Top Ten Khmer Foods: #9 Beef Lok Lak
9) Beef Lok Lak
This is a dish of Vietnamese origin (see the comments below!) but I first experienced it in Cambodia and didn’t realize where it came from until much later…
The Brits must share my love for this dish because most Khmer restaurant menus have a special entry for Lok Lak English style — with a fried eggs and chips instead of plain old rice. The fried beef cubes are served with tomato and onion slices, generally atop a bed of fresh lettuce. Like with so many dishes here, the make-or-break component of amazing Lok Lak is the dipping sauce, a salt-and-peppery lime-based sauce that makes even the toughest Cambodian cow taste good. I’ve never ordered English style because as much as I love a fried egg, I don’t think chips could come close to the experience of a piece of beef dunked in Lok Lak sauce atop a spoon of white rice.