First time trying Lok Lak — completely converted

I had never tried Lok Lak before this visit and I wasn't sure what to expect. The fresh with lemongrass taste hit immediately and made sense of the dish in a way descriptions never quite do. banana blossom 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 palm wine alongside and it was exactly right. I've been telling everyone to try Lok Lak. Outstanding first encounter.