Khmer cuisine

Khmer cooking is gentler than Thai: less chilli, more herbs, and kroeung paste underneath almost everything.

Kroeung — lemongrass, galangal, turmeric and kaffir lime pounded in a mortar — is the foundation of Khmer cooking. It is made fresh for each dish.

Kampot pepper, grown in the south, holds a European protected designation and stands at the centre of one of the country's signature dishes.