Cambodian cuisine
Culinary traditions of Cambodia / From Wikipedia, the free encyclopedia
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Cambodian cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people.[1][2] Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Khmer cuisine can be classified into rural, elite and royal cuisine,[3] although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos.[4] The Khmer royal dishes use more varied and higher quality ingredients, and contain more meat.[3]