. This has resulted in a deep Chinese influence on other national cuisines such as Cambodiancuisine, Filipino...
In Cambodiancuisine, num pang (Khmer: នំបុ័ង, from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often...
Laos, at the borders of Thailand and Cambodia. Due to migration as a result of the Cambodian Civil War and Cambodian Genocide, there is a large Khmer diaspora...
wok. Parkinson, Charles (April 1, 2016). "Meet the London Chef Serving Cambodian Dishes That Escaped a Genocide". Vice. Retrieved November 24, 2020. Wikimedia...
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used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam...
[kujtiəw]) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. Originating from Chinese Cambodiancuisine, it is now a popular...
Bangladesh, rice flour is a regular ingredient. In Bengali and Assamese cuisine of eastern India, it is used in making roti and desserts such as sandesh...
became 18% more affordable. Banchan Combination plate Tapas Indian cuisine Nepali cuisine Kamayan Korean table d'hôte Meze Platter (dinner) Honzen-ryōri Rice...
is the key ingredient in many Moroccan dishes such as tagines. In Cambodiancuisine, it is used in dishes such as ngam nguv, a chicken soup with whole...
promoted in Cambodia's culinary diplomacy campaign. De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: CambodianCuisine from the...
and also use them for the dishes nasi kerabu and asam pedas. In the Cambodiancuisine, the leaf is known as chi krasang tomhom (Khmer: ជីរក្រសាំងទំហំ) and...
Gula Jawa (Javanese sugar) in Indonesia, and is widely used in Javanese cuisine. In Thailand, it is called nam tan pik (น้ำตาลปึก), referring to the pack...
train Cambodian cooks for serving in Cambodian embassies and a program for providing ambassador spouses with knowledge about the Khmer cuisine. In February...
fish that has been cured Prahok – Cambodian salted and fermented fish paste Saeu-jeot – Fermented shrimp in Korean cuisine Sambal – Indonesian spicy relish...
garlic, shallot and galangal. Bumbu Thai curry Cambodian Cooking Class What makes CambodianCuisine different Archived 2007-12-25 at the Wayback Machine...
Lallemand, David; Smend, Maja (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 71. ISBN 978-0-794-65039-1...
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