Phnom Penh House Menu
APPETIZERS:
105. PRAHOK KATIS : Ground pork simmered in spicy coconut milk & Cambodian anchovy sauce. Served w/fresh vegetables & diced chili.
106. NOUM OM BENG : Cambodian crepe stuffed w/pork, shrimp, coconut, & bean sprout served w/ peanut sauce.
107. MPORN SLARP MOARN : Deep fried chicken wings, served with pickled vegetables and sweet & sour tamarind sauce.
108. NHORM MOARN (CHICKEN SALAD) : Chicken breast mixed w/ shredded cabbage, carrot, onion, mint leaves tossed w/ house made dressing.
109. SPICY PAPAYA SALAD : Shredded green papaya & carrot tossed w/ a house-made garlicky dressing.
110. NHORM BANGKEA (PRAWN SALAD) : Prawns mixed w/ cabbage, mint, carrot, & pepper tossed w/ house made dressing.
111. NOUM KREAP JEAN (EGG ROLLS) : Shredded carrot, cabbage, bean thread, & black pepper, rolled in a thin rice paper then deep fried.
112. NHORM YUHEUR (SQUID SALAD) : Spicy squid salad w/mint leaves, lemongrass, red
onion, shredded cabbage, & lemon juice.
113. DEEP FRIED CALAMARI : Deep fried calamari in butter mixed w/ black pepper and served w/ sweet & sour sauce.
106. NOUM OM BENG : Cambodian crepe stuffed w/pork, shrimp, coconut, & bean sprout served w/ peanut sauce.
107. MPORN SLARP MOARN : Deep fried chicken wings, served with pickled vegetables and sweet & sour tamarind sauce.
108. NHORM MOARN (CHICKEN SALAD) : Chicken breast mixed w/ shredded cabbage, carrot, onion, mint leaves tossed w/ house made dressing.
109. SPICY PAPAYA SALAD : Shredded green papaya & carrot tossed w/ a house-made garlicky dressing.
110. NHORM BANGKEA (PRAWN SALAD) : Prawns mixed w/ cabbage, mint, carrot, & pepper tossed w/ house made dressing.
111. NOUM KREAP JEAN (EGG ROLLS) : Shredded carrot, cabbage, bean thread, & black pepper, rolled in a thin rice paper then deep fried.
112. NHORM YUHEUR (SQUID SALAD) : Spicy squid salad w/mint leaves, lemongrass, red
onion, shredded cabbage, & lemon juice.
113. DEEP FRIED CALAMARI : Deep fried calamari in butter mixed w/ black pepper and served w/ sweet & sour sauce.
SOUPS:
213. SAMLAW MACHHOU PHNOM-PENH : Soup cooked w/ prawn, fish, pineapple, tomato, lemongrass, & tamarind paste.
214. SNGOR THHROURK : Combination seafood cooked in spicy herb broth.
215. SAMLAW MACHHOU KREUN SACHKOR : Beef soup cooked w/ lemongrass flavored spices, eggplant, & lime juice.
216. SNGOR THHROURK MOARN : Chicken soup cooked w/ mushroom, lemongrass, lime juice, & sweet mint leaves.
217. PROHA : Spinach & silk squash cooked w/ choice of prawns or fish w/ lemongrass spice.
218. SAMLOR KATIS : Chicken or fish cubes w/ pineapple & young coconut meat in mild Cambodian style red curry tamarind sauce & sweet basil leaves.
214. SNGOR THHROURK : Combination seafood cooked in spicy herb broth.
215. SAMLAW MACHHOU KREUN SACHKOR : Beef soup cooked w/ lemongrass flavored spices, eggplant, & lime juice.
216. SNGOR THHROURK MOARN : Chicken soup cooked w/ mushroom, lemongrass, lime juice, & sweet mint leaves.
217. PROHA : Spinach & silk squash cooked w/ choice of prawns or fish w/ lemongrass spice.
218. SAMLOR KATIS : Chicken or fish cubes w/ pineapple & young coconut meat in mild Cambodian style red curry tamarind sauce & sweet basil leaves.
BEEF DISHES:
317. SACHKOR CHA KTIS : Tender beef simmered in curry flavor peanut butter sauce served w/ cooked spinach.
318. SACHKOR CHA KYEI : Beef sautéed w/ ginger, mushroom, & onion w/ house sauce.
319. SACHKOR ANG : Beef charbroiled on skewers served w/ pickled vegetable & house sauce.
320. SACHKOR CHA KREUN : Beef stir fried in green pepper, mushroom & spices.
321. SACHKOR CHA JEE : Beef sautéed w/ mint leaves, green beans & spices.
322. SACHKOR CHA SOMDECH : Beef sautéed w/ sweet pea, mushroom, bamboo shoot, carrot & onion.
318. SACHKOR CHA KYEI : Beef sautéed w/ ginger, mushroom, & onion w/ house sauce.
319. SACHKOR ANG : Beef charbroiled on skewers served w/ pickled vegetable & house sauce.
320. SACHKOR CHA KREUN : Beef stir fried in green pepper, mushroom & spices.
321. SACHKOR CHA JEE : Beef sautéed w/ mint leaves, green beans & spices.
322. SACHKOR CHA SOMDECH : Beef sautéed w/ sweet pea, mushroom, bamboo shoot, carrot & onion.
PORK DISHES:
423. SACH CHROUK CHA KYEI : Pork loin sautéed w/ ginger, mushroom & onion.
424. TRAOP ANG : Eggplant grilled and then sautéed w/ garlic topped w/ shrimp & pork.
425. SACH CHHROUK ANN KREUN : Pork charbroiled w/ lemongrass spices served w/ vegetable & house sauce.
426. LEMONGRASS PORK RIBS : Tender pork ribs charbroiled with lemongrass spices, served with pickle vegetables.
427. SACH CHROUK CHHA JEE : Pork tenderloin sautéed w/ mint leaves, green bean & chili sauce.
424. TRAOP ANG : Eggplant grilled and then sautéed w/ garlic topped w/ shrimp & pork.
425. SACH CHHROUK ANN KREUN : Pork charbroiled w/ lemongrass spices served w/ vegetable & house sauce.
426. LEMONGRASS PORK RIBS : Tender pork ribs charbroiled with lemongrass spices, served with pickle vegetables.
427. SACH CHROUK CHHA JEE : Pork tenderloin sautéed w/ mint leaves, green bean & chili sauce.
CHICKEN DISHES:
528. SLAAP MOARN BORG : Boneless chicken wings stuffed w/ lemongrass spice, bean thread, meat, black mushroom, onion & served w/ pickled cabbage & house sauce.
529. MOARN CHA KTIS : Chicken breast meat simmered in spicy peanut sauce w/ broccoli flower.
530. MOARN CHA KREUN : Chicken breast meat sautéed w/ red bell pepper, mushroom, & lemongrass spice.
531. MOARN CHA KYEI NEU KREUN : Chicken breast meat sautéed w/ ginger, mushroom & onion.
532. MOARN CHHA JEE : Chicken sautéed w/ mint leaves, green beans, red pepper & chili sauce.
533. MOARN CHA TURK CHHOU-AIM : Chicken breast meat sautéed w/ pineapple, cucumber, tomato, & onion.
534. MOARN ANG KREUN : Chicken charbroiled w/ lemongrass spice served w/ pickled vegetable in Cambodian style.
529. MOARN CHA KTIS : Chicken breast meat simmered in spicy peanut sauce w/ broccoli flower.
530. MOARN CHA KREUN : Chicken breast meat sautéed w/ red bell pepper, mushroom, & lemongrass spice.
531. MOARN CHA KYEI NEU KREUN : Chicken breast meat sautéed w/ ginger, mushroom & onion.
532. MOARN CHHA JEE : Chicken sautéed w/ mint leaves, green beans, red pepper & chili sauce.
533. MOARN CHA TURK CHHOU-AIM : Chicken breast meat sautéed w/ pineapple, cucumber, tomato, & onion.
534. MOARN ANG KREUN : Chicken charbroiled w/ lemongrass spice served w/ pickled vegetable in Cambodian style.
SEAFOOD DISHES:
635. CHA BANGKEA PKA-KANA : Stir fried combination seafood, w/ broccoli flowers & house chili sauce.
636. CHA BANGKEA POUT KJAI : Stir fried seafood w/ baby corn, bamboo shoot, mint leaves, & red bell pepper in gravy sauce.
637. SALMON IN BARLIC BASIL WINE SAUCE : Poached salmon topped w/ roasted garlic, basil, & black mushroom in reduced wine sauce.
638. TREI CHAP CHEAN TURK CHHOU-AIM : Deep fried “Pompano” fish topped w/ three spicy flavored sauce & ground pork.
639. HAMOK TREI : Sliced fish cooked w/ coconut juice, spices of lemongrass, wrapped & steamed.
640. TREI CHEAN KREUN : Deep fried Red Snapper flavored w/ lemongrass, mushroom & sauces.
641. CHA BANGKEA : Prawn simmered in mild chili peanut sauce served w/ cooked cabbage.
642. TREI CHEAN BONLAI KREUN : Deep fried Red Snapper fish topped w/ mushrooms, bean thread noodles, Lotus nuts, ginger, & pork.
643. PRAWNS IN VEGETABLE DELUXE : Prawns sautéed w/ broccoli flowers, mushroom, snow peas, baby corn, bamboo shoot, & Napa Cabbage (Choice of mild red or spicy green curry sauce).
644. BONKEA CHA PSIRT : Prawns & calamaries sautéed w/ black mushrooms, fresh straw mushrooms, pepper, green onion, & chili paste.
645. BONKEA CHA JEE : Prawns sautéed w/ mint leaves, crispy green beans & red bell pepper.
646. DEEP FRIED PRAWNS : Deep fried prawns served w/ our sweet & sour savory sauce.
647. SCALLOPS & PRAWNS : Scallops, prawns, & calamaries sautéed w/ zucchini & basil leaves in spicy chili sauce.
648. MUSSELS : Sauteed half shell mussels w/ fresh garlic & red basil leaves in spicy chili sauce.
636. CHA BANGKEA POUT KJAI : Stir fried seafood w/ baby corn, bamboo shoot, mint leaves, & red bell pepper in gravy sauce.
637. SALMON IN BARLIC BASIL WINE SAUCE : Poached salmon topped w/ roasted garlic, basil, & black mushroom in reduced wine sauce.
638. TREI CHAP CHEAN TURK CHHOU-AIM : Deep fried “Pompano” fish topped w/ three spicy flavored sauce & ground pork.
639. HAMOK TREI : Sliced fish cooked w/ coconut juice, spices of lemongrass, wrapped & steamed.
640. TREI CHEAN KREUN : Deep fried Red Snapper flavored w/ lemongrass, mushroom & sauces.
641. CHA BANGKEA : Prawn simmered in mild chili peanut sauce served w/ cooked cabbage.
642. TREI CHEAN BONLAI KREUN : Deep fried Red Snapper fish topped w/ mushrooms, bean thread noodles, Lotus nuts, ginger, & pork.
643. PRAWNS IN VEGETABLE DELUXE : Prawns sautéed w/ broccoli flowers, mushroom, snow peas, baby corn, bamboo shoot, & Napa Cabbage (Choice of mild red or spicy green curry sauce).
644. BONKEA CHA PSIRT : Prawns & calamaries sautéed w/ black mushrooms, fresh straw mushrooms, pepper, green onion, & chili paste.
645. BONKEA CHA JEE : Prawns sautéed w/ mint leaves, crispy green beans & red bell pepper.
646. DEEP FRIED PRAWNS : Deep fried prawns served w/ our sweet & sour savory sauce.
647. SCALLOPS & PRAWNS : Scallops, prawns, & calamaries sautéed w/ zucchini & basil leaves in spicy chili sauce.
648. MUSSELS : Sauteed half shell mussels w/ fresh garlic & red basil leaves in spicy chili sauce.
CURRY DISHES:
743. KARY KHMER : Boneless chicken breast meat, potatoe & bamboo shoot cooked in red curry.
744. KARY BANGKEA : Prawn, green bean, eggplant, carrot, & mushroom cooked in spicy green curry sauce.
745. KARY TREI : Fillet fish, eggplants, peas, & carrots cooked in red curry sauce.
746. KARY TIA : Duck cooked w/ potatoe & green beans in brown shrimp paste curry flavored sauce.
747. MOARN KATIS KRAHOME : Chicken cooked w/ string bean, eggplant, potatoe, & sweet basil in coconut milk.
744. KARY BANGKEA : Prawn, green bean, eggplant, carrot, & mushroom cooked in spicy green curry sauce.
745. KARY TREI : Fillet fish, eggplants, peas, & carrots cooked in red curry sauce.
746. KARY TIA : Duck cooked w/ potatoe & green beans in brown shrimp paste curry flavored sauce.
747. MOARN KATIS KRAHOME : Chicken cooked w/ string bean, eggplant, potatoe, & sweet basil in coconut milk.
VEGETARIAN DISHES:
853. CRUNCHY GREEN BEAN W/ TOFU : Sauteed crunchy green bean w/ braised tofu, mint leaves, & a touch of house made chili sauce.
854. VEGETARIAN DELUXE : Carrot, broccoli flower, cabbage, mushroom, green bean, gravy sauce.
855. VEGETARIAN DUCK : Cabbage, vegetable duck, bean thread, house sauce.
856. VEGETARIAN ABALONE : Broccoli flowers, vegetable abalone, gravy sauce.
857. TOFU W/ PEANUT SAUCE : Tofu & broccoli flowers simmered in spicy peanut sauce.
858. CURRY TOFU : Tofu, green beans, eggplant, & potatoes cooked in spicy coconut milk curry.
859. SPICY TOFU W/ LEMONGRASS : Tofu sautéed w/ onion, mushrooms, spring onion, red bell pepper, & spicy lemongrass sauce.
860. TOFU IN GINGER SAUCE : Braised tofu sautéed w/ shredded ginger, spring onion, & mushroom w/ chili paste.
854. VEGETARIAN DELUXE : Carrot, broccoli flower, cabbage, mushroom, green bean, gravy sauce.
855. VEGETARIAN DUCK : Cabbage, vegetable duck, bean thread, house sauce.
856. VEGETARIAN ABALONE : Broccoli flowers, vegetable abalone, gravy sauce.
857. TOFU W/ PEANUT SAUCE : Tofu & broccoli flowers simmered in spicy peanut sauce.
858. CURRY TOFU : Tofu, green beans, eggplant, & potatoes cooked in spicy coconut milk curry.
859. SPICY TOFU W/ LEMONGRASS : Tofu sautéed w/ onion, mushrooms, spring onion, red bell pepper, & spicy lemongrass sauce.
860. TOFU IN GINGER SAUCE : Braised tofu sautéed w/ shredded ginger, spring onion, & mushroom w/ chili paste.
FRIED RICE / NOODLE DISHES:
948. SHRIMP FRIED RICE : Shrimp, bean, egg, & tomato juice.
949. CHICKEN FRIED RICE : Chicken, bean, egg, & tomato juice.
950. SWEET BASIL FRIED RICE : Chicken or prawns, sweet basil, diced fresh chili & garlic.
951. CHA KATHIW : Pan-fried noodles w/ chili sauce, bean sprout, green onion, & egg topped w/ ground roasted peanut.
952. SINGAPORE NOODLES : Pan-fried noodles in yellow curry powder, bean sprout, & green onion.
953. MINTY NOODLE : Shredded lettuce, cucumber, mint leaves, egg roll & noodle tossed w/ fried garlic. Choice of BBQ chicken, beef, or pork.
949. CHICKEN FRIED RICE : Chicken, bean, egg, & tomato juice.
950. SWEET BASIL FRIED RICE : Chicken or prawns, sweet basil, diced fresh chili & garlic.
951. CHA KATHIW : Pan-fried noodles w/ chili sauce, bean sprout, green onion, & egg topped w/ ground roasted peanut.
952. SINGAPORE NOODLES : Pan-fried noodles in yellow curry powder, bean sprout, & green onion.
953. MINTY NOODLE : Shredded lettuce, cucumber, mint leaves, egg roll & noodle tossed w/ fried garlic. Choice of BBQ chicken, beef, or pork.
DESSERT:
CHHET CHEAN: Deep fried banana w/ vanilla ice cream.
BEVERAGES:
Cambodian Ice coffee
Cambodian Ice tea
Fresh squeezed lemonade
Mineral Water
Soda : Coke, Diet Coke, 7up
BEER:
Foreign: Singha (Thai), Tsingtao (Chinese), Heineken (Dutch),
Guiness (Irish), Corona (Mexican), Sapporo (Japanese).
Domestic: Anchor Steam, Blue Moon (Belgian White), Lagunitas IPA,
Pyramid Hefeweizen, Sam Adams (Boston Lager)
Sake:
Wine List Available.
Cambodian Ice tea
Fresh squeezed lemonade
Mineral Water
Soda : Coke, Diet Coke, 7up
BEER:
Foreign: Singha (Thai), Tsingtao (Chinese), Heineken (Dutch),
Guiness (Irish), Corona (Mexican), Sapporo (Japanese).
Domestic: Anchor Steam, Blue Moon (Belgian White), Lagunitas IPA,
Pyramid Hefeweizen, Sam Adams (Boston Lager)
Sake:
Wine List Available.
