This recipe is inspired by the food that I ate while in Cambodia where I was writing about taking part in the Angkor Wat Half Marathon (watch out for our upcoming December 2019 trip) for Run ABC magazine. It’s packed with mint, chilli and all important fresh turmeric which is used in so much of Cambodian food and is particularly renowned for it’s anti-inflammatory properties helping you to recovery quickly – while enjoying LUSH food.
Fresh turmeric root (available from most Asian supermarkets or health food stores)
1-2 Birds Eye red chillies
Fresh mint and coriander
Kaffir lime leaves (again you can get these frozen in Asian supermarkets)
2 Fresh Limes
Thai fish sauce
Rice wine vinegar
Little Gem lettuce, chopped
3 large tomatoes, diced
2 peppers, diced
Dry roasted peanuts
In a pestle and mortar, grind together the chopped up chillies (you may not need two, that’s just me!) with grated turmeric root (1 inch piece is great) and then add fish sauce and rice wine vinegar. Now add palm sugar to taste, along with lime juice. (You’ll have to adjust the seasoning to how you like it but it’s meant to be spicy, sweet and sour – rice wine vinegar will sweeten and the palm sugar helps to take out the fire!).
Now add the peppers, carrot, and chopped tomatoes, and lightly pound with kaffir lime leaves with the dressing. Finally add it to the lettuce and combine well, with plenty of fresh herbs and sprinkle with dry roasted peanuts. You can serve this with pan roasted salmon, a sliced beer, chicken or tofu, whatever takes your fancy.
So, this is not quite as good as Cambodian food eaten on the side of the road at a street food stall (I’ll never forget fish baked in salt crust with a banana leaf salad at a street stall!) but it’s pretty good!