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

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  • 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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  • Crispy pork toasts with scallions (Nom pang chien saik chrouk)

    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: ground pork; garlic; shallots; scallions; baguette bread; vegetable oil; Asian chile sauce
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  • Ginger pork with peanuts (Meang lao)

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

    • Categories: Stir-fries; Appetizers / starters; Cambodian
    • Ingredients: garlic; shallots; ground pork; tamarind juice; fresh ginger; peanuts; cilantro; jasmine rice; vegetable oil
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  • Cambodian spring rolls (Khmer rouleaux)

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

    • Categories: Fried doughs; Appetizers / starters; Cambodian
    • Ingredients: bean thread noodles; carrots; ground pork; onions; peanuts; lettuce; cucumbers; mung bean sprouts; basil; mint; fish sauce; limes; vegetable oil; white vinegar; rice paper wrappers
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  • Dipping sauce for spring rolls (Tuk trey)

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

    • Categories: Dips, spreads & salsas; Sauces, general; Cambodian
    • Ingredients: fish sauce; limes; white vinegar
    show

  • Miniature spring rolls (Nom kriep)

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

    • Categories: Fried doughs; Appetizers / starters; Cambodian
    • Ingredients: peanuts; ground pork; rice paper wrappers; vegetable oil
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  • Red pork with coconut milk on crispy rice or French bread (Nataing)

    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: ground pork; New Mexico chiles; garlic; shallots; coconut milk; peanuts; jasmine rice; vegetable oil
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  • Grilled beef with lemongrass paste (Saiko ang kroeung)

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

    • Categories: Grills & BBQ; Appetizers / starters; Cambodian
    • Ingredients: lemongrass; shallots; garlic; kaffir lime leaves; turmeric; beef sirloin steaks; peanuts
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  • Cambodian ginger-cured beef (Saiko niet)

    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: beef top round; fresh ginger
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  • Spicy chicken wings (Slab mouan kroeung)

    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: lemongrass; garlic; shallots; galangal; paprika; turmeric; peanuts; fish sauce; chicken wings
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  • Pork brochettes with shredded coconut (Saik chrouk ch'ranouitk)

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

    • Categories: Grills & BBQ; Appetizers / starters; Cambodian
    • Ingredients: lemongrass; shallots; garlic; kaffir lime leaves; turmeric; coconut; pork tenderloin
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  • Fried corn cakes (Poat chien)

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

    • Categories: Fried doughs; Appetizers / starters; Cambodian; Vegan; Vegetarian
    • Ingredients: corn; coconut; coconut milk; glutinous rice flour
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  • Steamed yuca with coconut dipping sauce (Dom lung cheuh)

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

    • Categories: Sauces, general; Dips, spreads & salsas; Appetizers / starters; Cambodian; Vegan; Vegetarian
    • Ingredients: yuca root; coconut milk; scallions
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  • Grilled corn (Poat dot)

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

    • Categories: Grills & BBQ; Appetizers / starters; Cambodian
    • Ingredients: corn; scallions; fish sauce
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  • Broiled clams with lemongrass (Nyeu kroeung)

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

    • Categories: Grills & BBQ; Appetizers / starters; Cambodian
    • Ingredients: New Mexico chiles; lemongrass; shallots; kaffir lime leaves; galangal; cilantro; turmeric; bird's eye chiles; littleneck clams; coconut milk; fish sauce; peanuts
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  • Sticky rice topped with shellfish (Bai domnap muk 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: Rice dishes; Appetizers / starters; Cambodian
    • Ingredients: glutinous rice; coconut milk; turmeric; whole lobsters; kaffir lime leaves
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  • Spicy daikon soup (S'ngao chai tao)

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

    • Categories: Soups; Cambodian
    • Ingredients: pork spareribs; dried black fungus; daikon radishes; fish sauce; dried shrimp; scallions; cilantro
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  • Bean thread noodle soup (Somlah mee souah)

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

    • Categories: Soups; Cambodian
    • Ingredients: dried black fungus; dried lily buds; bean thread noodles; garlic; ground pork; chicken broth; dried shrimp; fish sauce; scallions
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  • Bamboo shoot soup (Somlah prahah tompeang)

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

    • Categories: Soups; Cambodian
    • Ingredients: rhizome; chicken broth; bamboo shoots; fish sauce; jasmine rice; pork tenderloin; catfish fillets; chile leaves; red bell peppers
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  • Coconut milk soup with bamboo shoots (Somlah k'tih tompeang)

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

    • Categories: Soups; Cambodian
    • Ingredients: garlic; New Mexico chiles; galangal; rhizome; shrimp paste; turmeric; coconut milk; whole chicken; fish sauce; lemongrass; bamboo shoots; kaffir lime leaves
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  • Essential rice soup (B'baw mouan)

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

    • Categories: Soups; Cambodian
    • Ingredients: chicken pieces; jasmine rice; garlic; fish sauce; dried shrimp; mung bean sprouts; scallions; cilantro; preserved cabbage; limes; bird's eye chiles
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  • Classic noodle soup (K'tieu)

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

    • Categories: Soups; Cambodian
    • Ingredients: pork bones; onions; carrots; pork tenderloin; garlic; ground pork; rice noodles; soy sauce; preserved cabbage; scallions; mung bean sprouts; dried shrimp; cilantro; bird's eye chiles; shrimp
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  • Cambodian beef and broth (Khar ko)

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

    • Categories: Soups; Cambodian
    • Ingredients: beef shanks; onions; carrots; fish sauce; basil; scallions; limes; bird's eye chiles
    show

  • Spicy chicken soup (S'ngao mouan)

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

    • Categories: Soups; Cambodian
    • Ingredients: chicken pieces; lemongrass; fish sauce; limes; scallions; basil; bird's eye chiles
    show

  • Emerald soup (Somlah marakot)

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

    • Categories: Soups; Cambodian
    • Ingredients: lemongrass; kaffir lime leaves; garlic; shallots; galangal; chicken pieces; poblano chiles; cubanelle peppers; coconut milk; fish sauce; shrimp paste; chicken broth; peas; basil; bird's eye chiles
    show

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)

    • DKennedy on March 06, 2015

      P. 46 - ground pork filling

    • 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.

  • Dipping sauce for spring rolls (Tuk trey)

    • DKennedy on March 06, 2015

      P. 49

    • 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.

  • Miniature spring rolls (Nom kriep)

  • 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.

  • 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.

  • 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.

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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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