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Phlea Sait Kow (Cambodian beef salad)


  • Combine the curry paste with ¼ cup vegie oil. Then add the beef, toss until well coated, and refrigerate for about 30 mins.
  • Peel & shred the mangoes. Then toss with the capsicum, tomatoes, shallots, kaffir lime leaves and Thai basil until well combined. Set aside.
  • In another bowl, whisk the fish sauce with the chillies, 1 tspn sugar and lime juice. Taste and add more sugar if necessary.
  • Then cook the beef on a lightly oiled, preheated ridged grill (or BBQ) to the desired degree.
  • When ready, toss the salad with dressing to taste.
  • To serve, arrange the beef on individual plates, mound the salad on top and sprinkle more dressing over and around.
  • nb.  A Thai curry paste could be used instead of the Cambodian one.


  • 2 tbsp Kroeuing (Cambodian curry paste)
  • vegetable oil
  • 500-600 gm prime beef, trimmed well & evenly sliced
  • 2 green mangoes (or 1 paw paw)
  • 1 red capsicum, cored, seeded & finely sliced
  • 2 ripe red tomatoes, seeded & sliced
  • 4 red shallots, finely sliced
  • 3 kaffir lime leaves, stalks discarded & finely sliced
  • 6 Thai basil leaves, torn
  • 3 tbsp Asian fish sauce
  • 2-3 small red chillies, seeded & sliced
  • 1-2 tspn shaved palm (or soft brown) sugar
  • juice of 1-2 limes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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