KAMPLOU LEAF BEEF SAUSAGES
As a country, Cambodia gets a lot of influence from other countries and this affects our daily lives. One of the areas heavily influenced by our neighbours, far and near, is cooking.
As a child born in Phnom Penh during the 80s, I grew up eating a wide variety of food because there were big Chinese and Vietnamese communities where my family lived.
Kamplou Leaf Beef sausages with fresh rice noodles, wrapped, then dipped in sweet and sour sauce, in particular, is one of the Vietnamese dishes that my family love and we’ve been making for years.
This dish contains a few components:
1/ Kamplou Leaf Beef Sausages
2/ Sweet and sour sauce
3/ Vegetables and noodles
Preparation time – 1 hour
Cooking time – 15 mins
Ingredients –Serve 6-8
Kamplou Leaf Beef Sausages
- Lemongrass: 3-4 stumps
- Galangal: 3-4 thin slices
- Kaffir lime leaves: 5-6 leaves
- Turmeric: 2 inches
- Garlic: 5-6 cloves
- Shallots: 2-3 pieces
- Kamplou leaves (Betel Leaf): 60-70 leaves
- Beef tenderloin: 700g
- Pork belly (no skin): 300g
- White sugar: 2.5 tablespoon
- Salt: 1/5 tablespoon
Sweet and sour sauce
- Fish sauce: 1 cup
- Salt: 1 tablespoon
- White sugar: 1.5 cups
- White vinegar: 1 cup
- Garlic: 5 cloves
- Shallots: 2-3 pieces
- Warm drinking water: 1.5 cups
Vegetables and noodles
- Lettuces: 1kg
- Mixed basil and mints: 300g
- Bean Sprout: 400g
- Pineapple: I piece
- Cucumber: 200g
- Chive: 150g
- Green banana: 2-3 pieces
- Fresh rice noodles: 1kg
For the Kamplou Leaf Beef Sausages
Lemongrass: thinly slice
Galangal: peel off and thinly slice
Kaffir lime leave: Slice into thin strips
Turmeric: peel off and thinly slice
Garlic and shallot: peel off and thinly slice
Either use pestle and mortar or food processor to make the paste. Make sure no water added in the paste.
Beef tenderloin and pork belly: put beef and pork in the freezer for 2 hours then take out to mince
Mix everything well together either in a food processor, in a large bowl or pestle and mortar then take the mixture out. Use the Kamplou leaves to wrap a meatball 1.5cm round and 3cm long. Piece the meatball with bamboo sticks or barbeque skewers to grill. Place meatballs on a charcoal grill with medium heat for 2-3 minutes on each side.
For the sweet and sour sauce
Garlic and shallots: peel and finely chopped
Unsalted roasted peanuts: use pestle and mortar to crush but not too fine.
In a medium-sized pot, add garlic, shallots, vinegar, fish sauce, white sugar, and sea salt and stir until the salt and sugar are fully dissolved. Then add warm drinking water in stir again and keep on side.
For the vegetables and noodles
Wash lettuces, mixed basil and chive well and drain the water away. Cut the chives about two inches long.
Pineapple and green bananas: peel, wash and thinly slice.
Cucumber: wash and thinly slice
Been sprout: wash and drain.
To serve: place all the vegetables, noodles and grilled meatballs nicely in a large plate. Put the sweet and sour sauce in a small bowl add a bit of crushed peanut. Take pieces of lettuce and add a bit of all vegetable, noodles, one meatball and wrap. Finish by dipping in the sauce and take a big tasty bite!