Cambodian (Khmer) & Vietnamese

Cambodian cuisine, also known as Khmer cuisine, features a harmonious balance of sour, sweet, salty, and bitter flavors, drawing heavily on fresh herbs and spices native to the region. It emphasizes fresh ingredients and subtle use of spices, with an important role played by fermented fish paste and rice-based dishes.

Vietnamese cuisine is known for its balance of five fundamental taste elements: spicy, sour, bitter, salty, and sweet. It emphasizes fresh herbs, minimal use of oil, and a reliance on rice and noodles as staples. The cuisine reflects a harmony of flavors with light, fragrant, and vibrant dishes.