Cambodia - Food Reflects History

The food found in any country gives insight into both its soul and its history. Cambodia is no exception. Its cuisine is a delightful mix of Indian, Thai, Vietnamese with hints of Chinese and French overlaid with inherent Khmer. The result is a cuisine you can't quite put your finger on, with layers of flavors and something for everyone. In an attempt to get closer to its soul you read a little history and take a cooking class with Cambodia-Cooking-Class.com.

Your morning begins with a trip to the outdoor market. Aisle upon aisle with stalls for every fruit, vegetable, still-moving-fish, meat, herb and any spice you can think of  - and other items  far beyond the reaches of your imagination. Costco has nothing on the Phasar Kandal!

                            

Then you join 10 other curious foodies from all over the globe on an open air rooftop kitchen. You peel potatoe flour pancakes, shred taro, chop and pound with a wooden mortar and pestle until you think you can pound no more, yet more pounding is required. 

                               

You learn about a long list of flavorful plants and how to layer salt with sugar, chillies and clear fish sauce. Adjusting chilie heat isn't nearly as difficult as you think - if you just grasp the seeds in combination with salt and sugar equation. You form vegetable logs to stuff your spring rolls, but wait, there are rolling tricks too! And who knew 30 rolls could fit in one shallow oil filled wok, gently cooking for nearly 30 minutes. Did I mention there's no AC? 

                                   

Ah - and then there is the payoff.  Spring rolls, banana flower and shrimp salad, beef with long beans,  fish curry steamed in banana leaf cups that your group has made and finally mangoe toasted coconut topped with sticky rice drizzled with carmelized palm sugar and toasted sesame. Clearly this is NOT going to be a low calorie trip! But the layers of flavors keep you guessing and will more than make up for the inevitable loosening of one's belt.   

We can taste the history and begin to understand what might appear simple, yet is the deeply layered complexity of Cambodia.