Shredded green papaya pounded in a mortar with tomatoes, lime, fish sauce, and chili, creating Cambodia's refreshing take on a Southeast Asian classic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: crushed peanuts, lime wedge
Accompaniments: sticky rice
Instructions
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1
Pound garlic and chilies in mortar until crushed.
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2
Add tomatoes and lightly bruise. Add dried shrimp.
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3
Add green papaya and pound gently, turning and mixing.
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4
Season with fish sauce, lime juice, and palm sugar. Taste and adjust.
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5
Transfer to plate and top with crushed roasted peanuts.
Did You Know?
The Cambodian version is typically milder and sweeter than the Thai som tum.
Chef's Notes
Equipment Tips
- large mortar and pestle
- peeler
Garnishing
crushed peanuts, lime wedge
Accompaniments
sticky rice
The Story Behind Bok Lahong
Bok lahong is Cambodia's version of the green papaya salad found across mainland Southeast Asia. The Cambodian preparation tends to be milder and sweeter than its Thai counterpart.
The technique of pounding in a mortar is central to the dish, as it bruises the papaya to absorb the dressing while maintaining crunch. This method has been used in Khmer cooking for centuries.
Green papaya salad is a daily food in Cambodia, sold by street vendors and made in every home, demonstrating the Khmer skill of creating vibrant dishes from simple ingredients.
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