sometimes replaced with beef, seafood or chicken. It is similar to Vietnamese hủ tiếu, Malaysian and Singaporean kway teow and Thai kuai tiao (ก๋วยเตี๋ยว). Kuyteav khor ko () A rice noodle dish created from the stewed/braised beef combined with flat rice noodles. It features French influences including potatoes and carrots topped off with chives and coriander. It is eaten with bread as well. A similar dish exists in Vietnam called hủ tiếu bò kho. Num banhchok () A popular Cambodian breakfast soup, consisting of lightly fermented rice noodles with a fish gravy made from prahok and yellow kroeung topped off with fresh mint leaves, bean sprouts, green beans, banana flowers, cucumbers and other greens. There is also a red curry version usually reserved for ceremonial occasions and wedding festivities. Num banhchok samlar kari () A rice noodle dish eaten with a Khmer curry soup. The curry may be yellow (turmeric soup base) or red (chilli curry soup base) depending on the type of soup created and generally include chicken (including legs) or beef, potatoes, onions, and carrots. Num banhchok samlar namya () A rice noodle dish featuring a Thai sour soup base (, ) popular during festivals and family gatherings. It features the same vegetables and herbs in num banhchok teuk prahok () although the base is created with Thai green curry paste. Num banhchok Kampot () A speciality of Kampot featuring a cold rice noodle salad rather than a soup base. It features cuts of spring rolls, a variety of herbs, ground nuts, pork, and fish sauce. Num banhchok teuk mrech () A speciality soup of Kampot that features a clear fish broth (that does not feature the use of prahok) cooked with chives and vegetables. It is a regional speciality not found in Phnom Penh and other parts of Cambodia where Khmer and Vietnamese varieties of num banhchok are eaten. Num banhchok samlar yuon A rice noodle soup originating from the Vietnamese Cambodians living in the urban areas of Cambodia. It is most similar to Vietnamese bún riêu featuring a red blood pork soup base and balls of minced crab meat. It also features more variety of herbs and vegetables not used in Vietnam. Soups, stews and curries Samlar () refers to soup dishes that are eaten with rice, while the loanword sup () refers to dishes that can be eaten without rice, these usually being dishes of