Look at this plate — just a few slices of Trey Ngiet (dried fish) and a tub of A’lek (watermelon). No decoration, no modern twist. But for many of us, this is the kind of meal that never goes out of style. It’s not just breakfast. It’s lunch, it’s dinner, it’s whatever meal we need it to be.
In Cambodia, this combo is more than just food. It’s something that brings us back — to home, to family, to those quiet, everyday moments. Whether we eat it with rice in the morning before school, or in the late afternoon with a cup of tea, it’s always there. Simple, strong, and filling.
Trey Ngiet is one of those foods that crosses generations and incomes. You can find it in markets across the country — from rural stalls to city corners. It’s preserved well, easy to prepare, and pairs perfectly with plain rice. Some dip it in a little chili sauce or eat it dry, just like that.
A’lek (watermelon) is light and fresh, often served cold — it’s the perfect contrast to the saltiness of dried fish. It cools you down and cleans your mouth. Together, they make a complete meal, requiring nothing extra.
In an era where fancy dishes, imported snacks, and modern restaurants are ubiquitous, this kind of local food still stands strong. Rich or poor, young or old — this is a dish we all know. It doesn’t shout for attention, but it stays with you.