A zesty lime-cured beef salad tossed with lemongrass, shallots, fresh herbs, and roasted ground rice, showcasing Cambodian salad traditions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: lettuce-lined plate
Garnishes: mint sprigs, roasted rice
Accompaniments: sticky rice
Instructions
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1
Sear beef in a hot pan for 1 minute per side. Rest, then slice thinly against the grain.
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2
Toss beef with lime juice, fish sauce, and palm sugar. Let marinate 5 minutes.
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3
Add shallots, lemongrass, chili, and herbs. Toss gently.
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4
Sprinkle with roasted ground rice for texture.
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5
Serve immediately on a bed of lettuce leaves.
Did You Know?
Pleah refers to any Cambodian salad where raw or seared protein is cured with citrus juice.
Chef's Notes
Equipment Tips
- grill pan
- mixing bowl
Garnishing
mint sprigs, roasted rice
Accompaniments
sticky rice
The Story Behind Pleah Sach Ko
Pleah is a category of Cambodian salads where protein is dressed with abundant citrus juice, creating a light, refreshing dish suited to the tropical climate. The technique of acid-curing meat shows ancient food preservation knowledge.
Roasted ground rice adds a signature nutty crunch found throughout Khmer and Lao cuisines. The balance of sour, salty, and aromatic elements is quintessentially Cambodian.
This style of salad is served as a starter or alongside rice-based meals, and is particularly popular as an accompaniment to drinks.
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