with Pork Skin
Cambodian Green papaya salad in Khmer we called “Nhoam Lahong.” It’s similar to “Bok Lahong.” But the difference is that we do not need to pound the green papaya in mortar and pestle; instead, we combine the ingredients with chopsticks, forks, or spoons; how simple and easy it is!
It’s a tasty late-afternoon snack that people enjoy.
HOW TO PREPARE THIS TASTY SIMPLE SALAD?
SAUCE
Before preparing the remaining ingredients, we must first mix the sweet fish sauce; this helps the sauce to ferment thoroughly before serving.
INGREDIENTS
- 1 cloves garlic
- 1 tbsp vinegar
- 1 tbsp fish sauce
- 4 tbsp water
- 1/4 tsp salt
- 2 tbsp sugar
- 1 chili pepper (Optional)
In a small mixing bowl, combine minced garlic clove, white vinegar, fish sauce, water, sugar, and sliced chili pepper, then stir until dissolved.
PORK SKIN
Where can I find pork skin?
You may find it at any Asian store. Often, I get skin-on pork belly, cook it until it is soft, and then peel the skin off. Since the skin is tender after being cooked, removing it this way is much simpler. Some people, however, prefer removing it while it’s still raw.
Cook pork skin in hot boiling water over medium-high heat until it’s tender, then thinly slice.
SHRIMP
If you purchased cooked shrimp, reheat them in boiling water before serving. However, if you buy raw shrimp, cook it in boiling water for 2–3 minutes or until it is fully cooked.
ROASTED PEANUT
Using a mortar and pestle, slightly pound the peanut after roasting over low heat until it gets crisp golden brown.
VEGETABLES
Green Papaya and carrot, peel the skin off and shred using a shredding knife. Then rinse them well with water and drain, transfer them into a large container and place some ice cubes on the top.
Mint, remove the leaves from the stems and rinse well with water, drain and set aside.
Let’s mix
Start with shredded green papaya and carrot, sliced pork skin, shrimp, mint, crushed roasted peanut, and cover the whole ingredients with sweet fish sauce.
Mix all and serve! Yummy!
Video
Green Papaya Salad with Pork Skin
Ingredients
Method
- First, mince one garlic clove and put into a small mixing bowl.
- Add vinegar, fish sauce, water, sugar, and sliced chili pepper, then stir until dissolved. Set aside.
- Peel the green papaya skin and remove the seeds, then rinse well and drain.
- Use a shredder to shred the papaya, and place into a basket that filled with water.
- Peel off the carrot skin, and shred. Place it in the same basket with shredded green papaya. Wash them twice and drain well. To make them crunchy, place them in a large container and cover with ice cubes. Keep in the refrigerator until serving time.
- Unpack a package of mint and pick the leaves off the stems, then wash well with water, and drain. Set aside.
- Roast a cup of peanut on medium-low heat until crispy, then roughly pound and put in a small bowl, set aside.
- In a medium pot, bring enough amount of water to a boil, put the shrimp, and cook for 2-3 minutes or until well done. Drain and set aside.
- In the same boiling water, put the raw pork skin in, and cook until it is tender. Then thinly slice, and set aside.
- For serving, put all the prepared ingredients together in a serving dish or bowl, shredded green papaya and carrot, cooked pork skin, shrimp, mint, peanut.
- Pour in the sweet and sour fish sauce, mix all to combine and serve.
- Enjoy!
