PHNOM PENH HOUSE

ENTREES


BEEF:

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/ the 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, mushrooms & spices.

321.  SACHKOR CHA JEE: Beef sautéed w/ mint leaves, green beans & spices.

322.  SACHKOR CHA SOMDECH: Beef sautéed w/ sweet peas, mushrooms, bamboo shoots, carrots & onions.

Beef

CHICKEN:

528.  SLAAP MOARN BORG: Boneless chicken wings stuffed w / lemongrass spices, 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 flowers.

530.  MOARN CHA KREUN: Chicken breast meat sautéed w/ red bell pepper, mushrooms, & lemongrass spices.

531.  MOARN CHA KYEI NEU KREUN: Chicken breast meat sautéed w/ ginger, mushrooms & onion.

532.  MOARN CHHA JEE: Chicken sautéed w/ mint leaves, green beans, red pepper & chili sauces.

533.  MOARN CHA TURK CHHOU-AIM: Chicken breast meat sautéed w/ pineapple, cucumber, tomato, & onions.

534.  MOARN ANG KREUN: Chicken charbroiled w/ lemongrass spices served w/ pickled vegetable in Cambodian style.

CURRY:

743.  KARY KHMER: Boneless chicken breast meat, potatoes & bamboo shoot cooked in red curry.

744.  KARY BANGKEA: Prawns, green beans, eggplant, carrots, & mushrooms 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/ potatoes & green beans in brown shrimp 

747.  MOARN KATIS KRAHOME: Chicken cooked w/ string bean, eggplant, potatoes, & sweet basil in coconut milk.

FRIED RICE / NOODLES:

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 & noodles tossed w/ fried garlic.  Choice of BBQ chicken, beef, or pork.

DESSERT:

CHHET CHEAN:     Deep fried banana with coconut, sesame & ice cream.

SOUPS:

213.  SAMLAW MACHHOU PHNOM-PENH: Soup cooked w/ prawns, 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.

PORK:

423.  SACH CHROUK CHA KYEI: Pork loin sautéed w/ ginger, mushrooms & onion.

424.  TRAOP ANG: Eggplant grilled then sautéed w/ garlic topped w / shrimps & pork.

425.  SACH CHHROUK ANN KREUN: Pork charbroiled w/ lemongrass spices served w / vegetable & house sauces.

426.  SACH CHHROUK CHHA MTEX: Pork loin sautéed w/ mushroom, onion, fresh chili & house sauces.

427.  SACH CHROUK CHHA JEE: Pork tenderloin sautéed w/ mint leaves, green beans & chili sauces.

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SEAFOOD:

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 corns, bamboo shoot, mint leaves, & red bell pepper in gravy sauces.

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 flavor sauces & 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, mushrooms & 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.

VEGETARIAN:

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 flowers, cabbage, mushrooms, green beans, 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, & mushrooms w/ chili paste.

BEVERAGES:

Cambodian Ice coffee

Cambodian Ice tea

Fresh squeezed lemonade

Sodas: Coke, diet Coke, 7UP

Mineral water

FOREIGN BEERS:

 

TSINGTAO – Chinese

CORONA   – Mexican

SINGHA      – Thai

GUINNESS (dark) – Irish

HEINEKEN or HEINEKEN LIGHT - Dutch

DOMESTIC BEERS:

SAMUEL ADAMS – Boston lager

REDHOOK ESB

ACME – INDIAN PALE ALE

WIDMER BROS. – Hefeweizer “Unfiltered”

ANCHOR STEAM

WINES: 

Chablis or burgundy by the glass, ½ carafe, or full carafe

 

CHARDONNAY: By the glass or bottle.

 

SAKE: Small or large jar.