US Cambodia Cuisine is Connecting Khmer-Americans with their Culture

Discussions about restaurants, cafes, coffee shops or bars in Cambodia. Feel free to write any reviews you have, whether its the best burger you've had in Phnom Penh or the worse pizza in Kampot, we want to read it! Discussions about Khmer dishes are also in here, or you can leave your own. If you own a restaurant, feel free to let the expat community know about it here so that we can come check it out. Found a favorite cafe or have a place we should avoid? Tell us about it. Asian recipes & questions are always welcome.
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How One Chef Is Exploring His Identity With a New Lanzhou Noodle Pop-Up
“I’m trying to own this word, laowai — being a foreigner but taking that back is something that I find to be meaningful and important.”
by Elena Kadvany Jan 15, 2021, 9:30am PST

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For William Lim Do, making hand-pulled noodles is as much a search for identity as a culinary act.

When the San Francisco chef attended a noodle school in Lanzhou, China, his classmates called him “laowai,” which means foreigner in Mandarin. He was hurt at first: He’s part-Chinese, but his classmates didn’t consider him to be. The experience felt like an extension of Do’s upbringing in a Chinese-Cambodian-Vietnamese family in San Francisco, which meant he never fit into a single cultural box. His Cambodian relatives didn’t fully see him as Cambodian, and he never felt wholly connected to his Vietnamese roots during visits to Little Saigon in San Jose.

It wasn’t until Do started selling hand-pulled noodle kits out of his South San Francisco home a month ago that he embraced these cultural complexities, weaving California sensibilities into Lanzhou cuisine. The tangle of noodles — springy and toothsome with a nutty, slightly sweet flavor from five kinds of local grains — come with cheffy accoutrements like velvety garlic confit, caramelized soy sauce, and Lanzhou chili crisp that Do makes himself. He named the pop-up Laowai Noodles.

“I’m trying to own this word, laowai — being a foreigner but taking that back is something that I find to be meaningful and important,” Do says.

Before starting Laowai, Do cooked at the Michelin-starred State Bird Provisions, the Progress, and Mister Jiu’s. He wasn’t always a chef, but he’s always been an inquisitive student. At Brown University, he studied the diaspora of Southeast Asia refugees and wrote his thesis on second-generation Chinese-Cambodian-Vietnamese youth. He briefly worked in investment banking before landing a stage at State Bird.

Do felt drawn to the food and history of Lanzhou, in part thanks to a favorite Lanzhou noodle shop in New York City. He was also fascinated by the northwest region’s many ethnic groups and links to Islam as a major point on the Silk Road. In 2016, he gave into his curiosity and left State Bird to study noodle-making in Lanzhou.

In the dry desert city, Do’s days would start at 5:45 a.m. He’d spend hours kneading and pulling dough, facing the exacting judgment of teachers who had devoted themselves to the craft of hand-pulled noodles for decades. Pounds of dough would pile up around him as he learned the proper ratio of flour to water and how to elongate the dough like taffy until it reached peak plasticity. For exams, students had to make fresh noodles within 18 minutes. If the noodles didn’t measure up, teachers doled out the ultimate punishment: Eating your mistakes.
https://sf.eater.com/22231949/lao-wai-n ... iam-lim-do
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Owners of Phnom Penh Restaurant honor their past by serving Cambodian refugees
Political turmoil in Cambodia split the Do family apart. Running a restaurant in the East Bay helped bring them together.
By Ricky RodasJan. 25, 2021, 2 p.m.

When Hong Do, 56, and his family arrived in Oakland from Cambodia in 1981, they weren’t sure how they were going to make a living. “None of us had any skills at all,” said Do.

Four decades later, Hong and his family own and operate a successful restaurant, Phnom Penh Restaurant, with locations in Oakland and Alameda. The Oakland restaurant, on 3912 MacArthur Blvd. in the Laurel neighborhood, is run by Hong and his wife Zhen Do; the Alameda location on 1514 Webster St. is operated by his younger siblings, Ty and Linda Do. The original location, opened by their parents in Oakland’s Chinatown in 1983, closed in 2017.

Both of the current locations, which mainly relied on dine-in orders before the pandemic, have had to adjust. Hong kept the restaurants afloat by having them prepare meals for the Center for Empowering Refugees and Immigrants. The nonprofit, which is based in East Oakland, partnered with World Central Kitchen to provide free meals during the pandemic to Cambodian and South Asian community members.

Sophal Yin, an outreach worker and translator at the center, recommended Phnom Penh to World Central Kitchen because she loved eating at their old Chinatown location. “This is what my people need during this time, food from their home,” said Yin. “Maybe we can’t go to Cambodia right now, but we can still give them food.” Another popular restaurant, Cambodian Street Food, is also providing meals.

Most of the food assistance is going to Cambodian seniors who came to Oakland in the late-1970s to escape violence at the hands of the Khmer Rouge. “These are all genocide survivors,” said Yin, a survivor herself. When the pandemic began last spring, she said, many Cambodian elders began hoarding basic food items like rice because the situation reminded them of the starvation they experienced during the Cambodian-Vietnamese War.

The Center for Empowering Refugees and Immigrants is currently operating a food drive two days a week and providing grocery shopping services for the elderly. Yin said the need for these services in Oakland’s Cambodian community, especially among the elderly, is great. “Some of them have six, seven grandchildren and are unemployed,” she said.
https://www.berkeleyside.com/2021/01/25 ... n-refugees
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'Things their ancestors passed to me': Clam digging in Arizona runs deep for Cambodian families
Summer means clam digging for some Khmer families in Arizona. They share stories of cooking clams, sun-dried or stir-fried in Cambodian food dishes.
Priscilla Totiyapungprasert, Arizona Republic
Published 3:01 PM CEST Aug. 18, 2021
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The morning sun dances off the Verde River on a hot July morning.

Nostalgia drove Sray Campanile to travel more than an hour and half from her home in Buckeye to this spot in Tonto National Forest. She sits in the shallow middle of the river at Needle Rock Recreation Site, reclines and stretches her legs in the water. This feeling — the gentle current tickling her spine, slivers of cool water slipping between her toes — takes her back to her childhood in California, where she and her parents would collect Asian clams and snails as food from freshwater ponds and streams around Stockton.

Now, decades later and hundreds of miles away in Arizona, she's trying to recreate her memories.

Asian clams, an invasive species found in the Verde River and other Arizona waterways, thrive in abundance in Cambodia. Campanile's California clamming adventures reminded her parents of their own childhoods in Cambodia where they enjoyed sultry summer days catching swamp eels and snacking on sun-dried clams.

On this particular morning, Campanile is waiting for another woman, Jenneen Sambour, who’s on the way. The Arizona Khmer Facebook group brought the two women together. Like Campanile, Sambour's parents are Cambodian refugees and she too grew up clamming with her siblings. Sambour was born in Rhode Island where she and her family used to go digging for quahogs and littlenecks at Narragansett, using their toes to feel around for clams in the sand. Later they'd grill the clams until their mouths opened, then season them with lime juice and pepper.

Sambour's mother comes from Battambang in northwest Cambodia, the same province as Campanile's family. Many fish andmollusks live in Tonlé Sap, a freshwater lake located partially in Battambang and fed by the Mekong River, a lifeline for Southeast Asia. The lake has fed Cambodians for centuries, though climate change and human development are threatening its ecosystem.

Sambour was first inspired to rekindle her family's clamming tradition by the Arizona Khmer Facebook group, where members recently started chiming in with suggestions on where to find clams, called 'leah' in Khmer. Several people also shared childhood memories of family clamming trips in Arizona.
Full article: https://eu.azcentral.com/in-depth/enter ... 790182002/
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Check out Thaily's in Chandler, AZ
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Prahok Ktiss, October 12, 2021, at Thaily's, 444 E. Chandler Blvd., Chandler, Arizona.
Mark Henle/The Republic

I could tell that the chef Thai Kambar was preparing our order, because there was a fierce pounding coming out of the kitchen. It echoed over the peppy Cambodian pop music playing in the little dining room decorated with a couple of easy chairs and a wall-sized poster of the mystic temples at Angkor Wat.

She was smashing together wildly sour shreds for my papaya salad, which I'd ordered at the counter from her husband Lee, the restaurant's only other employee.

The dishes began to appear, one by one, a tornado of bright flavors and colors.

The famous Khmer pork and vegetable platter called prahok ktiss arrived first, the fermented ground pork dip framed by wheels of sliced cucumbers and raw eggplants. Then came a spicy cucumber salad swimming in a fiery fish sauce, sprinkles of dried Thai chiles floating in the salty elixir. Finally, my made-to-order papaya salad was presented with a decadent scoop of chilled vermicelli rice noodles and thick slabs of cold pork meatballs.

And that was just the salad course.
More: https://eu.azcentral.com/story/entertai ... 574641001/
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Re: US Cambodia Cuisine is Connecting Khmer-Americans with their Culture

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Just got back from San Diego.

Had one really good Cambodian restaurant.

Even got a positive YouTube review from the Khmer couple living out in Arizona. Husband sells houses and speaks only in English, wife speaks only in Khmer.
Ask your better halves about it.

Lady kept saying yummy in Khmer.

And then the husband ends the video by saying they are driving home (to Arizona) just to come eat there.
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Acclaimed Cambodian restaurant Nyum Bai closes in Oakland
Janelle Bitker
May 13, 2022
Updated: May 13, 2022 4:17 p.m.

Groundbreaking Cambodian restaurant Nyum Bai is closing after Friday night’s service.

Chef Nite Yun announced the closure on Instagram Friday, stating the Oakland restaurant was nearing the end of its five-year lease near Fruitvale BART.

“This is not the end of Nyum Bai, rather the closing of its first chapter, which has been something truly special,” she wrote, saying the restaurant will reopen in a new location. Yun didn’t immediately respond to a request for comment.

The restaurant earned widespread acclaim when it opened in 2018, seeing massive crowds after Bon Appetit named it the fifth best new restaurant in the U.S. that year. It pairs soulful Cambodian dishes with rockin’ Khmer music and a bright, modern dining room.

Yun, who was born in a refugee camp in Thailand after her parents fled the genocide in Cambodia, started cooking after an inspiring trip to Phnom Penh, slurping pork-packed noodle soup. She launched a pop-up, joined the La Cocina kitchen incubator program in San Francisco and tweaked dishes during a stint at Public Market Emeryville.

By the time she opened Nyum Bai in Fruitvale, she was cooking bold, classic Cambodian dishes like fish amok, the steamed, custardy catfish; and prahok ktiss, a coconut-rich pork dip, accompanied by a rainbow of raw, seasonal vegetables.
https://www.sfchronicle.com/food/articl ... 172117.php
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Meet the Cambodian Cowboy, a Texas Barbecue Pitmaster in Long Beach
Pitmaster Chad Phuong is cooking up some of the most inventive weekly barbecue in Southern California, merging heartland American meats with not-so-subtle Cambodian influence
by Brian Addison Aug 2, 2022, 2:35pm PDT

LongLong Beach chef Chad Phuong’s life sometimes feels like a triptych, three independent panels in time that collectively portray a full scene. There is Cambodia, the place of his birth, where he bore witness to genocide before escaping with his mother. There is Long Beach, where he arrived as a refugee and found a whole new life. And there are the grazing fields of Hereford, Texas, considered one of the nation’s centers of beef production. Phuong has channeled all three into his current life as the community-dubbed Cambodian Cowboy, a meat-slinging American Cambodian character who smokes and grills from a mobile setup that he attaches to his Toyota Tundra, selling food under the name Battambong BBQ.

“You know how many cows there are to humans in the panhandle [of Texas]?” Phuong asks while opening his smoker to let out a plume of red oak haze. “1.2 million to one. Nobody knows that — there’s nothing out there but cattle, man. That’s where my love of barbecue started. Hunting on the weekends, and basically every meat — cow, deer, whatever we caught — went on the barbecue.”

Those years have served him well. Today Phuong is cooking up some of the most inventive weekly barbecue in Southern California, merging heartland American meats with not-so-subtle Cambodian influence. Next to brisket (which is hinted with lemongrass) sits twako, a Cambodian sausage with fermented rice that is typically deep-fried but here is smoked. There are witty plays on Cambodian num pang sandwiches, where daikon is replaced with green papaya salad and traditional meat is replaced with smoky proteins; there’s also a dish called the Long Beach nachos, an ode to Cambodia, Texas, and Mexico all at once. The food is deeply unique, unquestionably Long Beach, and only possible because of Phuong’s own trisected journey.

In full: https://la.eater.com/2022/8/2/23288894/ ... estaurants
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The Best Cambodian Food in Long Beach
James Tir·November 28, 2022
Featured L.A. Taco Guides
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Photo by @LBFoodComa for L.A. TACO.
You really can’t talk about the Long Beach food scene without mentioning Cambodian food. It’s a cuisine that was shaped by tropical jungles, the Mekong River and its flood plains, and the abundance of freshwater fish with culinary influences that include China, India, and France. Today, Long Beach is home to the largest population of Khmer people outside of Cambodia. It’s the result of Cambodia’s dark history involving the second worst genocide in modern human history, of which many refugees fled to neighboring countries and eventually migrated to the US. Despite the shared trauma of the Khmer people, the story is not entirely heavy—there’s hope and resilience—and much of it is found through food. 

Traditional Cambodian food, or Khmer food, has several unifying elements. Those include kroeung, which is a ubiquitous term for a range of spice pastes, often including lemongrass, turmeric, and galangal, and fermented fish products such as prahok and fish sauce. 

In Long Beach, many of the traditions not only survived but evolved as the diaspora of Khmer and Khmer Americans found their footing in a place between worlds. I’m a second-generation Khmer American, and here are the spots for some of my favorite Khmer food in Long Beach.

[CEO News: There are many suggestions on where and what to eat on this page dedicated to Khmer-American restaurants in Long Beach, California (link below) - including this delicious Khmer soup (which I've eaten and enjoyed in Cambodia, so am posting it here for your edification, and eventually your culinary curiosity. )]
Monorom Cambodian Restaurant
What to order: Samlar Kako
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This is another traditional Cambodian restaurant where lemongrass beef sticks with rice or Phnom Penh noodles are the recommended orders. However, I’m going to highlight something that doesn’t get too much love—the samlar kako. This is a Khmer soup comprised of seasonal vegetables, protein of choice, and a base of kroeung and prahok. What makes this soup unique is the way the soup is thickened. Uncooked rice is dry roasted until toasty, ground to a small crumb, and added to the soup contributing a delicate and silky texture to the entire affair. As for the vegetables in the soup, you’ll find Chinese broccoli, green papaya, unripe banana, kabocha squash, red bell pepper, Thai eggplant, pea eggplant, Chinese eggplant, and yardlong green beans here. The greenage in this particular soup can vary from household to household, and despite my inclination to say that my mom does it better (she does), Monorom’s is very, very good. 2150 E Anaheim St, Long Beach, CA 90804
https://www.lataco.com/best-cambodian-long-beach/
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Mawn opens next week as a Cambodian noodle house with a lot of heart, and “noods”
By Molly Given Posted on February 23, 2023

If you have a hankering for Cambodian noodles, starting next week, Bella Vista will be the area to head to in Philadelphia.
Mawn, a new BYOB restaurant in the South Philly neighborhood comes from Chef Phila Lorn and his wife Rachel, and is set to open at 764 S. 9th Street on Thursday, March 2.

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Mike Prince

According to a release, the 28-seat restaurant is positioned as a “no rules noodle house,” according to Phila (pronounced “Pee-la,” who is named after the city). The chef plans to go beyond Cambodia in his menu while including flavors from all over Southeast Asia, featuring dishes from Vietnam, Thailand, and Laos after doors open.

“We were both born and raised in Philadelphia and are so excited to bring our dream of owning our own restaurant to life,” said Phila in a statement. “As a first-generation Cambodian American, I want to share my culture through food, and Mawn will provide me with that opportunity. I’m also very excited to incorporate ingredients from Rachel’s Jewish lineage on our menu.”

Some may think the name Mawn closely resembles the quintessential Philly term “jawn”, but more meaningfully, it means “chicken” in Khmer, the official Cambodian language. For Chef Phila, chicken meant peace for a period of time, specifically when his parents survived the Cambodian genocide. As Phila’s mother said: “If there was chicken to eat, it means there was no war.”
https://metrophiladelphia.com/mawn-open ... next-week/
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Cambodian restaurant week kicks off in Long Beach
Cambodian restaurant week is March 19 to 26.
ByJaysha Patel
Saturday, March 18, 2023 2:51AM
Here are some suggestions on where to eat during Cambodian restaurant week in Long Beach.

Shlap Muan is a Cambodian restaurant combining chicken wings with Cambodian flavors. Shlap Muan means chicken wings in Khmer, a language spoken in Cambodia.

"My 'Cambodian dirt' is my best selling seasoning. It's my take on Kreong. Traditionally, Kreong is a lemongrass paste. It's a wet paste. I took those flavors and those ideas and turned it into a dry seasoning," said Hawk Tea, owner of Shlap Muan.

Tea's restaurant is participating in Cambodian restaurant week in Long Beach: a city that has the biggest population of Cambodians outside of Cambodia, with many coming to live in Long Beach after fleeing their country because of genocide.

"Unity through food is probably the best unity you can have, because there's no politics behind it. There's nothing behind it. The only thing that gets behind it is pure love of food," said Chef T, an organizer for Cambodian restaurant week.

If you're looking for traditional Cambodian food, you can go to Little La Lune Cuisine.

"Our most popular dishes here are the phnom penh noodle, cha wai and beef lok lak and another one is chitterlings," said Ponnaoith Heng, owner of Little La Lune Cuisine.

The portions are huge and perfect for sharing with family with flavors of roasted garlic, dried and fresh seafood and fresh cilantro and green onion.

Cambodian restaurant week is happening from March 19 to 26.
https://abc7.com/cambodian-restaurant-w ... /12970395/

Long Beach Cambodian Restaurant Week

More details here: https://cambodianrestaurantweeklb.com/
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