Monorom Cambodian Restaurant

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

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

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 a bed of cabbage.

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

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

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

In vegetable fresh roll wrapped with softened rice paper and served with special sweet and sour fish sauce.

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

Deep-fried and served with signature fish sauce.

Deep-fried and served with signature fish sauce.

Deep-fried and served with signature fish sauce.

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

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

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

Fried rice with X.O a savory sauce made with dried shrimp, scallops, chili, garlic, spices, and assorted seasonings. Served with 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 thigh & leg 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.

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

Sautéed Chinese broccoli with garlic over steamed rice.

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

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

A version of Thai pad see ew. Prepared with cut rice noodle, broccoli, straw mushrooms, and carrots.

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

A version of chow mein. Wok-fried ramen egg noodle with battered egg, bean sprouts, and cabbage.

A version of pad Thai. Stir-fried rice noodle prepared with battered egg, tamarind sauce, and your choice of protein. Garnished with roasted peanut, bean sprouts, carrots, and green onion.

Prepared with small rice noodles, battered egg, and your choice of proteins. Garnished with bean sprouts, crushed roasted peanuts, and served with special fish sauce.

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.

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.

Special duck noodle. Garnished with bean sprouts, fried garlic, cilantro, and scallions.

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

Special noodle soup prepared with your choice of proteins. Garnished with bean sprouts, fried garlic, cilantro, and scallions.

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

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.

Special porridge with your choice of proteins. Garnished with bean sprouts, fried garlic, cilantro, and scallions.

Watercress (aka morning glory).

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

Oven-roasted golden crispy pork. Served with fresh pickle and signature fish sauce.

Sauteed Chinese broccoli with garlic and special soy sauce. Served with signature fish sauce.

Deep-fried golden tofu sauteed with dark soy sauce, chives, and crispy pork belly. Served with signature fish sauce.

Deep-fried golden crispy two 1/2 Cornish chicken. Served with fresh pickle and signature fish sauce.

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

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

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

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

Sweetened marinated Khmer-style BBQ pork. Grilled or fried with pork render. Served with fresh pickle and signature fish sauce.

Ground pork stir-fried with fish sauce, chili, cilantro, and basil leaves. Topped with egg.

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

Cambodian rendition of the Vietnamese dish bo luc lac. Stir-fried marinated and 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.

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

Beef lemongrass 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 leaves, tamarind, jalapeno, and holy basil.

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

Traditional farmer soup with your choice of proteins and your choice of watercress or banana blossom. Featuring tiny freshwater shrimp , tamarind, prahok, galangal, chili, and mam leaves.

Chunky chicken, carrots, potatoes, and coconut milk in Monorom seasoned curry powder. Served with toasted 9" baguette.

Vietnamese sweet and sour soup. Featuring tomato, pineapple, fish filet, lotus root, and holy basil.

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

Rich chicken soup flavored with preserved lemons and garnished with fried garlic and green onion. Truly refreshing and highly recommended with roast duck. This menu image is substitute with duck option.

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

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

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

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

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

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

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

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

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 a bed of cabbage.

Sweetened with condensed milk.

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