and vegetable soup flavoured with pickled limes or lemons. Samlar machu () An entire class of samlar, whereby the dominant flavour is an aromatic, citrusy tartness, and there are many different versions. Almost every town or province has its own unique version of samlar machu including samlar machu kroeung (featuring kroeung, turmeric, water morning glory, coriander, stewed beef ribs and tripe), samlar machu Khmer Krom (featuring tomato, pineapple, catfish, lotus rhizome and holy basil) and samlar machu Siem Reap (containing bamboo shoots and tiny freshwater shrimps). The sourness and citrus flavour can come from prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs such as lemon basil. It is similar to the Vietnamese sour soup canh chua. Samlar kako () Traditional Cambodian stirring pot soup, one of Cambodia's national dishes. It consists of green kroeung, prahok, roasted ground rice, catfish, pork or chicken, vegetables, fruits and herbs. Samlar prahal () A fish soup flavoured with prahok and a kroeung made from lemongrass, turmeric, fingerroot and garlic. The primary vegetables included in the stew are kabocha, taro and various mushrooms. Other local vegetables are added according to taste and availability. Saraman curry (, ) A Cham beef curry. It is similar to Thai Massaman curry and Malaysian Beef rendang. Stir-fries and rice dishes The Khmer term cha () refers to the stir-frying technique adopted from the Chinese. Bay sach chruk (, – 'pork rice') A common breakfast street food featuring rice, char siu barbecue pork, egg (scrambled, steamed, fried, or caramelized), chive soup, chrok (pickled vegetables) or preserved radish, and soy sauce or fish sauce condiments. Beef lok lak (, ) A beef dish of French Indochinese (specifically Vietnamese) origin. It contains stir-fried marinated cubed beef with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce of lime juice, sea salt and Kampot black peppercorns. Regional variants include lok lak Americain distinguished by the addition of French fries instead of steamed rice and a fried egg. Cantonese noodles (, ) A Cantonese Cambodian dish derived from the Cantonese chow fun. It is made by stir-frying flat rice noodles in soy sauce and oyster sauce with eggs, carrots, Chinese kale, and marinated meat (pork, beef, chicken, shrimps or mixed seafood), and sometimes topped off with a tapioca or corn starch gravy. The Cambodian-style Cantonese noodles are related to Thai pad see ew and rat