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  2. Num banhchok - Wikipedia

    en.wikipedia.org/wiki/Num_banhchok

    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

  3. Bún kèn - Wikipedia

    en.wikipedia.org/wiki/Bún_kèn

    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.

  4. Cha kroeung - Wikipedia

    en.wikipedia.org/wiki/Cha_kroeung

    ' 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. [ 1 ] The dish contains vegetables, such as garlic , white onions , green and red bell peppers that are stir fried separately from the meat. [ 1 ]

  5. Lort cha - Wikipedia

    en.wikipedia.org/wiki/Lort_cha

    Lort cha (Khmer: លតឆា) is a Cambodian Chinese street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as Chinese 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. Singapore-style noodles - Wikipedia

    en.wikipedia.org/wiki/Singapore-style_noodles

    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.

  7. Cambodian cuisine - Wikipedia

    en.wikipedia.org/wiki/Cambodian_cuisine

    Cambodian aromatic long-grain (សែនក្រអូប, sên krâ’ob) rice, one of the best paddy rice varieties of Cambodia [51] Because of Cambodia's geographic location, rice together with fish, especially freshwater fish, are the two most important sources of nutrients in the Cambodian diet. Rice is a staple food generally eaten at ...

  8. Chha kh'nhei - Wikipedia

    en.wikipedia.org/wiki/Chha_kh'nhei

    Cha kh'nhei (Khmer: ឆាខ្ញី) is a Cambodian stir fry dish made from meat (usually chicken, eel, or frog) and ginger root flavoured with black pepper, garlic, [1] soy sauce and palm sugar, and garnished with holy basil leaves. The ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong ...

  9. Bai pong moan - Wikipedia

    en.wikipedia.org/wiki/Bai_pong_moan

    Bai pong moan (Khmer: បាយពងមាន់, bay pông moăn [baːj pɔːŋ mŏən], lit. ''rice and chicken eggs'') is a Cambodian dish consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are often added for flavor. Unbeaten eggs are usually cooked until crisp on one side and somewhat raw on the other side.