War Museum, Cambodia

Cuisine
Rice, as in other Southeast Asian countries, is the staple grain, while fish from the Mekong and Tonle Sap also form an important part of the diet. The Cambodian per capita supply of fish and fish products for food and trade in 2000 was 20 kilograms of fish per year or 2 ounces per day per person. Some of the fish can be made into prahok for longer storage. The cuisine of Cambodia contains tropical fruits, soups and noodles. Key ingredients in Cambodian cuisine are kaffir lime, lemon grass, garlic, fish sauce, soy sauce, curry, tamarind, ginger, oyster sauce, coconut milk and black pepper.
Some delicacies of Cambodian cuisine are Num Bunhjok, Amok, Ah Ping.