Tuesday, August 16, 2011
For being sandwiched between three of the great culinary nations of SE Asia, Cambodian cuisine is much like its landscape, mostly flat, but generally pleasant. The flavors are quite subdued, unlike the flavor kick of Thailand of the fresh delight of Laos and the carefully crafted balance of Vietnam. It was quite good for some dishes. Amok, the national dish, a curry, which varied much in style and quality, wasn't too bad, like a Thai curry, but boring. My favorite was Lok Lak, a simple stir fry with a side of salt and pepper, made into a sauce with a wedge of lime. This was always cheap and delicious. The highlight though is the streetside BBQ, featuring juicy pigeon, duck, and one lucky night when we had suckling pig.