Cambodian cuisine, also known as Khmer cuisine, is characterized by its bold flavors and use of fresh ingredients. It often features a balance of sweet, sour, salty, and bitter tastes. Rice is a staple, typically served with a variety of dishes, including curries, soups, and stir-fries. Fish and seafood are prominent, given Cambodia's abundant waterways, with fish amok, a steamed coconut fish curry, being a national favorite. Fresh herbs, such as lemongrass, kaffir lime leaves, and galangal, are commonly used, along with prahok, a fermented fish paste that adds depth to many dishes. Cambodian cuisine also incorporates tropical fruits, vegetables, and noodles, reflecting its rich cultural heritage and regional influences.