Khmer beef salad features thinly
sliced beef that is either rapidly seared or "cooked" ceviche-style
by marinating by now lime juice.
Dressed following lemongrass,
shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper,
the sweet and salty plate moreover packs a punch in the heul (spicy) department
following plentiful amounts of thriving red chilies.
A refreshing plate that is more
beef than salad, lap Khmer is popular considering Cambodian men, who select the
beef to battle out excuse to raw -- but at restaurants it's generally served
grilled.
This post was written by: Khmer Food Traditional
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