This past week on the edge of the West End, Dallas got a new restaurant specializing 100 percent in Cambodian food.
While we see different places incorporating Cambodian flavors or dishes into their menus while they focus on other Asian cuisines, Kamp Fire is a welcome addition to the scene.
I’ve been craving a good lort cha for five years. When I lived in the Philippines in 2014, I spent some time in Cambodia taking in the food, particularly this dish of short, thick and glutinous rice noodles with its fatty sauce of meat with mung bean sprouts and chives.
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