Phnom-enal

Brian Freedman heads to 7th and Moyamensing for some Cambodian adventure eating at New Phnom Penh.

That combination noodle soup turned out to be one of the menu’s many highlights. Its clear, chicken-based broth had a distinctly earthy, organ-y aroma and flavor, with thin-sliced pig heart and liver, more aromatically subdued pork and shaved fish cake floating throughout. Bracing greens provided punch while a slippery knot of noodles, glassine and tender, anchored.

New Phnom Penh [Philadelphia Weekly]