Last updated on October 1st, 2023 at 06:23 am
The speed and simplicity of the Cambodian Lort Cha recipes is emblematic of the country’s street food culture. Instead of the typical short and chewy rice pin noodles, we used the flat broad rice noodles that can be purchased in the noodle aisle of any grocery store.
Rice pin noodles, garlic, bean sprouts, and scallions or chives are stir-fried in a sauce of palm sugar, fish sauce, and dark soy sauce for this traditional Cambodian snack. Served with a soft fried egg, a generous dousing of chilli sauce, and maybe a chive cake or two (all cooked on the same pan), lort cha are a staple in Cambodian cuisine.
Short rice-flour noodles are called “lort” (also “lot”) in the Khmer language of Cambodia, and the verb “cha” (also “chha” and “char”) signifies to stir-fry. The Cambodian Lort Cha recipe is a Cantonese-inspired cuisine that has its roots in the Cambodian Sino-Khmer community.
Although rice flour forms the backbone of lort in Cambodia, tapioca starch and even wheat starch have been known to make appearances in the dough. Where the noodles are produced affects the proportions.
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Most noodle dishes in Cambodia utilize rice flour, however in Hong Kong, nearly the same quantity of wheat starch is used as rice flour. It’s important to know if you have a gluten intolerance and were planning on eating them.
Desserts in Cambodia are called nom lort or nom lot, and they include green lort noodles that are flavored with Pandan and floating in a coconut milk sauce. They might show up alone or with a variety of exotic foods, such as sago, yellow beans, pomegranate seeds, or Pandan jelly.
3 Reasons People Love the Cambodian Lort Cha Recipe
1. Quick and easy to make: The Cambodian Lort Cha recipe is a terrific evening meal choice because of how quickly and easily it can be prepared. The meal may be ready in under 30 minutes with very little in the way of advance preparation. This is due to the dish’s accessibility, since it requires just pre-cooked noodles and commonplace ingredients.
2. Healthy option: The healthful elements of the Cambodian Lort Cha recipe make it a good choice. The dish is nutritious because to its many different veggies, protein, and whole-grain noodles. It’s a healthy choice for dieters since it’s minimal in fat and calories.
3. Affordable: Since The Cambodian Lort Cha recipe calls for commonly found, low-priced items, Lort Cha may be prepared on a budget. Because of this, it is a common alternative for low-income families and individuals.
How To Make Our Cambodian Lort Cha Recipe
Ingredients: (8 servings)
1 lb rice noodles
1 lb chicken breast, thinly sliced
2 tbsp vegetable oil
2 garlic cloves, minced
1 onion, sliced
2 cups of mixed vegetables (carrots, bell peppers, bean sprouts)
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp black pepper
2 eggs, beaten
2 green onions, sliced
Lime wedges, to serve
1. Soak the rice noodles in cold water for 30 minutes until they are soft, then drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the minced garlic and sliced onion, and stir-fry until fragrant and the onion is translucent.
4. Add the sliced chicken and stir-fry for 3-4 minutes until it is cooked through.
5. Add the mixed vegetables and stir-fry for another 2-3 minutes until they are tender-crisp.
6. In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, sugar, and black pepper.
7. Add the drained rice noodles to the wok, and stir-fry for 2-3 minutes until they are heated through.
8. Push the noodle mixture to the sides of the wok to create a well in the center, then pour the beaten eggs into the center.
9. Scramble the eggs until they are cooked, then mix them in with the noodle mixture.
10. Add the sauce mixture to the wok and stir-fry for another minute until everything is well combined.
11. Top with sliced green onions and serve with lime wedges.
Nutritional Information For the Cambodian Lort Cha Recipe
Saturated Fat: 1g
Prep Time: 40 minutes (including time to soak the rice noodles)
Cooking Time: 20-25 minutes.
Pots, Pans, and Cooking Equipment Needed for the Cambodian Lort Cha Recipe
Large Wok or Frying Pan
Measuring Cups and Spoons
Best Way to Store Leftovers From the Cambodian Lort Cha Recipe
The best way to store leftover Cambodian Lort Cha is in an airtight container in the refrigerator. Leftovers can be stored for up to 3 days. To reheat, place the desired amount of Lort Cha in a microwave-safe container and heat for 1-2 minutes, stirring occasionally, until heated through.
Substitutions For the Cambodian Lort Cha Recipe
Chicken can be substituted with beef, pork, shrimp, or tofu.
Any vegetables of your choice can be added or substituted in the recipe.
If oyster sauce is not available, hoisin sauce can be used as a substitute. If fish sauce is not available, soy sauce can be used as a substitute.
Substitutions For the Vegetarian Cambodian Lort Cha Recipe
Chicken can be substituted with tofu or seitan.
Tips and Tricks For Easier Creation
Pre-cook the rice noodles before stir-frying to save time and prevent overcooking.
Prepare all ingredients before starting to stir-fry, as the process moves quickly.
Use high heat to ensure that the dish is cooked quickly and evenly.
Don’t overcrowd the pan with too many ingredients at once, as this can prevent proper cooking.
Side Dishes and Desserts For the Cambodian Lort Cha Recipe
Cambodian Plear Salad
Sticky Rice with Mango
Coconut Milk and Rice Flour Dumplings (Num Kom)
Cambodian Banana Tapioca Pudding (Chek Chien)
How To Serve the Cambodian Lort Cha Recipe
To serve Cambodian Lort Cha, divide the stir-fry among individual serving bowls. Garnish with sliced green onions and serve with lime wedges on the side. The dish can be enjoyed on its own or served with rice as a side dish.
FAQs About the Cambodian Lort Cha Recipe
What is the origin of Cambodian Lort Cha Recipe?
Cambodian Lort Cha is a popular street food dish in Cambodia that is believed to have originated in the 1960s. It is a dish that has been passed down through generations and is often enjoyed during special occasions and festivals.
Can Cambodian Lort Cha recipes be made gluten-free?
Yes, Cambodian Lort Cha can be made gluten-free by using rice noodles instead of wheat noodles. It is important to check the labels of the sauces used in the recipe to ensure that they are also gluten-free.
What type of meat is traditionally used in the Cambodian Lort Cha Recipe?
Chicken is the most commonly used meat in Cambodian Lort Cha, but other meats such as beef, pork, and shrimp can also be used.
Can Cambodian Lort Cha be made ahead of time?
Cambodian Lort Cha is best served fresh and hot, but it can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply microwave the desired amount of Lort Cha in a microwave-safe container until heated through.
Is Cambodian Lort Cha a spicy dish?
Cambodian Lort Cha can be made as spicy or mild as desired by adjusting the amount of chili used in the recipe. The dish typically has a mild to medium spice level, but can be made spicier by adding more chili or chili paste.
I’ve had the pleasure of sampling some of the world’s most exotic and flavorful cuisines thanks to my extensive travels. But the Cambodian Lort Cha recipe is the one that has really won my heart and left an indelible mark on my taste receptors.
Noodles, pork, and other ingredients are stir-fried to create Lort Cha, a famous Cambodian street snack. The meal is generally topped with fresh herbs and spices and served with a savory sauce. While I was in Cambodia, I had this meal for the first time, and I was instantly captivated by its robust and rich taste.
The Cambodian Lort Cha recipes signature chewy texture comes from rice flour noodles that have been chopped into short, thick pieces. Noodles are stir-fried with your preferred meat and a variety of veggies, including bean sprouts, carrots, and green beans. Although chicken is my go-to, other common choices include beef, pig, and even tofu.
The unique flavor of the The Cambodian Lort Cha recipes sauce is what makes this noodle dish stand out. The sauce’s sweet and salty taste comes from a combination of soy sauce, oyster sauce, and sugar. The noodles and veggies are stir-fried, and then the sauce is poured over top.
Lort Cha is traditionally served with a selection of fresh herbs and pickled vegetables in Cambodia. The recipe is enlivened with a burst of flavor from the fresh herbs, and is complemented by the acidity and crunch of the pickled veggies. When combined with the noodles and toppings, the sauce makes for a tasty and filling dinner.
In addition to its delicious flavor, the The Cambodian Lort Cha recipes low price and easy availability won me over. This cuisine is widely available at Cambodian street stalls and local stores, making it a good choice for budget-conscious tourists. It’s a fantastic alternative for individuals who want to try their hand at creating this meal at home since the ingredients are simple to find and can be purchased at most grocery stores.
Anybody visiting Cambodia or just searching for a tasty new experience should try the The Cambodian Lort Cha recipe. It stands out among other noodle meals because to its robust taste, unusual texture, and low price. Trying this dish is a great way to learn about Cambodian cuisine and culture.
Cambodian Lort Cha Noodles
- Large wok or frying pan
- Cutting board
- Mixing bowls
- Measuring cups and spoons
- 1 lb rice noodles
- 1 lb chicken breast, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp tbsp vegetable oil
- 1 onion, sliced
- 2 cups mixed vegetables (carrots, bell peppers, bean sprouts)
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp ish sauce
- 1 tsp sugar
- 1 tsp black pepper
- 2 eggs, beaten
- 2 green onions, sliced
- Lime wedges, to serve
- Soak the rice noodles in cold water for 30 minutes until they are soft, then drain and set aside.
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- Add the minced garlic and sliced onion, and stir-fry until fragrant and the onion is translucent.
- Add the sliced chicken and stir-fry for 3-4 minutes until it is cooked through.
- Add the mixed vegetables and stir-fry for another 2-3 minutes until they are tender-crisp.
- In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, sugar, and black pepper.
- Add the drained rice noodles to the wok, and stir-fry for 2-3 minutes until they are heated through.
- Push the noodle mixture to the sides of the wok to create a well in the center, then pour the beaten eggs into the center.
- Scramble the eggs until they are cooked, then mix them in with the noodle mixture.
- Add the sauce mixture to the wok and stir-fry for another minute until everything is well combined.
- Top with sliced green onions and serve with lime wedges.
Tips and TricksPre-cook the rice noodles before stir-frying to save time and prevent overcooking. Prepare all ingredients before starting to stir-fry, as the process moves quickly. Use high heat to ensure that the dish is cooked quickly and evenly. Don't overcrowd the pan with too many ingredients at once, as this can prevent proper cooking.
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