So I left Saigon for Cambodia about three weeks ago. I was on a definite food high by then, having found more local stalls and treats around Saigon and also making my first and only restaurant stop in Vietnam. The restaurant was pretty damn good, and not expensive at all. I had some amazing tuna steak cooked with lemongrass and prawns in satay sauce that were unbelievably tasty. More than that though what really struck me was the freshness of the ingredients and how simply they were cooked, with no pretention or attempt at disguising anything - just simple recipes cooked well and with fairly copious portions considering.
As I said before I wasn’t quite sure what to expect in Cambodia, of all the spots I was hitting it was the one place which cuisine I didn’t know much about. As it turned out it wasn’t the most amazing, though I did find some interesting things. Cambodian cuisine seems to be primarily Khmer in origin, which would make sense. But it’s quite different to its Thai neighbour, also Khmer in origin. Thing is there wasn’t that many Khmer spots around.
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