Chop PHX: Loat Cha

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley's rarer Asian offerings.

This Week: Loat Cha from Sekong By Night

The Basics: Cambodian food is the mind-blowingly delicious love child of Thai, Laotian, Vietnamese, Chinese, Indian and French cooking. Borrowing from each culture, the people of Cambodia did fusion cuisine before it was cool. As Sekong owner, Yutheana In, said, "We take the best of the best and add a twist to it to make it our own."

"Americans have hot dog stands, Cambodians have loat cha stands," Yutheana says. Loat cha is the very definition of street food. It's cheap, filling, tasty and ubiquitous. Loat cha is traditionally a strictly vegetarian affair but modern interpretations have added all manner of meat and seafood.

"When I first went to Cambodia, it's probably the first thing I had," says Yutheana, noting that the dish is still his favorite.

More about the noodles after the jump.

Sekong By Night's loat cha: The most distinguishing feature of loat cha is the loat rice noodles. They look like mung beans but eat like round pad thai noodles. Each noodle is fairly short and this gives the dish a unique texture while making it amusingly difficult to eat with chopsticks.

Soy and fish sauce serve as the base for the stir-fry sauce. This base is supplemented by the inclusion of chili paste, vinegar and lemon juice. Thin slices of beef are added as well, imparting their own flavor as they acquire a thick savory sweet coating. Traditionally, this dish is topped with an egg fried sunny side-up. However, Yutheana says that they use thinly sliced scrambled egg to better enhance the flavor the dish.

Ick Factor: Low. In fact, this dish is a perfect way to ease someone into eating something besides orange chicken or fried rice. It is neither inherently spicy nor is it prepared with any unusual or potentially offensive ingredients.

Follow Chow Bella on Facebook and Twitter

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.