Eating in Phnom Penh, Cambodia

Every mid-day Cambodian pupils take a seat to enjoy a few of their country's most tasty dishes: its street food. For expats this is among the least savored areas of Cambodia's usually under valued cuisine. 
Many expatriates believe that the Kingdom's roadside delicacies include little more than deep fried tarantulas and stir fried crickets. Concerns about hygiene also maintain some visitors from gratifying. The best street food is not about bugs both the edible or intestine type and it's too good to miss. The safest the foods are such that are cooked in front of you and served hot, that kills off bacteria. 

Street food has two benefits over food cooked in restaurants: foil and immediacy. And as the time from booth to table is only seconds, you will be confident that the food hasn't languished long enough to gather the odd bacteria. 


Here are a number of the safest and most delicious dishes that you will find on the streets of Cambodia. Despite the fact that they're typically sold in street side stands and by roving sellers, you may also see them in the food area at Central Market, that's grown-up sized seats and maybe somewhat higher hygienic standards. Most likely the simplest introduction to street food is its drinks. 

Cachay Num
The thoroughfares of Phnom Penh are lined with coffee shops selling kar-fe toek doh koh toek gok, or iced coffee with sugared condensed milk. Some choose to have it without the condensed milk, but they underestimate the mental clarity caused by the tingling of dental caries caused by the drink's unabashed treacliness. 

Fried in shallow pans by mobile street vendors, num kachay are little chive cakes, made with glutinous rice flour and served with a sweet, spicy fish sauce. You will find comparable Variations of this dish in Thailand, but the formula is believed to have originated from China. A common mid-day or night snack in Cambodia, sach ko chomkak are skewers of beef cooked over hot coals. 

Skewers of beef cooked over hot coals
They are best enjoyed tucked into a crusty baguette and combined with tart green papaya slaw and spicy red chili sauce. Variations of fried noodles abound in Cambodia, but whether they are made with brief, thick rice noodles that resemble worms, soft yellow egg noodles or packaged deep fried instant ramen noodles, mi char is among the easiest and most gratifying mid-day snacks. While sellers have numerous different versions, beef and pork stir fried with tender vegetables are the most typical.

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