The Country Food Similarity Index is a statistically-based attempt to quantify how similar the food in one country is relative to another. By comparing the weight of raw food ingredients used in each country, a score is assigned that reflects the degree of similarity between the respective countries. The methodology is exactly the same for each country studied.
The Most Similar Cuisines to Cambodian Food
Rice is the most commonly eaten ingredient in the diets of the five countries with the most similar food to Cambodia. These countries all have tropical climates. Locally sourced ingredients, including fruits, vegetables, herbs, and spices, are fundamental to the cuisines in these countries. Four of the five are located in Southeast Asia.
- Vietnam is on the eastern border of Cambodia. Both countries were once colonized by the French. Vietnamese and Cambodians tend to eat a lot of fish. In addition, rice noodles are commonly consumed in both countries. Soups are also important to the culinary traditions of these nations. Both cuisines emphasize the balance of flavors, often incorporating sweet, sour, salty, and spicy elements in their dishes.
- Laos and Cambodia were both part of the Khmer Empire and more recently, French Indochina, so the countries have significant cultural similarities. Sticky rice is a staple in both cuisines. Rice noodles are a common component in their dishes. Both countries also have an abundance of freshwater fish in their cuisine. However, Laos is landlocked, so saltwater fish are not as common there.
- Madagascar may seem like an unexpected inclusion, but there are intriguing parallels between Malagasy and Cambodian cuisines. Rice and cassava are the two most commonly eaten starches in these countries. They also use many herbs and spices. Additionally, the consumption of freshwater fish and the prevalence of grilled dishes resonate with elements found in Cambodian cooking.
- Myanmar is yet another country in Indochina on this list. The most popular source of protein in both countries is freshwater fish and the most commonly eaten starch is rice. Both cuisines feature a variety of curries and stews made with meat, fish, or vegetables. While Cambodia has its noodle dishes like Nom Banh Chok, Myanmar is known for its variety of noodle soups and stir-fried noodle dishes.
- Indonesia and Cambodia both border the Pacific Ocean. Despite their proximity to the ocean, freshwater fish is actually the most commonly eaten meat in these countries. Both countries have a rich tradition of noodle dishes. In Indonesia, dishes like Mie Goreng (fried noodles) and Soto Mie (noodle soup) are popular. Peanut sauce is a common condiment, often used as a dipping sauce in these countries.
The Least Similar Cuisines to Cambodian Food
All five countries with the least similar food to Cambodia are landlocked countries located in Central Asia. These countries have much cooler and drier climates than Cambodia, so their agriculture is far different. Four of the five countries are predominately Muslim and were once part of the Soviet Union. Furthermore, Cambodia is more densely forested than these nations.
- Uzbekistan is a doubly-landlocked country in Central Asia. The country’s cuisine features a mix of traditional Uzbek and Russian dishes. Potatoes and wheat are two of the most commonly consumed starches in Uzbekistan, unlike in Cambodia where cassava and rice are more prevalent.
- Turkmenistan is yet another Central Asian country that was once part of the Soviet Union on this list. Wheat, potatoes, and lamb are key ingredients in Turkmen cuisine. In contrast to Cambodia, the country’s culinary traditions reflect the rich nomadic heritage of its people.
- Azerbaijan is located on the border between Europe and Asia. Its cuisine incorporates a variety of meats, including lamb, beef, and poultry. Common ingredients include vegetables like eggplant, tomatoes, and peppers. In Cambodia, rice is a staple, and its cuisine features a wide range of fresh herbs, tropical fruits, and freshwater fish.
- Tajikistan is an extremely mountainous country that borders Uzbekistan. Tajik cuisine features stews, dumplings, and bread, and the extensive use of lamb and beef, in stark contrast to Cambodia’s standard dishes.
- Mongolia has a cold, dry climate that makes it difficult to grow crops. As a result, the country relies on animal husbandry for a large portion of its food. Mongolians tend to eat much more meat from cattle, sheep, and goats than Cambodians. They also eat more dairy products, especially yogurt.
Full Food Similarity Ranking of Countries and Territories
Cambodia’s Most Common Food Ingredients
Protein: Freshwater Fish, Saltwater Fish
Fruit: Orange, Banana
Vegetable: Bean, Soybean
Starch: Rice, Cassava
Primarily based on 2020 data from the Food and Agriculture Organization of the U.N.
