Enjoy with steamed rice or serve inside a buttered baguette.
The distinct fragrance of sach ko ang fills the air at most street food markets and community gatherings in Cambodia. I learned to recognize the smell of these sizzling barbecued beef skewers, a traditional Khmer food, during a visit to Cambodia more than a decade ago . It became a mission to seek it out wherever I traveled there, sampling its many variations in a country not widely recognized for its incredible cuisine.
At the heart of the dish is kroeung , one of five signature spice pastes used in Khmer cookery. Galangal, lemongrass, and makrut lime leaves form the aromatic flavor base of each kroeung, which branches into different styles depending on what else is added. Sach ko ang uses yellow kroeung, owed to the fresh turmeric that gives it its golden hue.
You’ll most commonly find sach ko ang at bustling street food stalls where vendors grill them upon clay braziers . Passersby can purchase a single skewer or two to be eaten on the go as an afternoon snack, but at lunchtime they’re eaten as a complete meal with a side of sweet crunchy green papaya and carrot pickle , served inside a crusty baguette or with steamed rice.
When preparing kroeung, it’s best to wear gloves, as fresh turmeric stains fingers. The quick-pickle is ready to eat after just 30 minutes. To make a more substantial meal, add steamed rice or serve inside a buttered baguette with the pickle, and drink with an ice-cold beer, just as the Khmer people do. —All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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