This signature Cambodian dish is often the dish best remembered by visitors, it combines lots of meat with a spicy pepper sauce and wrapped with lettuce leaves.
Because of the large quantity of meat used, it is considered a special treat and not enjoyed by average Cambodians except for special occasions. Many times it is served with a fried egg topping it. The meat can also be pork but beef is the most common. Usually served over a bed of steamed rice or French Fries, it is eaten by placing a portion of meat and vegetables onto a lettuce leaf and wrapping much like a Mexican burrito and then dipped into the lime pepper sauce.
Serves Six (6)
What you will need:
- 1 lb. beef, tender cut
- 3 tomatoes
- 1 bell pepper
- 3 large onions
- 1 lime
- salt, sugar, pepper
- 3 garlic cloves
- 1/8 cup cornstarch
- 1/8 cup water
- 2 tsp. sugar
- Slice the onions, peppers, tomatoes as pictured. Slice beef as thin as a quarter and cut into bite size pieces.
- Peel lime, section and remove seeds, squeeze/save juice.
- Fry the onions in dry skillet till tender but not translucent.
- On the serving platter of your choice layer the lettuce on platter followed by a layer of the onions and finally a lay of the green pepper. Set aside.
- Course grid fresh black pepper, add pepper, salt, sugar to lime juice and set aside.
- Prepare the garlic cloves by taking off the skins, chop finely.
- Prepare the cornstarch, water, sugar mixture.
- Add 2 Table spoons of oil in hot skillet or wok. Fry the garlic.
- Add the beef to the pan and stir while continuing to cook.
- When the beef is cooked remove from heat and drain the broth into an empty container for later use, set aside.
- Return the meat/garlic mixture to the heat and add the cornstarch mixture. Stir to combine with the cooked beef. Add small amount of broth as necessary to make the sauce.
- Add the cooked beef and sauce to the top of the vegetable platter.
- Add the remaining broth to the pepper and lime sauce. This lime pepper sauce is for dipping.
- Garnish the finished platter with parsley and serve while steaming hot.