Pleah sach ko · Cambodian · Main Course
Pleah sach ko
Born in Cambodia
“Raw beef cured in lime juice, dressed in fermented fish sauce and bird's eye chilli, topped with roasted peanuts.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention Complex umami from prahok and fish sauce first
7 in 10 say it's worth it for the Bright fresh herbs: mint and basil
5 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
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.
What makes this version distinct
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.
Signature elements
What people love
- Complex umami from prahok and fish sauce
- Bright fresh herbs: mint and basil
- Contrast of textures from roasted peanuts
Know before you go
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