📝 About This Recipe
Tuk Trey is the soul of Cambodian cuisine, a vibrant and aromatic dipping sauce that perfectly balances the four pillars of Southeast Asian flavor: sweet, sour, salty, and spicy. This versatile condiment features pungent fish sauce elevated by fresh lime juice, palm sugar, and a punchy aromatic blend of garlic and bird's eye chilies. Whether drizzled over grilled meats or used as a dip for crispy spring rolls, it adds an irresistible brightness that awakens every palate.
🥗 Ingredients
The Flavor Base
- 1/2 cup Fish Sauce (high-quality, such as Red Boat or Three Crabs)
- 1/2 cup Warm Water (filtered)
- 1/3 cup Palm Sugar (finely shaved or chopped; substitute with light brown sugar if unavailable)
- 1/4 cup Fresh Lime Juice (about 2-3 juicy limes)
- 1 tablespoon Rice Vinegar (unseasoned)
Aromatics and Texture
- 4-6 pieces Garlic Cloves (finely minced or pounded into a paste)
- 3-5 pieces Thai Bird's Eye Chilies (thinly sliced; adjust for heat preference)
- 3 tablespoons Roasted Peanuts (unsalted, crushed into small bits)
- 2 tablespoons Carrot (finely shredded or julienned for color and crunch)
- 1 small Shallot (minced very finely)
👨🍳 Instructions
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1
Prepare the palm sugar by shaving it finely with a knife or grating it. This ensures it dissolves quickly and evenly into the liquid base.
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2
In a small saucepan over low heat, combine the warm water and the shaved palm sugar. Stir gently for 2-3 minutes until the sugar is completely dissolved. Do not let it boil; you just want a smooth syrup.
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3
Remove the sugar syrup from the heat and pour it into a medium-sized glass or ceramic mixing bowl. Let it cool for 5 minutes until it reaches room temperature.
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4
Whisk in the fish sauce and the rice vinegar. The mixture will have a strong aroma, which is the hallmark of an authentic Tuk Trey.
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5
Add the fresh lime juice. Always use fresh limes rather than bottled juice to ensure a bright, citrusy acidity that cuts through the saltiness of the fish sauce.
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6
Using a mortar and pestle, pound the garlic and bird's eye chilies together until they form a coarse, vibrant red and white paste. If you don't have a mortar, mince them as finely as possible.
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7
Stir the garlic-chili paste into the liquid base. You should see the chili seeds and bits of garlic floating beautifully throughout the sauce.
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8
Fold in the finely minced shallots and the shredded carrots. The carrots add a lovely orange hue and a subtle earthy sweetness.
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9
Taste the sauce with a clean spoon. It should be a harmonious balance. If it's too salty, add a teaspoon of water; if too sour, a pinch more sugar; if too sweet, a squeeze more lime.
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10
Just before serving, stir in the crushed roasted peanuts. Adding them last ensures they maintain their crunch.
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11
Let the sauce sit for at least 15 minutes at room temperature before serving to allow the flavors of the garlic and chili to fully infuse into the liquid.
💡 Chef's Tips
Use a high-quality fish sauce where the only ingredients are anchovies and salt for the cleanest flavor. If you prefer a milder sauce, remove the seeds and ribs from the bird's eye chilies before mincing. For a truly authentic texture, use a mortar and pestle to bruise the aromatics rather than a food processor. Store any leftovers in an airtight glass jar in the refrigerator for up to one week, but add fresh peanuts only when ready to eat. If using brown sugar instead of palm sugar, reduce the quantity slightly as it can be sweeter and more molasses-forward.
🍽️ Serving Suggestions
Serve as a dip for 'Pleah Sach Ko' (Cambodian beef carpaccio) or grilled lemongrass beef skewers. Pairs perfectly with crispy Cambodian spring rolls (Chai Yor) or fresh summer rolls. Drizzle generously over a bowl of rice vermicelli noodles with fresh herbs and grilled pork. Use as a zesty dressing for a shredded green papaya or mango salad. Excellent alongside steamed jasmine rice and a simple ginger chicken stir-fry.