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Khmer cuisine refers to the cuisine of Cambodia. It’s not to be confused with Cambodian cuisine. The first is considered to be almost uniquely Khmer, the bits of influences it experienced came from India and Java. Whereas Cambodian cuisine is referred to what emerged after the 1700s, and is influenced by the cuisines of Portugal, China, Malaysia, France, Vietnam, and Thailand. The last two are two-way influences as Thai and Southern Vietnamese cuisines are heavily influenced by Khmer cuisine.
Khmer cuisine is categorized by dishes as well as by tastes: sour, salty, bitter, and pungent (if pungent could be considered a taste). These four tastes are also applied to Cambodian cuisine as well. Although, a worrying trend toward sweeter taste has emerged recently among the younger generation. Our food is well balanced between those four tastes, and by that, I don’t mean balanced in a dish, but that there would be a dish of each taste at the dining table at mealtime.