Cambodia has a rich past, a mosaic of flavors from near and far: South Indian traders gave us Buddhism, an alphabet, and spicy curries; China brought rice noodles and astrology; and French colonizers passed on a love of strong coffee, pâté, flan, and a light, crusty baguette. We lifted the best tastes from everywhere and added our own: sour pickled fruits and vegetables, the famous Kampot peppercorn, and the most distinctive flavor of all: prahok, Cambodia’s (in)famous fermented fish paste.
