For those who are Thai food afficionados, Cambodian cuisine is vaguely familiar. Yes, vaguely, because where coconut milk and certain flavorings like fish sauce might be shared, the similarities end quickly. Others might see an affinity with Vietnamese cuisine but even here, stark differences remain-much of Cambodian food is based on curries. Unlike Thai food, Cambodian food is not characterized by the fiery, hot chilis of south American provenance (Capsicum). Instead, they are flavored by the indigenous varieties of black pepper (Piper species) and various other local herbs probably found nowhere else. Sourish soups are common. Although they are not as sour or spicy as the Thai tom yum, they have more complex flavors than the Vietnamese pho. Fresh spring rolls are similar to the fresh Vietnamese ones, and also served with a sweet-savoury dipping sauce. Even the choice of vegetables stewed in coconut milk based curries is different from that commonly found in the Thai version. Instead of aubergines, pumpkins and potatoes are more commonly used. Finally, a unique condiment called prahok is served with most meals. A paste of fermented fish, it is the perfect accompaniment to the hearty soups and curries.
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