Cambodian cuisine is built around rice, freshwater fish and vegetables, seasoned with fresh herbs and a spice paste called kroeung. Fermented fish paste (prahok) is a key flavour.
Well-known dishes include fish amok, num banh chok (rice noodles with fish gravy), bai sach chrouk (pork and rice) and lok lak.
Amok is a traditional Khmer dish of freshwater fish mixed with coconut milk and kroeung spice paste, then steamed in banana leaves.
Khmer is the official language and is spoken by the vast majority of the population.
Cambodian New Year, or Choul Chnam Thmey, is the biggest traditional holiday in Cambodia.
Pchum Ben is a Cambodian religious festival in which people make offerings to their deceased ancestors and relatives.
Khmer classical dance, also called the Royal Ballet of Cambodia, is a traditional performing art with graceful hand and finger gestures and elaborate costumes.
Battambang is a major rice-growing province and is often called Cambodia's rice bowl.
