Dish guide
Lok lak
Lok lak is a Cambodian beef dish in which quickly cooked meat is often set against fresh vegetables and a sharp lime-and-pepper sauce. The contrast between warm meat, cool accompaniments and dipping sauce matters more than any one garnish list.
Continue exploring
Explore the place
CambodiaThis dish is associated with Cambodia in the cited editorial reference; this is not an exclusive origin claim.
Regional context
- Central Cambodia
- DocumentedIn: A discovery relationship for the initial Cambodia collection, not an exclusive regional origin claim.
Food traditions
- Khmer cuisine
Understand the technique
Understand the ingredients
- Banana blossom
- Banana leaves
- Bean sprouts
- Bird's eye chilli
- Cambodian rice noodles
- Cane sugar
- Carrot
- Chicken
- Cinnamon
- Coconut cream
- Coconut milk
- Cucumber
- Daikon radish
- Dried red pepper paste
- Dried rice noodles
- Fingerroot
- Fish sauce
- Galangal
- Garlic
- Garlic powder
- Ginger
- Holy basil
- Kroeung
- Lemongrass
- Long red chilli
- Makrut lime leaves
- Monosodium glutamate
- Oyster sauce
- Palm sugar
- Pandan leaves
- Peanuts
- Pork
- Prahok
- Rice
- Rice flour
- Rice vinegar
- Sesame seeds
- Shallot
- Soy sauce
- Spring onion
- Star anise
- Sunflower oil
- Sweet basil
- Tamarind
- Turmeric
- Water spinach
- White fish
Sources
-
Cambodian Traditional Food, Part 2
, National Institute of Public Health, Cambodia
— https://niph.org.kh/niph/uploads/library/pdf/Cambodian_Traditional_Food_Part2.pdf (accessed 2026-10-08)— Dish identity and qualified variation note. -
Lok Lak
, Cambodian Cookbook
— https://cambodiancookbook.com/recipes/lok-lak/ (accessed 2026-10-08)— Dish identity and qualified variation note. -
New beginnings: a gourmet guide to Cambodia
, Cambodia Ministry of Tourism official portal
— https://tourismcambodia.org/public/index.php/official-activities/new-beginnings-a-gourmet-guide-to-cambodia (accessed 2026-08-28)— Dish identity, Cambodia association and qualified variation note.