I Love “Bok I’hong”

There is nothing more satisfying then a plate of some good ole’ bok l’hong. Bok I’hong is a green papaya salad dish that is loved in Cambodia, Laos, Thailand, and Vietnam. Each country has their own version of it and the taste varies.

The taste of the unripe papaya blended with a hot & tangy taste filled with fish sauce just makes my heart melt and take my soul to a happy place. Why I love it so much? Because the fact that it just taste so damn good. I want to quit my job and create a Southeast Asia tour for all my bok I’hong lovers. We will hit up all the spots in Southeast Asia and taste the finest bok I’hong. I say the more spicy and smelly it is the better it will taste.

I have been spending my last few years as a mom trying to perfect my recipe, but it seems like every time I think I have it down it changes. I use the same spices and ingredients each time, but I believe the way you blend it and how you are feeling emotionally on that day effects the taste. Please don’t think I am crazy, but I am just saying.

Bok I’hong Kitchen Cookware & Tools

  • Mortar & Pestle
  • Vegetable Peeler
  • Vegetable Shredder
  • Citrus Juicer

Bok I’hong Main Ingredients:

  • Thai Chili
  • Green Papaya (Shredded)
  • Carrots (Shredded)
  • Garlic
  • Lime
  • Cherry Tomatoes
  • Anchovy Fish Sauce
  • Frozen Brined Crab (Salty)
  • Shrimp Paste
  • Sugar or Palm Sugar
  • Roasted Peanuts
  • Thai Basil Leaves
  • Lettuce

Prepping the Vegetables:

  1. Peel the green (this is the outer peel) off the papaya, cut it in half, clean out the seeds, and shred it
  2. Peel the carrots and shred it
  3. Mix the shredded papaya and carrots in a bowl-set aside
  4. Cut the cherry tomatoes in halves-set aside
  5. Cut the limes in halves and use the juicer-set aside

Making the sauce:

  1. Peel a garlic and put in the mortar and use the pestle to mash it, add the Thai chili and the sugar
  2. Add the frozen brined crab, add the shrimp paste, and anchovy fish sauce (add some shredded papaya as you are doing this to limit the sauce splashing)

Mixing it all together:

  1. Leave the sauce in the mortar & pestle
  2. Add a handful of shredded papaya at a time and smash it into the mortar with the pestle (repeat until papaya is all in)
  3. Add carrots & cherry tomatoes

Garnish:

  • Decorate your plate with lettuce, add the salad on top, garnish with roasted peanuts and Thai basil

 

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