Nam Vang, which is the Vietnamese translation of the capital city of Phnom Penh, serves epic mee katang seafood noodles that Sarun Chan of the Cambodian Association of Greater Philadelphia (CAGP) says perfectly “marries together Khmer and Chinese flavors for a Southeast Asian twang to a classic Chinese dish [that] has warm and smoky flavors.” He adds that “the gravy is rich and tangy from the bamboos and the smoke from the wok lifts its flavor profile to another level.” Jennie Nam, the treasurer of the Southeast Asian Market Vendors Association at FDR Park, goes for the katieu Phnom Penh.

Cambodian Americans own a vast majority of Southern California’s independent donut shops, and it’s all because of one man: Ted Ngoy, a refugee better known as the Donut King. Donald Eap and his family worked for Ngoy and brought the delicious tradition to Philly, opening their first shop, Fresh Donuts, in 1987 in West Philly. People go wild for the apple fritters and classic yeasty donuts — the shop opens at 5:30 a.m. and closes when the doughnuts run out.

A go-to for Southeast Asian dishes from Cambodia, Vietnam, Thailand, Malaysia, and Singapore. Things Daleng does exceptionally well: crispy fried chicken wings (with or without tang tang sauce), Cambodian beef kroeung stir-fry (tofu is an option) with rice, stir-fried chow fun in gravy — a dish that exemplifies the Cambodian-Chinese/Vietnamese diaspora — and eggplant and veggie curry.

Sarun Chan of CAGP names the Khmer plear beef salad (rare beef lightly cured in lime juice and spices), extra spicy, as his favorite salad in the city. Another wonderful option: the Sadao salad with bitter flowers, shredded pork, and shrimp atop an herbaceous bouquet of cabbage and cucumber with a tangy tamarind sauce. Make it a meal with trey chhian chhoun, a gorgeous whole fried fish in a sweet and sour black bean sauce; somlor kor kou (slow cooked sour stew made with green papaya, pumpkin, and eggplant); and some peppery-with-a-hint-of-sweet steak with grilled onions and crunchy veggies.

Specify katieu Phnom Penh gok (hu tieu nam vang in Vietnamese) for the dry toss noodles loaded with pork, shrimp, and fried shallots and accompanying pork bone broth on the side. Pair with cafe sua da (coffee with condensed milk over ice), and dunk dau chao quay (long sticks of fried dough) in both for the perfect brunch.

Cambodian American Girls Empowering’s Lanica Angpak goes to New Phnom Penh for her favorite comfort food, barbar kroeung, or Cambodian congee, which is “not as thick as Chinese congee and packed with pork, shrimp, and lots of toppings.” Sarun Chan of the CAGP comes here for katieu Phnom Penh noodle soup (hu tieu Nam Vang in Vietnamese) with dau chao quay (long sticks of fried dough).

Go for the Cambodian hoagie, which the CAGP’s Sarun Chan raves about for the nom pang pate, sweeter mayo, and a variation of the bright red char siu Chinese barbecue pork. For those with offal-ly good taste, Southeast Asian Mutual Assistance Association Coalition’s Somaly Osteen says East South Asian Cuisine has “the best pork intestine,” in a hoagie or on rice.

At the Southeast Asian Market, Philadelphians and hungry travelers from Maryland, Delaware, New York, and New Jersey meet and mingle among dozens of tents selling Khmer street food, fresh sugarcane juice, and tropical fruit smoothies, spices, and fermented shrimp pastes made by aunties and home cooks.

On the shortlist of must-eats: grilled steak on a stick, deboned Cambodian chicken wings stuffed with meats and glass noodles, nom banchok (Khmer rice noodles in a light green curry with chicken and fish, topped with crunchy banana blossoms and a sugary chili crisp), ansorm chhrouk (tender pork belly and mung bean encased in sticky rice, best sliced and fried with fish sauce), Cambodian pork rolls, and steamed beef tripe and spleen with cabbage and cucumber salad and addictive anchovy peanut lime sauce. Move onto sweets like plae aie (sweet mochi-like balls stuffed with palm sugar and shredded coconut); coconut and black sesame rice cake; sweet banana sticky rice wrapped in banana leaves and toasted on the grill; and crispy fried bananas fresh from a wok the size of a bass drum. The weekend market is open Saturday and Sunday from April through October.