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Green Papaya Salad Recipe – How to Make Cambodian Bok Lahong. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.
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Cambodian Green Papaya Salad Recipe

This Cambodian green papaya salad recipe makes Cambodia’s Bok Lahong or Nhoam Lahong, a fragrant, crunchy pounded salad that’s a little funky, spicy, sour, salty, and sweet. Typically eaten as a late afternoon snack, and made to order, it has cousins in Laos (Tum Som), Thailand (Som Tum), and Vietnam (Gỏi Đủ Đủ).
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Sharing
Cuisine: Cambodian
Servings: 4 shared
Calories: 217kcal
Author: Lara Dunston

Ingredients

  • 3 cloves garlic finely chopped
  • 2-3 bird’s eye chillies finely chopped
  • 3 small purple shallots finely sliced
  • 3 tbsp fish sauce
  • 2 tbsp liquid palm sugar – or dissolve palm sugar in a little hot water first
  • 4 tbsp freshly squeezed lime juice
  • 1 tbsp shrimp paste optional
  • ¼ cup dried shrimps
  • 1 large green papaya
  • 1 small carrot
  • 1 small cucumber
  • 1 cup cherry tomatoes
  • 1 cup mixed fresh fragrant herbs basil, mint, coriander etc
  • 3 tbsp roasted peanuts chopped and crushed

Instructions

  • Throw the finely chopped bird’s eye chillies and garlic, finely sliced purple shallots, fish sauce, palm sugar, lime juice, and optional shrimp paste (only add this if you like funky flavours) into your big wooden mortar and pestle and pound until everything is well combined and soft and juicy. You don’t want the consistency of a spice paste so don’t go too far.
  • Soak your dried shrimps in a small dish of hot water for about ten minutes.
  • Prep all your fresh fruit and vegetables, grating, shredding or julienning your green papaya, carrot and cucumber, and slicing your cherry tomatoes in half, then pop the lot in a big salad bowl.
  • Wash and gently pat dry your fresh fragrant herbs – basil is essential, coriander and mint and also nice – pluck the basil and mint leaves from stalks, but leave some coriander sprigs in there. Add most to the salad bowl, leaving some to garnish.
  • Drain your dried shrimps and add half to the salad bowl, along with two tablespoons of peanuts, and the juicy dressing that you first pounded until soft. Gently combine everything together, using gloved hands.
  • Pile the salad onto a serving plate and then garnish with the remaining fresh herbs, dried shrimps, and peanuts, and serve immediately.

Nutrition

Calories: 217kcal | Carbohydrates: 28g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 211mg | Sodium: 1793mg | Potassium: 712mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4984IU | Vitamin C: 117mg | Calcium: 157mg | Iron: 4mg