Lap Khmer: A fresh and easy recipe to prepare!

Beef lovers, particularly those who enjoy raw, marinated meat in the style of a tartare, will delight in discovering this typical Khmer dish. Known as Lap Khmer, or Phlea Sach Ko (literally "beef salad"), it combines thinly sliced beef with the crisp freshness of Cambodian raw vegetables. The prahok, a fermented fish paste, and nuoc mam (fish sauce), which are key condiments in Cambodian cuisine, add depth and flavor to this dish while wonderfully replacing salt. The toasted rice grains scattered throughout enhance the crunchiness of the vegetables and contrast with the tender and flavorful meat.

Beef salad is often enjoyed among friends or during festive gatherings in Cambodia, serving as a signature dish during long conversations late into the night in Phnom Penh. Depending on the portion sizes, it can also be perfectly served as an appetizer. With a flavor profile similar to Thailand’s "Tigre Qui Pleure" (Cry of the Tiger), its refreshing taste will undoubtedly leave a lasting impression. Below are some tips to help you recreate this recipe at home. All ingredients are easily found, particularly in Asian grocery stores.

Let’s get cooking !

1. Prepare the meat by draining it and removing any blood. Thinly slice the beef fillet, then set it aside.
2. Heat a pan over low heat. After a few minutes, add the minced lemongrass and garlic. Allow it to cook over low heat, then gradually increase the heat. Add the water and prahok.
3. Let the mixture reduce and stir regularly with a spatula. Once it reaches a boil, remove the pan from the heat 2 minutes later.
4. Place the sliced beef into a mixing bowl and add the freshly squeezed lime juice to create a marinade. Mix and let it marinate for 10 minutes.
5. Add the fish sauce (nuoc mam), sugar, chopped onion, and pre-sliced eggplant. Continue mixing regularly to ensure the ingredients absorb the marinade.
6. Next, add the prahok-garlic-lemongrass mixture, toasted rice powder, and the finely chopped herbs.
7. Mix everything together, then finish by adding the sliced red chili.
8. It’s ready! Serve and enjoy.

Ingredients : 

• 300g beef fillet
• 2 cloves of garlic
• 10cl water
• 10cl fresh lime juice
• 1 red onion
• 1 small eggplant
• 150g green beans
• 200g bean sprouts
• 1 dried red chili
• 3 tablespoons of herbs: 1 mint, 1 basil, 1 coriander
• 2 tablespoons of rice powder
• 1 tablespoon of palm sugar
• 1 tablespoon of fish sauce (nuoc mam)
• 1 tablespoon of prahok
• 4 teaspoons of lemongrass

1 tablespoon of olive oil