Angkor Chef

86 S 1st St, San Jose
(408) 809-1639

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Customers' Favorites

Lemongrass Chicken Stir-Fry
Angkor Slaw Gnom Spey Knob
Lemongrass Pork Sausage
Lok Lak Steak and Salad
Vegan Spring Rolls
Mango Sticky Rice
Lote Cha - Vegan
Lemongrass Tofu
Nom Banch Chok
Angkor Noodles

Menu

Sides
Ngom Lahong (Green Papaya Salad)
Julienned green papaya, carrots, chili and our special house sauce. Mildly spicy. Served with roasted peanuts. Contains shellfish
Fresh Pickled Veggies
Freshly pickled veggies with sliced jalapeños
Steamed Rice
Chefs special brown and white rice combination
Green Mango Salad
Shredded green mango with house dressing

Beverages
Hot Tea
Ice Tea
Stella Artois
Stella Artois is a European Pale Lager style beer. This item contains alcohol
Heineken
Heineken is a lager style of beer. This item contains alcohol.
Peroni
Peroni Nastro Azzurro is a pale lager style of been. This item contains alcohol
Peroni 0.0%25
Peroni Nastro Azzurro is a pale lager style of been. This item contains alcohol

Small Plates
Beef Skewers
Sirloin steak marinated with Kreoung Prawlak
Shrimp Spring Rolls with Tamarind Sauce
Shrimp, fresh basil and bean sprouts with Tamarind Sauce and Roasted Peanuts
Crispy Salmon Skin
Crispy baked salmon skin with sweet and savory mango slaw prepared with house sauce, shallots and Thai basil.
Natang
Crispy rice, chicken, shrimp, chili powder, coconut milk, & Thnot Sugar
Plear (Khmer Ceviche)
Salmon, red onion, garlic, string bean, red bell pepper, cilantro
Sausage Trio
Chicken, Pork, and Twah Ko sausages with Fresh Pickles
Mini Egg Rolls
Pork, shrimp, onion, garlic, taro, carrot, sesame oil. Contains gluten
Crispy Shrimp Medallions
Deep fried Shrimp in rice batter, served with lime and Kampot pepper
Vegan Mini Egg Rolls
Tofu, mushroom, taro, carrot, onion, and garlic. Contains gluten
Tarobytes
Crispy taro strips & strings tossed with salt and Thnot sugar

Prahok
Tuk Prahok - Fresh 8oz
Somlaw Machu Kroeung
This absolutely delicious soup has a deep rich flavor with lots of veggies, perfect on a cold or rainy day. The soup's base is Prahok, lemongrass (Kroeung) and coconut cream with just the right amount of tamarind for natural sourness. Served with steamed rice.
Tuk Prahok
Your choice of a salmon or tender strips of steak served with Cambodian steak sauce, Tuk Prahok (prahok, roasted garlic and chili pepper, fresh herbs, spices, eggplant, lime juice). Served with steamed rice. Contains fish. Medium spiciness
Bok Lahong
Green papaya, string beans, tomato, salted crab
Prahok Ktis
Minced chicken in red lemongrass paste, Prahok and coconut milk served with an assortment of fresh vegetables. Contains fish

Thai Dishes
Tofu Larb
Savory, spicy tofu salad with fresh lime juice, herbs, roasted rice for a warm earthy aroma
Pad Thai
Pan-fried rice noodles coated with savory and slightly sour undertones of ripe tamarind; and various flavors and textures of different toppings, including chili flakes, ground peanuts, dried shrimp, bean sprouts, garlic chives, and fresh lime. Contains fish and shellfish
Pad Kra Pao (Stir-Fried Basil)
Savory, sweet undertones of chicken or pork with basil, chili, long beans, and onion. Includes rice. Contains fish
Tofu Pad Kra Pao (Stir-fried Basil)
Savory, sweet undertones of pan fried tofu with basil, chili, long beans, and onion. Includes rice. Spicy
Tom Kha
Similar to Tom Yum, but with coconut milk broth to round off the spiciness. Contains Fish. Spicy
Tofu Pad Thai
Pan fried rice noodles coated with savory and slightly sour undertones of ripe tamarind; and various flavors and texture of different toppings, including chili flakes, ground peanuts, bean sprouts, garlic chives, and fresh lime. Spicy
Tom Yum
Most popular Thai soup. A refreshing broth of lemongrass, galangal, makrut lime leaves, chili and fresh lime juice with mushrooms, peppers, tomatoes, and fresh herbs. This soup is perfect for main course in any season. Contains Fish. Spicy

Vegan
Vegan Spring Rolls
Tofu, fresh basil and bean sprouts with Tamarind Sauce and Roasted Peanuts
Lote Cha - Vegan
Popular Cambodian street food. Pearl noodles pan-fried with tofu, bean sprouts, and green onion
Lemongrass Tofu
Tofu sautéed with lemongrass, roasted curry leaves, red bell pepper, greens, and onion. Served with steamed rice
Ginger Tofu
Prepared with fresh chili and roasted ginger this vegan dish has warmth and spiciness in every bite. Served with steamed rice
Curry with Tofu
Rich, flavorful curry in coconut cream with tofu, bamboo shoots, string beans, carrots, potatoes, onions. Served with Steamed Rice.
Green Curry with Tofu
Creamy and aromatic green curry in coconut cream with tofu, bamboo shoots, peppers, and tofu. Served with steamed rice. Spicy.

Dessert
Jackfruit Rice
Aromatic jackfruit served over sweet rice, coconut milk, and roasted mung beans for nutty texture and rich flavor in every bite.
Mango Rice
Fresh sliced mango paired with sweet rice and roasted mung beans, topped with coconut cream. The iconic mango rice, Cambodian style!

Classics
Salmon with Mango Slaw
Grilled salmon with sweet and savory mango slaw prepared with house sauce, shallots and basil.
Amok
A must-try so you can say that you know Cambodian cuisine; fresh fish fillets sliced and marinated in Angkor lemongrass paste, sweet chili powder, and coconut cream. Baked in a hand-made banana leaf bowl
Lok Lak (Steak and Salad)
A Cambodian favorite! Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish. Contains shellfish.
Angkor Slaw (Gnom Spey Knob)
Glass noodles, red cabbage, cucumber, carrot, and fresh herbs with tangy lime dressing and top with handed roasted peanuts. Contains shellfish and fish.

Grocery
Short Hair Detention - Autographed Copy
Short Hair Detention : Memoir of a Thirteen-year-old Girl Surviving the Cambodian Genocide by Channy Chhi Laux
Tamarind Sauce
Tamarind Sauce (Tuk Trey Ompearl Tum) is traditionally used as a dipping sauce for Cambodian wraps and spring rolls. It is also delicious on a bowl of lettuce with grilled meat as a main course salad. Its unique aroma and deep rich flavor guarantees to inspire many fusion creations!
Lemongrass Paste
Angkor lemongrass paste (Kroeung) has the unique contrasting flavors and textures that Cambodian cuisine is known for. Kroeung is the base ingredient in many Cambodian dishes (marinades, stir-frys, soup bases, and many others including flavoring steak sauce). Our lemongrass paste is created from a recipe used by our chef's family for generations.
Salted Kampot Pepper - 2.4 oz
Fresh Salted Kampot Pepper are addictive from the first taste! Enjoy as a topping for pasta, salads, main dishes and charcuterie plates. The crispness of the corns and the intense explosion of fresh pepper flavors on the palate make Salted Kampot Pepper a unique product that is unanimous among those who have had the chance to taste it. Harvest & Preparation Our Kampot pepper is grown in a traditional and organic way (exclusive use of natural fertilizers and repellents). Harvested before maturity, green peppercorns are threshed by hand. They are fermented with Kampot sea salt and then tossed with additional Kampot sea salt. The fermentation reinforces the flavor that is like the fresh green pepper available only in Cambodia. Our Kampot Pepper is certified organic by Ecocert and the processing of our Kampot Pepper complies with high standards of hygiene and food safety. Usage No need for a mill, Salted Kampot Pepper is ready to eat. Addictive from the first corn, they can be crunched as an aperitif, alone or in accompaniment of grilled peanuts. We advise you not to cook it, just possibly heat it slightly at the end of cooking or in a sauce, so that it keeps its crunchy. It marvelously delights meats such as beef or duck and will surprise your guests in a chocolate mousse or on an ice-cream or seared fruit. You can also sprinkle a few corns on your preparations, salads or oysters. Traditional recipes in Kampot and Kep region use a lot of fresh green pepper (Kep crab or prawns fried with green pepper, as well as many salads and local dishes). Once opened, you keep your Salted Kampot Pepper in a closed jar, protected from light and moisture, so that it retains all its flavor and aroma.
Kroeung Prawlak
Kroeung Prawlak (គ្រឿងប្រឡាក់សាច់) is the flavor for the most popular street food BBQ in Cambodia. Traditionally, preparing Kroeung Prawlak is very time consuming, but we have perfected the recipe, so all you have to do is add some oil and marinate. It has a natural texture from the lemongrass, deep rich flavor from the tamarind, a touch of sweetness and sour undertones, and an earthy aroma. One jar Marinates 2.5 pounds of beef or chicken.
Tuk Meric - Kampot Pepper Sauce
Tuk Meric (ទឹកម្រេច) is a tangy and peppery sauce used throughout Cambodia for a variety of dishes, including: Lok Lak, deep fried foods, or hard-boiled eggs. Peppercorns from the coastal Kampot region of Cambodia bring a distinct flavor and aroma that marries with the acidity of fresh lime juice and salinity of sea salt. Our blend of Tuk Meric is inspired by Chef Channy's mother's recipe, with a rich and tangy addition of tamarind paste, a signature ingredient in Cambodian cooking. Tamarind is a welcome ingredient to our Tuk Meric sauce, giving it combined richness with fruit-driven acidity that complements both the touch of brown sugar and the herbal tones of Kampot peppercorn. A taste of this sauce will ignite your imagination with the possible applications.Try replacing balsamic vinegar with our Tuk Meric for you next caprese salad, you may never go back to balsamic.Use Tuk Meric the same way you would with Ketchup in American food, or use it the same as you would with Brown Sauce in the United Kingdom and Ireland. INGREDIENTS: Water, Rice Vinegar(water, rice), Sea Salt, Brown Sugar, Organic Kampot Pepper, Tamarind Concentrate, Lime Juice Concentrate
Kampot Pepper Gift Set
Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having distinctive character. Aromatic from a distance, these potent corns of full-bodied floral essence and ample peppery sensation are justifiably famous in culinary circles. Kampot Pepper became the world's most prestigious peppercorn in the French colonial days, celebrated in the gourmet kitchens of France for its complex aroma and distinct flavors. Wrapped in a beautifully detailed box, this set of peppercorns from exotic Cambodia is perfect for gifting or using yourself in everyday cooking. Each box contains three peppermills for convenience and immediate dining pleasure.
Black Kampot Pepper - 2.2 oz
Black Kampot pepper delivers a full and well-rounded aroma. Its taste is intense, yet smooth with a sweet finish. Black pepper distinguishes itself particularly well with grilled fish or beef steak. Mill black pepper over soups, meat and salads. Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having distinctive character.
Red Kampot Pepper - 2.2 oz
Picked ripe on the vine, red Kampot pepper offers a powerful and fruity aroma. An initial peppery flavor followed by a tangy floral aromatic finish and a punch of heat. Excellent on chicken or crush and sprinkle on any hors d'oeuvres. Our chefs favorite. Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having distinctive character.
White Kampot Pepper - 2.6 oz
Obtained by removing skin from red peppercorn berries, white pepper develops an intense bouquet and robust aroma. It contains the most heat among the three peppers; particularly well suited for seasoning white sauces, creamy soups and potato dishes. Kampot peppercorns, the ultimate pepper for connoisseurs, are grown and produced only in Kampot, Cambodia. It is the tough and lush terroir of the valleys in Cambodia's Geographically Protected Kampot region that yields superior peppercorns having distinctive character.
Organic Tamarind Concentrate - 5.29
Organic Tamarind Concentrate offers the intense, sweet-sour flavor of tamarind fruit in a convenient, ready to use heavy syrup resembling molasses. Tamarind is a key ingredient in Asian, Caribbean, Latin-American, Mexican, Middle Eastern, and especially Cambodian cuisine.
California Chili Powder - 1.8 oz
Made from ground Anaheim Chili pepper, California Chili Powder will add that well known and well-loved rich and sweet flavor with very mild heat to your dishes. Consider using this chili powder in Cambodian dishes and other recipes such as Indian, Chinese, Thai, or Tex-Mex. The spiciness of California Chili Powder is about 2 on a scale from 1 to 10 (10 being the spiciest).
Cambodian Curry Powder - 2.0 oz
Cambodian curry powder is subtle in flavor and aroma. Taste all of the spices and rich aroma that's expected from curry, but not so strong as other curry powders. The spiciness of this curry is about 2 on a scale from 1 to 10 (10 being the spiciest).
Cambodian Seven Spice - 1.87 oz
Seven Spice (គ្រឿងសម្រាប់សាច់គោ) Packaged in a standard size, reusable glass spice jar with shaker fitment
Makrut (Kaffir) Lime Leaf Powder - 0.88 oz
Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in "Kroeung" and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for.
Makrut (Kaffir) Lime Leaf Flakes - 1.0 oz
Makrut (Kaffir) lime leaves are widely used in Cambodian cooking. They are an essential ingredient in "Kroeung" and a must have garnish for Cambodian favorites such as Amok and Prahok Ktis. In traditional Cambodian chicken and lime soup (Sgow Chrouk Moan) the leaves are used whole and removed from the broth before serving. Their rich and pungent characteristics bring out the distinctive flavor and fragrance that Cambodian cuisine is known for.
Organic Dry Curry Leaves - 0.5 oz
Curry leaves (ស្លឹកកត្រូប) are aromatic herbs used for culinary and medicinal purposes. They have a bold nutty flavor and smooth fragrance that is impossible to substitute. Traditionally, Cambodians dry roast fresh curry leaves over an open fire and put them in soups and stir frys for their aroma and flavor. We also use them in our Blue Ginger Roasted Peanut snack. The leaves can also be crushed using a mortar and pestle to release their wonderful fragrance or can be torn into small pieces or kept whole to add at the start of the cooking process. Other uses include herbal tea, flavored cooking oil.
Chrouk Metae (Raw)
Raw Chrouk Metae is Authentic Cambodian hot sauce passed down from our chef's family of hot sauce connoisseurs. The recipe and process for creating this special spicy sauce retains the fresh flavor that can only be found in fresh chili. Its robust flavor, delightful texture, and a beautiful deep red color taste livens appetizers and main dishes. Traditionally served as a spicy salsa with grilled or pan-fried fish, Cambodians also add this colorful hot sauce to pan-fried noodles and barbecued meat.

Rice Noodles
Lote Cha
Popular Cambodian street food. Pearl noodles are pan-fried with eggs, bean sprouts, and green onion. Served with a side of Angkor Chrouk Metae

Stir-Fry
Lemongrass Chicken Stir-Fry
Lemongrass chicken sautéed with red bell pepper, greens, onion, and jalapeño. Served with steamed rice. Contains fish
Ginger Stir-Fry
Just like mom used to make it; packed with flavor and very aromatic! The Fresno chili and roasted ginger give this dish warmth and spiciness in every bite. Served with steamed rice. Similar to Thai ginger dishes with more emphasis on the natural flavor of ginger. Contains fish
Pickled Green Mustard Stir-Fry
Crunchy and spicy with complex flavor in every bite. You've got the experience the savory, sour, sweet, and warmth of mustard stem and leaves in this dish. A must-have for the fall season. Prepared with chicken or pork. Contains fish
Sausage Fried Rice
Simple and flavorful fried rice prepared with your choice of Sausage and veggies in a smoking hot wok for that special aroma and taste. Contains Fish.

Cambodian Sausages
Kroeung Pork Sausage
House-made lemongrass pork sausages served with fresh pickles and steamed rice.
Red Kroeung Chicken
House-made red lemongrass chicken sausages served with fresh pickles and steamed rice.
Twah Ko
Pork, Beef and galangal sausage
Add Sausage
House made sausages

Soup
Red Curry with Chicken
Rich, flavorful curry in coconut cream with chicken, bamboo shoots, string beans, carrots, potatoes, onions and our award-winning lemongrass paste. Contains both fish and shellfish. Served with steamed rice.
Green Curry with Chicken
Creamy and aromatic green curry in coconut cream with, bamboo shoots, peppers, and Chicken. Contains Fish and shellfish. Served with steamed rice. Spicy
Pineapple Curry
Cambodian curry with natural sweet and sour from pineapple, lemongrass paste, coconut cream, greens, and Thai basil. Contains fish and shellfish.

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Recent Reviews

Small cafe, very cozy, great food, unexpected jalapenos were delicious but if you don't like spicy check the dish, quiet on a Sat in Feb for lunch. I had the lemongrass tofu. It was a flavorful dish and beautifully plated.
March 2025
The flavor was good but the portion size was extremely small. For ~$20 I think they could at least give us 4 instead of 3 tiny little skewers and tiny bowl of rice. Also, when we first entered the restaurant, the older male waiter was very rude. He asked if we have a reservation when the restaurant was 80% empty and we said no. Then he asked us again and sounded irritated as if we have committed a crime. He then sighed and said we can just sit at the window. Then, another couple...
February 2025
First time eating here, so we tried two small plates and a main dish. All dishes were good, but the sausage trio small plate was incredible. Three full sausages, each with their own unique flavor. Next time we visit, that is a must have!
February 2025

More Reviews

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Angkor Chef

86 S 1st St, San Jose, CA 95113
(408) 809-1639