Angkor Borei

Name: Angkor Borei
Address: 3471 Mission St., 94110, CA, 94110
Telephone: 415-550-8417

3471 Mission St., San Francisco, CA 94110, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:30PM •Saturday: 11:00AM-10:30PM •Sunday: 3:30PM-10:00PM •

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Details

Cuisine: Cambodian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Special Menu of the day

Appetizers

1. CRISPY SPRING ROLLS

stuffed with ground pork, celery, bean thread noodles, carrots, scallions and ciilantro.

2. BEEF SALAD

mixed with fresh spearmint, bean sprouts, cucumber, eggplant scallions, carrots, bell peppers and lime juice.

3. GROUND PORK

bean thread noodles, ginger, whole peanuts, onions spearmint, cilantro, carrots, bell peppers and lime juice served on a bed of lettuce.

4. CRISPY RICE CHIPS

served with Cambodian shrimp dip, ground pork and coconut milk with a tamarind accent.

5. NHOAM LAHONG

shredded green papaya, carrots, tomatoes, dried shrimp, mints and whole peanuts in a fresh garlic-lime dressing.

6. COLD CAMBODIAN NOODLES

mild curry blended with fish (ground), served with cucumbers, bean sprouts, carrots, cabbage and mint leaves.

7. FRESH SPINACH LEAVES

finger food that you maked by filling bite sized leaves with ginger, peanuts, lime wedges, red onion, chili, dried shrimp, toasted coconut and the Chef’s Sauce.

8. CHICKEN SALAD

served with a variety of mints, cabbages, red onions cucumbers, bell peppers, bean sprouts, carrots, ground peanuts and lemon-garlic dressing.

9. CRISPY CAMBODIAN CREPE

filled with shrimp, ground pork, tofu shredded coconut and bean sprouts served with ground peanuts with a lemon-garlic sauce and a vegetable aslad

10. SQUID SALAD

served with spearmint, lemongrass, cilantro, red onion, carrots, bell peppers and a Hot spicy dressing served on a bed of lettuce.

11. CHARBROILED BEEF KEBOBS

sthinly sliced and marinated, served with a peanut sauce and vegetable salad.

Soups

12. SOUR SOUP

with fresh pineapple, tomatoes, celery, scallions, sweet basil, garlic and tamarind: Chicken

13. SPICY HOT AND SOUR SOUP

zucchini, lemongrass, lime juice, mint, & garlic Shripm

14. BONELESS CHICKEN

with carrots, zucchini, and green beans in a red coconut sauce Curry.

15. SHRIMP AND PINEAPPLE

in a yellow coconut sauce Curry.

16. BEEF

with peanuts in a thickened coconut sauce Curry.

17. SPICY GREEN

with coconut milk, bamboo shoots, eggplant and straw mushrooms; Shrimp

18. SOUR BEEF

with bell peppers, eggplant, spinach, and spices.

19. SHRIMP AND CHICKEN

with straw mushrooms, tofu, and spices in coconut milk, a touch of lime juice, with cilantro and green onion garnish.

Beef

20. SLICES OF BEEF

simmered in yellow curry peanut sauce, served on a bed of cooked spinach.

21. GINGER BEEF

sauteed with onions, celery, fresh mushrooms, scallions with a cilantro garnish.

22. SAUTEED BEEF

with spices, lemon grass, peanuts, bell peppers, mushrooms, and onions.

24. SAUTEED BEEF

with green beans, bell peppers, spices and spearmint.

25. CHILI BEEF

with fresh chili, mushrooms, green beans, onons, and sweet basil. Specify Mild, Medium or Hot

26. SAUTEED BEEF

with homemade chili sauce, bamboo shoots, bell

Pork

27. GINGER PORK

sauteed with onions, celery, fresh mushrooms scallions with a cilantro garnish.

28. SAUTEED PORK

with green beans, bell peppers, spices and spearmint.

29. CHILI PORK

with fresh chili, mushrooms, green beans, onions, and sweet basil. Specify Mild, Medium or Hot

30. CHARBROILED

PORK SLICES served with cucumber, tomatoes, and garlic sauce.

31. SWEET AND SOUR PORK

with pineapple, cucumber, tomatoes, onions, scallions, with a cilantro garnish.

32. GROUND PORK AND SHRIMP

sauteed with eggplant ans sweet basil.

33. STEWED GROUND PORK (PRAHOK)

in coconut milk with spices and a touch of Cambodian style anchovy, served with vegetable dip.

Chicken

34. GINGER CHICKEN

sauteed with onions, fresh mushrooms, scallions, celery with a cilantro garnish.

35. SAUTEED CHICKEN

with green beans, bell peppers, spices & spearmint.

36. CHILI CHICKEN

sauteed with fresh chili, mushrooms, green beans, onions and sweet basil. Specify Mild, Medium or Hot

37. RED CURRY

sauteed chicken with bamboo shoots, green beans & spices.

38. SWEET AND SOUR

with pineapple, cucumber, tomatoes, onions, scallions, and cilantro garnish.

39. B.B.Q. CHICKEN

served with a vegetable salad and a sweet and sour hot sauce. (Half chicken w/bone)

40. CASHEW NUT CHICKEN

with lemongrass, crispy chilies, onions, and a sweet chili sauce.

Seafood

41. CHILI PRAWNS

with fresh chili, mushrooms, onions, green beans and sweet basil. Specify Mild, Medium or Hot

42. CHAR TOUM PLANG

sauteed homemade chili sauce with bamboo shoots, bell peppers and sweet basil. Prawns

43. SWEET AND SOUR PRAWNS IN THE SHELL

with pineapple, cucumber, tomatoes and onions in a Cambodian styled sweet and sour sauce with a scallion and cilantro garnish.

44. PRAWNS BAKED

(in foil) served with a tamarind sauce, cucumbers, celery, carrots and cilantro.

45. SAUTEED SHRIMP

in coconut milk and red curry, served on a bed of spinach.

46. SAUTEED MUSSELS

with a spicy three-flavored sauce, carrots, green beans, onions and sweet basil.

47. SAUTEED SEAFOOD COMBO

lots of shrimp, squid, mussels and fish with vegetables. Choice of sauce: Chef’s sauce (Hot) Angkor Borei sauce (Mild)

48. AHMOHK

a mild curry fish mousse served in a bannana leaf basket.

49. PAN FRIED FISH FILLET

with a garlic fish sauce.

50. PAN FRIED FISH FILLET

topped with a Hot and Spicy three flavored sauce.

51. PAN FRIED FISH FILLET

topped with bean thread noodles, three varieties of mushrooms, carrots, onions, ginger, water chestnuts and a cilantro garnish.

52. CLAY POT SHRIMP

bean thread noodles, spinach, zucchini, mushrooms, carrots, and bell peppers in a yellow curry sauce.

53. CLAY POT SHRIMP

with lemongrass, sweet basil, shallots, with a spicy garlic-lime sauce on the side.

54. GREEN PAPAYA

sauteed with shrimp scrambled eggs – prepared without spices.

Vegetables & Meat

VEGETABLES

| 55. Broccoli | 56. Sweet Peas | 57. Napa Cabbage | 58. Varieties of mushrooms

MEAT

Vegetables

59. SAUTEED MIXED VEGETABLES

with yellow bean sauce.

60. SAUTEED SPINACH

with bean sauce.

61. SAUTEED EGGPLANT

with yellow bean sauce and sweet basil.

Noodles

62. RICE NOODLES

with pork, eggs bean sprouts and tofu, topped with ground peanuts.

Asparagus

63. SAUTEED

with shrimp and shrimp sauce.

64. SAUTEED

with yellow curry.

65. SAUTEED

with spices and coconut milk.

64 & 65 offer a choice of beef, pork, or squid Specify Mild, Medium, or Hot

STEAMED RICE:

Per Person

Lunch

Noodle Soup

1. RICE NOODLES

with ground pork, shrimp, squid and bean sprouts. thread noodles and bamboo shoots.

2. WIDE RICE NOODLES

with shrimp, tofu, spinach and mushrooms in a spicy flavored broth.

Fried Noodles

Menu items 3-5 offer a choice of Beef, Chicken or Pork/ with Shrimp.

Fried Rice

Menu items 6-8 offer a choice of Beef, Chicken or Pork/ with Shrimp.

Traditional Cambodian Noodles

9. COLD CAMBODIAN NOODLES

served with cucumbers, bean sprouts, cabbage, carrots and sweet basil with: mild currywith ground fish

Over Rice

Menu items 10-14 offer a choice of Beef, Chicken or pork/with Shrimp,

Vegetarian Menu

Appetizers

1. CRISPY SPRING ROLLS

stuffed with tofu, cabbage, carrots, bean thread noodles and bamboo shoots.

2. NHOAM LAHONG

shredded green papayas, carrots, tomatoes, mint.

3. FRESH SPINACH LEAVES

stuffed with ginger, peanuts, lime wedges,

4. MOCK CHICKEN SALAD

mixed with a variety of mints, cabbages, red onions cucumbers, bell peppers, ground peanuts, bean sprouts & lemon garlic dressing.

5. CRISPY CREPE

cambodian style crepe, stuffed with tofu, shredded coconut, and bean sprouts, served with ground peanuts in lemon garlic sauce and mixed vegetable salad.

Soup

6. SOUR SOUP

with tomatoes, celery, fresh pineapple tamarind, green onions, sweet basil and garlic.

7. SPICY HOT AND SOUR SOUP

with tomatoes, mushrooms, zucchini, lemongrass, lime juice, mints, green onions and garlic.

8. MIXED VEGETABLE AND NOODLES

garden variet vegetables lightly cooked and served with tender rice noodles in a light broth.

Curry

9. MIXED VEGETABLES

in red curry and coconut milk.

10. SPICY GREEN CURRY

with mixed vegetables in green curry

A la Carte (Vegetarian Menu)

11. GINGER MOCK CHICKEN

sauteed with onions, celery, and mushrooms in a light sauce with a cilantro garnish.

12. CHILI MOCK CHICKEN

sauteed with fresh chili, mushrooms, onions, green beans, and sweet basil.

13. RED MOCK CHICKEN

simmered with red curry, bamboo shoots, green beans and spices.

14. CASHEW NUT MOCK CHICKEN

sauteed with lemongrass, crispy chili, onions, and sweet chili sauce.

15. PEANUT MOCK DUCK

simmered in curry, peanut sauce, and served with lightly cooked spinach.

16. SWEET AND SOUR MOCK DUCK

sauteed with ineapples, cucumbers, tomatoes, onions, and cilantro garnish.

17. CLAY POT MOCK DUCK

simmered with bean-thread noodles,, spinach, zucchini, carrot, mushrooms, tomatoes and bell peppers, spices and spearmint.

18. TOFU AND BEANS

sauteed tofu and green beans, bell peppers, spices and spearmint.

19. CHILI TOFU

tofu sauteed with chili sauce, bamboo shoots, bell peppers& basil.

20. TOFU BROCCOLI

or saparagus (seasonal) sauteed with red curry sauce.