Le Petit Cambodge

Also called nem, these are crispy fried rolls made from rice paper. Filled with meat and shrimp or vegetables, they are eaten hot, often wrapped in lettuce leaves with fresh herbs.

A fresh, non-fried roll wrapped in a translucent rice paper. Filled with vermicelli, crunchy vegetables, and aromatic herbs. A light and refreshing starter.

Tofu sticks coated in a crispy Japanese panko breading and fried. The inside remains tender. Served with a flavorful sesame and soy sauce.

Crispy and tangy salad made from shredded green papaya, typical of Southeast Asia. Seasoned with lime juice and nuoc-mâm for a sweet-salty-sour balance.

Egg cooked at low temperature to achieve a set but tender white and a creamy yolk, served over a creamy vegetable soup.

Artisanal pork sausage intensely flavored with lemongrass and Asian spices. Firm and juicy texture, distinctive aromatic taste.

Light and airy crackers made from starch and shrimp, fried until crispy. An appetizer classic.

Mixed salad with slices of beef just seared on the outside and raw on the inside (tataki). Fresh and protein-rich.

Fresh salad with cooked chicken pieces, Asian herbs, and crunchy peanuts.

Light salad featuring marinated raw fish, similar to a ceviche or tartare with Asian flavors.

Vegetarian option with tofu (soy paste), served on a mix of fresh vegetables and herbs.

Crispy and yellow Cambodian crepe (turmeric), filled with chicken, soy, and onions. To be eaten by wrapping pieces in lettuce.

Turmeric and coconut milk rice crepe, filled with pork and bean sprouts. Crispy and flavorful.

Seafood version of the crispy Cambodian crepe, filled with shrimp.

Crispy traditional crepe filled with a surf and turf mix of pork and shrimp.

Vegetarian version of the Cambodian crepe, filled with aromatic smoked tofu.

Bowl of rice vermicelli with sautéed beef and raw vegetables. A complete, fresh, and fragrant dish.

The classic beef Bobun enhanced with two crispy imperial rolls (spring rolls) for added texture and indulgence.

Variation of Bobun with sautéed shrimp instead of beef. Light and flavorful.

Shrimp Bobun served with two crispy imperial rolls cut into pieces.

For those who can't choose: a mix of sautéed beef and shrimp over vermicelli.

The complete experience: beef, shrimp, and crispy imperial rolls in one generous bowl.

Meat-free option with a rich mix of vegetables cooked in coconut milk and lemongrass.

Vegetable Bobun served with two crispy vegetarian imperial rolls.

Rich and creamy stewed dish made with coconut milk and satay (spice and peanut mix), combining pork and shrimp. Served with rice.

Vegetarian version of Natin using tempeh (hazelnut-flavored fermented soy) in a coconut milk satay sauce.

Traditional slow-cooked dish where pork belly becomes meltingly tender in a savory caramel sauce. Served with a hard-boiled egg that absorbs the sauce.

Cambodian national dish: a fish or meat curry steamed in a banana leaf, with a creamy mousse texture.

Pork ribs, usually marinated and grilled or glazed.

Creamy and exotic coconut milk flan with a tangy touch of lime.

Hot and comforting 'che' style dessert, with soft tapioca pearls and sweet bananas in coconut milk.

Portion of fresh cut pineapple, simple and fruity.

Sweet and fragrant tropical fruits served in a light syrup.

The famous 'Sticky Rice Mango' dessert. Sweet sticky rice with coconut milk served with fresh mango.

Steamed Asian cake, elastic and chewy texture, sweet banana flavor.

Candied ginger pieces cooked in sugar, offering an intense spicy and sweet taste.

Soft candies with peanuts and sesame, sweet and crunchy.