Salads
Nhoam Sach Ko
Ingredients
- - 300 g (10.5 oz) beef sirloin or flank steak
- - 2 tbsp (30 ml) lime juice
- - 2 tbsp (30 ml) fish sauce
- - 1 tbsp (15 g) palm sugar
- - 2 Thai chilies, sliced
- - 2 shallots, thinly sliced
- - 1 tbsp (10 g) roasted rice powder
- - 1 small bunch mint leaves
- - 1 small bunch cilantro, chopped
- - 1 cucumber, thinly sliced
- - lettuce leaves, to serve
Method
- Season the beef with a pinch of salt and sear in a hot grill pan for 2–3 minutes per side for medium-rare, or to preferred doneness.
- Rest the beef for 5 minutes, then slice thinly against the grain.
- In a mixing bowl, whisk together lime juice, fish sauce, palm sugar and chilies until the sugar dissolves.
- Add the sliced beef, shallots, mint and cilantro to the dressing, tossing gently to combine.
- Sprinkle in the roasted rice powder and toss once more.
- Serve over lettuce leaves with cucumber slices on the side.
Introduction: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing.
Cultural Background: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Thinly sliced grilled or seared beef is tossed with mint, cilantro, shallots and roasted rice powder, giving a cooling, herbal counterpoint to richer curries and grilled meats at a shared table. It is a common feature at Khmer celebratory meals.
Tips: Slice the beef thinly and against the grain for the most tender bite. Toss the salad just before serving so the herbs stay vibrant and the beef doesn't overcook in the acidic dressing.
Variations: Grilled chicken or pork can replace beef. Green mango strips can be added for extra crunch and tartness. Replace beef with thick slices of grilled king oyster mushroom, using the same dressing and herbs.
Storage: Best eaten fresh; leftovers keep in the refrigerator for up to 1 day, though herbs will wilt.
Reheating: Not applicable — served cold to room temperature.
Nutrition: Per serving (approx.): 240 kcal, 24 g protein, 10 g fat, 12 g carbohydrate, 2 g fibre, 780 mg sodium.
FAQs:
Q: How rare should the beef be?
A: Medium-rare is traditional so the beef stays tender when sliced thin, but it can be cooked further to taste.
Q: What is roasted rice powder used for here?
A: It adds a subtle nutty crunch and helps the dressing cling lightly to the beef and herbs.