This Khmer beef salad was so easy to make and was the favorite at the cooking class we took at the Khmer Root Cafe just outside of Kampot Cambodia in the rural countryside. I hope you make it, you will love it.
Cambodia Beef Salad
A super quick and easy salad that hit all the notes that Khmer cuisine is famous for. Please note the recipe calls for about an hour or two in the refrigerator which is listed below as the cook time. Also you should be able to find tuk prahac at you local Asian market, otherwise substitute fish sauce.
- 3 Tbsp Tuk Prahoc
- 3 limes Juice of
- 3 Tbsp Palm Sugar
- 2 stalks lemon grass trimmed and finely sliced
- 2 shallots peeled and finely sliced
- 2 cloves garlic
- 1 lb beef filet finely sliced, premium grade
- 1 red chili finely sliced
- 2 oz peanuts roasted and unsalted
- 6 leaves Basil
- 1/2 white onion peeled and finely sliced
- 1 cucumber peeled and sliced for garnish
In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. Add the lemongrass, shallots, onion, basil and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.
Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime. Stir in the remaining palm sugar until it dissolves and set aside.
Put the beef slices, drained of any remaining liquid in a clean bowl. Add the chili, and peanuts. Toss with the dressing, garnish with coriander leaves and serve immediately alongside some cucumber slices.