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Traditional Cambodian cuisine is one of detail, of small amounts of fresh ingredients with intriguing textures, complex aromas and exhilarating flavours, combined to create a distinctly light, delicate and healthy cuisine.

Fist, both fresh and its preserved forms - prahok (fermented) and trei chha-ae(smoked), plentiful from the Great Lake (Tonle Sap) and the Mekong River are predominant components of Cambodian cuisine, as are lemon grass, kaffir lime, galangal, turmeric, garlic and shallot. Cambodian cuisine differs from others in the region in its careful use of chillies, in only a few dishes are they cooked with other ingredients. Rather, chillies are served on the side on the side and left to each person's taste whether or not to add them to the food.

Amok	Bok Lhong Khmer	Bok Sandek Kour Trei Chha Ae
Chien Chuon Trei	Kha Trei	Kha Trei Linh
Mam Chha En	Nhoam Kbal Trei Sanday	Nhoam Kra Ao Chhouk
Nhoam Sdao	Nhoam Tra Yaung Chek	Num Banh Chok
Num Banh Chok Kampot	Prahok Khtih	Prahok Kroeung Khtih
Samla Kako	Samla Mchou Kroeung Sach Ko	Samla Mchou Yuon
Samla Prahet Kroeung	Sauces	Sieng Khtih
Sngao Chruok Moan	Sngao Chruok Trei	Sngao Mreah
Tik Kroeung	Trapp Dott	Trei Prama Chien Sach Chrouk Porng Tea