na and Lao lard na. Cambodian-style barbecue pork (, ) A Cambodian rendition of the Chinese char siu barbecue pork that is often added to baguettes or eaten with rice for breakfast. Cambodian-style roast pork (, ) A Cambodian rendition of the Chinese siu yuk roast pork that is usually eaten with white rice, prahok or shrimp paste, and raw vegetables. Chha kh'nhei ( – 'stir-fried ginger') A spicy stir fry of meat, usually chicken, eel or frog flavoured with julienned gingerroot, Kampot black peppercorns, garlic, soy and sometimes fresh jalapeños or fresh peppers, for extra heat. Chicken rice (, ) A Cambodian street food dish similar to Malaysian/Singaporean Hainanese chicken rice with the exception of kreoung being mixed with the rice before steaming. Kampot pepper crab (, ) A signature seafood dish from the coastal provinces of Kep and Kampot. Crabs are stir-fried with garlic, spring onions, ground Kampot black peppercorns or Kampot green peppercorns, soy sauce and herbs. Fried rice (, ) A Cambodian version of the Chinese fried rice which includes pork, sausages, eggs, garlic, soy sauce, and herbs. There are numerous variations of the dish in Cambodia, including shrimp fried rice (, ) made with shrimps and shrimp paste. Grilled eggplant with pork (, ) A typical dish from Kampuchea Krom consisting of chargrilled eggplant halves with stir-fried ground pork, garlic, shallots and lemongrass garnished with herbs. Kroeung fishcakes (, ) Whitefish fillets mixed with kreoung and pounded in a mortar and pestle. The mix is shaped into patties or meatballs and deep-fried. They are eaten with a sauce made out of Kampot black peppercorns mixed with lime juice. Kola noodles (, ) A vegetarian noodle dish created by the Kola people in the Pailin Province. Boiled rice vermicelli is stir-fried in soy sauce and served with boiled eggs, blanched bean sprouts, grated pickles (papaya, cucumbers and carrots) garnished with roasted peanuts and herbs. Non-vegetarian versions of this dish contain dried shrimp and fish sauce. Pak lov (ផាក់ឡូវ, ) A dish of caramelized/braised organs, both a home dish and popular street food. Stir-fried flat rice noodles (, ) A Cambodian version of a stir-fried flat rice noodle dish that is a speciality of the southern regions of Cambodia. It often features dark and sweet soy sauce and an assortment of meats. It is topped with sautéed scallions, egg, pork ham, and cuts of spring rolls. Stir-fried