Bok Lhong

Name: Bok Lhong
Prep time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Cambodia
Ingredients: 500g green papaya, peeled and shredded; 2 tomatoes, sliced; 50g crushed roasted peanuts; 2 tbsp fermented salted crab; 3 cloves garlic, crushed; 2-3 crushed hot chilies; 3 tbsp fish sauce; juice of 2 limes; 1 tbsp palm sugar

Bok lhong is the Cambodian green papaya salad, a close relative of Thai som tam, but with its own identity through the use of fermented salted crab instead of dried shrimp. This salad is traditionally prepared in a clay mortar, an essential tool in Khmer cuisine, which allows the ingredients to be gently crushed without turning into a puree. Street vendors in the markets of Phnom Penh prepare bok lhong to order, adjusting the level of spiciness and fermented crab according to each customer's preferences. The salad is often enjoyed as an afternoon snack or as an accompaniment to meals, its balance of sour, salty, sweet and spicy reflecting the Khmer culinary philosophy of flavor harmony.

Total time35m

Active time25m

Servings4

DifficultyEasy

Cost$$

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🥭

Shredded green papaya

Unripe papaya, coarsely shredded, gives the salad its crunchy texture.

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Fermented salted crab

Small salted, fermented crab adds an intense, traditional umami flavor.

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Crushed roasted peanuts

Crushed peanuts add extra crunch and flavor at the end.

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Sour-spicy lime dressing

Lime juice, chili and fish sauce create the classic Khmer balance.

Ingredients 4 servings

500g green papaya, peeled and shredded
2 tomatoes, sliced
50g crushed roasted peanuts
2 tbsp fermented salted crab
3 cloves garlic, crushed
2-3 crushed hot chilies
3 tbsp fish sauce
Juice of 2 limes
1 tbsp palm sugar

How to make it

1Peel the green papaya and shred it with a special salad grater, producing long, thin strips.
2In a large clay or wooden mortar, lightly crush the garlic and hot chilies until their aromas release.
3Add the sliced tomatoes and crush them gently, just enough to release a little juice, without turning them into a puree.
4Add the fermented salted crab, fish sauce, lime juice and palm sugar, mixing well to dissolve the sugar.
5Add the shredded papaya on top and mix with a flat wooden spoon, pressing lightly so the dressing penetrates every strip.
6Taste the salad and adjust the balance of sour, salty, sweet and spicy to preference.
7Transfer to a plate and sprinkle with crushed roasted peanuts just before serving.