Serves 4
745 min
Khmer Beef Skewers
Recipe GLPR3cd8ec6cd51c7d
Grilled beef skewers marinated in aromatic Cambodian Kroeung paste, served in toasted baguette pockets with tangy pickled green papaya, carrots, and fresh red chiles. This authentic Khmer dish balances savory, spicy, and pickled flavors for a satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4⅓ ounces Sugar
⅓ cup Fish sauce
⅓ cup White vinegar
1 cup Water
1 pound Green papaya, peeled and shredded
2 Long red chiles, finely sliced
½ Carrot, shredded
¼ cup Kroeung paste (Cambodian curry paste)
2 tablespoons Annatto oil
2 tablespoons Fish sauce
1 tablespoon Liquid palm sugar
pinch Sea salt
1⅛ pounds Beef brisket, finely sliced
4 Vietnamese baguettes
Directions
Prepare the pickled vegetables by combining sugar, fish sauce, vinegar, and water in a saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Remove from heat and allow to cool to room temperature.
Transfer the cooled pickling liquid to an airtight container. Add the shredded green papaya, sliced red chiles, and shredded carrot. Stir well to combine, seal the container, and refrigerate overnight or up to 24 hours to allow the vegetables to pickle.
In a mixing bowl, combine the Kroeung paste, annatto oil, fish sauce (2 tablespoons), liquid palm sugar, and a pinch of sea salt. Stir until the salt dissolves completely and the mixture is well blended.
Add the thinly sliced beef brisket to the marinade and toss until every piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
Preheat a grill or grill pan to medium heat.
Thread the marinated beef slices onto soaked bamboo skewers, distributing the meat evenly. Grill the skewers for 2 to 3 minutes per side until the beef reaches an internal temperature of 145°F for medium doneness.
Slice each baguette lengthwise about halfway through to create a pocket without cutting all the way through. Fill each baguette pocket with a generous portion of pickled vegetables. Place 2 beef skewers into each filled baguette, then carefully remove the skewers and serve immediately.
