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Cambodia shares borders in the north
with Laos and Thailand, in the east with Vietnam and in the
southwest with the Gulf of Thailand. Cambodians, like most Asians, eat in 'family style'. Western tradition has us eating in courses -
soups, salads, appetizers, entrees and so on - but Cambodians prefer
to have all their food served at once, in the center of the table,
for all to share.
While Cambodians enjoy much of their
food spicy, they often do not prepare it that way. Rather, they
prefer to have a small 'side' of fish sauce and a few slices
of fresh 'bird' chiles.
Many of the dishes on a Cambodian
menu feature tuk trey which literally, means 'fish water'.
But it is so much more than just fish sauce. Tuk trey, as a finished product in
the Cambodian kitchen, is fundamentally fish sauce combined with
lime juice, garlic, salt, sugar and water. Variations can
include crushed peanuts, pineapple, chiles, shredded carrots and
much more.
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