Forty-five years since the demise of the brutal Khmer Rouge regime in which millions of people died of starvation, Cambodia has found its feet through its culinary scene, writes Christine Retschlag
On a toasty Siem Reap morning, the type that could melt the soles off your shoes, there are rats roasting on a roadside barbecue beside sizzling snakes coiled on hot coals.
Humidity and humility: one. Rodents and serpents: zero.
READ MORE: Authentic travel experiences in Cambodia
Earlier, had I been hungrier, I could have ordered crickets by the can in the local markets a couple of hours up the road.
