Cambodian Food in Cambodia Town, Long Beach

Minced beef or chicken tossed with herbs, lime, and spices.

Sadao leaves tossed with fish, pork, herbs, and savory dressing.

Banana blossoms tossed with shrimp, pork, herbs, and zesty dressing.

Chicken salad tossed with fresh herbs, vegetables, and tangy dressing.

Tangy beef soup with tripe, organs, beef slices, and ong choy.

Sweet-and-sour soup has a light broth and fresh vegetables.

Cambodian soup combines fish, pork, and mixed seasonal vegetables.

Two-broth soup pot with flat noodles, vegetables, meatballs, and seafood.

Clear pork-seafood broth with rice noodles, pork, shrimp, and herbs.

Beef bone broth with noodles, beef slices, tripe, tongue, and bean sprouts.

Rice noodles stir-fried with egg, bean sprouts, and a protein choice.

Flat rice noodles are stir-fried with beef, Kai Lan, and savory sauce.

Rice porridge with fish stew, two eggs, pickles, and Chinese sausage.

Stir-fried beef comes with rice and a salt-and-pepper dipping sauce.

Rice porridge with pork blood, sliced pork, and green onions.

Seafood and vegetables are stir-fried with rice and XO sauce.

Chicken fried with butter sauce and jalapeños has a savory, spicy bite.

Chicken wings are stir-fried in a savory, sweet-and-salty sauce.

Chicken stir-fried with fresh ginger in a light savory sauce.

Chicken is stir-fried with lemongrass in a savory sauce.

Fish simmered in creamy coconut curry is served over fresh vegetables.

Savory fish with herbs and spices is served alongside fresh vegetables.

Lightly seasoned spring eel is fried until crisp and served hot.

Stir-fried fish fillet comes with pickles and pepper dipping sauce.

Salt-and-pepper shrimp is served with pickles and dipping sauce.

Salt-and-pepper squid served with pickles and dipping sauce.

Seafood porridge is a soft, spoonable dish featuring seafood.

Steamed clams come with tangy tamarind sauce for dipping.