[{"data":1,"prerenderedAt":406},["ShallowReactive",2],{"recipe:nhoam-svay":3,"recipe:country:cambodia":193},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":43,"serveWith":53,"storage":55,"faq":56,"equipment":72,"baseServings":76,"prepMinutes":77,"cookMinutes":78,"difficulty":79,"course":80,"diet":83,"mainIngredients":87,"ingredients":93,"instructions":144,"nutrition":167,"images":173,"keywords":183,"publishedAt":191,"updatedAt":191,"authorSlug":192},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","ញាំស្វាយ","nyoam s-VIGH","cambodia","Phnom Penh","🥭","Shredded unripe mango tossed with fish sauce, palm sugar, lime and chile, then loaded with Asian basil, fried shallots and roasted peanuts — crunchy and bracingly sour.","Nhoam svay is a salad built on fruit that is not ready yet. Hard green mangoes are shredded into thick matchsticks that snap rather than bend, then dressed with fish sauce, palm sugar, lime juice and chile until the mango softens slightly at the edges but keeps its crunch. Herbs go in by the handful — Asian basil, mint, sometimes rau ram — along with fried shallots and roasted peanuts for salt and fat. It is aggressively sour, which is the point: this is a salad that sharpens the appetite before grilled meat rather than one you eat by itself. It takes fifteen minutes, needs no cooking, and converts to vegan with a straight soy-for-fish-sauce swap.","Nhoam is the Khmer word for a whole family of salads built the same way: something shredded and raw, a dressing of fish sauce, lime, sugar and chile, herbs by the fistful, and something crunchy on top. Green papaya, banana blossom, lotus stem, pomelo and cucumber all get the treatment, and green mango is the version most people meet first. Its cousins are obvious — the Thai som tam, the Lao tam mak hoong, the Vietnamese goi — and the differences are matters of ratio rather than concept. Khmer versions tend to use more palm sugar, less chile and a wider range of herbs.\n\nGreen mango is not simply an unripe version of a sweet fruit; in Cambodia certain cultivars are grown specifically to be eaten hard and sour, and street vendors sell them peeled and sliced with a dip of salt, sugar and chile powder. The texture matters as much as the acidity — a properly unripe mango is pale, dense and squeaks slightly against the knife. If it has any give when you press it, it is already too far along and will turn to threads in the bowl.\n\nWhat makes the salad Khmer rather than Thai is largely restraint with chile and generosity with herbs. Asian basil, called chi neang vong, has an aniseed edge that plays against the sourness, and Cambodian tables usually have a plate of raw herbs anyway. Dried shrimp appear in some versions, shredded chicken or grilled beef in others, and at market stalls the whole thing is pounded lightly in a mortar rather than tossed, which bruises the mango and lets the dressing get in faster. Dress it just before eating: leave it standing and the salt draws water out of the mango, and what was crisp turns into a puddle.",[15,16,17,18],"Dressing built in the right order, so the palm sugar actually dissolves instead of settling at the bottom of the bowl.","Guidance on picking and cutting green mango, which is where most home versions go wrong.","Herbs and crunch in the quantities Cambodians actually use, not as a token garnish.","A one-swap vegan version that keeps the savoury depth rather than just leaving the fish sauce out.",[20,21,22,23,24,25],"Choose mangoes that are rock hard with no give at all. Any softness means the flesh will shred into limp threads instead of crisp sticks.","Cut the mango into matchsticks with a knife rather than a fine grater — you want pieces with body that stay crunchy under the dressing.","Dissolve the palm sugar in the lime juice and fish sauce before anything else goes in, warming it slightly if the sugar is stubborn.","Soak the shredded mango in ice water for ten minutes and drain it hard if you want maximum crunch.","Dress the salad no more than five minutes before serving. Salt pulls water from the mango and the bowl floods quickly.","Toast the peanuts yourself and crush them coarsely — pre-chopped peanuts are stale and add texture without flavour.",[27,31,35,39],{"original":28,"swap":29,"note":30},"Green mango","Green papaya, kohlrabi or firm tart apple","Green papaya is the most common alternative in Cambodia itself. Granny Smith apple works in a pinch but is sweeter, so cut the palm sugar back.",{"original":32,"swap":33,"note":34},"Fish sauce","Light soy sauce plus a squeeze of extra lime, for a vegan salad","Add half a teaspoon of white miso to restore some of the fermented depth that fish sauce provides.",{"original":36,"swap":37,"note":38},"Asian basil","Thai basil, or a mix of mint and cilantro","Aniseed is the note you are trying to keep, so Thai basil is closest. Italian basil is too soft and sweet.",{"original":40,"swap":41,"note":42},"Dried shrimp","Extra fried shallots, or leave out entirely","Dried shrimp add salt and chew rather than an essential flavour, so the salad is complete without them.",[44,47,50],{"name":45,"description":46},"Nhoam svay with dried shrimp","A tablespoon of small dried shrimp, soaked briefly and squeezed dry, tossed in with the herbs for extra salt and chew.",{"name":48,"description":49},"With grilled beef","Sliced grilled beef folded through just before serving turns the salad into a light main course.",{"name":51,"description":52},"Pounded market style","The mango bruised gently in a large mortar with the dressing before the herbs go in, so it softens and absorbs more.",[54],"Grilled meat or fish, and plain rice to calm the sourness down.","This salad does not keep once dressed — within an hour the salt has drawn water out of the mango and the texture is gone. Prepare the components separately and combine at the last minute: shredded mango holds a day in the fridge in a sealed box with a damp sheet of kitchen paper, the dressing keeps a week in a jar, and the fried shallots and peanuts keep a fortnight in an airtight container. If you have dressed leftovers, drain them and eat within a few hours; they are still pleasant, just softer.",[57,60,63,66,69],{"question":58,"answer":59},"How do I pick a mango that is unripe enough?","Press it firmly. It should be completely hard with no give anywhere, and the skin should be uniformly green with no yellow blush and no fruity smell at the stem. Asian grocers sell mangoes specifically for salads, often labelled green or sour mango, which are the right cultivars. A ripening mango from a supermarket shelf will be too sweet and will fall apart.",{"question":61,"answer":62},"Can I make this salad vegan?","Yes, easily. Replace the fish sauce with light soy sauce and an extra squeeze of lime, and skip the dried shrimp. Half a teaspoon of white miso stirred into the dressing restores the fermented savoury note that fish sauce provides. Everything else in the salad is already plant-based.",{"question":64,"answer":65},"Why did my salad turn watery?","It was dressed too far in advance. Salt in the fish sauce draws water out of the mango by osmosis, and after 20 to 30 minutes there is a pool of liquid in the bowl and the mango has gone limp. Mix the dressing ahead, prepare the mango ahead, and combine them within five minutes of serving.",{"question":67,"answer":68},"How is this different from Thai som tam?","Som tam is usually made with green papaya, pounded in a tall mortar, and leans hard on chile and dried shrimp. The Khmer nhoam is typically tossed rather than pounded, uses noticeably more palm sugar and less chile, and carries a much bigger load of fresh herbs. The two are clearly related and the border between them is porous.",{"question":70,"answer":71},"Can I use a food processor to shred the mango?","It is not recommended. A processor tears the fibres and produces short, wet shreds that collapse under the dressing. A julienne peeler or a sharp knife gives you long matchsticks with structure. If you own a mandoline with a julienne blade, that is the fastest good option.",[73,74,75],"Sharp knife or julienne peeler","Large mixing bowl","Small dry pan for the peanuts",4,20,5,"easy",[81,82],"appetizer","side",[84,85,86],"gluten-free","dairy-free","pescatarian",[88,89,90,91,92],"mango","peanuts","lime","fish-sauce","thai-basil",[94,99,103,107,110,113,116,120,122,125,130,133,138,140],{"ref":88,"qty":95,"unit":96,"name":97,"group":98},3,"piece","hard green mangoes, peeled and cut in matchsticks","For the salad",{"ref":100,"qty":101,"unit":96,"name":102,"group":98},"onion",0.5,"red onion, sliced paper-thin",{"ref":104,"qty":105,"unit":96,"name":106,"group":98},"carrot",1,"carrot, in matchsticks",{"ref":92,"qty":105,"unit":108,"name":109,"group":98},"cup","Asian or Thai basil leaves, torn",{"ref":111,"qty":101,"unit":108,"name":112,"group":98},"mint","mint leaves",{"ref":114,"qty":101,"unit":108,"name":115,"group":98},"cilantro","cilantro leaves",{"ref":91,"qty":95,"unit":117,"name":118,"group":119},"tbsp","fish sauce","For the dressing",{"ref":90,"qty":95,"unit":96,"name":121,"group":119},"limes, juiced",{"qty":123,"unit":117,"name":124,"group":119},2.5,"palm sugar, finely chopped",{"ref":126,"qty":127,"unit":128,"name":129,"group":119},"garlic",2,"clove","garlic, crushed to a paste",{"ref":131,"qty":127,"unit":96,"name":132,"group":119},"thai-chili","bird's eye chiles, finely sliced",{"ref":89,"qty":134,"unit":135,"name":136,"group":137},80,"g","raw peanuts, for toasting","To finish",{"qty":76,"unit":117,"name":139,"group":137},"crisp fried shallots",{"ref":141,"qty":105,"unit":117,"name":142,"optional":143,"group":137},"dried-shrimp","dried shrimp, soaked 5 minutes and squeezed dry",true,[145,149,154,157,161,164],{"title":146,"text":147,"timerSeconds":148},"Toast the peanuts","Dry-fry the peanuts in a small pan over medium heat for 4–5 minutes, shaking often, until the skins darken and split and they smell nutty. Cool, rub off the loose skins and crush coarsely — you want gravel, not powder.",270,{"title":150,"text":151,"timerSeconds":152,"tip":153},"Cut the mango","Peel {qty:mango} of green mangoes and cut the flesh from the stone in thick slabs, then slice into matchsticks about 4 cm long and 3 mm wide. Drop them into ice water for 10 minutes if you want maximum crunch, then drain and pat dry.",600,"The mango should squeak faintly against the knife. If it feels wet and yielding, it is too ripe for this salad.",{"title":155,"text":156},"Mix the dressing","Stir the palm sugar into the lime juice and fish sauce until it fully dissolves and no grains sit at the bottom of the bowl, then add the garlic paste and chiles. Taste: it should be sour first, salty second, sweet third, with heat behind.",{"title":158,"text":159,"timerSeconds":160},"Soften the onion","Toss the sliced red onion with a tablespoon of the dressing and leave it for 5 minutes. This takes the raw bite off and turns the slices translucent at the edges.",300,{"title":162,"text":163},"Toss the salad","Combine the mango, carrot, dressed onion and dried shrimp in a large bowl, pour over the remaining dressing and toss with your hands until every strand glistens. Add the basil, mint and cilantro and fold through with two or three light turns.",{"title":165,"text":166},"Finish and serve immediately","Scatter the crushed peanuts and fried shallots over the top and take it to the table straight away, before the salt starts drawing water out of the mango. Serve alongside grilled meat with rice.",{"calories":168,"protein":169,"carbs":170,"fat":171,"fiber":78,"sugar":172,"estimated":143},250,7,33,11,24,[174,177,179,181],{"src":175,"alt":176},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg","Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots",{"src":178,"alt":176},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"src":180,"alt":176},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"src":182,"alt":176},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[184,185,186,187,188,189,190],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing","cambodian food","2026-08-20","dishroute-kitchen",{"items":194,"total":346,"page":105,"limit":172,"hasMore":405},[195,223,245,267,287,294,316,342,363,385],{"slug":196,"title":197,"nativeName":198,"countrySlug":8,"region":199,"baseServings":76,"prepMinutes":200,"cookMinutes":201,"difficulty":202,"course":203,"diet":205,"mainIngredients":206,"images":212,"keywords":216,"publishedAt":191,"updatedAt":191,"authorSlug":192},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","អាម៉ុកត្រី","Tonlé Sap Basin",30,25,"medium",[204],"main",[84,85,86],[207,208,209,210,211],"white-fish","coconut-milk","lemongrass","turmeric","eggs",[213],{"src":214,"alt":215},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg","Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile",[217,218,219,220,221,222,190],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":224,"title":225,"nativeName":226,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":201,"cookMinutes":201,"restMinutes":227,"difficulty":79,"course":228,"diet":230,"mainIngredients":231,"images":234,"keywords":238,"publishedAt":191,"updatedAt":191,"authorSlug":192},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","បាយសាច់ជ្រូក",480,[229,204],"breakfast",[85],[232,233,208,126,104],"pork-shoulder","jasmine-rice",[235],{"src":236,"alt":237},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg","Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth",[239,240,241,242,243,244,190],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":246,"title":247,"nativeName":248,"countrySlug":8,"region":249,"baseServings":76,"prepMinutes":201,"cookMinutes":250,"difficulty":202,"course":251,"diet":252,"mainIngredients":253,"images":256,"keywords":260,"publishedAt":191,"updatedAt":191,"authorSlug":192},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[204],[85,86],[254,255,126,91],"crab","black-pepper",[257],{"src":258,"alt":259},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg","Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions",[261,262,263,264,265,266,190],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":268,"title":269,"nativeName":270,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":77,"cookMinutes":250,"restMinutes":200,"difficulty":79,"course":271,"diet":272,"mainIngredients":273,"images":276,"keywords":280,"publishedAt":191,"updatedAt":191,"authorSlug":192},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","ឡុកឡាក់",[204],[85],[274,255,90,211,275],"beef-chuck","tomato",[277],{"src":278,"alt":279},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg","Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip",[281,282,283,284,285,286,190],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":77,"cookMinutes":78,"difficulty":79,"course":288,"diet":289,"mainIngredients":290,"images":291,"keywords":293,"publishedAt":191,"updatedAt":191,"authorSlug":192},[81,82],[84,85,86],[88,89,90,91,92],[292],{"src":175,"alt":176},[184,185,186,187,188,189,190],{"slug":295,"title":296,"nativeName":297,"countrySlug":8,"region":199,"baseServings":76,"prepMinutes":298,"cookMinutes":299,"difficulty":300,"course":301,"diet":302,"mainIngredients":303,"images":305,"keywords":309,"publishedAt":191,"updatedAt":191,"authorSlug":192},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","នំបញ្ចុក",45,35,"hard",[204],[84,85,86],[304,207,209,210,208],"rice-noodles",[306],{"src":307,"alt":308},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg","Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs",[310,311,312,313,314,315,190],"num banh chok","khmer noodles","cambodian breakfast","fish gravy","rice noodles","krachai",{"slug":317,"title":318,"nativeName":319,"countrySlug":8,"region":9,"baseServings":320,"prepMinutes":200,"cookMinutes":250,"difficulty":202,"course":321,"diet":324,"mainIngredients":328,"images":331,"keywords":335,"publishedAt":191,"updatedAt":191,"authorSlug":192},"num-plae-ai","Num Plae Ai (Khmer Palm Sugar Rice Balls)","នំផ្លែអាយ",6,[322,323],"dessert","snack",[325,326,84,85,327],"vegetarian","vegan","nut-free",[329,330],"sticky-rice","coconut",[332],{"src":333,"alt":334},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero.jpg","White and pale green glutinous rice balls rolled in grated coconut, one split to show palm sugar syrup running out",[336,337,338,339,340,341,190],"num plae ai","khmer dessert","palm sugar","rice balls","glutinous rice flour","cambodian sweets",{"slug":343,"title":344,"nativeName":345,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":201,"cookMinutes":346,"restMinutes":347,"difficulty":79,"course":348,"diet":350,"mainIngredients":351,"images":352,"keywords":356,"publishedAt":191,"updatedAt":191,"authorSlug":192},"sach-ko-ang","Sach Ko Ang (Khmer Lemongrass Beef Skewers)","សាច់គោអាំង",10,120,[349,204],"street-food",[85],[274,209,126,91],[353],{"src":354,"alt":355},"\u002Fimages\u002Frecipes\u002Fsach-ko-ang\u002Fhero.jpg","Charred lemongrass beef skewers on bamboo sticks over glowing coals, with lime wedges and pickled vegetables",[357,358,359,360,361,362,190],"sach ko ang","khmer beef skewers","lemongrass beef","cambodian street food","grilled beef","night market",{"slug":364,"title":365,"nativeName":366,"countrySlug":8,"region":199,"baseServings":320,"prepMinutes":299,"cookMinutes":298,"difficulty":202,"course":367,"diet":369,"mainIngredients":370,"images":374,"keywords":378,"publishedAt":191,"updatedAt":191,"authorSlug":192},"samlor-korko","Samlor Korko (Khmer Mixed Vegetable and Fish Stew)","សម្លរកកូរ",[368,204],"soup",[84,85,86],[207,371,209,372,373],"pumpkin","rice","green-beans",[375],{"src":376,"alt":377},"\u002Fimages\u002Frecipes\u002Fsamlor-korko\u002Fhero.jpg","Thick Khmer vegetable and fish stew in a clay bowl with pumpkin, jackfruit, long beans and green leaves",[379,380,381,382,383,384,190],"samlor korko","khmer soup","cambodian stew","prahok","toasted rice powder","vegetable stew",{"slug":386,"title":387,"nativeName":388,"countrySlug":8,"region":9,"baseServings":76,"prepMinutes":201,"cookMinutes":389,"difficulty":202,"course":390,"diet":391,"mainIngredients":392,"images":395,"keywords":399,"publishedAt":191,"updatedAt":191,"authorSlug":192},"khmer-red-curry","Somlar Kari (Khmer Coconut Chicken Curry)","សម្លការី",40,[204],[84,85],[393,208,394,209,373],"chicken","sweet-potato",[396],{"src":397,"alt":398},"\u002Fimages\u002Frecipes\u002Fkhmer-red-curry\u002Fhero.jpg","Bowl of Khmer coconut chicken curry with sweet potato and long beans, a torn baguette resting on the rim",[400,401,402,403,221,404,190],"somlar kari","khmer curry","cambodian curry","coconut chicken curry","khmer red curry",false,1787360063185]