My last post was all about snacks: now we’re moving onto the main course. Khmer (the majority ethnic group in Cambodia, and how most Cambodians refer to Cambodian things) cuisine isn’t particularly well-known outside of Cambodia, and I had no idea what to expect when I went to Siem Reap. It shares a lot of similarities with Thai and Vietnamese food, as well as having some Chinese influences, but with one major difference: it’s not spicy. At all. Even imports from Thailand, like tom yum soup, don’t include the chili. Instead, Khmer food gets its peppery kick from copious amounts of raw garlic and pepper, which is a specialty of the Siem Reap region.

A platter of Khmer specialties. From top left: fish amok, chicken curry, green papaya salad, "summer" rolls, crispy pork ribs, and stir-fried morning glory