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Battambang just became the first-ever Cambodian city to join the UNESCO Creative Cities Network, a collection of 55 destinations renowned for various creative fields such as crafts and folk art, design, film, gastronomy, literature, media arts, and music.
To mark World Cities Day, UNESCO Director-General Audrey Azoulay designated 55 new cities, including Battambang in Cambodia, to join the UNESCO Creative Cities Network (UCCN). The recent additions bring the total number of cities in the network to 350, spanning over a hundred countries and encompassing seven creative fields in total.
Often referred to as Cambodia’s ‘rice bowl,’ Battambang’s recent honour as a ‘city of gastronomy’ underscores its outstanding culinary offerings and recognizes Battambang's distinctive local cuisines, encompassing delicacies like nem (soft fish), prahok (fish paste), amok, kralan (sticky rice in bamboo tubes), papaya salad, kantuy hes (spicy mixed prahok), and teuk kroeung (vegetable dipping sauce), which drives local development.
Why Is Battambang Famous?
Battambang's cuisine is deeply rooted in the use of fresh, locally sourced ingredients. The fertile land surrounding the city provides an abundance of rice paddies, vegetables, herbs, and fruits. The city is nestled amidst lush rice fields where farmers cultivate the renowned Phka Rumdoul variety of fragrant jasmine rice, which was awarded the title of the world's best rice for the fifth consecutive year last year.
While local dishes like amok and teuk kroeung are not exclusive to Battambang and can be found in other provinces, those originating from Battambang are widely praised for their exceptional flavour, setting them apart from counterparts in different regions. Freshwater fish like tilapia, catfish, and snakehead fish, especially from the city’s Tonle Sap Lake and Sangke River, are also a significant part of Cambodian cuisine.
It’s also quite famous for producing rice noodles, a staple ingredient in Cambodian cuisine. Locally referred to as "kuy teav" they’re commonly used in a variety of traditional dishes throughout Cambodia and are also exported. The city's proximity to fertile rice fields, including the cultivation of fragrant jasmine rice varieties like Phka Rumdoul, contributes to the production of high-quality rice, which is often milled to produce rice flour, which is then used to make rice noodles.
Moreover, Cambodia's colonial history has left a lasting impact on Battambang’s culinary traditions. Battambang is dotted with local bakeries offering a variety of French-inspired pastries, from croissants to éclairs and French-style coffee. The intersection of French and Cambodian culinary traditions has given rise to fusion dishes as well.
The Popularity of Khmer Cuisine
Battambang showcases some of the best aspects of Khmer cuisine, which is deeply rooted in tradition and reflects the country's cultural heritage. It is known for its unique flavours, aromatic herbs, and the use of fresh, locally sourced ingredients and also bears major influences from Cambodian royal cuisine.
Rice and freshwater fish anchor the local Khmer delicacies in Battambang. Fish Amok, a signature Cambodian dish is a major attraction; it’s a type of curry made with freshwater fish, coconut milk, and an aromatic paste made from lemongrass, turmeric, galangal, and other herbs and spices. Another popular breakfast dish, Bai Sach Chrouk consists of grilled pork served over rice, accompanied by pickled vegetables and a side of clear pork broth.
Some other standout Khmer delicacies are Prahok Ktiss (a dip made with a fermented fish paste called prahok, ground pork, coconut milk, and various herbs), Num Banh Chok (rice noodle dish typically served with a fish-based green curry sauce and fresh vegetables), Samlor Kork (a hot pot broth that includes a variety of ingredients such as meats, vegetables, and herbs), Trey Aing (a grilled fish is a common preparation in Cambodia, and it's often seasoned with lemongrass, garlic, and other herbs before being grilled) and Num Ansom Chek (a sweet sticky rice cake often wrapped in banana leaves and filled with mung beans, grated coconut and bananas).
What Next?
Following the announcement of Battambang's recognition by the UCCN, authorities are considering the potential organization of an event in late 2023 to showcase the local cuisine to a broader audience, particularly geared to open avenues for promoting Khmer cuisine globally and to attract more visitors. For the local government, one of the key objectives is establishing the city as a destination for both tourists and commercial traders.
“It is of utmost importance for Battambang city to join the UCCN. This move will enable the promotion of Khmer cuisine on a global stage, and more importantly, attract more visitors to experience the diverse flavours of Cambodian gastronomy,” said Chhay Matinal, deputy governor of Battambang province, following UNESCO’s announcement.
