Pleah sach ko
Pleah sach ko with steamed rice | |
| Alternative names | p'lear sach ko, plea sach ko, pleah saiko, plear sach koh |
|---|---|
| Type | Ceviche |
| Place of origin | Cambodia |
| Created by | Cambodian cuisine |
| Serving temperature | Room temperature |
| Main ingredients | Cured beef, lime juice prahok, shallots, bean sprouts, mint, Asian basil, fish sauce, roasted peanuts |
Pleah sach ko (Khmer: ភ្លាសាច់គោ) is a Cambodian ceviche consisting of thinly sliced raw beef cured in lime juice flavoured with palm sugar, lemongrass and garlic, mixed with shallots, bean sprouts, mint and Asian basil leaves in a dressing made out of prahok, fish sauce, lime juice, palm sugar, garlic and bird's eye chilli, and garnished with roasted peanuts.[1]
A salad, where the beef is marinated for a shorter time and seared is called nhoam sach ko.[2]
References
- ^ Stein, Rick (2009). Rick Stein's Far Eastern Odyssey. BBC Books. p. 32. ISBN 978-1-846-07716-6.
- ^ Carter, Terence (3 July 2020). "Cambodian Grilled Beef Salad Recipe – How to Make Nhoam Sach Ko". Grantourismo Travels. Retrieved 8 October 2023.
With the raw beef salad, p'lear sach ko or plea sach ko, the beef is marinated for at least two hours, with the marinade cooked off to help flavour the finished salad. With the cooked beef salad – where the beef is seared quickly – it's important to not marinate the beef for too long otherwise the beef will be tough.