Loc Lac is a fresh Cambodian salad of shredded beef and vegetables, topped with a spicy and sour sauce. The ingredients are simple and easy to find in any store but the preparation requires some time and effort. Here is the recipe I use for Loc Lac Salad:

Loc Lac is a popular Cambodian food consisting of a sauce served with beef or pork. It’s also a great way to create a home-cooked meal for a family. The ingredients include: Beef, Pork, Fish Sauce, Soy Sauce, Shrimp Paste, Sugar, Flour, Deep Sea Fish, Garlic, Green Onion, Fresh Coriander, and Water.

Eating Cambodian food is a celebration of the country’s cultural heritage, a blending of French colonial influence and indigenous Khmer influences, and an expression of lengthy immigrant history. The result is an eclectic cuisine that’s both elegant and rustic, full of rich flavors. It’s no surprise then that Cambodian restaurants are a popular spot for diners in the Greater Boston area. Today, the country is experiencing a surge of interest from travelers eager to visit the region, and with good reason. A visit to Cambodia takes you into the heart of a vibrant, exotic world where food plays a major role in both the local culture and daily life.

In 1800, a French chef introduced the Cambodian Beef Loc Lac Recipe in Vietnam; subsequently, it became known as Vietnam Bo Loc Lac, which means tossing beef or shaking beef, and is extremely famous in Vietnam and Cambodia. We serve Lok Lak in Cambodia with a fried egg on top and lime pepper sauce for dipping.

Ingredients

2 lbs (900 g) excellent beef cubes, cut into bite-size pieces, marinade with    
a quarter-cup of oyster sauce    
sugar (two tablespoons) (more or less up to you)    
2 tablespoons soy sauce    
4 tablespoons garlic, minced    
2 tablespoons soy sauce (thick) (dragon brand)    
1 teaspoon cayenne pepper    

In preparation for the veggie plate

Romaine lettuce is required.    
In addition, tomato (sliced)    
1 green onion or cilantro for garnish    
Wash and place the lettuce and tomato on top as seen in the photo.    

Dressing with lime and pepper

a squeeze of lime    
Season with salt and pepper to taste ( I use fish sauce instead of salt)    
1 minced garlic clove    
1 teaspoon of sugar (optional)    

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Cambodian Beef Loc Lac Recipe Instructions

  1. To flavor the meat, marinate it for at least 2 hours using the ingredients listed above.
  2. When ready to cook, heat 2 tablespoons oil in a frying pan till hot, then add the marinated beef and cook until the meat is no longer pink, around medium rare or well done, depending on your preference.
  3. Remove the meat from the fire and let it aside for 5 minutes before serving it on a bed of lettuce with slices of tomato.
  4. Serve with cilantro or green onion as a garnish.

Serve with a side of rice.

Thank you, and have fun with it.

 

 

Dessert made with glutinous rice and mung beans in Khmer

daily value in percent

42 g (15%) total carbohydrate

270 percent Cholesterol 811mg

73 percent of total fat is 56.8 grams.

21.4g 107 percent Saturated Fat

1.6 g dietary fiber (6% of total)

563 percent protein 281.6g

245 percent sodium, 5624mg

26.2 g sugars (52% sugars)

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Loc Lac is a traditional Cambodian recipe, it is one of the most popular dish in Cambodia. It is a dish that has the combination of both sweet and sour. The dish is best eaten with rice. Loc Lac is usually served on a plate with lettuce, cucumber and a plate of rice. It goes well with steamed rice, but some Cambodians also prefer to eat it with a type of bread called “langsat”.. Read more about beef lok lak vietnamese and let us know what you think.