During your visit to Cambodia, take a cooking class in Phnom Penh or Siem Reap and learn about the fresh ingredients and cooking technique used to create the country’s most popular dishes.
Due to the region’s tropical climate, Cambodian cuisine features a great number of native aromatic plants. Some herbs are easily recognisable such as basil, coriander leaves and mint. These are often used for fragrant decoration.
An ingredient that isn’t as widely known to international travellers is kaffir lime, which is called ‘krauchsoeuch’ in the local language, is as common in Cambodia as black peppercorn is in Western countries. In Cambodian cooking, only the rind of this fruit is used. Kaffir lime leaves are also often used as a seasoning to provide a fresh citrus overtone in a variety of food dishes, especially in Cambodian soups and curries.
