In Phnom Penh we learnt an important lesson, there is no such thing as Cambodian cheese! I have to say that we were a bit surprised to find in the menu a Khmer dish that included Cambodian cheese within its ingredients (cheese it’s not a common ingredient in Southeast Asian cuisine) but we didn’t hesitate and we went for it. Cambodian cheese with pork, how bad can it be? As soon as the dish was at the table, a rotten fish odor assaulted our nostrils. We thought this must be a mistake, this is not what we ordered. Before complaining we searched for Cambodian cheese online. It took us just two minutes to find out that Cambodian cheese has little to do with cheese and that it’s a fermented fish paste! It’s just called cheese for its texture and for its distinctive smell. So there was no mistake… we forced ourselves to taste it… all I can say it’s not for my palate… even the memory of it makes me gag! How can Cambodians love their “cheese” so much?
Unlike Lao and Thailand, Cambodia didn’t truly enchant us for its gastronomy. Don’t get me wrong, we did eat very well in Cambodia and we did try very tasty dishes throughout the country. But for some reason, Cambodian flavours didn’t really surprise us (leaving aside our beloved Cambodian cheese) as much as Laotian and Thai, maybe it was just that we were used to them?