UDOM Khmer Restaurant

1223 E Anaheim St, Long Beach
(562) 218-7119

Recent Reviews Order Online

Customers' Favorites

Sautéed Watercress Cha Tra-Kuen

Beef Skewers Sach Goh Jong Gak

Roasted Duck Bai Teer Quai

Khmer Noodle Nom Ban Chok

Needle Noodle with Shrimp

Roasted Pork Jrouk Quai

Cambodian Salad Pleah

Lemongrass Soup

Shaken Beef

Eggplant Stir-fried 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.

Sour Cabbage w/ Intestines

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.

Appetizers and Shareables

Beef Sandwich (Nom Pang Sacch Goh)

Grilled, marinated beef with kroeung, a Cambodian distinctive and complex spice blend paste with a strong aroma of lemongrass and seasonings, wrapped inside a baguette.

Chicken Curry & Baguette (Kari Nom Pang)

Made with chicken wings, carrots, potatoes and coconut milk in our in-house seasoned curry powder. Served with toasted 9" baguette.

Green Papaya Salad (Yurm L'hong)

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

Beef Stew & Baguette (Nom Pang Kohr Goh)

Slowly braised beef briskets and flanks, complimented by herbs and spice.

Dumplings (6 pcs)

Deep-fried and served with our signature fish sauce.

Beef and Crab Meat

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

Tofu Bites

Deep-fried and served with our signature fish sauce.

Calamari

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

Egg Rolls (5 pcs)

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

Lunch Menu

House Fried Rice (Bai Cha X.O.)

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

Shaken Beef Rice (Bai Sach Goh Lok Lak)

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.

Lemongrass Chicken Rice (Bai Monn Cha Kroeung)

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

Steamed Chicken Rice (Bai Monn Hainan)

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

Ginger Chicken Rice (Bai Monn Cha Kh'nhei)

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

Chicken Crispy Rice (Bai Monn Jien)

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

Khmer BBQ Pork Rice (Bai Sach Jrouk)

Sweetened marinated Khmer-style BBQ pork (fried or grilled). Topped with green onion and served with fresh pickles and our signature fish sauce.

Pork Chitterlings Rice (Bai Pohr Vien)

Deep-fried golden crispy pork chitterlings.

Roasted Pork Rice (Bai Jrouk Quai)

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

Roasted Duck Rice (Bai Teer Quai)

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

Chicken Broccoli Rice(Bai Cha Kahtna Sach Monn)

Sautéed Chinese broccoli.

Mint Leaf Chicken Rice (Bai Monn Cha Jee)

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

Pan-Fried Noodles

Cantonese Noodle (Mee Katang)

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

Pad Thai Noodle (Kuyteav Koh Kong)

Our version of pad Thai. Garnished with roasted peanut, bean sprouts, carrots, and green onion.

Pad See Ew (Mee Siam)

Our version of the Thai pad sees ew. Prepared with hand-cut rice noodles, broccoli, straw mushrooms, and carrots.

Student Noodle (Kuyteav Goen Sursh)

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

Steamed Noodle (Mee Kola)

Burmese-style noodles. Made from thin rice noodles, steamed and cooked with flavored soy sauce, garnished with sun-dried tiny freshwater shrimp, finely chopped pickled cabbage, slice-boiled egg, fresh pickle, bean sprout, and crushed peanut. Mixed well before serving.

Pin Noodle (Lot Cha)

Wok-fried pin short noodle with battered egg, bean sprouts, and green onion. Served with our own blended sweet and sour fish sauce.

Chow Mein Noodle (Mee Cha)

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

Noodle and Rice Soups

House Porridge (Borbor)

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

Khmer Noodle (Nom Ban Chok)

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 is heaped on.

Beef Stew Noodle (Kuyteav Kohr Goh)

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.

Phnom Penh Noodle

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.

Curry Noodle (Kari Nom Ban Chok)

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

Boat Noodle (Kuyteav Thouk)

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

House Special Noodle

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

Porridge and Blood Jelly (Borbor Chiem Jrouk)

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.

Duck Noodle

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

A La Carte

Pork Chitterlings (Pohr Vien M'poang)

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

Beef Skewers (Sach Goh Jong Gak)

Grilled marinated beef skewers (5 pcs) with kroeung, a Cambodian distinctive and complex spice blend paste, and seasonings. Served with fresh pickle.

Roasted Pork (Jrouk Quai)

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

Roasted Duck (Teer Quai)

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

Mint Leaf Chicken (Monn Cha Jee)

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

Ginger Chicken (Monncha Khnhed)

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

Khmer BBQ Pork

Sweetened marinated Khmer-style BBQ pork grilled or fried with pork render. Served with a fresh pickles and our signature fish sauce.

Sautéed Broccoli (Cha Kahtna)

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

Sweet and Sour Fish (Trey Jien Jou-Am)

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

Sautéed Watercress (Cha Tra-Kuen)

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

Fried Tofu and Chives (Cha Tofu and Chives)

Deep-fried golden tofu sautéed with dark soy sauce and chives. Served with our signature fish sauce.

Shaken Beef (Sach Goh Lok Lak)

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, tomatoes, and dipping sauce consisting of lime juice, sea salt, and black pepper.

Frog Rotti (Gong-Gab Jien)

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

Crispy Chicken (Monn Jien)

Deep-fried crispy whole cornish chicken. Served with fresh pickles and our signature fish sauce.

Lemongrass Chicken (Monn Cha Kroeung)

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

Steamed Chicken (Monn Jom-Hoy)

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

Samlors (Hot Pots)

Lemongrass Chicken Soup (Machu Kroeung Sach Monn)

Sweet & 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.

Chicken Curry (Kari Sach Monn)

Made with chicken wings, carrots, potatoes, and coconut milk in monogram seasoned curry powder.

Pickled Lemon Chicken Soup (Nam Gnov Sach Monn)

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

Farmer Chicken Soup (Machu Srei Sach Monn)

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

Khmer Vegetable Chicken Soup (Samlor Ka-Ko Sach Monn)

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

Vietnamese Sweet & Sour Chicken (Machu Prey Nokor Sach Monn)

Machu prey nokor ) vietnamese sweet and sour soup featuring tomato, pineapple, lotus root, holy basil and your choice of proteins.

Tom Yum Chicken Soup (Machu Siam Sach Monn)

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

Khmer Favorites

Cambodian Salad (Pleah)

Fresh vegetables tossed with Monorom vinaigrette and your choice of protein. Garnished with crushed peanuts and red pepper.

Fried Fish and Mango (Trey Jien Swai)

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

Steak with Tirk Prahok (Sach Goh Tirk Prahok)

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.

Salted and Fried Fish (Trey Pro-Ma Fried)

Finely chopped dried fish mixed with eggs, ground pork, chili, and prahok (fermented fish). Fried and served with a seasonal assortment of vegetables.

Beef Larb (Larb Sach Goh)

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

Steak with Anchovies (Sach Goh Anchovies)

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

Prahok Crème (Prahok Kties)

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

Papaya Salad (Bok L'hong)

The renowned green papaya salad of Southeast Asia pounded in a mortar and pestle, basil, string beans, roasted peanuts, tomatoes, smoked or dried shrimp, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce, and prahok. Served on bed of cabbage choose your spicy level.

Green Mango Salad (Yurm Swai)

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.

Sdao Salad (Yurm Salad)

Lettuce, carrots, cucumbers, and tomatoes tossed with monogram savory fish sauce dressing. Topped with bitter sdao (tender shoots and flowers of neem tree), red pepper, and crushed peanuts.

Chicken Larb (Larb Sach Monn)

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

Veggie (Meatless Meals)

Veggie - Egg Rolls (5 Pieces)

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

Veggie - Steamed Noodle (Mee Kola)

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.

Veggie - House Noodle

Rice noodle soup (vegetable broth) prepared with tofu, broccoli, carrots, cabbage and bean sprouts. Garnished with fried garlic, cilantro, and scallions.

Veggie - Chow Mein Noodle (Mee Cha)

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

Veggie - Lemongrass Tofu Soup ( Machu Kroeung Tofu)

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

Sides & Extras

Steamed Rice (Side)

Fried Rice (Side)

Beverages & Desserts

Green Thai Iced Tea

Thai Iced Tea

Cambodian Iced Coffee

Soda Egg

Perfectly stirred of Canada dry, egg, condensed milk, and a touch of Asian green syrup

Coke

Sprite

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Recent Reviews

Came for the food, stayed for the KARAOKE?? My friend and I were wandering around outside, eyes blurry from hunger. Then, music. Strobe lights. Disco balls. Cambodian food! Every Friday/Saturday night they have a certified party out here with hired musicians. Amazing!

September 2024

Food was delicious. My favorite was the papaya salad.Hubby liked the beef in skewers.excellent service.all were accomodating.

Parking: Parking was full. It was a Saturday between 1-2 pm.

February 2024

Nice place for eating Khmer/Cambodian foods

Parking: Open parking

Kid-friendliness: Kids can enjoy foods as an adults

Wheelchair accessibility: Wheelchair perfectly ok

February 2024

More Reviews

UDOM Khmer Restaurant

Customers' Favorites

Menu

Seasonal (New Dishes)

Appetizers and Shareables

Lunch Menu

Pan-Fried Noodles

Noodle and Rice Soups

A La Carte

Samlors (Hot Pots)

Khmer Favorites

Veggie (Meatless Meals)

Sides & Extras

Beverages & Desserts

Photos

Order Online

Recent Reviews

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UDOM Khmer Restaurant