🇰🇭 Cambodia recipe
Bok Lahong
Bok Lahong is Cambodia's beloved green papaya salad, a dish that embodies the Khmer balance of sweet, sour, salty, and spicy. Unlike its Thai cousin, the Cambodian version leans into fish sauce depth and palm sugar sweetness. Shredded green papaya is pounded in a mortar with cherry tomatoes, long beans, dried shrimp, and peanuts, then dressed with a punchy dressing of lime, fish sauce, and palm sugar.
Prep15 mins
Cook0 mins
Serves2
Difficultyeasy
Ingredients
- 1 medium green papaya (about 400g), peeled and finely shredded
- 6 cherry tomatoes, halved
- 100g long beans, cut into 3cm pieces
- 2 tablespoons dried shrimp
- 2 tablespoons roasted peanuts
- 3 cloves garlic
- 3-5 bird's eye chilies (adjust to taste)
- 3 tablespoons palm sugar
- 3 tablespoons fish sauce
- 1 teaspoon prahok (Cambodian fermented fish paste)
- Juice of 3 limes
- 1 tablespoon tamarind paste
- Fresh crab paste (optional, for authenticity)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 150
- Protein
- 5 g
- Carbs
- 18 g
- Fat
- 6 g
