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On the basis of a subsistence culinary tradition inherited from the most rural population of Southeast Asia, the Cambodian or Khmer gastronomy has a marked gastronomic influence from China and India and moves between the flavors of the Vietnamese and Thai cuisine.
The Khmer tradition dictates sitting in a lotus position on a rug where all dishes are placed and usually using the hands to eat. Often, the Cambodians abstain from breakfast, enjoying only two main meals throughout the day: a first between 10 and 11 in the morning and another in the form of a dinner around 5 in the afternoon. There is a large variety of ingredients in the traditional Khmer kitchen, often using lots of spices, herbs, curries and spicy dressings. Among the ingredients of their most typical dishes, you can find a wide variety of foods, although the preferences of Cambodians is most often for sour and acidic flavors.