I was never aware of this apparent misunderstanding/whatever you shall call it.
Anyway, I'm not well acquainted w/ Cambodian food AT ALL so I tried looking it up. There were alot of dishes that were similar, if not the same, including pho, bun bo hue, Vietnamese crepes, beef luc lac (I don't think I'm spelling it right, but apparently it means 'shaking' or something along those lines), rice paper and there's PLENTY more.
I've heard (or should I say read) a few Cambodians make the statement (online -not my personal experience) that 'all' Vietnamese food coming from the central and southern regions are Cambodian in origin due to those lands being originally Cambodian...I personally think it's quite silly to make such a general statement but because I have zilch knowledge in regards to all things Cambodian, I need to ask some other foodies here!
Edit: Interestingly, the other day my mum prepared a Cambodian dish (which I must say I only JUST discovered after eating it for probably 2 or 3 years). I don't know it's name but the noodles were similar to the tapioca noodle sort and ladled into my bowl was a creamy, shrimp-coconut milk soup...
Re-edit: I do agree, however, that there must be some influence vice versa since it's only natural when two or more countries border each other.
Edited by Ce'nedra, 11 April 2008 - 05:36 AM.