It’s fair to say that Cambodian, or Khmer, food, is a lesser known Southeast Asian cuisine. If you haven’t been to Cambodia, then take our word for it when we say the food is really, really extraordinary. They tend to be less liberal with chilli and sugar, but unique in their love for prahok, a pungent fermented fish paste. Warning – this product has a whiff to it like no other, but don’t let that put you off. What it does to food is magical, and it adds a pronounced saltiness and tang to this dish. In Laos they call their version padek, and even use it as a dip for vegetables.