Polydish city guide
Best Pleah sach ko in Sydney
“Raw beef cured in lime juice, dressed in fermented fish sauce and bird's eye chilli, topped with roasted peanuts.”
What the real thing tastes like
Pleah sach ko (Khmer: ភ្លាសាច់គោ) is a Cambodian ceviche consisting of thinly sliced raw beef cured in lime juice flavoured with palm sugar, lemongrass and garlic, mixed with shallots, bean sprouts, mint and Asian basil leaves in a dressing made out of prahok, fish sauce, lime juice, palm sugar, garlic and bird's eye chilli, and garnished with roasted peanuts. A salad, where the beef is marinated for a shorter time and seared is called nhoam sach ko.
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Pleah sach ko is Cambodia's answer to ceviche—raw beef transformed by lime juice into something tender and alive, then dressed in a prahok-based sauce that carries the weight of fermented fish, garlic, and bird's eye chilli heat. Mint and basil lighten it; roasted peanuts add a final textural snap. It's a dish built on the interplay of acid, umami, and fresh herbs, where palm sugar tempers the sharpness just enough to let you keep eating.
Order it here when it has
- Complex umami from prahok and fish sauce
- Bright fresh herbs: mint and basil
- Contrast of textures from roasted peanuts
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