Cambodian cuisine

Khmer cuisine (Khmer: សិល្បៈខាងធ្វើម្ហូបខ្មែរ) or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia. Average meals typically consist of more than one dish and ideally contrast flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.[citation needed] Rice is the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as an ingredient for many dishes. According to the International Rice Research Institute, there are 2,000 rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.[1] Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.[citation needed]