Lemongrass is an essential ingredient in Khmer cuisine, prized for its citrusy aroma and ability to infuse dishes with a fresh, lemony flavor without the acidity of actual lemons. It is used extensively in Cambodian cooking, from marinating meats for grilling to flavoring soups, curries, and stir-fries.

This aromatic herb not only adds depth and complexity to dishes but also boasts health benefits, including digestive aid and anti-inflammatory properties. Lemongrass exemplifies the sophistication of Cambodian culinary arts, highlighting the use of natural herbs to achieve a delicate balance of flavors that is both invigorating and harmonious.