Salads
Bok L’hong
Ingredients
- - 1 green papaya (about 500 g/1.1 lb), peeled and shredded
- - 2 garlic cloves
- - 2–3 Thai chilies (to taste)
- - 1 tbsp (15 g) palm sugar
- - 2 tbsp (30 ml) fish sauce
- - 2 tbsp (30 ml) lime juice
- - 1 tbsp (15 g) fermented crab or prahok (optional, traditional)
- - 100 g (3.5 oz) cherry tomatoes, halved
- - 50 g (1.8 oz) dried shrimp
- - 50 g (1/3 cup) roasted peanuts, crushed
- - long beans, cut into short lengths, to serve
Method
- Pound the garlic and chilies together in a large mortar until roughly broken down.
- Add the palm sugar, fish sauce and lime juice, pounding briefly to dissolve the sugar and combine.
- Add the fermented crab or prahok if using, and the dried shrimp; pound lightly to combine.
- Add the cherry tomatoes and long beans, and lightly bruise them with the pestle to release their juices.
- Add the shredded green papaya in batches, pounding and tossing with a spoon between additions to coat evenly without turning it mushy.
- Transfer to a serving plate and top with crushed roasted peanuts.
Introduction: Bok L'hong, meaning 'pounded papaya,' is Cambodia's version of the green papaya salad found across mainland Southeast Asia, distinguished by its use of fermented crab or prahok alongside lime, chili and palm sugar, pounded together in a large mortar.
Cultural Background: Bok L'hong, meaning 'pounded papaya,' is Cambodia's version of the green papaya salad found across mainland Southeast Asia, distinguished by its use of fermented crab or prahok alongside lime, chili and palm sugar, pounded together in a large mortar. It is an everyday street-side dish, made fresh to order and pounded loudly enough to be part of its own advertisement at market stalls.
Tips: Pound gently rather than crushing hard — the goal is to bruise the papaya and vegetables just enough to absorb the dressing, not pulverise them. Taste and adjust the balance of sour, salty, sweet and spicy before serving; this dish is meant to be assertively seasoned.
Variations: Green mango can replace papaya for a sharper, more tart version. Grilled dried fish flakes are sometimes added for extra umami. Omit dried shrimp, fermented crab and fish sauce; use soy sauce and a pinch of salt to season, keeping garlic, lime, chili and palm sugar.
Storage: Best eaten immediately; if needed, store undressed shredded papaya in the refrigerator for up to 1 day and dress just before serving.
Reheating: Not applicable — this is a cold, fresh salad.
Nutrition: Per serving (approx.): 180 kcal, 8 g protein, 7 g fat, 22 g carbohydrate, 4 g fibre, 850 mg sodium.
FAQs:
Q: Can I make this less spicy?
A: Yes — reduce or omit the Thai chilies; the balance of lime, sugar and fish sauce still gives a well-rounded flavour.
Q: What if I can’t find fermented crab?
A: It can be omitted; the salad will be lighter but still authentic, closer to a simpler papaya salad style.