Beef sauce, prahok or prohoc is a type of fish sauce made with freshwater fish as the main ingredient. Beef sauce originates from Cambodia, this is a famous specialty and is only used to invite distinguished guests. According to Khmer people living in the southwestern provinces, beef sauce has become a popular dish in the cuisine here when it becomes the main ingredient for many dishes.
The way to make this kind of fish sauce is to choose the best freshwater fish, scale it, remove the intestines, clean it, pound it, then dry it in the sun and then compress it a few times. When brewing fish sauce, Khmer people add spices such as salt, sugar, pepper, garlic, chili and even cold rice in a certain ratio. This is a very important step when making fish sauce. The fish is dried in the sun for a “slightly rancid” smell. If you drop all the water, you can brew the fish sauce. Before adding the fish to brew into fish sauce, you can add hearing and mix well. A few months (usually 4 to 6 months) of beef sauce is ready to eat.
Depending on the locality, they have a way to make fish sauce with different proportions of ingredients and produce finished products with different flavors. To have a delicious fish sauce product, it needs many factors such as delicious fish, the meticulous hands of the maker and the esoteric brewing ratios of each house. The beef sauce has a strange taste but is very nutritious with the protein content in it. In the past, beef sauce was the main source of protein in the meals of the poor Khmer when they ate rice with raw fish sauce mixed with vegetables.
Beef sauce, eaten raw, can be processed into many delicious dishes, associated with the lives of people in the Southwest region such as hot pot with fish sauce, fish sauce, vermicelli, etc. Especially, 2 dishes with ingredients. It’s beef sauce, which is beef noodle soup and Tra Vinh noodle soup.
Bun num beef is also a specialty that follows Cambodians “introducing” to Vietnam and then falling in love with many diners. This noodle dish is sophisticated in that the ingredients must be fresh and delicious, and the broth must be special to achieve a very specific flavor, very “Cambodia”. The highlight of the dish is the fruit, wormwood vermicelli and indispensable beef sauce. A bowl of beef vermicelli noodles is called delicious when it is full of colors, the white of the fish, the yellow of turmeric, the green of the vegetables combined with the rich, aromatic flavor between the ingredients mixed with the typical flavor of the beef sauce. .
Another delicious dish with the main ingredient is beef sauce, not to mention Tra Vinh noodle soup. Noodle soup is a familiar dish of the people of the Mekong Delta and has established a brand in many places besides Tra Vinh such as: Soc Trang noodle soup, Bac Lieu noodle soup, …
Depending on the taste and cooking method, each locality has different variations, but the most traditional with rich beef sauce ingredients is Tra Vinh noodle soup. The standard noodle soup with clear broth, chewy and sweet fresh shrimp, crispy pork belly, soft snakehead fish that melts in the mouth combined with the signature beef sauce makes many diners flutter forever.
Beef jerky sauce is not only a dish but has soon become a cultural feature of Khmer cuisine, if you have the opportunity, don’t hesitate to try this dish, friends!