Cambodian delicacies, or Khmer delicacies, gets a lot less international recognition than Thai or Vietnamese, however the diverse dishes passed down via generations rival other Southeast Asian fare. Most meals embrace an array of dishes with various flavours and textures. The use of sauces, herbs, pickled vegetables, leaves and other condiments are widespread. Rice is consumed with almost every meal, but it’s the seasonal herbs, recent greens, tropical fruits and local fish that really make the meals stand out. Cambodian name Prince Sihanouk shaped his own organisation, FUNCINPEC, and its navy arm, the…
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