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Article: Sweet Garleek Tuk Trey by Chinchakriya Un

Sweet Garleek Tuk Trey by Chinchakriya Un

Sweet Garleek Tuk Trey by Chinchakriya Un


Tuk trey is a versatile Cambodian sauce made from garlic, fish sauce, lime juice, chile peppers and herbs; in this case, Sweet Garleek stems take the place of the garlic, giving the sauce a more delicate flavor. Spoon this over just about any protein, or use it as a dipping sauce for salad rolls, spring rolls, fresh vegetables and more.


  • 2-3 Sweet Garleek stalks
  • 1 stalk lemongrass, tender parts thinly sliced
  • 2 bird’s eye chilis, stems removed
  • 1 clove garlic
  • Pinch of salt
  • 1/2 tsp MSG
  • 2 tbsp palm sugar
  • 1½ - 2 tbsp fish sauce
  • 2 limes 
  • 3 tbsp chopped herbs such as cilantro, dill, rau rum (Vietnamese coriander), mint, lemon balm
  • Toasted rice powder, to taste


Separate the Sweet Garleek white stems from the greens, and set the greens aside for another use (braising, stir-frying, etc). Trim the root ends from the whites, then give them a thorough rinse before slicing them into 1-inch chunks. 

In a mortar and pestle, smash together the Sweet Garleek whites, sliced lemongrass, bird's eye chilis and garlic until the ingredients are chunky, but not pulverized. Pound in the palm sugar, a pinch of salt and the MSG.

With a small spoon, stir in the juice of one lime and 1½ tbsp of fish sauce, followed by the herbs.

Taste, and adjust accordingly by adding more palm sugar, lime juice, fish sauce and/or herbs; when ready, the sauce should be a harmony of sweet, salty, sour and spicy flavors. 

A generous pinch of toasted rice powder can be added at the end to add texture and a nutty flavor to the sauce.


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