Cambodia

Cambodia had many challenges with the Communist takeover in the mid to late 1970s, but this tenacious Southeast Asian country has largely prevailed. Their economy shows solid growth; agriculture, textiles, and tourism are an important part of it. There are six distinct types of forest in Cambodia, plus mountains and low-lying plains. The beaches in Sihanoukville are pleasant. Visiting the Angkor Wat historical park and temple, possibly the largest religious structure anywhere, is essential. Phnom Penh has impressive sites like THe Royal Palace and the National Museum of Cambodia.

Cambodian cuisine is understated, and cooks try to create a harmonious overall plate of food. Edible flowers, relishes called pickles, and other garnishes and condiments play an important role. Rice is a staple food, and it can be jasmine-scented, wild, or brown. Sticky rice cooked with coconut milk and served with mango or durian is a common dessert. Fish and fermented fish paste are important Cambodian ingredients, as are tamarind, galangal, ginger, lemongrass, and cardamom. Babor, a typical breakfast dish, is a rice congee typically made with beansprouts, egg, dried fish, and fried breadsticks. Green papaya salad features peanuts, Asian basil, vegetables like tomatoes and green beans, chili, and a lime-fish sauce dressing.

The variety of health-conscious eating options in Cambodia is considerable. Especially around Phnom Penh, you can find a lot of restaurants with organic or vegetarian Chinese, Khmer, Cambodian, or Western dishes. The number of health food stores in the capital is truly impressive. Cambodians clearly take pride in how they prepare their food, and it seems they may also have a strong interest in mind-body wellness.