silver needle noodles (, ) A Chinese Cambodian dish. Silver needle noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives, served with a fried egg. Stir-fried morning glory (, ) Water morning glory stir-fried with garlic, shallots, beef, palm sugar and soy sauce. Stir-fried wheat vermicelli (, ) Wheat vermicelli stir-fried with garlic, vegetables, mushrooms, and oyster, fish, and soy sauce. The dish is most commonly made for religious festivals such as Pchum Ben, or during temple festivals as a food offering to monks. Stir-fried hand-pulled noodles (, ) Hand-pulled noodles stir-fried with beef and vegetables, and topped with an egg and gravy. A common street food. Salads, rolls, and steamed foods There are two types of salads – gnoam with cooked meat and p'lear where the meat is either raw or cured in a citrus dressing. Banana flower salad (, ) A fresh salad consisting of cut banana flowers, shredded poached chicken, crushed roasted peanuts and various herbs and vegetables with a dressing made out of garlic, chillies, fish sauce, lime juice and palm sugar. Banh hoi () Wheat vermicelli served in a bowl with assorted vegetables, stir-fried ground pork in soy sauce, oyster sauce, and fish sauce, and topped off with fish sauce and sweet coconut milk. Other variations include pork ham and grilled meat. Variations of this dish exist all over Southeast Asia. Fish amok (, ) A Khmer steamed fish curry (amok) with a mousse-like consistency, one of Cambodia's national dishes. Goby fish, snakehead fish or catfish fillets are rubbed with kroeung mixed with coconut cream or coconut milk and eggs and steamed in a banana leaf container with great morinda leaves at the bottom for 20 to 30 minutes. Served hot and eaten with steamed rice. Fresh spring rolls (, – 'raw rice paper') A salad spring rolls with assorted vegetables and meats wrapped in edible rice paper (). Fried spring rolls (, or , ) A Cambodian version of the Chinese fried spring rolls. Despite originating in the Chinese Cambodian community, nowadays fried spring rolls have spread throughout the country. They are different from Chinese spring rolls with their filling often not being cooked before frying, making Cambodian spring rolls lighter. In addition to that, fish sauce is usually used in the filling, instead of oyster or soy sauce, and Cambodian spring rolls, if not