Cambodian Amok

Best Dishes All Over Southeast Asia

People wander the globe for several reasons – to see beautiful sights, experience other cultures, shopping, meet new people, and so many other reasons. And for all those reasons, there are endless countries and cities to go and visit. But for people who want to travel simply to have a gastronomically unforgettable dining experience, the best place to satisfy your appetite would most definitely be Southeast Asia.

Simply by the vast selection of spices available in Southeast Asia, they have been able to create such rich and mouth-watering dishes and delicacies that you should definitely try if you ever find yourself in this part of the world.

Cambodia’s Prahok and Amok

Though Cambodian cuisine is not quite as popular as other Southeast Asian dishes, it doesn’t mean that it isn’t as good. Their cuisine uses less powerful spices compared to other cuisines. The most popular Cambodian dish, however, is the Amok which is composed of fish (though some are already using other kinds of meat like chicken or lobster) that is seasoned with coconut milk, turmeric, garlic, and other spices, which is then cooked inside banana leaves and served with rice.

Cambodian Amok

Indonesia’s Nasi Goreng

Indonesia’s national dish, Nasi Goreng, is their version of fried rice with a twist which is eaten by absolutely everybody in Indonesia and is served in both the poor and affluent districts. Its primary ingredient is the day-old rice which sets the consistency of the meal. Freshly-cooked rice has to be properly cooled in order to achieve that perfect texture and consistency of the dish. It is seasoned and flavored in shrimp paste, shallots, chili, garlic, and other flavorful spices and is finally served with a fried egg and some meat to complete the meal.

Nasi Goreng

Vietnam’s Pho

Just like the Tom Yum, the Vietnamese Pho can also already be found even in the most western countries and this is simply because this rice noodle dish is just so satisfying for the palette and the belly any time of the day. The best thing about the Pho is that you can have it in so many different ways and you can even control the flavor to exactly how you want it. It is usually served very basically with just the rice noodles submerged in special meat broth with your choice of meat on top and on a separate plate some basil leaves, lemon, bean sprouts, onions, and chilli which you can add to your liking.

Vietnamese Pho

Thailand’s Tom Yum

Nothing else tastes more “Thai” than Tom Yum. And though Thai restaurants all over the world serve Tom Yum, it’s still a completely different experience when you have some Tom Yum in the actual streets of Thailand. This spicy and sour shrimp soup has a combination of several fragrant herbs that add to the flavor and tang of the dish and can have quite a surprising taste for first-timers. But once you acquire its taste and its flavor, you just might find yourself wanting more.

Tom Yum

I'm Phoebe, a writer who lives in the bustling city of Manila in the Philippines. Apart from staying in this archipelagic country with various interesting beaches, mountains and plains, hey,I still want to travel the world. I was lucky to visit a few Asian countries. I found the (very!) best egg tarts I've ever tasted in Jordan, Kowloon; fell truly in-love with Thailand's serenity and Phuket's seascape; visited Singapore three times and finding out new interesting places each time; and flew at 72 meters above sea level in Sentosa's Zipline. With these few trips, it fueled me to achieve more travels in the next few years. I dreamt to travel farther and wider across the globe, with the promise of setting foot on Paris before I die. I'm not afraid to travel alone. And I'm not afraid to get lost, that is part of the journey. I can walk all day and night exploring the city, the culture and relish the different delicacies. With travelling, there is much languages to learn, cultures to understand, people to know, and I am ready for that. These all shows the risk-taker in me. Apart from jumping to different places, I love to work and to write (wherein working and writing does not make any difference to me). I take opportunities as they come, with the fear that it will never come again. With that said, I am very eager to take part on each of your journeys and share whatever experiences and knowledge I have to help each of you (our readers) have a trip that you cannot forget. Cheers!