an array of shellfish such as crabs (ក្ដាម, ), clams, cockles (ងាវ, ), crayfish (បង្កង, ), shrimp and squid (ត្រីមឹក, ). Boiled or fried cockles seasoned with salt, chili, and garlic are sold as a popular street food. Giant freshwater prawns are usually only eaten by middle and upper-class Cambodians because of their price. More unusual varieties of meat include frogs (កង្កែប, ; most commonly eaten are East Asian bullfrogs, rice field frogs, balloon frogs, banded bullfrogs, yellow frogs and Asian common toads), turtles (អណ្ដើក, ) and arthropods (such as tarantulas (, ), fire ants, grasshoppers (កណ្ដូប, ), giant water bugs and crickets (ចង្រិត, )). Crickets, water bugs, and tarantulas are seasoned with salt, sugar and oil, deep-fried and sold as street food. Noodles Cambodian noodles are made out of rice, wheat and tapioca flour (banh kanh (, )) in varying thickness. Wheat noodles, such as hand-pulled noodles (, ) and the thinner wheat vermicelli (, ), have been adopted from the Chinese cuisine, but incorporated into distinct Cambodian noodle soups and stir-fries. Rice noodles include the indigenous lightly-fermented num banhchok (), as well as rice vermicelli (, ), banh sung (, ), silver needle noodles (, ) and banh hoi (). Dishes In Cambodia, street food (ម្ហូបតាមផ្លូវ) is considered a snack rather than a meal. Food stalls are called hang bai (ហាងបាយ) or simply hang () in Khmer, which is a borrowing from Chinese háng ("store", "business"). More specifically the stalls are referred to by the main food served, for example, rice noodle stalls (, ) or coffee stalls (ហាងកាហ្វេ, ). Noodle soups Dumpling noodle soup (, ) A Cambodian rendition of the Chinese wonton noodles. The broth is clear topped with garlic chives and the dumplings are filled with seasoned minced pork and shrimp. Variations are often served with wheat vermicelli, a mixture of rice-wheat noodles or flat rice noodles (, ). Kuyteav (គុយទាវ, ) A popular Chinese Cambodian breakfast rice vermicelli soup with meat (chicken, beef or pork) garnished with bean sprouts, chopped scallions, chopped coriander, fish sauce, lime, and sriracha. It can either be served with all the garnish in the soup or the soup on the side. There are many regional variations of kuyteav. In the Phnom Penh version (kuyteav Phnom Penh) pig blood, liver and heart are added, while near Mekong prawns and fish cakes are included. In modern versions of kuyteav pork is