But the most unique Cambodian ingredient is prahok. This is fermented fish paste and is used with much greater reserve than fish sauce, so that when it does appear, it signals the food as distinctly Cambodian. Fresh , crisp vegetables such as banana blossom, long beans, cabbage and cucumber often accompany many dishes for texture, the same way that garnishes of different varieties of mints and basil add another layer of flavor. Cambodians are fond of saltiness and like bitterness in their food. Acidity is used to balance sweetness but is also appreciated on its own in the form of tamarind, unripe fruits, lime juice and pickles.
Coconut milk enriches stews, braises and curries.
Meat is usually sliced or minced to flavor dishes in small quantity . Rice is a staple and is eaten in generous helpings with the many dishes to accompany and add savoriness. Cambodian cuisine possesses the brightness of flavor of Vietnamese cuisine, the depth and richness of Indian cuisine and the versatility of Chinese cuisine. However, it stands on its own in uniqueness and complexity. While it is bursting with flavor, this cuisine offers a diet with very little fat using generous amounts of fresh vegetables, fruits and seafood with rice as a staple, making it one of the world's healthiest, most balanced and most interesting cuisines.