Pleah, often described as Cambodian beef salad, is more than just a refreshing entrée—it’s a culinary reflection of Cambodia’s rich cultural heritage and its deep appreciation for the balance of flavors. Rooted in the Khmer tradition, this dish captures a beautiful interplay of tangy, savory, and aromatic elements, hallmarks of Southeast Asian cooking. Pleah is closely related to similar meat salads found in neighboring countries, such as Thailand’s nam tok or Laos’ larb, but it stands out through its particular combination of textures and focus on fresh herbs and citrus-forward dressing.
The origin of Pleah can be traced back to festive and ceremonial gatherings, where communal meals bring families and communities together. It’s not just a summertime cooling dish, but one often presented during weddings, family feasts, and New Year celebrations due to its vibrant appearance and appetizing brightness. Cambodia’s tropical climate and fertile land favor the use of fresh herbs like mint, cilantro, and Thai basil, all staples in Pleah. These are not merely garnishes—they bring life and dimension to the dish, providing cooling fragrances and a depth of flavor.
At the heart of Pleah lies an essential technique: lightly searing the beef before slicing it thin and marinating it in acidic lime juice. This method gently “cooks” the beef further, a nod to traditional Southeast Asian techniques that balance raw and cooked elements for maximum flavor and texture. Typically made with tender cuts like flank or sirloin, the beef is seasoned simply with salt and then flash-seared, keeping the interior rare and juicy. This quick sear adds savory umami notes while allowing the lime marinade to tenderize and flavor the thin slices.
The dressing—made from lime juice, fish sauce, and just a hint of palm sugar—embodies the classic Khmer flavor quadrants: sour, salty, sweet, and umami. Fish sauce is indispensable in Cambodian cuisine, imbuing dishes like Pleah with its deep, savory richness. Palm sugar softens the edges of the acid and salt, achieving a harmonious blend that lightly permeates all components of the salad.
Pleah also exemplifies Cambodia’s textural mindfulness in its cooking. Crisp cucumber and bean sprouts provide a fresh crunch that contrasts beautifully with the soft beef and tender herbs. The final flourish of crushed roasted peanuts offers earthiness and a bit of toasted warmth, adding yet another layer of complexity.
For modern home cooks and chefs alike, Pleah delivers a dish that is as elegant as it is practical. It doesn’t require expensive ingredients or intricate preparation, yet the end result is visually stunning and flavor-forward. Served cold or at room temperature, it makes for an excellent lunch, light dinner, or shared appetizer.
In essence, Pleah is both simple and deeply expressive—a dish that embodies balance, tradition, and Cambodian culinary wisdom in every bite. Whether you’re honoring heritage or bringing global flavors to your table, this beef salad offers a vibrant story told through taste.
Pleah: Cambodian Beef Salad
Equipment
- Sharp Chef’s Knife
- Cutting board
- Mixing bowls
- Tongs
- Cast-iron or heavy-bottomed skillet
- Citrus juicer (or your hands)
Ingredients
For the Beef:
- 12 oz beef sirloin or flank steak sliced thinly against the grain
- 1 tsp kosher salt
- 1 tbsp neutral oil vegetable or grapeseed preferred
For the Dressing:
- 3 tbsp fresh lime juice about 2 limes
- 2 tbsp fish sauce preferably Three Crabs brand for balance
- 1 tsp palm sugar or brown sugar dissolved
For the Salad Base:
- ½ cup red onion thinly sliced
- ¼ cup fresh mint leaves roughly torn
- ¼ cup cilantro leaves whole or coarsely chopped
- ¼ cup Thai basil optional, adds licorice note
- 1 cup cucumber halved lengthwise, thinly sliced
- 1 cup bean sprouts well rinsed
- 1 tbsp crushed roasted peanuts for garnish
Instructions
- Season beef slices with kosher salt and set aside for 10 minutes to allow salt to begin tenderizing the meat.
- Heat a cast-iron skillet over high heat. Add the neutral oil. When shimmering, add beef slices in a single layer. Sear quickly—about 1 minute per side—until just browned on the outside but rare inside. Remove and let rest.
- In a mixing bowl, combine lime juice, fish sauce, and palm sugar. Stir until sugar is fully dissolved. This mixture will act as both dressing and light marinade.
- Slice the beef into very thin strips, then add to the dressing. Let marinate for 5–10 minutes—it will take on tangy brightness and remain tender.
- Add red onion, cucumber, herbs (mint, cilantro, Thai basil), and bean sprouts to the marinated beef. Toss gently to coat evenly, being mindful not to bruise the herbs.
- Plate onto a shallow serving platter or individual bowls. Garnish with crushed roasted peanuts just before serving.
Notes
- For a vegetarian twist, replace beef with grilled mushrooms or tofu and use soy sauce instead of fish sauce.
- Chill your serving plates beforehand for a more refreshing contrast.
- Use a mandoline for consistent, delicate onion and cucumber slices.