Cambodian Grilled Beef Sandwich at Sekong By Night

Categories: Laudig
sekongsandwich.jpg
The day after CenPho's new Cambodian restaurant, Sekong By Night, opened, a couple of friends and I couldn't wait to try it. What we found was a surprisingly cute little spot done up with burgundy walls, Buddha art, and brocade tablecloths, with a dirt-cheap menu of tasty Cambodian dishes. 

To the uninitiated, this cuisine is very similar to Vietnamese, but with some distinctive flavors. My grilled beef sandwich, tucked into a crisp baguette with crunchy pickles, was a dead-ringer for a Vietnamese banh mi, except the beef was fragrant with lemongrass, and there was a generous squeeze of spicy sriracha on top. 
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I started things off with an iced jasmine tea and a spring roll, filled with bits of chicken. It was nice to get a spring roll that was a little bit bigger than usual, freshly wrapped in tender rice paper. Instead of imposing a portion of two or three, you can order these individually. The accompanying sauce was sweeter than the nuoc cham dip served with the Vietnamese version of spring rolls (it's hard not to compare the two cuisines).

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​Meanwhile, the newbie kitchen took so long preparing a pork-filled savory crepe that we'd forgotten about it and were waiting for the check when it finally showed up. Alas, it ended up in a styrofoam box and is still in my fridge -- but it sure looks pretty, doesn't it?

I'll definitely be checking back in on this place, sooner rather than later.



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5 comments
vicelord
vicelord

found the answer. Nuoc cham is just a generic term meaning sauce. Nuoc mam is actually the fish/sugar/water sauce you are used to that you put on your bun dishes or com tam.

http://en.wikipedia.org/wiki/N...

vicelord
vicelord

I've always wondered wehre the difference is between nuoc cham and nuoc mam. Every Vietnamese person I know calls it nuoc mam. they are all southerners though, so I wonder if it is a regional dialect and maybe northerners use cham?

J

foodiebear
foodiebear

Sort of.. rice sista has is right. Nuoc cham is the sweet version, Nuoc mam is the straight up fish sauce.

rice sista
rice sista

I am Vietnamese and a chef also. Nuoc cham is the sweet and viangrette dipping sauce which has the ingredient of fish sauce in it. As for Nuoc Mam, correct most Vietnamese would say that to each other when asked to put on rice dishes or use as a dipping sauce. But when call nuoc mam properly it is the pure fish or cuttlefish sauce that comes in the bottle at the supermarket. It is very salty. Hope this will help. But I would say if you go to Vietnamese restaurant ask them for the sweet fish sauce dip. They will get it.

vicelord
vicelord

thanks. I actually cook Vietnamese or eat it at a restaurant almost every day of the week. I have always wondered this.

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