I Heart Cambodia Restaurant Menu

2 pieces.

4 pieces. Cooked wing of a chicken coated in sauce or seasoning.

Cooked in oil.

3 pieces. Cooked in oil.

Savory light broth with noodles.

Savory light broth with noodles.

Savory light broth with noodles.

Savory light broth with noodles.

Savory light broth with noodles.

Served with noodle or French roll.

Pork, liver, heart, blood.

Stir fired sprout noodle served with bean sprout and Chinese broccoli, egg.

Served with white rice.

Served with white rice, lettuce, tomato, cucumber, and sauteed onion.

Served with white rice.

Serve with white rice.

Lemongrass soup with tamarind powder, celery, thai eggplant, water spinach and herbs.

Sweet and sour soup cooked along side with pineapple, lotus, tomato, bean sprout, basil and fried garlic.

Tamarind soup with water spinach with herbs.

Tamarind soup with coconut milk, lemongrass paste, kaffir leaves, fermentd fish saucem spices with pineapple, thai eggplant, and basil.

Slow stew cooked with slice papaya, sweet pumpkin, eggplant, and seasonal vegetable infused with finely grinded slow roasted rice grain.

Served with rice or French roll.

Served with rice, ground pork, coconut milk, lemon grass paste, kaffir leaves, fermented fish sauce, spices with an assortment of vegetable.

Served with rice, grilled steak with prohok sauce and seasonal vegetable.

Pan fried boneless tilapia with ginger and scallion.

Whole fresh tilapia or catfish fried to perfect crispy dipped with sweet and sour tamarind sauce along with seasonal vegetable.

Pan fried jumbo shrimp battered with flour, red and black ground pepper.

Bitter flower leaves with cabbage, cucumber, shredded pork and shrimp or chicken topping with tamarind sauce.

Lime and Prahok cure beef salad tossed with thinly sliced purple Asian shallots, radish peanuts and fresh herbs.