Popular throughout the South East Asia, food carts with a wide range of special authentic dishes are must-experience things on your trip to the stunning area. Although not all these street carts crawl with creepies, Phnom Penh—also well known as the Pearl of Asia— is considered as the diamond in the insect rough. Indochina tours
Dried salted fish
Coming to any local villages in Cambodia, tourists can get a chance to see many families gather together around eating a large hot pot of white rice together with salted fish—one of the most common peasant meals in the city. Phnom Penh which has a wide variety of dried and salted options in all sorts, ranging from whitefish to squid, at from about 50 cents to $2 is really famous for this kind of food. Once heading to see the right fishermen, visitors even have an opportunity to score a stunning tiny stingray. Do not forget that you will be sharing your dinner with hundreds of flies swarming these kinds of carts. Consider them as plus protein.
Well known as the simpleton cousin of pad-Thai or amazing Japanese ramen, Cambodian fried noodles are a must-try dish on your trip to Phnom Penh. In Phnom Penh, you will have a chance to both see how vendors crack open special ramen packets and fry them up in large wok pans and taste this dish with Chinese kale, sprouts, eggs together with a myriad of Khmer sauces and local spices with no more than $2.
Not having a clear exclusiveness when it considers to tasty snails, the French are pleased to eat them in Phnom Penh without paying top dollar for them. These unique little green-shelled suckers are professionally cooked with onions and unique light Khmer spices and peddled in giant, steaming piles. When finishing cooking, the local will serve this dish with sweet and sour sauce and a toothpick for pulling them out of their shells. This is a special dish that you must try in Phnom Penh.
Bird on a stick
Not being chicken strips or other unidentifiable chunks of bird, this amazing dish is cooked from tiny ducks and pheasants. They are killed and barbecued and then deep in authentic red Khmer sauce. This stunning dish is spicy and sweet and sticky all at the same time, and making with even birdbrains seems like an ideal idea. These birds can seem a bit intimidating, but do your stick right: start at the breast and find out the way to work to the head. You will have to pay about $2 for a whole bird flies.
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