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Cambodian Lort Cha Recipe for Market Style Stir Fried Rice Pin Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Cambodian Lort Cha Recipe for Market Style Stir Fried Rice Pin Noodles

Our Cambodian lort cha recipe makes a popular market meal of rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives. Of Cambodian-Chinese origin, this street food favourite is typically served with a fried egg and a squirt of chilli sauce.

This authentic Cambodian lort cha recipe makes the popular snack of rice pin noodles stir-fried with garlic, bean sprouts and scallions or chives in a sauce of palm sugar, fish sauce and dark soy sauce. They are typically eaten in Cambodia with a soft fried egg, a liberal squirt of chilli sauce, and perhaps a chive cake or two, which lort cha vendors fry up on the same pan.

‘Authentic’ is such a loaded term, of course, and here I am using it to describe a Cambodian-Chinese dish that’s thought to have Cantonese provenance. What makes this an authentic Cambodian lort cha recipe? It makes the kind of lort cha cooked and sold at markets all over Cambodia, that’s all – not the kind I’ve spotted on a few food sites that have a mile-long list of ingredients. More on the recipe below.

If you enjoy our lort cha recipe, do browse our other Cambodian recipes and our archive of recipes from Southeast Asia and beyond and if you like what you discover, share a link to Grantourismo with any food-loving family and friends. If you’re a regular visitor here, please consider supporting Grantourismo so we can continue to provide inspirational and informative food and travel content.

We’ve listed a number of ways you can support Grantourismo here and they include making a one-off donation or monthly pledge to our epic Cambodian culinary history and cookbook project on Patreon, shopping at our Grantourismo online store on Society6 – we’ve got everything from gifts for food lovers to face masks you’ll actually want to wear – to booking hire cards, hotels and holidays via our affiliate links. If you can’t support, we understand, please tell your friends about Grantourismo. Now let me tell you about lort cha.

Cambodian Lort Cha Recipe for Market Style Stir Fried Rice Pin Noodles

‘Lort’, also written as ‘lot’ in the Khmer language of Cambodia, are the short rice-flour noodles, and ‘cha’, also written as ‘chha’ and ‘char’, means to stir-fry.  Lort cha is a Cambodian-Chinese dish, originating in Cambodia’s Sino-Khmer communities, and research suggests it’s Cantonese.

Its Chinese provenance explains why you’ll see dishes similar to lort cha right across Southeast Asia using these noodles – also called rice pin noodles, silver pin noodles, silver needle noodles, rat’s tail noodles, and rat noodles. One of the typical dishes you’ll see on your travels is Malaysia’s stir-fried loh see fun with minced pork and salted radish.

If you follow our Cambodian lort cha recipe to the letter it will make you the kind of lort cha you’ll buy at a Cambodian market or street food stall, which is vegetarian, aside from the fish sauce, of course. However, you could also add Chinese greens or cabbage, beef, chicken or pork.

While the main ingredient of lort in Cambodia is rice flour, there’s also some tapioca starch in the dough, and some recipes include wheat starch. The ratios vary depending on where the noodles are made. In Cambodia, where most noodles are rice noodles, there’s little wheat starch used, however, in Hong Kong about the same amount of wheat starch as rice flour is used. Worth noting if you’re gluten intolerant and thought you could eat these.

Lort noodles are also used in desserts in Cambodia called nom lort or nom lot, when the noodles are often green, as they’re flavoured with pandan, and are swimming in coconut milk. They might come on their own or with anything from pandan jelly and pomegranate seeds to sago or yellow beans – or all of the above!

Tips to Making this Cambodian Lort Cha Recipe

We can buy the fresh short rice noodles used for lort cha at our local markets and supermarkets. If you live outside Cambodia, make a beeline for your nearest Chinatown, Asian supermarket, grocery store, or wet market. You can also have a try at making your own rice pin noodles. We’ll provide a recipe soon.

The noodles will be firm when bought fresh, but there’s no need to boil them or steam them with a lid on the pan as some lort cha recipes suggest. The noodles will soon soften up after you start stir-frying them with the sauce. While we like to use a wok to stir-fry this dish (and if you don’t yet have a carbon steel wok, it should be your next investment), at Cambodian markets you’ll see lort cha being made on a huge flat pan that resembles a large paella pan.

You should have no problems finding a good Chinese dark soy sauce – you can also use a light soy sauce if you prefer. When it comes to fish sauce, we use Cambodian fish sauce for our Cambodian recipes, however, it’s not so easy to come by outside Cambodia, when we recommend Thailand’s Megachef, a premium quality fish sauce that is consistent and widely available. American recipes often include oyster sauce (among myriad other ingredients) which is rarely used in lort char in Cambodia.

We buy palm sugar either direct from our palm sugar making family or the local market where we buy it in a form that’s similar to creamed honey. If you buy grains, dissolve them in a tea spoon of hot water first. If you can’t find palm sugar, use brown sugar.

Always blanch your bean sprouts first, whether serving them cold or hot in a stir-fry. Use chives or scallions (green spring onions), not both. Some cooks like to add cabbage or Asian greens such as Chinese broccoli. While our Cambodian lort cha recipe is vegetarian (fish sauce aside) as this is how it typically comes at a Cambodian market, in restaurants and hotels you may spot lort cha with chicken, pork, beef or tofu on menus.

The lort cha noodles are generally pushed to the side and the eggs are cracked and fried in the same pan. You can try that too. Fried eggs are usually well-done in Cambodia and elsewhere in Southeast Asia to the point where the yolks are hard and edges of the whites are brown and crispy, however, with lort cha, cooks will sometimes serve the yolks soft.

Street food cooks will usually ask if you want a squirt of chilli sauce and usually offer you a local chilli sauce similar to Sriracha sauce (we prefer the original Thai Si Racha Phanich). If you’re serving lort cha at home, I recommend providing a condiment caddy on the table that includes bottles of chilli sauce, soy sauce and fish sauce, along with dishes of chopped chillies and extra scallions or chives, blanched bean sprouts.

Cambodian Lort Cha Recipe

Cambodian Lort Cha Recipe for Market Style Stir Fried Rice Pin Noodles. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Lort Cha Recipe for Market Style Stir Fried Rice Pin Noodles

Print Recipe Rate Recipe
This Cambodian lort cha recipe makes a popular market meal of rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives. Of Cambodian-Chinese origin, this street food favourite is typically served with a fried egg and a squirt of chilli sauce.
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Snack/Lunch
Cuisine: Cambodian/Chinese
Servings: 2
Calories: 890kcal
Author: Lara Dunston

Ingredients

  • 350 g fresh lort cha rice pin noodles
  • 1 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 2 tsp palm sugar
  • 2 tbsp neutral oil vegetable, soybean
  • 2 cloves garlic finely chopped
  • 100 g fresh bean sprouts blanched
  • 50 g scallions or chives sliced at 4cm lengths
  • 2 eggs
  • 1 tbsp chilli sauce to taste

Instructions

  • Stir fish sauce, dark soy sauce and palm sugar in a small bowl until well combined and set the mixture of sauces aside.
  • Blanch the bean sprouts, finely chop the garlic, and slice the scallions or chives in 4cm lengths.
  • Heat two tablespoons of a neutral oil such as vegetable oil or soy bean oil in a wok, skillet or frying pan.
  • Fry garlic until it begins to brown, then add the fresh lort cha (rice pin) noodles and the mixture of sauces, and stir-fry the noodles for a few minutes until the sauce covers every noodle and the noodles become soft.
  • Add the bean sprouts and scallions or chives and stir-fry for another couple of minutes.
  • Push the noodles to the side and fried the eggs or fry them in a separate pan until the whites are done but yolk remains soft.
  • Serve the noodles with a fried egg on top. If feeding guests, I serve the noodles with additional dishes of finely-sliced chillies, scallions or chives, blanched bean sprouts, and bottles of chilli sauce, soy and fish sauce.

Nutrition

Calories: 890kcal | Carbohydrates: 160g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1687mg | Potassium: 319mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1338IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 3mg

Do let us know if you make our Cambodian lort cha recipe as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Christine says

    October 2, 2021 at 12:35 pm

    This is a great and easy recipe!5 stars

  2. Lara Dunston says

    October 2, 2021 at 8:52 pm

    Thank you so much, Christine! And thank you for taking the time to drop by and let us know :)

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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