The first time I traveled to Cambodia, I knew next to nothing about Cambodian food. Since then, my friends in Phnom Penh and Takeo have introduced me to all kinds of dishes I probably never would have discovered on my own.
One of the things I love about Cambodian food is the combination of fresh herbs and sweet, salty, and sour flavors. There's sweetness from palm sugar, sourness from lime, tamarind, and green mango, and then there's prahok, the salty, fermented fish paste used in so many Cambodian dishes.
Several of the recipes here were shared with me by my friends in Cambodia, and whenever I make them at home, they remind me of all the good meals we've enjoyed together. I've gathered some of my favorites here, so you can try them in your own kitchen, too.