Dish guide
Lort cha
Lort cha is a Cambodian stir-fry of short rice-pin noodles, cooked quickly with aromatics and a savoury-sweet sauce. Egg, vegetables and protein vary, but the noodles' shape and fast wok cooking give the dish its character.
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Explore the place
CambodiaThis dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.
Regional context
- Central Cambodia
- DocumentedIn: A discovery relationship for the initial Cambodia collection, not an exclusive regional origin claim.
Food traditions
- Khmer cuisine
Understand the technique
Understand the ingredients
- Banana blossom
- Banana leaves
- Bird's eye chilli
- Cambodian rice noodles
- Cane sugar
- Chicken
- Cinnamon
- Coconut cream
- Coconut milk
- Coriander
- Cucumber
- Daikon radish
- Dried red pepper paste
- Egg
- Fingerroot
- Fish sauce
- Galangal
- Garlic
- Garlic powder
- Holy basil
- Kroeung
- Lemongrass
- Lime
- Long red chilli
- Monosodium glutamate
- Oyster sauce
- Palm sugar
- Pandan leaves
- Pork
- Prahok
- Rice
- Rice flour
- Salt
- Savoury seasoning
- Sesame seeds
- Shallot
- Spring onion
- Sunflower oil
- Sweet basil
- Tamarind
- Turmeric
- Water
- Water spinach
- White fish
- White pepper
Sources
-
Cambodian Lort Cha
, Grantourismo
— https://grantourismotravels.com/cambodian-lort-cha-recipe/ (accessed 2026-10-08)— Dish identity and qualified variation note. -
Lort Cha
, Cambodian Cookbook
— https://cambodiancookbook.com/recipes/lort-cha/ (accessed 2026-10-08)— Dish identity and qualified variation note. -
New beginnings: a gourmet guide to Cambodia
, Cambodia Ministry of Tourism official portal
— https://tourismcambodia.org/public/index.php/official-activities/new-beginnings-a-gourmet-guide-to-cambodia (accessed 2026-08-28)— Dish identity, Cambodia association and qualified variation note.