Xoup phak is a cooked vegetable salad flavored with grilled herbs. It is a preparation that in practice allows you to cook the leftovers of the raw vegetable dish of the day before.
Generally, xoup phak contains at least 3 kinds of vegetables with green bean as a base. The vegetables are cut into pieces or grated and steamed or blanched in salted water.
For 4 persons
300 g of green beans, cut into 3cm pieces and blanched in salted water
200 g of 2 other vegetables blanched in salted water: bamboo shoots, carrots, cabbage, water bindweed,...
30 g dried black mushrooms
2 shallots, unpeeled and halved
3 cloves of garlic, unpeeled
2 chilies (optional)
5 tablespoons toasted sesame seeds
4 tablespoons fish sauce
Soak the black mushrooms in cold water for 30 minutes to rehydrate them. Cut them into thin strips and cook them in a small pot of boiling water for 10 minutes.
Grill the shallots, garlic and chilies for 15 to 20 minutes. Garlic and chilies should be removed first as they cook faster. Peel shallots and garlic. Set aside.
Crush 4 tablespoons of toasted sesame seeds in mortar until seeds are no longer visible.
Add toasted herbs and grind to a smooth paste.
Stir in fish sauce.
In a large bowl, combine vegetables, mushrooms and crushed mixture.
Garnish with remaining toasted sesame seeds before serving.
I made a simplified version here in video. I used sesame paste instead of sesame seeds. Follow and subscribe on social media for more videos.