It’s all about the noodles at this three-decades-old International District mainstay, Cambodian food that touches on the flavors of Vietnam, Laos, and Thailand, too. Traditional soups start with a rich foundation of house herb broth, and are usually finished with roasted garlic, green onion and cilantro. Among the highlights are the foursome beef noodle (a spiced Cambodian beef stew with meat balls, sliced beef, tripe, and wide rice noodles), and Battambang’s favorite noodle (served dry, sans broth), with ground shrimp, pan roasted peanuts, salted radish, pickled cucumber, and hard-boiled egg on a bed of sweet soy sauce roasted rice noodles and bean sprouts. Don’t leave without an order of Phnom Penh chicken wings, a perfect mélange of spicy and sweet, sautéed with jalapenos and green onions in a black pepper garlic honey sauce—you can also get jumbo prawns made the same way. LEILANI POLK