The Brits must share my love for this dish because most Khmer restaurant menus have a special entry for Lok Lak English style -- with a fried eggs and chips instead of plain old rice. Cambodian's Lok Lak is similar to their Eastern neighbor's mouthwatering Shaken Beef (Vietnamese call it Luc Lac, sound familiar?) though it would be treason to say so to any Cambodian. The fried beef cubes are served with tomato and onion slices, generally atop a bed of fresh lettuce. Like with so many dishes here, the make-or-break component of amazing Lok Lak is the dipping sauce, a salt-and-peppery lime-based sauce that makes even the toughest Cambodian cow taste good. I've never ordered English style because as much as I love a fried egg, I don't think chips could come close to the experience of a piece of beef dunked in Lok Lak sauce atop a spoon of white rice.
Unsuspecting cows, pre Lok Lak
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