Noom Pachok
Master the flavors of Cambodian cuisine with Noom Pachok, a tantalizing grilled beef skewer recipe that bursts with vibrant aromatics and savory umami. Tender strips of sirloin or tenderloin are marinated in a fragrant blend of lemongrass, garlic, shallots, turmeric, and coconut milk, then balanced with the sweetness of palm sugar and the tang of lime juice. After soaking up the bold marinade, the beef is threaded onto bamboo skewers and grilled to perfection, delivering smoky charred edges and juicy, flavorful bites. Perfect for a backyard barbecue or a quick dinner, Noom Pachok pairs beautifully with steamed rice, crisp vegetables, and a tangy Cambodian-style dipping sauce. This dish is not only a celebration of authentic Southeast Asian flavors but also an easy crowd-pleaser that will elevate your grilling game.
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Recipe Information
Ingredients
- 500 grams Beef (sirloin or tenderloin)
- 3 pieces Lemongrass stalks (finely chopped)
- 5 pieces Garlic cloves (minced)
- 2 pieces Shallots (finely chopped)
- 2 tablespoons Palm sugar (or brown sugar)
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 3 tablespoons Coconut milk
- 1 teaspoon Ground turmeric
- 0.5 teaspoons White pepper (ground)
- 1 tablespoon Lime juice
- 2 tablespoons Cooking oil (for grilling)
- 10 pieces Bamboo skewers (soaked in water for 30 minutes)
Instructions
Cut the beef into thin strips, about 1 cm wide and 7-8 cm long, and set aside in a large mixing bowl.
In a food processor or mortar and pestle, grind the lemongrass, garlic, and shallots into a fine paste.
Add the paste to the beef along with the palm sugar, fish sauce, soy sauce, coconut milk, turmeric, white pepper, and lime juice. Mix well to coat the beef evenly in the marinade.
Cover and marinate the beef in the refrigerator for at least 30 minutes (or overnight for deeper flavor).
Preheat a grill pan or outdoor grill to medium-high heat and lightly oil the grates with cooking oil to prevent sticking.
Thread the marinated beef strips onto the soaked bamboo skewers, folding the meat as needed to ensure it stays secure.
Grill the beef skewers for about 4-5 minutes on each side, or until the meat is cooked through and has a slightly charred surface.
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the Noom Pachok with steamed rice, fresh vegetables, and a side of dipping sauce like tuk trey (a Cambodian fish sauce dip).
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5265 mg | 229% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 35.9 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
