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A bowl of hot soup for entree, a plate of rice and viand as main dish, a refreshing drink, and mouthwatering slices of tropical fruits for dessert. These are what normally come to mind when Cambodian or Khmer cuisine is mentioned. A combination of the cuisines of its neighbors and colonizers, some of the country's recipes are similar to Vietnamese, Chinese, Thai, Indian, and French. However, variations may be noticed in the taste of the cooking. The Thai-influenced cooking is not as spicy as an original Thai dish. The same goes with the Khmer version of curry, Kari. The Kuyteav (rice, egg, and pork broth noodle soup) is also not the same as its Chinese counterpart.