section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Rice is the staple grain, as in other Southeast Asian countries. Fish from the Mekong and Tonlé Sap rivers is also an important part of the diet. The supply of fish and fish products for food and trade as of 2000 was 20 kilograms (44 pounds) per person or 2 ounces per day per person. Some of the fish can be made into prahok for longer storage.
  
  The cuisine of Cambodia contains tropical fruits, soups and noodles. Key ingredients are kaffir lime, lemon grass, garlic, fish sauce, soy sauce, tamarind, ginger, oyster sauce, coconut milk and black pepper. Some delicacies are num banhchok (នំបញ្ចុក), fish amok (អាម៉ុកត្រី) and aping (អាពីង). The country also boasts various distinct local street foods.
  
  French influence on Cambodian cuisine includes the Cambodian red curry with toasted baguette bread. The toasted baguette pieces are dipped in the curry and eaten. Cambodian red curry is also eaten with rice and rice vermicelli noodles. Probably the most popular dine out dish, kuyteav, 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. Kampot pepper is reputed to be the best in the world and accompanies crab at the Kep crab shacks and squid in the restaurants on the Ou Trojak Jet river. The cuisine is relatively unknown to the world compared to that of its neighbours Thailand and Vietnam.
  
  Cambodians drink plenty of tea, grown in Mondulkiri Province and around Kirirom. te krolap is a strong tea, made by putting water and a mass of tea leaves into a small glass, placing a saucer on top, and turning the whole thing upside down to brew. When it is dark enough, the tea is decanted into another cup and plenty of sugar added, but no milk. Lemon tea te kdau kroch chhma, made with Chinese red-dust tea and lemon juice, is refreshing both hot and iced and is generally served with a hefty dose of sugar. Regarding coffee, the beans are generally imported from Laos and Vietnam – although domestically produced coffee from Ratanakiri Province and Mondulkiri Province can be found in some places. Beans are traditionally roasted with butter and sugar, plus various other ingredients that might include anything from rum to pork fat, giving the beverage a strange, sometimes faintly chocolatey aroma.
  
  Cambodia has several industrial breweries, located mainly in Sihanoukville Province and Phnom Penh. There are also a growing number of microbreweries in Phnom Penh and Siem Reap. As of 2019, there are 12 brewpubs or microbreweries in Cambodia. Rice wine is a popular alcoholic drink. Its quality varies widely and it is often infused with fruits or medicinal herbs. When prepared with macerated fruits or spices, like the Sombai liqueur, it is called sra tram (soaked wine).