Siem Reap Morning Food Walk: Num Banh Chok, Psar Chas & Kandal Village
Tour de um dia
Tour gastronômico
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Local de partida
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Local de destino
Siem Reap, Cambodia
Siem Reap
1N (Tempo de participação)
Caminhada (Meio de transporte)
Inglês (Idioma)
N.º de participantes 0/10
0 reservados
Descrição do tour
Khmer food is the least known of the great Southeast Asian cuisines, partly because the Khmer Rouge destroyed so much of the country's restaurant culture and partly because most visitors to Siem Reap eat on Pub Street. This morning walk goes the other way.
We start at Psar Chas while it is still a market rather than a souvenir hall, and eat num banh chok - fermented rice noodles under a green fish gravy of lemongrass, turmeric, kroeung and fish, topped with a mound of raw banana flower, cucumber, bean sprouts and herbs. It is Cambodia's national breakfast, sold from baskets by women who have usually sold out by ten.
Then kuy teav, the pork and rice noodle soup that every Cambodian eats, and a proper look at prahok, the fermented fish paste that is the backbone of the entire cuisine and that your guide will explain rather than apologise for. We walk through the market's palm sugar, kroeung paste and dried fish stalls, then into Kandal Village for Cambodian coffee brewed through a cloth filter with condensed milk.
Small group, maximum 10 guests, entirely on foot.
We start at Psar Chas while it is still a market rather than a souvenir hall, and eat num banh chok - fermented rice noodles under a green fish gravy of lemongrass, turmeric, kroeung and fish, topped with a mound of raw banana flower, cucumber, bean sprouts and herbs. It is Cambodia's national breakfast, sold from baskets by women who have usually sold out by ten.
Then kuy teav, the pork and rice noodle soup that every Cambodian eats, and a proper look at prahok, the fermented fish paste that is the backbone of the entire cuisine and that your guide will explain rather than apologise for. We walk through the market's palm sugar, kroeung paste and dried fish stalls, then into Kandal Village for Cambodian coffee brewed through a cloth filter with condensed milk.
Small group, maximum 10 guests, entirely on foot.
Meeting point:
View on map
Psar Chas (Old Market), Street 9 entrance, Siem Reap
We meet at the Street 9 entrance to Psar Chas, the Old Market, on the river side. Your guide will have a small sign with your name.
Roteiro detalhado
Stop 1 - Num banh chok: Cambodia's breakfast. Fermented rice noodles under a green lemongrass, turmeric and fish gravy, piled with banana flower, cucumber, bean sprouts and herbs, bought from a basket seller before she sells out.
Stop 2 - Psar Chas market walk: The Old Market at working hours, with your guide on palm sugar, kroeung spice paste, dried fish and the produce of the Tonle Sap.
Stop 3 - Prahok, explained: The fermented fish paste at the heart of Khmer cooking, tasted properly in a cooked dish rather than raw, with your guide on why it matters and how it is made.
Stop 4 - Kuy teav: Rice noodle soup with pork, a clear long-simmered broth, bean sprouts and a squeeze of lime - the everyday Cambodian breakfast.
Stop 5 - Khmer sweets: Num kroch, num ansom and palm sugar cakes from the market's sweet stalls, with your guide on the sugar palm's role in Cambodian life.
Stop 6 - Kandal Village: A short walk into the quiet shophouse blocks beside the Old Market, with your guide on how Siem Reap changed after the temples opened to tourism.
Stop 7 - Cambodian coffee: Dark-roast coffee brewed through a cloth filter over condensed milk and ice, to finish.
Stop 2 - Psar Chas market walk: The Old Market at working hours, with your guide on palm sugar, kroeung spice paste, dried fish and the produce of the Tonle Sap.
Stop 3 - Prahok, explained: The fermented fish paste at the heart of Khmer cooking, tasted properly in a cooked dish rather than raw, with your guide on why it matters and how it is made.
Stop 4 - Kuy teav: Rice noodle soup with pork, a clear long-simmered broth, bean sprouts and a squeeze of lime - the everyday Cambodian breakfast.
Stop 5 - Khmer sweets: Num kroch, num ansom and palm sugar cakes from the market's sweet stalls, with your guide on the sugar palm's role in Cambodian life.
Stop 6 - Kandal Village: A short walk into the quiet shophouse blocks beside the Old Market, with your guide on how Siem Reap changed after the temples opened to tourism.
Stop 7 - Cambodian coffee: Dark-roast coffee brewed through a cloth filter over condensed milk and ice, to finish.
O preço do tour inclui
• Small-group English-speaking local food guide
• All food and drink tastings listed in the itinerary
• One local drink at the final stop
• Bottled water and wet wipes throughout the walk
• All taxes and service fees
• All food and drink tastings listed in the itinerary
• One local drink at the final stop
• Bottled water and wet wipes throughout the walk
• All taxes and service fees
O preço do tour não inclui
• Embarque e desembarque no hotel, salvo indicação em contrário
• Bebidas adicionais além das incluídas
• Seguro de viagem pessoal
• Gorjetas para o guia (apreciadas, mas não obrigatórias)
• Refeições e compras fora do programa
• Bebidas adicionais além das incluídas
• Seguro de viagem pessoal
• Gorjetas para o guia (apreciadas, mas não obrigatórias)
• Refeições e compras fora do programa
Política de cancelamento
Free cancellation up to 24 hours before the tour start time for a full refund. Cancellations within 24 hours are non-refundable. Tours run rain or shine. We do not operate during Khmer New Year in mid-April, when the market and most local kitchens close.
Outros avisos
Runs daily at 07:30. The num banh chok sellers are finished by about ten, which sets the timing.
Food safety, honestly: buy noodle dishes early. The fish gravy for num banh chok stands at ambient temperature, so it is a morning dish and we treat it as one. We avoid ice from small stalls, raw sprouts late in the day and pre-cut fruit. Tap water is not drinkable and we provide bottled water throughout.
Khmer New Year, 14 to 16 April, closes most locally-owned kitchens for several days. Pchum Ben in the autumn and the Water Festival in November also bring closures and crowds - ask us if you are travelling then.
Angkor passes are not needed for this tour, which stays in town. If you want to combine it with the temples, buy your pass at the official ticket office or online; passes bought after 16:30 are valid from the next day.
Money: US dollars are the working currency and riel is used as small change. Bring clean, untorn notes - damaged bills are refused. Most stalls now accept KHQR payment.
Dietary needs: tell us at least 48 hours ahead. Vegetarian is possible with notice, though prahok and fish sauce are everywhere.
Entirely on foot, about 1.5 km.
Food safety, honestly: buy noodle dishes early. The fish gravy for num banh chok stands at ambient temperature, so it is a morning dish and we treat it as one. We avoid ice from small stalls, raw sprouts late in the day and pre-cut fruit. Tap water is not drinkable and we provide bottled water throughout.
Khmer New Year, 14 to 16 April, closes most locally-owned kitchens for several days. Pchum Ben in the autumn and the Water Festival in November also bring closures and crowds - ask us if you are travelling then.
Angkor passes are not needed for this tour, which stays in town. If you want to combine it with the temples, buy your pass at the official ticket office or online; passes bought after 16:30 are valid from the next day.
Money: US dollars are the working currency and riel is used as small change. Bring clean, untorn notes - damaged bills are refused. Most stalls now accept KHQR payment.
Dietary needs: tell us at least 48 hours ahead. Vegetarian is possible with notice, though prahok and fish sauce are everywhere.
Entirely on foot, about 1.5 km.
Tabela de preços detalhada
| Tipo de viajante | Preço |
|---|---|
| Adulto | $45 |
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