le cambodge

Deep-fried snacks made from starch and prawns. They have a crispy, airy texture and a savory seafood flavor. Served as a crunchy appetizer.

A grilled pork sausage heavily seasoned with fragrant lemongrass and spices. It has a firm texture and aromatic, savory taste. Typically sliced and shared.

Fried spring rolls with a crispy rice paper wrapper. Filled with seasoned meat or vegetables and herbs. Served hot and crunchy, often with a dipping sauce.

Deep-fried dumplings (wontons) with a crispy wheat wrapper. The filling is savory and juicy. Enjoy as a crunchy snack.

Fresh rice paper rolls filled with vermicelli noodles, fresh herbs, and vegetables. Light, chewy, and refreshing. Served cold with a dipping sauce.

A fresh mix of vegetables, mint, and peanuts without meat. Crunchy and refreshing with a tangy dressing.

A fresh vegetable salad topped with cooked chicken. Savory and light, dressed with a Cambodian-style vinaigrette.

Salad featuring raw marinated shrimp with fresh herbs and vegetables. Offers a unique texture similar to ceviche.

Salad topped with raw beef marinated in lemongrass and spices. Aromatic and tender, served with plenty of fresh herbs.

A traditional Cambodian noodle dish. Rice vermicelli topped with a fish-based coconut curry sauce with lemongrass and herbs. Served with a variety of fresh raw vegetables for crunch.

Fish cooked with a generous amount of ginger and salted soybeans. The flavor is savory, pungent from the ginger, and umami-rich. Traditionally topped with minced pork.

A variation of the ginger fish dish prepared without the minced pork topping. Features the same savory ginger and soybean sauce over fish.

Fried rice cooked with tomato, garlic, and oyster sauce for a savory and slightly tangy flavor. Includes shrimp and your choice of meat.

Braised pork belly in a caramelized sauce with coconut water or sugar. Sweet and savory with tender meat. Often includes boiled eggs and bamboo shoots.

A rich dip or stew made with minced pork and shrimp in coconut milk and peanuts. Creamy, nutty, and savory. Eat by dipping rice or crackers into it.

A meat-free version of Natin using tempeh (fermented soybean cake). Creamy coconut sauce with a nutty satay flavor.

Stir-fried beef slices flavored with aromatic lemongrass and peanuts. Savory with a fresh citrusy note from the lemongrass.

Chicken pieces cooked with lemongrass. Aromatic, savory, and tender.

Classic Cambodian dish of sauteed marinated beef cubes. Served with a lime and black pepper dipping sauce which is essential to the dish. Typically eaten with rice and salad.

A DIY wrap platter. Rice vermicelli, beef, and spring rolls are served separately from fresh lettuce and herbs. Wrap the ingredients in lettuce leaves to eat.

A side serving of steamed rice, possibly seasoned or cooked in broth.

Rice vermicelli salad topped with sautéed beef and fresh herbs. Served cool with a fish sauce dressing and peanuts.

The classic beef rice vermicelli salad served with two fried imperial rolls on top.

Rice vermicelli salad topped with shrimps instead of beef. Fresh, light, and savory.

Shrimp rice vermicelli salad topped with two fried imperial rolls.

Rice vermicelli salad with a combination of sautéed beef and shrimps.

Rice vermicelli salad with beef and shrimps, topped with two fried imperial rolls.

A meat-free version of the rice vermicelli salad. Topped with vegetables cooked in coconut milk and lemongrass.

Vegetarian rice vermicelli salad topped with two vegetarian fried imperial rolls.

An add-on portion of two fried imperial rolls to augment your meal.

A light, clear chicken soup with strong herbal flavors from lemongrass, ginger, and basil. Refreshing and aromatic.

Rice noodle soup with tender shredded beef. Served with a savory broth and dipping sauces.

A classic Cambodian noodle soup with pork and shrimp. The broth is savory and clear, often garnished with fried garlic.

Rice noodle soup featuring plenty of shrimps. Light and savory broth.

Rich red curry with beef slices, simmered in coconut milk with lemongrass and vegetables. Spicy, creamy, and aromatic.

Red coconut curry with chicken. Savory, creamy, and slightly spicy with fresh herbs.

Red coconut curry with pork. Rich flavor balanced by lemongrass and vegetables.

Red coconut curry with shrimps. Creamy sauce pairs well with the seafood.

Meat-free red curry loaded with mixed vegetables in a creamy coconut sauce.

Freshly squeezed lemon juice, sweetened and served cold. Tangy and refreshing.

A cold herbal drink made from hibiscus flowers and Thai basil. Floral, tart, and aromatic.

Chilled tea served over ice. Crisp and cooling.

Brewed coffee served cold with ice. Can be served black or with milk.

National beer of Laos. A lager made with jasmine rice. Crisp and smooth.

Thai lager beer. Full-bodied with strong hop character.

Famous Chinese lager. Light, clean, and refreshing.

Cambodian lager named after the famous temples. Balanced and easy to drink.

Craft beer selection. Includes a strong Triple Blonde and a wheat beer (Blanche).

Complimentary filtered water served in a carafe. Available as still or sparkling.

Hot tea served in a pot or cup. Varieties include refreshing mint green tea, aromatic jasmine, or bold smoked black tea.

Classic black coffee. Espresso is a small strong shot; long coffee is diluted with hot water.

Two shots of espresso served in one cup. Strong and intense.

Espresso with a small dash of hot milk or foam. Similar to a macchiato.

A larger cup of coffee mixed with hot milk. Creamy and comforting.

Warm sweet soup made with coconut milk and tapioca pearls. Contains chunks of cooked banana. Creamy, sweet, and comforting.

A rich coconut cream dessert balanced with tangy lime caramel. Served warm.

Slices of fresh, juicy pineapple. Sweet and acidic fruit dessert.

Crunchy sweet treats made from sesame seeds and sugar or honey. Nutty and chewy.

Peeled lychee fruits served in a sweet syrup. Floral, sweet, and juicy.

Pieces of ginger root preserved in sugar. Spicy, sweet, and chewy.