The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant by Longteine De Monteiro and Katherine Neustadt

  • Shrimp toasts (Nom pang chien b'kong)

    from The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant The Elephant Walk Cookbook by Longteine De Monteiro and Katherine Neustadt

    • Categories: Appetizers / starters; Cambodian
    • Ingredients: shrimp; garlic; shallots; scallions; baguette bread; vegetable oil; Asian chile paste
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Notes about this book

  • DKennedy on May 26, 2013

    Chilled Avocado Citrus Soup (recipe online) is wonderful. http://radioboston.wbur.org/2010/08/17/elephant-walk

Notes about Recipes in this book

  • Cambodian spring rolls (Khmer rouleaux)

    • Allegra on May 26, 2013

      A wonderful and exciting spring roll! I loved the chewy sweet crispness of the rice paper, and the filling was delectable with the crunchy peanut bits spotted throughout. Combined with the lettuce leaf/herb/veggie wrap and the dipping sauce, this is practically a meal in itself. The greens are an integral part of this recipe--I can't imagine enjoying it as much as I did if the fresh veggies were passed by. A half-recipe yields plenty. This one is going into the rotation.

    • DKennedy on March 06, 2015

      P. 46 - ground pork filling

    • MmeFleiss on December 02, 2024

      Making the filling was relatively straightforward; I found these faster to put together than other spring roll fillings I've done in the past. This was my first time making fried spring rolls with rice paper though and I found that trickier to fry than regular spring roll wrappers since they were more delicate.

  • Dipping sauce for spring rolls (Tuk trey)

    • Allegra on May 26, 2013

      This was a less-intense, sweeter version of nuoc cham, a very pleasant and flavourful sauce, though rather liquidy. Served with Cambodian spring rolls; a very good pairing. A half-recipe is plenty.

    • DKennedy on March 06, 2015

      P. 49

    • MmeFleiss on December 02, 2024

      This paired really well with the spring rolls and are definitely not an optional accompaniment.

  • Miniature spring rolls (Nom kriep)

  • Red pork with coconut milk on crispy rice or French bread (Nataing)

    • hirsheys on November 27, 2017

      This was very good - not quite the same as at the restaurant, but very tasty. I served on French bread.

  • Cambodian sour soup with beef (Somlah machou saiko)

    • meggan on December 07, 2017

      Big hit! I don’t have tamarind juice so I used lemon juice and limes. Also didn’t use prahok and subbed Bok Choi for Chinese watercress. Delicious and pretty quick to put together for its complexity.

  • Sweet beef stew (Khar saiko kroeung)

    • hirsheys on November 27, 2017

      This was delicious. The meat needed to be cooked far longer to get good and tender and to thicken the sauce enough. I used eye round and it was fantastic. I served these with noodles and quick cucumber pickles (the asian style ones by Kenji Lopez-Alt) and it was fairly close to the restaurant version. (Maybe needs to be sweeter?) I served this to fairly un-adventurous eaters and it went surprisingly well.

  • Pan-seared fish with pork and soybeans (Chien chuoan)

    • stepharama1 on April 11, 2022

      Amazing flavors! The amount of ginger seems immense and I was tempted to decrease it but was happy I didn't. It really works with the dish. Loved this! I made the full recipe of sauce even though I had only half the fish called for but we had no sauce leftover. We happily devoured everything with quinoa on the side.

  • Cambodian cabbage salad (Salade Cambodgienne)

    • valderaa on May 12, 2026

      Delicious! So fresh. Love the combo of cabbage, mint, basil and cilantro. I modified the dressing a bit (applesauce with a small hit of maple syrup instead of sugar). Dressing is plain funky in its own but tastes great with the salad. I added arugula because I had it on hand. With all the greens, it took long to wash, dry and assemble but it was worth it,

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  • ISBN 10 0395892538
  • ISBN 13 9780395892534
  • Published Mar 17 2000
  • Format Hardcover
  • Page Count 324
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin (Trade)

Publishers Text

Written by the chef-owner of Boston's renowned The Elephant Walk, which has been praised for its unique cuisine by such publications as Esquire, the New York Times, USA Today, and Travel & Leisure, The Elephant Walk Cookbook is a fascinating introduction to the lively and sophisticated flavors of Cambodia. In addition to showcasing Cambodia's foods, this cookbook tells the inspiring story of Longteine De Monteiro. The wife of a diplomat who was forced into exile after Pol Pot invaded Cambodia, De Monteiro escaped to France, where she established what may have been the first Cambodian restaurant in the Western world. She then moved to the United States and opened The Elephant Walk. Less salty than Vietnamese food, less sweet than Thai, and subtler than both, Cambodian dishes feature a rich interweaving of cultural influences and fresh, light flavors. Some of the recipes in the book, like Catfish with Coconut Milk and Red Chilies, were created in the kitchens of Cambodian aristocrats, while others, like Stuffed Cabbage with Lemongrass, have simpler origins.

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