From the 29th July till the 12th of August 2017, we will be in Phnom Penh – Cambodia.

Phnom Penh is the capital and most populous city of the Southeastern Asian country of Cambodia. Located on the banks of the Tonlé Sap and Mekong River, Phnom Penh has been the national capital since French colonization of Cambodia, and has grown to become the nation’s centre of economic and industrial activities, as well as the centre of security, politics, cultural heritage, and diplomacy of Cambodia.

Khmer cuisine or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.

Rice is the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as an ingredient for many dishes. According to the International Rice Research Institute, there are 2,000 rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.

Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodia’s famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.

Please, fell free to add in the comments your suggestions about a place we should visit, food we must eat and places we can not miss to dine in.


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