Five (5) Basic/Main Ingredients Used in Cambodian Cuisine
1. Prahok - A grayish preserved fish paste. Nothing can substitute Prahok.
2. Lemongrass - One of the signature flavors of Cambodian cuisine with a balmy lemon flavor. In Cambodia, lemongrass grow in most gardens.
3. Kaffir Lime Leaves - It is used to flavor broth, ground into paste and sliced thinly and used for garnishing.
4. Galangal - It is peeled and pounded into paste. Gives roasted flavor to a dish
5. Tamarind - Tamarind meat is made into paste. In Cambodia, it is used to give color and sweet-sour flavor to soups and curry sauces.