First time trying Kuy Teav — completely converted

I had never tried Kuy Teav before this visit and I wasn't sure what to expect. The delicate and herbal taste hit immediately and made sense of the dish in a way descriptions never quite do. prahok fermented fish paste is an ingredient I'd not encountered used quite like this before.

The a village feast during festival season setting added something to the experience — this kind of food makes sense in that environment. Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. My server recommended Angkor beer alongside and it was exactly right. I've been telling everyone to try Kuy Teav. Outstanding first encounter.