^Chee-Beng Tan 2011, p. 18 "During my trip to Phnom Penh in August 2009 to look into the Chinese food scene, I found that many localized Chinese Cambodians were from families or individuals who had re-emigrated from Vietnam, and the migration from Vietnam continues to this day. (...) Thus the foodways of the localized Chinese in Cambodia are influenced not only by the Khmer foodways but also by the Vietnamese and Chinese Vietnamese foodways."
^Chee-Beng Tan 2011, p. 177 "The distribution of Chinese cuisines in Southeast Asia is underscored by the routes of Chinese (im)migration, which were organized along regional, lineage, or dialect lines until the mid-twentieth century. For instance, Teochews tended to migrate to Thailand, Laos, and Cambodia; Hokkiens tended to migrate to Malaysia, Singapore, Indonesia and the Philippines. Hainanese, Hakka, and Cantonese scattered throughout Southeast Asia."
^Chee-Beng Tan 2011, pp. 177–178 "The Teochew termkway teow (rice-flour noodles) has become part of the everyday language of Malaysians, Singaporeans, Cambodians, Laotians and Thais. (...)Kway teow has become a favourite dish, which people in Thailand, Laos, and Cambodia eat for breakfast, lunch and dinner or as a snack. (...) In Thailand, Laos, and Cambodiakway teow often is flavoured with lime, chili, fermented fish sauce, and palm sugar."
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Category: Cambodian cuisine
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