Salat Kompong Ch’hna is a traditional beef salad that is used in Combodia seasoned with chopped red chilies – it accompanies many dishes that you will find in Cambodia or in international region-specific restaurants.
- 1/2 Cup Olive Oil
- 1 Pound Beef — cubed
- 1 Large Onion — thinly sliced
- 2 Teaspoons Salt
- 1 Teaspoon Pepper
- 2 Heads Lettuce — torn
- 3 Large Roma Tomato — thinly sliced
- 2 Medium Hard-Boiled Egg — thinly sliced
- 4 Tablespoons Balsamic Vinegar
- 2 Teaspoons Dijon Mustard
- Heat 1 tablespoon of oil in a skillet and saute beef for 2 minutes. Add half the onion, salt and pepper and saute until the onion is golden. Top lettuce with tomatoes and eggs. Mix the remaining oil with the vinegar and mustard. Toss beef and remaining onions with salad and then top with dressing.
- Typically noodle soup is eaten for breakfast. Another item is rice with some barbecued meat.
- Crusty baguettes can be found all over the region, due to the French influence. An unusual variety we found in Cambodia was the baguette covered with a sweet coconut oil.