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| - If you've ever been to Cambodia, you will know the differences between a Vietnamese Pho and a Cambodian noodle soup. The light body of a Cambodian soup is one key difference. This family run business is very popular for Cambodian residents in the area, such as my family members, who took me here on a cold fall day.
The soups were light, and you can really taste the ground chicken, herbs, and sweetness of the sautéed garlic oils. It's actually very hard to achieve a broth this light and yet complex in flavor. Sometimes people get to heavy handed with their salt, or use a soup base. This broth I was told was made from scratch, as was all of our in house spring rolls. Make sure you get your Chinese long doughnuts as well when you order these, love the crunchiness of them when they come out of the fryer... low calorie? These are not!
Only wished that they had more authentic cambodian dishes on there, like the curries made of tumeric, beef, and chinese eggplant. Or the great fish dishes sold in Cambodian markets...delish!
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