Lort Cha is one of Cambodia's most beloved street food dishes, featuring short, cylindrical rice noodles that are stir-fried to perfection. These unique pin-shaped noodles have a delightfully chewy texture that sets them apart from other Asian noodle dishes.

The dish originated in Chinese-Cambodian cuisine but has become a staple of Cambodian street food culture. You'll find vendors selling Lort Cha from their mobile carts throughout Phnom Penh and other cities, especially during breakfast and late afternoon hours when people are looking for a quick, satisfying meal.

What makes Lort Cha special is the cooking technique - the noodles are first boiled until tender, then stir-fried at high heat with garlic, creating a slightly charred flavor. The addition of bean sprouts and Chinese chives (garlic chives) adds a fresh crunch, while the egg is scrambled directly in the wok with the noodles, creating delicious crispy edges.

While the basic recipe remains consistent, some vendors add their own twist by including extras like Chinese kale, carrots, or different sauces. Some even offer a spicier version with added chili sauce for those who enjoy heat. The most traditional way to enjoy Lort Cha is with a side of sweet chili sauce and a sprinkle of chili flakes, allowing diners to adjust the spiciness to their liking.

In Cambodia, Lort Cha is typically served in a paper container or banana leaf when bought from street vendors, often topped with a fried egg instead of scrambled. It's common to see people enjoying this dish while standing at street corners or sitting on small plastic stools at local markets.

From a nutritional standpoint, Lort Cha is relatively balanced with carbohydrates from the noodles, protein from the egg, and vitamins from the vegetables. However, as it's stir-fried, it can be quite oily, so those watching their fat intake might want to request less oil. The dish is naturally dairy-free and can be made vegetarian by omitting the fish sauce and using vegetarian oyster sauce instead.