Tourist Attractions of Cambodia

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The Kingdom of Cambodia is a country in South East Asia with a population of more than fifteen million people. The kingdom’s capital and largest city is Phnom Penh. Cambodia is the successor state of the once powerful Hindu and Buddhist Khmer Empire, which ruled most of the Indochinese Peninsula between the eleventh and fourteenth centuries. A citizen of Cambodia is usually identified as “Cambodian” or “Khmer,” though the latter strictly refers to ethnic Khmers. Most Cambodians are Theravada Buddhists of Khmer extraction, but the country also has a substantial number of predominantly Muslim Cham, as well as ethnic Chinese, Vietnamese and small animist hill tribes. The country borders Thailand to its west and northwest, Laos to its northeast, and Vietnam to its east and southeast. In the south it faces the Gulf of Thailand. The geography of Cambodia is dominated by the Mekong river (colloquial Khmer: Tonle Thom or “the great river”) and the Tonl

Cambodia Kingdom

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Cambodia - a small kingdom in Indo-China, formerly a large powerful empire in South-East Asia during the IX-XIV centuries - Khmer Empire, and today is an amazing place for tourism and recreation.

The official name of the country - the Kingdom of Cambodia (Kingdom of Cambodia). The occupied area 181,035 sq. km. Border State’s land border: Vietnam, Laos, Thailand. Capital City: Phnom Penh.

The population of Cambodia for the year 2001 it is estimated of 11.5 million people. The main ethnic group in Cambodia - Khmer, constitute about 90% of the population of Cambodia. About 7% of the population of Cambodia fall on Tyamov, 3% of Cambodia’s population falls on the Vietnamese and Chinese, the latter in turn make up a large part of the urban population of Cambodia, and are mostly the driving force of business and tourism in Cambodia. Also in remote areas of Cambodia to the north-east of the country in the provinces of Ratanakiri and Mondulkiri can meet the savage tribes.

State religion in Cambodia under the Constitution is considered Buddhism theravedy (small chariots). Nevertheless, in the Angkor period from 11 to 13 centuries in Cambodia preached Mahayana Buddhism (the big chariot). Even before the Mahayana Buddhism in the country, located in present-day Cambodia prospered first Brahmanism, which was subsequently shifted to Hinduism. Currently about 93% of Cambodia’s population profess Buddhism theravedy (small chariots). The order of 5-7% of Cambodia’s population are Muslim (mostly Tyamy). There are also minor, small groups of people in Cambodia who worship the pagan gods. Recently, a very noticeable trend of the local treatment of Cambodia’s population to Christianity. In Cambodia, you can still find or buy antiques and religious utensils pertaining to the earlier centuries, however, Cambodia - a wonderful place for tourism in the story.

Cambodian Food

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It is often said that Cambodian food is just Thai food without the chillies, but that is somewhat unfair. While it is true that Cambodia has been heavily influenced by its neighbours, both Thailand to the west and Vietnam to the east, and even by the French colonists from the past, there is also a distinct Khmer cuisine which shouldn’t be forgotten or minimised.

The main meat source in Cambodia is freshwater fish from its many waterways including the mighty Mekong and also seafood from the Gulf of Thailand. Other meats such as beef, pork, chicken and duck are widely available but more expensive than fish.

An Indian influence shows in the curries which are similar to Thai curries but without the intense spiciness. A Chinese influence can be seen in the fried rice and fried noodles served everywhere. That said, the fried noodles may not look like Chinese fried noodles. They are usually employed as a bed on which stir-fried beef and vegetables is laid, and then a topping of scrambled eggs is added. The French influence shows up in the ubiquitous baguettes with pâté. Vietnam shows up in dishes like ‘loc lac’ which is marinated, cubed beef stir-fried with a soy sauce. It is usually served on a lettuce leaf and garnished tomato and onion, sometimes topped with a fried egg.