Backpacking Southern Cambodia 23/41: Eating Kampong Som Curry, Catfish Salad, Roasted Fermented Fish

Backpacking Southern Cambodia 23/41: Eating Kampong Som Curry, Catfish Salad, Roasted Fermented Fish

The southern Cambodia I intentionally traveled to this time is not just about the striking scenery or tourist attractions, but truly about tasting the local cuisine that I have been waiting for. The meal I chose on this trip was Kampong Som curry, accompanied by signature dishes like catfish salad and roasted fermented fish, which clearly reflect the lifestyle of southern Cambodians.

When talking about Kampong Som, many might think of a quiet port town by the sea. But for mr.hotsia, this place is a hub of local dishes with bold flavors and fresh local ingredients. I walked into a small roadside curry shop run by a kind woman who recommended the shop’s signature dish: curry with rich spices and fresh pineapple that adds a sweet and sour taste to every bite.

The Kampong Som curry I ate differs from typical curry in big cities by using more fresh chili and local herbs like ginger and lemongrass, giving it a fragrant aroma and a perfectly rich flavor. It is also served with fresh vegetables and edible flowers grown locally, which help balance the spicy heat. It’s no surprise that southern Cambodians consider Kampong Som curry one of their daily staple foods.

After recharging with curry, I didn’t miss trying the catfish salad at the same shop, made fresh daily. The sun-dried catfish was fried until crispy outside and tender inside, tossed with a spicy dressing made from lime, fish sauce, bird’s eye chili, and sliced shallots, perfectly enhancing the crispy catfish with a tangy heat. I remember mr.hotsia enjoying this salad with hot steamed rice — a simple happiness rarely found during travels.

Another dish I fell in love with this time was the roasted fermented fish. The fermented fish was roasted with local spices until it had a unique aroma and mellow flavor, without the usual fishy smell found in fermented fish at home. Mr.hotsia ate this roasted fermented fish with fresh vegetables and hot sticky rice, a combination so good I had to order several more plates.

While traveling through various parts of southern Cambodia, I stopped by many fresh markets and roadside eateries. The variety of food and fresh ingredients in these markets deeply enriched my experience, such asKampot Morning Marketwhich offers both fresh seafood and local vegetables, orfresh oystersin Kampot, a province famous for fresh and affordable seafood ingredients.

Although this time I did not focus on any specific province, the experience of eating Kampong Som curry, catfish salad, and roasted fermented fish in southern Cambodia gave me a broad view of the diverse and charming Khmer local cuisine. For those who enjoy traveling like mr.hotsia, I encourage you to open your heart and taste these dishes yourself, and you will understand why Cambodia always has something to discover and excite about.

If you are interested in stories about southern Cambodian towns and the lifestyle I described, you can read more in the articleTraveling Ta Kaew Province (TA KAEW)which tells about a trip to a charming small town and eating grilled beef porridge in Svay Rieng, another aspect of southern Khmer cuisine in the articleGrilled Beef Porridge in Svay Rieng Provinceor watch the traditional morning market atmosphere atStueng Morning Marketwhich still clearly preserves the friendly and traditional lifestyle of Khmer people in the northeast.

For mr.hotsia, this trip was not just tourism but a learning experience about culture through food and people who have beautifully preserved traditional flavors and ways of life. I am happy to share these stories with everyone again.