From the Mountains to the Sea: The Diverse Cuisines of Cambodia

From the Mountains to the Sea: The Diverse Cuisines of Cambodia

Chapter One: The Flavors of the Heartland: The Cuisines of Phnom Penh, Battambang, and Siem Reap While the foundational principles of Khmer cuisine—a reliance on rice, fresh herbs, and fermented seasonings—are universal across the kingdom, Cambodia is not a land of uniform flavor. Its cuisine is a rich tapestry woven with distinct regional threads, each colored by local ingredients, history, and culture. To begin our journey, we explore the flavors of the nation's heartland by comparing the culinary characters of its three most significant inland cities: Phnom Penh, the bustling cosmopolitan capital; Battambang, the rich agricultural larder; and Siem Reap, the proud gateway to the ancient glory of Angkor. Phnom Penh: The Cosmopolitan Melting Pot The cuisine of Phnom Penh is a direct reflection of its status as the nation's largest, most diverse, and most commercially active city. It is a vibrant melting pot of flavors, drawing people and their local specialties from every provinc…