Fermented Mustard Greens

Our Fermented Mustard Greens feature naturally fermented mustard greens, prepared using our cherished family recipe. Sautéed with Fresno chili and your choice of chicken, pork belly, beef, or tofu. This dish balances sour, savory, and sweet with mildly spicy flavors—a bold yet comforting taste of tradition. Our Fermented Mustard Greens Stir-Fry begins with mustard greensContinue reading “Fermented Mustard Greens”

Beef Skewers

Grilled Cambodian beef skewers pair slices of certified Angus beef with lemongrass and a fragrant Cambodian seven-spice blend expertly grilled to perfection. Come try this dish at Angkor Chef, the Cambodian restaurant nestled in the heart of downtown San Jose! If you are not local to Silicon Valley, you can follow the recipe to makeContinue reading “Beef Skewers”

Lotus Flower Cookie

The Khmer Lotus Flower Cookie (Nom Pkah Chan) is a traditional Cambodian treat that is as beautiful as it is delicious. These delicate cookies are shaped like a blooming lotus flower, symbolizing purity, prosperity, and Cambodian heritage. Made from a lightly sweetened batter of flour, coconut milk, eggs, and sugar, the cookies are fried toContinue reading “Lotus Flower Cookie”

Pineapple Curry Noodle Soup

Healthy and creamy with natural sweet and sour from pineapple, it’s no wonder that Pineapple Curry is a comfort food. This soup is repared with all natural ingredients and no added sugar. Despite its beautiful deep red color, this popular Cambodian curry is not spicy! Come try this dish at Angkor Chef, the Cambodian restaurantContinue reading “Pineapple Curry Noodle Soup”

Nom Banh Chok

Nom Banh Chok Somlaw Khmer (Nom Banh Chok for short) is the quintessential noodle soup of Cambodia. Guaranteed to be the most unique Southeast Asian noodle dish that you’ve ever tasted. It has been enjoyed with pride for centuries and is the only dish in Cambodian cuisine bearing the name that we call ourselves: Khmer.Continue reading “Nom Banh Chok”

Angkor Chef Makes The Mercury News

We are thrilled to see both Angkor Food and Angkor Chef mentioned in the article. You can tell that Linda Zavoral (the reporter) is very interested in Khmer cuisine and culture. https://www.mercurynews.com/2023/05/30/san-jose-5-restaurants-french-vietnamese-mexican-cambodian-and-more-taking-over-key-downtown-spots/?clearUserState=true