A cold soup with seasonal summer vegetables, herbs, smoked salmon and sliced hard boiled eggs. Drenched in a savory and sour broth of tamarind and fresh lemon juice. The Cambodian version of Gazpacho!
Chrouk Krow Chanang – Ingredients for making Cambodian Gazpacho: summer veggies, herbs, smoked salmon and sliced hard boiled eggs. The broth is savory and sour from combination of tamarind and fresh lemon juice.
Perfect Boil Eggs for easy to remove shell – In a small pot bring water to rolling boil. Using slotted spoon to gently add one egg at a time.Uncover the pot and let it continue cooking for 13-14 minutes. Turn off heat, discard the hot water, and place the eggs in a cold bath. When the eggs are cool to touch, peel them.
Prepare the Bowl – While the eggs are cooking, prepare the remaining the ingredients. In a large bowl, layer the ingredients in order: Cucumber, tomato, egg, most of green onion and mints, top with half of the salmon pieces, shallots, the remaining green onion and herbs, then spingle with some chili flakes.
Prepare the Broth – Right before serving, place the tamarind, salt and fish sauce in a small bowl, add hot water and mix until salt and tamarind are dissolved. Pour the broth over the prepared bowl. The broth brings out the flavor and aroma from the vegetables, herbs and meat into each spoonful.Add lemon juice to taste; green tomatoes are slightly sour, so you may not need too much lemon juice.
Serving – Scoop into small bowls and garnish with a dash of chili flakes, pieces of salmon, and whole leaves of fresh herb
The words Chrouk Krow Chnang means outside of the pot soup. Traditionally this soup is made with sun-dried salted fish (Trey Gneart), that has been cooked over low heat until crispy on the outside and soft in the inside. Trey Gneart is made with fresh water snake-head fish that are native to Southeast Asia. Angkor Tamarind Concentrate
Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family.
In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years.
In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award.
Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA.
Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.
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