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  2. Chha trob - Wikipedia

    en.wikipedia.org/wiki/Chha_trob

    Chha trob (Khmer: ឆាត្រប់) or dot trob (ដុតត្រប់) is a Cambodian dish made out of chargrilled eggplants with minced pork and fermented soybeans stir-fried in oyster sauce and garnished with spring onions. [1] It is a typical dish from the Kampuchea Krom region in Mekong Delta. [4]

  3. Cambodian cuisine - Wikipedia

    en.wikipedia.org/wiki/Cambodian_cuisine

    The Khmer term cha (ឆា), borrowed from Chinese, refers to the method of sautéing or stir-frying, which has been integrated into Cambodian cuisine from Chinese cuisine. The Khmer verb kha (ខ), on the other hand, refers to the technique of stewing in soy sauce and could be ascribed to Vietnamese kho. [86]

  4. Bay sach chruk - Wikipedia

    en.wikipedia.org/wiki/Bay_sach_chruk

    Bay sach chruk is made from thin cuts of pork marinated in palm sugar, garlic, coconut milk, and fish sauce with variations of the marinade in different parts of Cambodia. [1]

  5. Lort cha - Wikipedia

    en.wikipedia.org/wiki/Lort_cha

    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]

  6. Seng Sothea - Wikipedia

    en.wikipedia.org/wiki/Seng_Sothea

    In January 2014 Sothea opened a barbecue restaurant Hot Stone Cafe in Siem Reap together with his wife Sonita Chou. [ 4 ] [ 2 ] The same year on July and November he opened his third restaurant Mahob serving Cambodian cuisine [ 5 ] and fourth restaurant Lava serving Cambodian, Chinese and other Asian cuisine , as well as fusion cuisine .

  7. Cha kroeung - Wikipedia

    en.wikipedia.org/wiki/Cha_kroeung

    Cha kroeung (Khmer: ឆាគ្រឿង, lit. ' stir fried ingredients ') is a popular Cambodian street food dish made out of stir fried vegetables and meat (beef, pork or chicken) marinated in yellow kroeung served with steamed rice.

  8. Num pang - Wikipedia

    en.wikipedia.org/wiki/Num_pang

    In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").

  9. Num banhchok - Wikipedia

    en.wikipedia.org/wiki/Num_banhchok

    Num banhchok is featured in a popular Khmer folk legend about an influential revolutionary and scholar Thon Chey who was exiled to China by the Khmer king, where Thon Chey began making num banhchok to make a living. The dish quickly gained popularity among the Chinese and eventually attracted even the attention of the Chinese emperor.