idea, as they are, overall, fairly priced and
the staff will usually be happy to help you
tailor your own experiences.
The first thing you’ll want to do in Siem
Reap is get some grub. Stick with US
dollars, as most prices are quoted in that
currency and keep the local change for
incidentals liketuk-tukrides and sundry
shop purchases. Street food in Cambodia
equals that of Thailand and Vietnam
in terms of variety and taste. Yet, few
visitors to the golden land seem aware
of the gastronomic paradise that awaits
them amidst Siem Reap’s colourful local
markets and street food stalls.
Allonehastodotodiscovertrue
Cambodian flavours is spend a morning
navigating Phsar Leu Thom Thmey, Siem
Reap’s largest market, where locals flock
for everything from roasted meats and
seafood to phones, clothes, and household
items. While prices are definitely lower
here, expect very little English to be
spoken. Stroll about as you munch on
treats like grilled fish paste pancakes
wrapped around spicy cucumber pickles,
steamed rice flour dumplings oozing
creamy coconut, Chinese red dates
stewed in smoky palm sugar, and fried
banana kebabs. Pace yourself, though, to
leave some space for Siem Reap’spièce de
résistanceof the street food scene:num
banh chok, rice vermicelli doused with
flavourful coconut-fish or chilli-chicken
gravy and tossed with organic herbs
and greens, all the more delicious when
sampled at villages where many families
still make these by hand. At Phsar Chas,
the city’s oldest market, dating back to
1920, “grub” takes on a literal meaning
in its wealth of crispy fried tarantulas
and, well, grubs. You’ll also find octopus
and chicken feet happily perched next
to baskets of spices and multi-coloured
arrays of fresh produce in a dazzling
foodie circus. By the way, missing out
duringthedayisnoproblemwhenyou