Many Cambodian dishes are variations on food from other Asian countries, especially China, on which Khmer cuisine draws heavily. Cambodian food isn’t particularly spicy, although it’s often delicately flavoured with herbs such as lemongrass and coriander. Food is traditionally cooked in a single pot or wok over a charcoal stove; although gas burners are being introduced in the cities, many people prize the smoky flavour that food acquires when it’s cooked over charcoal. A lot of dishes are fried in palm oil and aren’t drained before serving, so can be quite greasy; if you’re vegetarian it’s worth being aware that the pan is seldom washed out between cooking the meat and vegetable dishes.
As in many countries where rice is the staple food, the most common way to refer to eating in Cambodia is nyam bai, literally “eat rice”.