Marinated and briefly dehydrated in the hot tropical sun to retain some moisture, these grilled tender strips of beef serve up an addictive burst of unique Khmer flavors with much easier to chew than other Asian counterparts. Like our beef on stick, this item pairs sensational with a bottle of cold beer.

Crispy and crunchy breaded chicken cutlet served with sweet & sour sauce and fresh cabbage pickle.

Of Asian origins, eggplant is thought to have been eaten both raw and cooked in Southeast Asia. When raw, eggplant is bitter, tough, and chewy, but when cooked the vegetable turns sweet with a rich, nutty flavor, and tender, even creamy texture. There are a few different eggplant varieties, with the largest being the most common. A slender, thin-skinned purple variety has the most delicate flavor. Can be ordered as vegetarian; but here at UDOM KHMER, our chef can prepare your dish with beef, chicken, fish, grounded pork, pork belly or shrimp.

In Cambodia, the dish was introduced and popularized by fine Chinese restaurants. Can be ordered as vegetarian; but you may also select your options from beef, chicken, fish, pork or shrimp.

Fried pork large intestine with sour pickled cabbage is popular in Cambodia, especially among Chinese eateries. Its complemented softness of the boiled intestine has a very special flavors among Khmer Chinese.

In-house vegetable egg roll stuffed with cabbage, celery, and carrot. Deep-fried golden brown and served with our own blended sweet and sour fish sauce.

Deep-fried and served with our signature fish sauce.

Deep-fried beef tendon balls and crab meat. Served with our own mixed dipping sauce.

Deep-fried calamari rings and served with our signature fish sauce.

Grilled, marinated beef on skewer with kroeung, a Cambodian lemongrass base, spices and seasonings.

Slowly braised beef briskets and flanks complimented by herbs and spices.

Made with chicken wings, carrots, potatoes and coconut milk in monorom seasoned curry powder. Served with toasted nine" baguette.

Shredded green papaya tossed with our house special sweet and sour fish sauce and garnished with ground sun-dried shrimps and crushed peanut.

Fried rice with X.O., spicy seafood sauce, and served with our own signature fish sauce.

Roasted crispy duck. Served with fresh pickle and our signature fish sauce.

Roasted crispy BBQ pork. Served with fresh pickle and our signature fish sauce.

Half Cornish chicken deep-fried to a golden crisp. Served with fresh pickle and our signature fish sauce.

Steamed chicken with fresh ginger. Garnished with green onion and served with yellow rice, fresh pickle and our signature fish sauce.

KROEUNG, a Cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass. Stir-fried chicken with bell pepper, jalapeno, and onion.

A spicy chicken stir-fried and flavored with julienne ginger root, black pepper, garlic and soy.

Sauteed Chinese broccoli with garlic.

A spicy ground chicken stir-fried with fish sauce, garlic, chili, cilantro and sweet basil.

KHMER BBQ PORK (BAI SACH JROUK) Sweetened marinated Khmer-style BBQ pork (fried or grilled). Topped with green onion and served with fresh pickle and our signature fish sauce.

Deep-fried golden crispy pork intestines.

Grilled marinated beef skewers (3) with KROEUNG, a Cambodian distinctive and complex spice blend paste, and seasonings. Served with fresh pickle.

Stir-fried marinated, cubed tenderloin lightly caramelized in black pepper, garlic and soy. Served on a bed of fresh onions, lettuce, cucumbers, tomatoes and dipping sauce consisting of lime juice, sea salt and black pepper.

Burmese-style noodles. Made from thin rice stick noodles, steamed and cooked with soy sauce and garlic chives. Served with fresh pickle, boiled eggs and garnished with fine sun-dried shrimp and crushed peanuts.

Wok-seared rice noodles, battered egg. Garnished with bean sprout, crushed peanut, green onion and served with our own blended sweet and sour fish sauce.

Our version of thai pad see ew. Prepared with hand-cut rice noodle, broccoli, straw mushrooms, and carrots.

Wok-fried battered egg, pin noodle, bean sprouts, green onion and a side of monorom fish sauce.

Our version of chow mein. Wok-seared wide-cut egg noodle with battered egg, bean sprouts, cabbage.

Our version of Cantonese chow fun. Prepared with flat-wide rice noodle, broccoli, straw mushrooms, carrots and special gravy.

Our version of pad thai. Stir-fried and prepared with rice noodles, battered egg, tamarind sauce and your choice of proteins. Garnished with roasted peanut, bean sprouts, carrots and green onion.

Fine rice vermicelli topped with Khmer broth (fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime). Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top.

Fine rice vermicelli topped with chicken curry. Fresh mint leaves, bean sprouts, green beans, cucumbers and other greens are heaped on top.

Porridge is the quintessential Cambodian breakfast dish. Prepared with whole grain rice, pork belly, pork internals and pork blood jelly. Garnished with bean sprouts, fried garlic, cilantro and scallions.

House special porridge with tofu or your choice of proteins. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Cambodian national rice noodle soup prepared with sliced and ground pork, beef balls, shrimp and liver. Garnished with bean sprouts, fried garlic, cilantro and scallions.

House special duck noodle. Garnished with bean sprouts, fried garlic, cilantro and scallions. Popular with large egg noodle and soup on the side.

House special noodle soup prepared with tofu. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Beef stew noodle soup. Slowly braised beef briskets, flanks and tendons complimented by our secret spices. Served over a bed of rice noodles and garnished with bean sprouts, fried garlic, cilantro and scallions.

Our version of boat noodle prepared with beef tendon balls, beef stew and watercress. Garnished with bean sprouts, fried garlic, cilantro and scallions.

Watercress (aka morning glory). The most treasured vegetables in Cambodia, with its richness in flavor and vitamins attributed to the soil which it is grown in. The aromatic essence of garlic and our house special sauce truly compliment this delicious leafy vegetable.

Roasted crispy duck. Served with fresh pickle. Served with fresh pickle and our signature fish sauce.

Roasted crispy Bbq pork. Served with fresh pickle and our signature fish sauce.

Sautéed Chinese broccoli with garlic and house special soy sauce. Served with our signature fish sauce.

Deep-fried golden tofu sautéed with dark soy sauce, chives and your choice of proteins.

Deep-fried golden crispy two ½ chicken. Served with fresh pickle and our signature fish sauce.

Steamed chicken fresh ginger. Garnished with green onion and served with fresh pickle and our signature fish sauce.

Kroeung, a Cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass. Stir-fried with bell pepper, jalapeno and onion.

A spicy chicken stir-fried and flavored with julienned ginger root, black pepper, garlic and soy. Served with our signature fish sauce.

Stir-fried ground chicken with fish sauce, garlic, chili, cilantro and basil leaves. Topped with egg.

Deep-fried golden crispy pork chitterlings. Served with fresh pickle and our signature fish sauce.

Sweetened marinated Khmer-style Bbq pork: grilled or wok-fried with pork render. Served with Cambodian fresh pickle and monorom fish sauce.

Five grilled marinated beef sticks with kroeung, a Cambodian lemongrass base, spices and seasonings. Served with Cambodian fresh pickle.

Cambodian rendition of the Vietnamese dish Bo Luc Lac. Stir-fried marinated, cubed tenderloin lightly caramelized in black pepper, garlic and soy. Served on a bed of fresh onions, lettuce, cucumbers and tomatoes and dipping sauce consisting of lime juice, sea salt and black pepper.

Deep-fried golden crispy fish filet topped with special sweet and sour sauces, tomatoes, pineapple, red and green bell pepper, onion, scallion and cilantro.

Lightly tossed in flour and deep-fried to a golden crisp. Served with dipping sauce consisting of lime juice, sea salt and black pepper.

Sweet and sour soup that is perfectly complemented by kroeung (a Cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass), saffron, watercress, Asian eggplant, garlic, kaffir lime leaves, tamarind, jalapeno, and holy basil.

Prepared with pork belly, toasted rice pounded finely and complimented by prahok plus variety of Asian vegetables.

Rich chicken soup flavored with preserved lemons and garnished with fried garlic and green onion. Truly refreshing and highly recommended with roast duck as shown.

Traditional farmer soup with your choice protein and watercress. Featuring tiny freshwater shrimp (when available), watercress, tamarind, prahok, galangal, chili and m'am leaves.

Chunky chicken, carrots, potatoes and coconut milk in monorom seasoned curry powder.

Vietnamese sweet and sour soup. Featuring tomato, pineapple, lotus root, holy basil and your choice of proteins.

Our version of thai tom yum. Featuring seafood, mushrooms, lemongrass, green onions, kaffir lime leaf, chili and galangal.

Featuring prahok, a delicious staple dish of Cambodian cuisine made from fermented fish with distinctive flavoring. Prepared with ground pork, ground smoked fish, pea eggplant, coconut milk, prahok, lemongrass, garlic, kaffir lime leaves and galangal. Served with an assortment of vegetables.

Overly salted and sun-dried fish finely chopped and mixed with eggs, ground pork, chili and prahok (fermented fish). Pan-fried and served with a side of a seasonal assortment of vegetables.

Fried whole tilapia with green mango fish sauce. Served with cucumber, seasonal herbs and bitter sdao (tender shoots and flowers of neem tree).

Grilled new York steak served with salad featuring anchovy, Asian eggplant, pickled jalapenos, black olives, scallions and onions.

Cambodian most treasured dish. Grilled steak served with pungent aromatic prahok based dipping sauce and cucumbers, lettuce, bean sprouts, mints, mini eggplant and saw-leaf herbs.

Lettuce, carrots, cucumbers, and tomatoes tossed with fish and monorom dressing. Topped with bitter sdao, red pepper and crusted peanuts.

Fresh vegetables tossed with monorom vinaigrette and your choice of protein. Garnished with crusted peanuts and red pepper.

Cambodian version of ground beef larb. Mixed with a monorom perfect blend of spices, onions and lime juice. Served on a bed of green leaf and a quartet of cabbage.

Cambodian version of ground chicken larb. Mixed with a monorom perfect blend of spices, onions and lime juice. Served on a bed of green leaf and a quartet of cabbage.

Shredded green mango tossed with sun-dried tiny shrimp and mixed with a savory dressing of lime juice and our own blended sweet and sour fish sauce.

Cambodian green papaya salad pounded in a mortar and pestle, basil, string beans, roasted peanuts, cherry tomatoes, smoked or dried shrimp and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and prahok and served on bed of cabbage.

In-house vegetable egg roll stuffed with cabbage, celery, and carrot. Deep-fried golden brown and served with our own blended sweet and sour fish sauce.

Burmese-style noodles. Made from thin rice stick noodles, steamed and cooked with soy sauce and garlic chives. Served with fresh pickle, preserved cabbage and garnished with crushed peanuts.

Rice noodle soup (vegetable broth) prepared with broccoli, carrots, cabbage and bean sprouts. Garnished with fried garlic, cilantro and scallions. Tofu is optional and maybe requested via special instructions with no extra cost.

Our version of chow mein. Wok-seared wide-cut egg noodle with bean sprouts, cabbage.

Kroeung, complex spice blend paste with a strong aroma of lemongrass. Spicy stir-fried with bell pepper, jalapeno, onion, long bean and crunchy Asian eggplant.

Sweetened with condensed milk.