Serving

Tuk Meric   |   Muoi Tieu Canh
Cambodia
  -   Tuk Meric   |   Vietnam Muoi Tieu Canh
serves
Effort:
Sched:
DoAhead:  
4  
*
10 min  
Yes
This condiment takes its place on the table at almost every Cambodian meal - used for both dipping and sprinkling. It is also popular in Vietnam, but may use White Peppercorns instead of Black, and may contain some fresh Thai Chili.



4
2
12
t
t
Peppercorns (1)
Salt
Lime Wedges
  1. Grind PEPPERCORNS - must be fresh ground!
  2. Mix SALT and PEPPER and divide among 4 small dipping bowls.
  3. Distribute to the diners along with LIME WEDGES. Each diner squeezes lime wedges into his/her bowl and mixes until the salt is disolved - or, see Note-2.
NOTES:
  1. Peppercorns:   Cambodian recipes call for Kampot peppercorns, which cost 2017 US $6.00 to $11.00 per ounce, plus shipping, in North America. Otherwise, do use fresh, high quality Black Peppercorns. The Vietnamese often use White Peppercorns instead of black.
  2. Comments:   It's less "authentic", but much less messy to squeeze the lime juice and divide it among the bowls (2 T each) before placing them on the table. I strongly favor this method if the guests are not Cambodian.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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