Food in Phnom Penh, Cambodia

Served early mornings on street corners all over Cambodia, bai sach chrouk, or pork and rice, is one of the simplest and most delicious dishes the country has to offer.

Thinly sliced pork is slow grilled over warm coals to bring out its natural sweetness. Sometimes the pork will be marinated in coconut milk or garlic -- no two bai sach chrouks are ever exactly the same.

The grilled pork is served over a hearty portion of broken rice, with a helping of freshly pickled cucumbers and daikon radish with plenty of ginger.

On the side, you'll often be given a bowl of chicken broth topped with scallions and fried onions.

Is a pork broth rice noodle soup with fried garlic, scallions, green onions that may also contain various toppings such as beef balls, shrimp, pork liver or lettuce. The cuisine is relatively to Vietnam Phở

Amok Trei or Fish Amok - a Cambodian aka Khmer fish curry.

Amok is a coconut curry steamed gently in banana leaves (the Thais call their version "haw mok") and is considered by many to be the national dish of Cambodia. It's usually made with fish, but chicken, tofu and even snails are also used as the main protein.