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Cambodian stir-fries combine aromatic ingredients with strong flavours, such as lemongrass, galangal, holy basil and garlic. An essential component of Cambodian stir-fry dishes is fish sauce and oyster sauce, which provide a pungent, umami-rich base, balanced by lime juice, palm sugar and other milder ingredients. [85]
Noteworthy variants of the dish found in Malaysia include bihun goreng utara or Northern-style fried rice vermicelli, which refers to its prevalence in the northern region of Peninsular Malaysia. A popular breakfast food and snack, it is fried to a dry texture, and seasoned with chilli powder and chives. [9]
Num banh chok, Cambodian rice noodles, [1] Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok [2] Course: Breakfast or sometimes lunch: Place of origin: Cambodia: Region or state: Southeast Asia: Associated cuisine: Cambodian and Cham cuisine [3] Serving temperature: Warm to room temperature [2] Main ingredients ...
Singapore-style noodles – A dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns, yellow in colour. Soto ayam – A traditional Indonesian dish that uses ingredients such as chicken, lontong , noodles, and rice vermicelli .
Lort cha (Khmer: លតឆា) is a Cambodian street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as greens or cabbage, beef, chicken or pork, in a mixture of palm sugar, fish sauce and dark soy sauce and served with a fried egg. [1]
Cha mee sor is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end. [8] Neorm is a Cambodian cold noodle salad, cabbage and vermicelli noodles being the main ingredients, usually served cold with chicken, pork, or shrimp. A variety of vegetables and mints are ...
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
Bún kèn, also known as trumpet rice noodle soup, [1] is a dish of Cambodian origin that is a specialty of Phú Quốc. The name originates from the Mekong Delta Khmer people's term "ken", which refers to dishes cooked with coconut milk. [2] The rice vermicelli at the base of the dish creates a chewy texture.
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