The 3 Biggest Local Street Food in Battambang

Cambodia is a Southeast Asian country with a rich and diverse culinary scene. Known for its vibrant flavours, fresh ingredients, and unique cooking techniques, Cambodian cuisine is a symphony of tastes that will satisfy any palate. Street food, in particular, occupies a special place in Cambodian culture, offering an authentic and affordable way to experience the flavours of the country. Here are five of the largest local street food in Cambodia:

• Num Banh Chok: This traditional Khmer dish is a fermented rice noodle soup, made with thin rice noodles, banana flower, bean sprouts, nước mắm, and a variety of herbs and vegetables. The broth is made with a coconut milk base and often includes lemongrass, galangal, and prahok (fermented fish paste). Num Banh Chok is usually served with pieces of grilled pork or chicken and is a popular breakfast or lunch option.
• Kuy Teav: A Cambodian noodle soup similar to Vietnamese Phở, Kuy Teav is made with rice noodles, pork bone broth, and a variety of toppings such as pork, beef, or chicken. The broth is typically flavoured with garlic, ginger, and lemongrass, and includes bean sprouts, onions, herbs, and lime wedges. Kuy Teav is often served with a side of pickled vegetables and is a popular choice for breakfast or lunch.
• Bai Sach Chrouk: A staple Cambodian street food, Bai Sach Chrouk consists of grilled pork and sticky rice. The pork is marinated in a mixture of herbs and spices, grilled until crispy, and served with a side of pickled cucumbers and a dipping sauce made with fish sauce, lime juice, and chilli. Bai Sach Chrouk is a popular breakfast or lunch option and can be found at street vendors throughout the country.
• Nom Banh Chok: This traditional Khmer dish is made with rice noodles, steamed pork, and a variety of herbs and vegetables. The rice noodles are made from fermented rice and have a slightly sour flavour. The steamed pork is usually marinated in a mixture of herbs and spices, and the dish is served with a fish sauce-based dressing. Nom Banh Chok is typically eaten as a breakfast or lunch dish.
• Lok Lak: A popular Cambodian stir-fry, Lok Lak is made with beef, marinated in a mixture of garlic, soy sauce, palm sugar, and lime juice. The beef is then stir-fried with vegetables such as onions, peppers, and tomatoes, and served with a side of rice or noodles. Lok Lak is typically served with a dipping sauce made with fish sauce, lime juice, and chilli.