Ep 2. Cambodia

Bizarre Foods is a TV show that takes its viewers on a culinary adventure across the globe. Season 5 - Episode 2 takes us to Southeast Asia, in the beautiful country of Cambodia that has a population of over 15 million people that are known for their tropical climate, ancient temples and cultural history. The host Andrew Zimmern, a celebrity chef and food critic, embarks on a journey to explore Cambodian cuisine.

The episode revolves around the idea that Cambodian cuisine is very different from its neighboring countries- Vietnam, Thailand, and Laos. Andrew starts his journey from the capital city of Cambodia, Phnom Penh. Here, he samples the famous street food of Phnom Penh - the "num pang" a local version of Vietnamese Banh Mi sandwich, which is made using flavored pork or beef and accompanied with pickled vegetables.

Andrew's next stop is a small village close to the Cambodian-Thai border, where he gets to taste the local specialty called "maeng da". It is a type of ant that is found in the forests and is considered a delicacy in Cambodia. These ants are fried till they are crispy and are served with spicy sauce. The villagers believe that it is an excellent source of protein and can cure stomach disorders.

Andrew's journey takes him next to the northern part of Cambodia, in Siem Reap and Battambang, where he gets to explore the street food culture. In Siem Reap, Andrew visits a food market and tries out "grilled snake", an essential part of a local fair, where the snake is grilled and served as a snack. He also tries the "balut", considered to be the Cambodian version of the Filipino delicacy known as "balut". It is basically duck eggs that are boiled and are eaten with spices.

Andrew's next destination is Battambang, where he gets to sample the freshest seafood "prahok", a fermented fish that is considered a staple Cambodian food. It is mixed with spices and made into a paste that can be eaten with vegetables. He also visits a local rice noodle factory and tries out the famous Cambodian noodle soup called "kuy teav". It is a bowl of noodles, bean sprouts, and crispy pork attached to a dash of lime, garlic, and chili.

Andrew's last stop takes him to the Tonle Sap lake, which is the largest freshwater lake in Southeast Asia, where he gets to sample the famous Cambodian fish - the "iced fish". This fish is caught in the lake, and ice is stored inside it to preserve the fish before it reaches the market. Andrew tries the "iced fish" in the most traditional style - grilled to perfection with a generous seasoning of spices.

Overall, the episode is an exciting adventure in Cambodia's culinary culture, highlighting the unique and delicious flavors of Cambodian cuisine. Andrew Zimmern, through his journey, brings his viewers an in-depth look at the ingredients, recipes, and stories behind the food and its culture, making it one of the most fascinating episodes of the show.