Archive for the ‘Soup & Salad’ Category

Cambodian Chicken Lime Soup

Cambodian Chicken Lime Soup

I’m revisiting an old dish I made awhile back this time sharing you my step-by-step recipe on how to make this classic delicious Cambodian comfort food called Chicken and Lime Soup (Sngor Jruk Sach Mon) ស្ងោរជ្រក់សាច់ម៉ាន់. This is probably similar to the Thai version of Tom Yum Soup with a clear broth.

This year I feel fortunate because one of my favorite herbs “Basil” is growing nicely in my garden. I used to plant basil before but there were more flowers than there are leaves, even though I pick the flowers early as soon as it comes up. I don’t know what went wrong that year. This year I planted two varieties, the Thai basil (purple stem) and the sweet basil known in Italian cooking. With just a few ingredients I have left I went ahead and made some Chicken and Lime Soup.

I remember this used to be my oldest brother favorite soup because it’s the only thing he knows how to make as it requires very little ingredients. When my Mother first visited Cambodia back around 1995 my Dad was left to take care of us and he too made this soup for us almost every single day, :mrgreen: again maybe it’s because that’s the only thing he knows LOL 😀 Alternatively, you can kick it up a notch by adding other vegetables like banana blossom, oyster mushrooms, lotus roots and many more.

Chicken Lime Soup Ingreidents

Chicken and Lime Soup
(Sngor Jruk Sach Mon)

1 small Cornish chicken, cut into quarters
4 cups of water
2 lemongrass stalk, ends trimmed and pound
5-6 kaffir leaves
3-4 garlic, smashed
2 chicken bouillon cube
1-2 tablespoons lime juice
2 teaspoons sugar
1 tablespoon fish sauce
1 cup basil leaves
2-3 chillies (optional)

Bring water, lemongrass stalks and kaffir leaves to a boil. Add chicken bouillon cube. Stir to dissolve.

Add chicken pieces making sure they submerge in the stock. Cook until chicken is done. Cooking time will vary depending on the size of your chicken pieces. Once the chicken is cooked remove and continue to simmer the stock. Allow the chicken to cool. Then separate the meat and discard the bones. Shred the meat into pieces with your fingers.

Return the shredded chicken back into the stock followed by sugar and fish sauce. Stir to combine. Taste and adjust to your preference. Turn the heat off and add in the lime juice.

When serving, ladle to a bowl and add chopped basil leaves. Garnish with some chili peppers. This soup can be enjoy alone or as part of a meal with steamed rice.

Cabbage Soup with Pork

Due to the hot weather we’ve been experiencing here in California for the past few days I tried to distance myself from the kitchen. I’ve been eating my Mother homemade salty sun-dried fish with either watermelon or plain rice with water for the past several days now. Today the weather was a bit cooler and so I was happy to be back in the kitchen :) . I have a big head of cabbage left in the fridge and been waiting to make cabbage soup for a while now, this was the perfect time for me to make my yummy Cabbage Soup with Pork (Sngor Spey Sach Jrook) ស្ងោរស្ពីសាច់ជ្រូក. It was light and flavorful. D-E-L-I-C-I-O-U-S ! :mrgreen:

There are two variation to the soup. Both use the same ingredients but presented in different ways. Take your pick. The dumpling version will be the quick and easier version. The stuffed version will take some time. It does make a nice presentation though. 😛 You can also add bean threads in the pork mixture. If you have the time you can make a rich broth with pork or chicken bones. Another way to flavor the stock is by using dried shrimp. The soup can be eaten alone or part of a meal.

½ cabbage leaves
4 cups water
1 teaspoon salt
toothpicks or green onions to secure roll
cilantro leaves for garnish

Pork stuffing/Dumplings
1 cup ground pork
1 tablespoon dried shredded wood-ear mushrooms, soaked in water til soften then chopped
1 stem green onion, chopped
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black paper
1 teaspoon fish sauce
1 tablespoon oyster sauce

Soup Stock
4 cups water
1 tablespoon sugar
½ chicken bouillon
1 tablespoon soy sauce
2 tablespoons fish sauce

Method for stuffed cabbage roll:
Start by blanching the cabbage leaves in hot boiling water with a little bit of salt until soft. Trim away hard stems and set aside.

To make the pork stuffing/dumplings combine chopped green onion, mushrooms, ground pork and remainder ingredients. Mix well.

Place one tablespoon of stuffing at the stem end of each leaf, and fold in the sides. If the leaves are small, you can layered them. Roll each leaf tightly, and secure with toothpick.

Make the stock by bringing 4 cups of water to a boil and add chicken bouillon. Add stuffed cabbage roll and cook in the stock for 5-10 minutes until tender. Then season with sugar, soy sauce and fish sauce. Remove toothpick. Garnish with cilantro leaves before serving.

Method for cabbage soup with pork dumplings:
Follow the steps above for blanching the cabbage leaves. When it’s cool to the touch roll and slice the cabbage. Set in a bowl.

Prepare stock by adding all the ingredients in boiling water.

Combine ingredients for pork stuffing. Scoop out about 1 tablespoon of pork filling and roll into a ball. Drop into the stock. Cook about 10 minutes. To serve ladle pork dumplings into a bowl of shredded cabbage follow by some stock. Garnish with cilantro leaves.

…….. and if you happen to have left over stuffing you can turn it into another simple and delicious stir fry glass noodles. Using the same ingredients with the addition of mung bean noodles that has been soaked.

Simple Green Mango Salad

I went grocery shopping this past weekend and when I saw green mangoes on sale for $1.99 lb, regular $2.99 lb, I got a bit carried away and purchased about 10 lbs worth (5 mangoes). 😀 Perhaps they got a new shipment or something because normally there aren’t many selections. On Friday I stopped by my parents’ house and brought back with me lots of goodies 😛 (like always) one being my Mother’s homemade salty sun-dried fish. It will be tasty when I pair it with my very easy to make green mango salad (Bok Swaiy) បុកស្វាយ. This salad is also very good eaten with plain (unsalted/not marinade) steamed or grilled fish.

Note: If possible, try to buy the green mango in the vegetable section of the Asian Supermarket. The skin will have light green to dark green color and the flesh will be white (like in the picture below). These variety has a crisp texture an a tart taste. Do not use the mangoes in the fruit section. Even though the outer peel may look green and hard to the touch, their flesh will still have that yellow color and tend to be soft and mushy when you cut into it unlike those you find at the Asian stores. I am also using my already prepared fish sauce that I made and stored in the fridge. You can just use the same ingredients and adjust to your taste.

Simple Green Mango Salad
(Bok Swaiy) បុកស្វាយ

1 green mango, peel removed and julienne/shred
4-5 bird’s eye chili (optional)
3-4 cloves of garlic, skin removed
1 tablespoon prepared fish sauce

In a mortar and pestle pound the garlic and chilies. Add ½ of the shredded green mango followed by the prepared fish sauce. Continue pounding using a spoon or fork to rotate it around. Add the remaining green mango and lightly pound to combine. Scoop out and serve with your choice of cooked meats and steamed rice.

Phnom Penh Noodle Shortcut

Phnom Penh Noodle Soup

Phnom Penh Noodle Soup

I have been craving for noodle soup pretty often lately, particularly Cambodian or Thai noodle soup. And what’s widely available in my area is the infamous Vietnamese Pho grrrr. There’s something in the Pho broth that bugs me. Perhaps it’s the heavy spice they use like the star anise and cloves. Whatever it is I am not a fan of Pho. I usually just settle for the Chicken Noodle or Seafood Noodle when I order because it uses a different type of broth.

I wasn’t born in Cambodia and when I had a chance to go visit I’ve only spent like a little over a week in Phnom Penh. My time exploring with food was pretty limited. I ate a lot of fish. You can see the types of fish dish Cambodia has to offer by viewing my video I made about the FOOD of CAMBODIA. Although my time was short my memory of the dishes lives on especially the Ground Pork Noodle Soup I had on my way to visit some relatives in Banteay Mean Chey province. The noodle shop is situated along Cambodia’s national road #5 in Battambang province right at the footstep on your way up to Phnom Thom temple. That noodle soup was THE BOMB! Perhaps it was the loaded fresh ground pork that made all the difference. A noodle soup that is close to this would be the famous Phnom Penh Noodle Soup which consist of not only ground pork but also pork, garlic and shallots. There’s a Khmer restaurant called Mitapheap in Stockton, CA that serves pretty good Phnom Penh Noodle. My family in Stockton goes there often and I usually join them when ever I’m in town.

Because I don’t want to drive hours just to have my bowl of Phnom Penh Noodle Soup and because I don’t feel like preparing the broth for hours, I think I’ve found a quick and easy remedy to this. I’m calling it the Phnom Penh Noodle Soup Shortcut គុយទាវភ្នំពេញផ្លូវកាត់ because not only was it effortless (at least for me) to put together but I felt that the taste was sort of similar to the those rich flavors of a broth that has been simmer for hours. In my shortcut version here the broth was flavored with chopped onions and a little help from chicken bullion in addition to ground pork, sugar and fish sauce. I also added slice pork, shrimp and cuttlefish. My condiments include fried garlic, lime juice, my home made pickled jalapeños and hoisin sauce. Feel free to create your own topping and condiments. Do try my recipe and let me know what you think of it.

Phnom Penh Noodle Soup Ingredients

Phnom Penh Noodle Soup Ingredients

4 cups of water
¼ onion, chopped
3 tablespoons ground pork
1 tablespoon sugar
1 tablespoon soy sauce
2 tablespoons fish sauce
½ chicken or pork bullion
6 oz dried rice stick, pre-soak in warm water for 30 minutes

Ideas for toppings/condiments
slice pork
cuttlefish or pork/shrimp/fish balls
fried garlic/shallots
hoisin sauce
siracha chili sauce
pickled jalapeños (see my recipe)
mung bean sprouts
lime juice

Bring 4 cups of water to a boil and add the ground pork breaking it up as you put it into the pot. Once the broth returns to a boil add the chopped onion followed by chicken bullion. Stir to dissolve. Add sugar and fish sauce then simmer for 5-10 minutes.

Meanwhile in another pot bring about 8 cups of water to a boil. .Strain the pre-soak noodles and separate the noodles into 2 servings. Cook in boiling water until soften about 1-2 minutes. Empty the noodles (straining all the liquid back into the pot) into serving bowl.

It is now ready to assemble. Add additional toppings of your choice. The meat such as slice pork or seafood should be cook it in the broth. This will add another layer of flavor to the broth. It can also be prepared ahead of time and refrigerate until you are ready to use it. Ladle about 2 cups broth into each bowl, distributing the hot broth evenly to warm all the ingredients. Serve immediately with garnishes and your choice of condiments.

Marinated Beef with Lime Sauce aka Loc Lak

Marinated Beef with Lime Sauce aka Loc Lak

Marinated Beef with Lime Sauce aka Loc Lak

A beautiful dish that is simple to make.  Can be served as a salad or as a meal with rice. I read somewhere that Beef Loc Lak ឡុកឡាក់សាច់គោ was introduce to Cambodia by the Vietnamese. Due to it’s close proximity the two countries has a lot of cultural and cuisine exchanges. Although each country has it’s own variation depending on the regions, both countries refer to it with the same name “Loc Lak”. I’m not going to go into details about the origin or history of this dish. If you like to read more, you can go to Phnomenon post about this subject. All that matters to me is that the dish taste good. :)

Don’t get discourage by the lengthy list of ingredients. It’s all in the preparation. The cooking time goes by very quick.


Beef Marinade
1 lb beef cut into 1 inch cube – I like to use the cross rib steak as I find it tender and juicy
3 cloves garlic, minced
1 tablespoon sugar
1 tablespoon oyster sauce
½ tablespoon fish sauce
½ tablespoon sesame seed oil
1 teaspoon dark soy sauce

¼ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Lime Sauce
Juice of 1 lime
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crush red pepper (optional)

1 small onion, thinly sliced
1 head of leaf lettuce, separated into leaves
2 medium tomatoes, thinly sliced

Cooking oil for frying

Other additions include: hard boil eggs, hard boil quail eggs, slice cucumbers, watercress, and water spinach

First make the marinade by combining the ingredients in a bowl. Add the beef and stir to coat. Set aside for about 30 minutes. If longer than 30 minutes then marinate in the fridge.

Slice onions and add it to the vinaigrette. Allow that to lightly pickle for 5-10 minutes.

Make the lime sauce and set aside.

While those are going prepare the bed of lettuce on a serving platter. Add slice tomatoes and onions along with vinaigrette when ready.

Heat a pan with oil and wait until the oil starts to smoke. Add the cube marinaded beef carefully not to overcrowd them. Wait a couple of minutes for the beef to sear before you start to move them. Do the same on all sides. Pan sear them in batches if you have to. Cook the beef to your perfection. Once done transfer them on top of the vegetable platter.

Serve with lime & salt dip on the side. This dish can be served as a salad or with some steam rice for a complete meal.

I sometime like to make lettuce wrap by taking the tender chunks of beef and wrapped in lettuce leaves then dipped in the piquant lime sauce. This requires your finger. If you don’t want to use your hands then you can chop the lettuce into bite size before making a bed.

Stuffed Tomatoes Soup

Stuffed Tomatoes Soup with Pork

Stuffed Tomatoes Soup with Pork

Tomatoes in my garden are growing pretty wild now as it’s almost the end of season. I’ve been planning my recipes around the tomatoes 😀 and yesterday I decided to revisit an old recipe that use these tomatoes. Stuffed tomatoes soup with ground pork ស៊ុបប៉េងប៉ោះញាត់សាច់ជ្រូក is very light and delicious! I could actually eat this with a piece of toast. It would make a nice lunch too but I had it during dinner so it went well with my hot steamed rice.

Organic Tomatoes from my Garden

Organic Tomatoes from my Garden

5 slightly under ripe, firm tomatoes (so they don’t fall apart when cooked)
3/4 lb ground pork
1-2 scallions (green onions) white parts only, very thinly sliced
1 tablespoon fresh cilantro stems or the green portion of the scallions
½ teaspoon ground black or white pepper
1 teaspoon salt
1 can (14oz) chicken stock
½ cup of water
1 tablespoon sugar
1 tablespoon fish sauce
3 tbs oil
2 cloves of garlic, crushed

Clean the tomatoes and cut the top off (reserve for garnish or discard). Using a pairing knife and a small spoon such as a teaspoon to scoop out the tomatoes flesh. Reserve about 2 tablespoon of the chopped flesh. Reserve the rest for some other dish or discard it. :) Rinse and turn the tomatoes upside down and set on a paper towel to drain.

Hollowed Out Tomatoes

Hollowed Out Tomatoes

While tomatoes are draining prepare the stuffing. In a bowl mix together the pork, scallions, sugar, salt, pepper along with the chopped tomato flesh and set aside.

Stuff the tomatoes with the pork mixture. Start by pressing the filling all around the inside of the tomatoes first. This will help the tomatoes keep it’s shape when cooking. Then add fillings to the middle.

Heat oil in a pan and brown the garlic until golden brown. Be careful not to burn it. Remove and drain on paper towel. In the same pan add the stuffed tomatoes with the filling down. This helps to seal the stuffing so that they do not spill over when they are cooking. It only takes a couple of minute.

Next flip the tomatoes back in it’s upward position and add water and chicken stock. If there is too much oil remaining in the pan, you can pour it out first before adding the liquid. Bring it to a boil and add sugar and fish sauce. Then simmer covered on low for about 5-10 minutes. This will allow the fillings to cook thoroughly and by keeping the heat low you will also keep the tomatoes in it’s shape.

Before turning off the heat taste the broth and adjust accordingly. To serve ladle to a soup bowl/plate and add fried garlic. Garnish with scallions or cilantro sprigs.

Cambodian Style Hot Pot

Cambodian (Khmer) Style Hot Pot

Cambodian (Khmer) Style Hot Pot

My family calls it Yao Hon យ៉ាវហន while others calls it “Chhnang Pleurng​​ ឆ្នាំងភ្លើង” which literally means Fire Pot. I think the later one sort of suits more. Matter of fact, I don’t even know how we got the name Yao Hon. If anybody knows, please do share. :) It sound kind of Chinese? ​ Hot pot is great to enjoy in groups as it encourage socializing in an informal setting.

I get my vegetable nutrients the most when having it as a side dish for hot pot. However I am a bit picky when it comes to vegetable selections. There are only a couple that are my “must have” such as Watercress, Cabbage and the latest Chrysanthemum leaves (Tang O or Tang Oh). Anything other than that aren’t necessary but I don’t mind eating either. 😛 As for the meat I am not much of a fan for beef anymore. I think it’s because when ever I decide to make hot pot it’s usually because I want to eat my vegetables so meat is secondary. But it does add another layer of rich flavor to the broth so I usually have it available as well. 😀 Another item I like to also have is cuttlefish or squid. Hot Pot is also a great way to to clear out your fridge by using up your meats and vegetables. Mind sharing your favorite hot pot side dishes?

It seems like everybody has their own way of making the broth depending on many factors. I don’t think there’s a right or wrong way. My version of Yao Hon broth is pretty rich and flavorful not to mention spicy as well. It uses a lot of different spices such as bean curd, BBQ sauce and Satay Sauce. In addition you can also add a combination of water, chicken stock, Coco Rico, or your choice of beer. Yeah you heard me right, I add beer to mine. 😀 No you won’t get buzz or drunk because the alcohol pretty much evaporates during the cooking process. I made a very big pot of broth because I plan to freeze and enjoy the other half at a later time. Adjust amount accordingly.

1 jar (13 oz) fermented bean curd with or without chili
3 full tablespoons hot & spicy BBQ sauce – Asian Style, look for the tin jar as pictured
4 tablespoons BBQ sauce (the jar specify it’s for Yao Hon), it taste like Satay Sauce
1 can pineapple, drained and cut into bite size
1 can chicken stock (14 oz)
2 can water – use the empty chicken stock can to measure
1 12oz bottle Guinness Beer – substitute with either Coco Rico or other type of clear soda drinks
sugar & fish sauce to taste

Side Dishes: Select your choice of meats & vegetables. Here i have some cabbage, watercress, spinach, chrysanthemum leaves, seafood mix, beef and some left-over grilled chicken from Chinese take-out the night before.

In a large pot empty the jar of bean curd and break it down to a smooth paste. Once it’s broken, turn on the heat and add the BBQ sauce, satay sauce, chicken stock, water, and the soda. Bring to a boil for about 5 minutes and simmer another 7-10 minutes.

Just before you are about to turn off the heat add the pineapple. Season with sugar and fish sauce. I did not provide measurements because the flavor will depends on what type of liquid you are using. For example, if you are using Coco Rico it has a sweetness flavor already so you might want to cut down on adding sugar.

Transfer the broth to your hot pot and wait for it to boil again then start adding your meats and vegetables. Some like to have it with noodles while others like me prefer just plain-o steamed rice. :)

For sanitary purposes it’s best to use a separate utensil to pick up your raw meats.

Have fun and enjoy your Cambodian Style Hot Pot 😀

Papaya & Mango Salad with Seafood

Papaya & Mango Salad with Seafood

Papaya & Mango Salad with Seafood

This salad was inspired by a dish I had while dining at a restaurant called Phó Appétit . I went straight to the grocery store afterward to buy the ingredients and try and make it at home. That evening, I made my first attempt and loved it very much, more than the one I ordered. :)

I’ve made it again recently and here is my take on Green Papaya & Mango Salad with Seafood ញុំាល្ហុងនឹងស្វាយខ្ចីជាមួយគ្រឿងសមុទ្រ (Ngorm Lahong & Svay Kjey Jear Muy Kroeung Samot).

Note: I’ve tried it with pork (grilled & steamed) and it taste just as good.



1 cup of shredded papaya
1 cup of shredded green mango
¼ cup of shredded carrots (optional)
10-12 sprigs of mint, chopped reserve some for garnish (use more if you like mint)
10-12 shrimps, peeled & devein
8-10 fresh squids, cleaned and cut into pieces (you can use frozen squid as well which has already been cleaned and cut)
2 cup of water
1 tablespoon vinegar (white or rice)
1 tablespoon sugar
a pinch of salt
1 tablespoon peanuts, crushed

2-3 chilies, finely sliced (I used green chilies here.)
2 tablespoons fish sauce
1 tablespoon rice vinegar or distilled white vinegar
1 tablespoon lime juice ( I used the pulp too!)
2 teaspoons sugar

Combine vinaigrette and set aside.

Next you are going to poach the shrimp and squid. In a pot/wok mix 2 cups of water, vinegar, sugar and salt. Stir to disolve and add the shrimp and squid. Bring it to a boil. As soon as it boils, turn off heat completely. Allow it to sit for several more minutes then rinse in cool water and set aside.

In a salad bowl add shreded papaya, mango, carrots, mint, shrimp and squid. Pour vinaigrette and toss them all together. Taste and adjust accordingly.

To serve arrange on a plate and sprinkle some crushed peanuts. Garnish with a few sprigs of mint.

Pickled Lime Chicken Soup

Pickled Lime Chicken Soup

Another Cambodian comfort food. I think pickled lime ណាំងូវ (Num Ngov) is an acquired taste because I recall growing up not liking the smell so it was hard for me to take a step forward and eat the darn soup. But as time goes by I got used to it and became a fan of Pickled Lime Chicken Soup ស្ងោរម៉ាន់ណាំងូវ (Sngor Mon Num Ngov). I crave it even more when I moved away from my Parents. I love it most during cold winter days or when I’m feeling under the weather just like some people crave Chicken Noodle Soup when they are sick.

Pickled Lime | Num Ngov

I believe you can purchase pickled lime at some Asian Supermarket however it’s very easy to make it yourself. About 3 years ago I got a whole bunch of limes for dirt cheap so I decided to pickle them. The longer you keep it, the better it gets (at least in my opinion). One pickled lime goes a very long way!

Enjoy my recipe for Pickled Lime Chicken Soup. I have made this with a variety of chicken (black, game hen, regular whole chicken) and each one has it’s own uniqueness and equally delicious. You can either cook the chicken in bite size pieces or cook it as a whole and then remove and hand shred the meat and discard the bones which is how I made it today.

Pickled Lime Chicken Soup Ingredients

Pickled Lime Chicken Soup (makes 2-3)
(Sngor Mon Num Ngov) ស្ងោរម៉ាន់ណាំងូវ

2 chicken leg quarters
1 pickled lime
4-5 cloves garlic, peeled and mash (amount adjust to your liking)
2 stalk green onions, cut into 1 inch pieces
2 tablespoons sugar
5-6 tablespoons fish sauce (adjust to taste)
5-6 dried chilies (optional)
3 cups of water

Bring a pot of water to a boil and add chicken and garlic and dried chilies if using. Cook chicken throughly, skim off foam if necessary. If you are using bite size chicken, proceed to the next step. If you want to remove the meat from the bone, now is the time to do so. Remove cooked chicken from the pot and allow to cool before picking off the meat. Then return it back to the pot.

Add sugar, fish sauce and pickled lime. Break the pickled lime into pieces to release the flavors into the soup. Continue to cook and mix it all in another 2 minutes. Taste and adjust sugar and fish sauce accordingly.

Turn off the heat and add the green onions. The soup can be enjoyed as it or eaten with steamed rice.

Basic Papaya Salad

Basic Papaya Salad Ingredients

Basic Papaya Salad Ingredients

Another Papaya Salad បុកល្ហុង (Bok Lahong) post. I was making some the other day to enjoy with my Mother’s homemade Cambodian Sausage ខ្វាគោ (Kwah Ko) . It was a very last minute thing. I went through the fridge and saw some papaya so I began​​ gather what I have at the moment and try to put it all together. I just wanted to show that you don’t have to get all fancy with the ingredients to enjoy Papaya Salad. It’s nice though if you have special sauces or salty crabs (my favorite) but if you don’t, then no worries.

My basic Papaya Salad recipe is quick and simple not to mention satisfying especially when paired with Cambodian Sausage or any grilled meat for that matter. I am not going to be listing measurements as this is one of those dish that you just have to go by what you like. For example, some like it on the sour and spicy side; add lots of lime and chili peppers. Others like it sweet and salty; adjust palm sugar and fish sauce. Always taste before removing from the mortar & pestle so that you can make adjustments.

Papaya Salad with Cambodian Sausage

Papaya Salad with Cambodian Sausage

Note: After making Papaya Salad often I find that palm sugar works the best because it has this slimy consistency unlike regular white sugar. I prepare it by breaking it into small pieces and pouring fish sauce on top so that it dissolves (as pictured above).

shredded green (unripe) papaya
shredded carrots (optional)
shrimp paste
palm sugar
fish sauce
lime juice
roasted peanuts, lightly crush
garlic, roughly chopped
chilies, roughly chopped
fresh herbs (mint, basil, Asian mint)

Other veggies to consider adding: , tomatoes, shredded cabbage, lettuce, water spinach, snake bean, bac-ha …etc

In a mortar & pestle first add the garlic and chilies (if using) and pound. By chopping them into smaller pieces first, it will be easier and faster to get it crushed up.

Next add ¾ of the shredded papaya followed by shrimp paste, lime juice, palm sugar + fish sauce and continue to pound until all ingredients are combined. Use a fork on one hand to toss and move the salad around while you are pounding the salad with your other hand.

Finally, add the remainder shredded papaya and carrots and tomatoes (if using) and mix it in lightly with the other ingredients. By adding this last batch you are giving the salad an extra crunch because it was slightly mix and not pound. This is optional as you can toss everything in at once. Taste and make adjustments if necessary.

Once you are happy with the flavors, scoop it out onto a serving plate and serve with your favorite herbs and vegetable alongside some grilled meat like Cambodian Sausage. :)

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