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
Chef Channy is a survivor of the Khmer Rouge genocide in Cambodia. Chef was formally trained as an engineer and worked in Aerospace industry building jet fighters, and in Biotech industry building instruments that assist oncologist diagnoses and treats cancer patients. Additionally, Chef published her award winning memoir ShortHairDetention.com; and created a non-profit organization to support educators with teaching about Cambodian Genocide: CambodianGenocideResourceCenter.org. Currently, Chef spends most of her time perfecting Cambodian recipes for her food manufacturing company AngkorFood.com and cooking at her restaurant AngkorChef.com in downtown San Jose. View more posts
