In the previous recipe pitching, Bok Lahong/Cambodian Green Papaya Salad and today,
aha, crossing over from Cambodia to Vietnam (Hu Tieu Nam Vang/Phnom Penh Noodle Soup) for showcasing Vietnamese Spicy
Lemongrass Chicken. Trust me, such a wonderful, wondrous dish from a the land
which has gone through major battering and bruising due to the world know and historically
significant Vietnam War. Vietnam War. Oh yes! No trip of yours to Vietnam (Ca Hap Gung Hanh/Vietnamese Steam Fish) will
be complete or can be considerate as wholesomeness without visiting all the
historical sites which showcases the years of the Vietnam War (Ho Chi Minh City & Hanoi). Followed by the
also the aftermath of the brutal war. All of these. The pain, the misery, the
suffering, the deaths, so on and so forth. Now, how about Vietnamese Food?
Oh-My-Love! Simply spectacular. The freshest salads on earth, plus, a must when
in Vietnam, apart from Vietnamese Pho (Shrimp Pho, Lamb Pho/Vietnamese Noodle Soup & Vietnamese Fish Soup) are the other dishes, known for their
big, bold thundering tastes. A mix bag of spiciness, sourness and sweetness.
Including the dish of the day I am sharing. Vietnamese Spicy Lemongrass
Chicken. Shall we now head to the recipe? Of course. We shall.
Wednesday, March 24, 2021
Tuesday, March 16, 2021
Bok Lahong (Cambodian Green Papaya Salad)
Bok Lahong. Aka, Cambodian Green
Papaya Salad. Indeed. Green papaya from my garden into this, various role play
and interlinking, big bold tasting Cambodian Salad. A raw salad by the way. In
other words, there is no cooking involved and for a fact, such a papaya salad
is also a popularity in other Asian countries as well. Including in Malaysia. Known
as Kerabu Betik and suffice to say, you can actually replace green papaya with
mangoes (Malaysian Mango Salad) too (Cambodian Green Mango Salad). Ingredients for this kinda papaya salad from whichever part of Asia?
Including for this version or variety from Cambodia ? As far as I know, pretty
much the commonality. The common Asian ingredients for the burst of spiciness,
sourness, sweetness and every now and then, saltiness as well. Now, you must be curious in finding
out, how come I know the nooks and crannies in making Cambodian Green Papaya
Salad? Aha! On my palates. Not once but a couple of times during my trip to
Cambodia (Cambodian Sour Fish Soup) in year 2012. Having said that, I tweeted the recipe to suit and fit those
ingredients available locally in Malaysia and those ingredients I couldn’t get
a hold on to? Eliminated. Plus, even the cooking technic. Simplified. Which you
can see and hear from my YouTube cooking video. Whereby I have spoken in great
length on other related and of course, since I like to talk a lot, other correlated
matters. All of it, as a package for my version of Bok Lahong.
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