Before I first visited Cambodia, I didn't know anything about Cambodian food, but my friends in Phnom Penh and Takeo have helped me discover the delicious khmer cuisine. Cambodian food is defined by a harmonious blend of key flavors that create its unique and distinctive profile. Sweetness often comes from palm sugar, adding a rich, caramel-like taste, while fish sauce and soy sauce provide saltiness and depth. Sour notes from tamarind, lime juice, and unripe fruits like green mango offer a refreshing contrast, and subtle bitterness from ingredients like bitter melon and certain herbs enhances the complexity of dishes. Additionally, umami flavors from fermented fish paste (prahok) and dried shrimp are crucial, contributing to the robust and savory essence that is fundamental to many traditional Cambodian recipes.
Ngam Ngov (pickled lime soup) is a traditional Cambodian soup made with pickled lime. The pickled lime is a common ingredient in many Cambodian dishes and adds a tangy, slightly …