Amok trey is Cambodia's national dish, a fragrant and spicy coconut fish curry that is tenderly steamed in banana leaves, although chicken, tofu, and snails can also be used as a substitute for the main protein. The flavour of the dish is reminiscent of a mild Thai red curry.

Usually served in coconut shells, amok trey is the main dish of the Water Festival in Cambodia, celebrating the change of Tonle Sap River's flow, and is a way to thank the Mekong River for providing Cambodia with abundant fish and fertile land. The fish is soaked in a rich curry paste and placed in little steamer cups made from banana leaves, imparting their specific flavor to the dish. 

The city of Skuon in Cambodia is so infested with spiders that the nearly-starved locals have adapted and started consuming them in the 1970s, and the practice has continued ever since. It is no wonder that the city is known as Spider Town or Spiderville.

The spiders (usually tarantulas) are breaded and deep-fried in hot oil, then served with some fresh local herbs on a bed of rice or noodles. The flavor of these critters has been described as a cross between cod and chicken – at least the hairy legs are supposed to taste so, because consumers are warned not to bite into the abdomen, which contains spiders’ internal organs and bodily fluids.

Num banh chok or Khmer noodles is a Cambodian dish that is typically served for breakfast or consumed as an afternoon snack. These fermented rice noodles are hand-made in stone or wooden mills, then topped with fish gravy and raw vegetables such as banana blossom, cucumbers, and water lily stems, along with a variety of fresh herbs such as mint and basil.

Nowadays, there are many variations on this noodle dish that is typically eaten in warm weather, and some even say that the Chinese got the idea for rice noodles from the Cambodians, referring to a legend about Thun Chey who was exiled from the Khmer Empire to China.

Lok lak is a Cambodian stir-fry utilizing beef, chicken, or shrimp as the key ingredients, although beef is typically the most popular option. For the beef version, a bed of lettuce leaves is traditionally topped with cucumbers, tomatoes, raw onions, and stir-fried beef along with its juices.

The dish is typically consumed by pulling lettuce leaves from the bottom and adding other ingredients into it, so it is consumed similar to a wrap. Lok lak is often paired with rice on the side, and it was supposedly brought to the country by the French people from Vietnam.

Samlar kari is a traditional chicken curry consisting of pieces of chicken in a silky-smooth coconut sauce that is typically flavored with Cambodian kroeung paste, shrimp paste, fish sauce, and palm sugar. This soupy curry derives its distinctive flavor and fragrance from the red kroeung paste used in it, which is a type of Cambodian curry paste made with lemongrass, turmeric, galangal, kaffir lime leaves and zest, red chilis, shallots, and garlic.

The dish can optionally be enriched with vegetables such as sweet potatoes, onions, bamboo shoots, carrots, eggplants, asparagus beans, or spinach. Aromatic, fragrant, and spicy, the chicken curry is usually consumed either heaped over steamed rice or with slices of bread or noodles and a fresh vegetable salad on the side. 

Chruok svay is a variation on the Asian green papaya salad that swaps papaya for green mango. The salad is typically prepared with crunchy strips of raw green mango which are coated with a sweet and sour dressing of makrut lime juice, palm sugar, and fish sauce.

Other typical ingredients include seafood and fish, most commonly dried shrimps, roasted cashews or peanuts, shallots, green onions, carrots, cabbage, and herbs such as mint, basil, or Thai basil. Unlike other Asian versions of the salad, Cambodian green mango salad is not defined by a predominant spicy flavor, but it gets only a kick of heat from bird’s eye chilis. 

Samlor kako, also known as samlor korko is a traditional national dish, a spicy fish soup with various vegetables. In Khmer, samlor means soup, and korko means to mix or to stir, so it is a stirred, mixed soup cooked with an abundance of vegetables according to preference.

Typically, pumpkin, papaya, green banana, eggplant, and long beans are used in preparing samlor korko, but any available vegetables will do. According to a local legend, the dish has been the king's favorite, and there used to be hundreds of vegetables and fruits in the popular soup. 

Borbor is a popular Cambodian street food item that is essentially a porridge made with rice, broth, bean sprouts, green onions, shallots, fish sauce, and various herbs. Depending on the preparation, small pieces of chicken, pork or other meat can be added.

Originally developed from the Chinese congee, over the years, borbor has become a staple breakfast dish in Cambodia, prepared in numerous regional varieties throughout the country.

Yaohon is a Cambodian hot pot that contains a variety of vegetables, meat, and seafood. The broth is based on a mixture of coconut milk or cream, chicken broth, and coconut soda, and it is typically flavored with barbecue sauce, fish sauce, soybean curd sauce, makrut lime leaves, lemongrass, and palm sugar.

Typical vegetables include watercress, spinach, and bok choy, while the selection of meat and seafood usually includes beef, chicken, shrimps, squids, oysters, and mussels. Other ingredients featured in this flavor-packed broth are crushed peanuts, quail eggs, mushrooms, and (optionally) beer.