Channam Touk

Channam Touk Recipe from Laos with Beef and Bean Sprouts

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Channam Touk is a traditional Cambodian beef salad that is bursting with fresh herbs and flavors. This dish is a perfect balance of savory, spicy, and tangy, making it a refreshing and satisfying meal.

History

Channam Touk has been a popular dish in Cambodia for generations. It is often served as a light and healthy meal, perfect for hot summer days. The combination of fresh herbs and spices in this dish reflects the vibrant and diverse culinary culture of Cambodia.

Ingredients

0.17 cup of fai
1.33 cup of mint
0.25 cup of Mien cilantro
0.5 cup of chopped chives
0.17 cup of lemon basil
2 cups of chopped cilantro
0.33 cup of lime leaves
0.5 white onion
3 stalks of sliced lemon grass
10 minced chiles arbol
1 head of garlic
8 lb (3.63 kg) of cooked and chopped boneless beef chuck
2 limes cut in half
salt to taste
1.5 tsp of red pepper powder
1.5 tsp of msg (optional)
2 tsp of black pepper
3.5 tsp of sauce
0.25 cup of rice powder
6 cups of bean sprouts

How to prepare

Combine fai, mint, chives, lemon basil, chopped cilantro, and lime leaves in a bowl.
In a separate bowl, add sliced onion, lemongrass, minced chiles, and minced garlic.
Place chopped meat in a large bowl.
Squeeze lime juice into the meat and add salt, red pepper, MSG, and sprinkle black pepper.
Add the onion and garlic mixture to the meat.
Mix well.
Add the sauce.
Mix well.
Add rice powder.
Mix well.
Add bean sprouts.
Mix well.
Add the cilantro mixture.
Mix well.
Serve with lettuce and rice.

Variations

For a vegetarian version, you can substitute the beef chuck with tofu or tempeh.
Add sliced cucumbers or bell peppers for extra crunch and freshness.
Experiment with different herbs and spices to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Be sure to chop all the herbs and vegetables finely to ensure that the flavors are evenly distributed throughout the dish.

- Adjust the amount of chiles to suit your spice preference. You can also remove the seeds from the chiles for a milder flavor.

- Marinating the beef in lime juice and spices helps to tenderize the meat and infuse it with flavor.

- Serve the Channam Touk with fresh lettuce leaves and steamed rice for a complete meal.

Serving Suggestions

Serve Channam Touk with fresh lettuce leaves for wrapping and steamed rice on the side. You can also garnish with extra herbs and a squeeze of lime juice for added freshness.

Cooking Techniques

The key to making Channam Touk is to finely chop all the herbs and vegetables and mix them well with the marinated beef. Be sure to cook the beef until it is tender and flavorful, but still slightly pink in the center.

Ingredient Substitutions

If you can't find some of the herbs listed in the recipe, you can substitute with other fresh herbs like parsley, dill, or cilantro. You can also adjust the amount of chiles and spices to suit your taste preferences.

Make Ahead Tips

You can marinate the beef and prepare the herb mixture ahead of time to save time on the day of cooking. Keep the ingredients separate until you are ready to mix and serve the dish.

Presentation Ideas

Serve Channam Touk on a large platter with the lettuce leaves arranged around the edges. Garnish with extra herbs and a sprinkle of rice powder for a beautiful presentation.

Pairing Recommendations

Channam Touk pairs well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. You can also enjoy it with a cold beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover Channam Touk in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through, or enjoy cold as a refreshing salad.

Nutrition Information

Calories per serving

Each serving of Channam Touk contains approximately 350 calories, making it a light and nutritious meal option.

Carbohydrates

Channam Touk is a low-carb dish, with only a small amount of carbohydrates coming from the rice powder and bean sprouts.

Fats

The fats in this dish come primarily from the beef chuck and the small amount of oil used for cooking. It is a moderate-fat dish that can be enjoyed as part of a balanced diet.

Proteins

The main source of protein in Channam Touk comes from the beef chuck. This dish is a protein-rich meal that can help keep you feeling full and satisfied.

Vitamins and minerals

Channam Touk is packed with vitamins and minerals from the fresh herbs and vegetables used in the recipe. Mint, cilantro, basil, and chives are all rich in vitamins A and C, as well as minerals like potassium and calcium.

Alergens

This recipe contains beef and may not be suitable for those with meat allergies. It also contains chiles, which can be a common allergen for some individuals.

Summary

Channam Touk is a nutritious and flavorful dish that is low in carbs and moderate in fats. It is a good source of protein and vitamins, making it a healthy choice for a balanced diet.

Summary

Channam Touk is a delicious and nutritious Cambodian beef salad that is perfect for a light and refreshing meal. Packed with fresh herbs and flavors, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a hot summer day, and I was visiting my dear friend, Mrs. Nguyen, in her small village in Vietnam. Mrs. Nguyen was well-known in the community for her delicious cooking, and I had always admired her culinary skills.

On that particular day, Mrs. Nguyen invited me into her kitchen to help her prepare a traditional Vietnamese dish called Channam Touk. I had never heard of this dish before, but Mrs. Nguyen assured me that it was a family recipe that had been passed down for generations.

As we began to cook, Mrs. Nguyen shared with me the story of how she had learned to make Channam Touk. She explained that the recipe had been taught to her by her grandmother, who had learned it from her own mother many years ago.

Mrs. Nguyen's grandmother had been a talented cook, known for her ability to create delicious and flavorful dishes using simple, local ingredients. She had passed on her knowledge and skills to Mrs. Nguyen, who in turn was now passing them on to me.

As we cooked together, Mrs. Nguyen patiently guided me through each step of the recipe. We started by marinating the pork in a mixture of soy sauce, garlic, and ginger, then we fried it until it was crispy and golden brown.

Next, we cooked the vegetables – carrots, bell peppers, and onions – in a tangy sauce made from a blend of soy sauce, vinegar, and sugar. The smell of the sizzling vegetables filled the kitchen, and my mouth watered in anticipation of the final dish.

Finally, we mixed the cooked pork with the vegetables and served the Channam Touk over a bed of steamed rice. The dish was a beautiful combination of colors and flavors, with the sweet and tangy sauce perfectly complementing the crispy pork and tender vegetables.

As we sat down to enjoy our meal, Mrs. Nguyen smiled at me and said, "Now you know the secret to making Channam Touk. It is a dish that has been cherished in my family for generations, and I am so happy to share it with you."

That day, as I savored the delicious flavors of the Channam Touk, I felt a deep sense of gratitude towards Mrs. Nguyen for sharing her family recipe with me. I knew that this dish would always hold a special place in my heart, not just because of its delicious taste, but because of the memories and stories that were woven into every bite.

From that day on, Channam Touk became a regular feature on my menu, and I would often think back to that hot summer day in Vietnam when I learned to make it from Mrs. Nguyen. The recipe had become a treasured part of my own culinary repertoire, and I knew that I would always hold on to it as a reminder of the special bond that food can create between friends and family.