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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":504,"pronunciation":527,"substitutions":528,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":499,"prepMinutes":551,"cookMinutes":432,"difficulty":552,"course":553,"diet":556,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":545,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"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.","How do I pick a mango that is unripe enough?",{"answer":398,"question":399},"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.","Can I make this salad vegan?",{"answer":401,"question":402},"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.","Why did my salad turn watery?",{"answer":404,"question":405},"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.","How is this different from Thai som tam?",{"answer":407,"question":408},"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.","Can I use a food processor to shred the mango?",[410,411,412,413,414,415],"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.","🥭","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.","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.",[421,422,423,424],"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.",[426,427,428],"Sharp knife or julienne peeler","Large mixing bowl","Small dry pan for the peanuts",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},11,33,5,24,7,250,[437],"Grilled meat or fish, and plain rice to calm the sourness down.",[439,442,445],{"name":440,"description":441},"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":443,"description":444},"With grilled beef","Sliced grilled beef folded through just before serving turns the salad into a light main course.",{"name":446,"description":447},"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.",[449,455,459,463,467,470,473,478,481,484,489,492,498,501],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"mango","hard green mangoes, peeled and cut in matchsticks","piece","For the salad",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},0.5,"onion","red onion, sliced paper-thin",{"qty":460,"ref":461,"name":462,"unit":453,"group":454},1,"carrot","carrot, in matchsticks",{"qty":460,"ref":464,"name":465,"unit":466,"group":454},"thai-basil","Asian or Thai basil leaves, torn","cup",{"qty":456,"ref":468,"name":469,"unit":466,"group":454},"mint","mint leaves",{"qty":456,"ref":471,"name":472,"unit":466,"group":454},"cilantro","cilantro leaves",{"qty":450,"ref":474,"name":475,"unit":476,"group":477},"fish-sauce","fish sauce","tbsp","For the dressing",{"qty":450,"ref":479,"name":480,"unit":453,"group":477},"lime","limes, juiced",{"qty":482,"name":483,"unit":476,"group":477},2.5,"palm sugar, finely chopped",{"qty":485,"ref":486,"name":487,"unit":488,"group":477},2,"garlic","garlic, crushed to a paste","clove",{"qty":485,"ref":490,"name":491,"unit":453,"group":477},"thai-chili","bird's eye chiles, finely sliced",{"qty":493,"ref":494,"name":495,"unit":496,"group":497},80,"peanuts","raw peanuts, for toasting","g","To finish",{"qty":499,"name":500,"unit":476,"group":497},4,"crisp fried shallots",{"qty":460,"ref":502,"name":503,"unit":476,"group":497,"optional":8},"dried-shrimp","dried shrimp, soaked 5 minutes and squeezed dry",[505,509,514,517,521,524],{"text":506,"title":507,"timerSeconds":508},"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.","Toast the peanuts",270,{"tip":510,"text":511,"title":512,"timerSeconds":513},"The mango should squeak faintly against the knife. If it feels wet and yielding, it is too ripe for this salad.","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.","Cut the mango",600,{"text":515,"title":516},"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.","Mix the dressing",{"text":518,"title":519,"timerSeconds":520},"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.","Soften the onion",300,{"text":522,"title":523},"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.","Toss the salad",{"text":525,"title":526},"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.","Finish and serve immediately","nyoam s-VIGH",[529,533,537,541],{"note":530,"swap":531,"original":532},"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.","Green papaya, kohlrabi or firm tart apple","Green mango",{"note":534,"swap":535,"original":536},"Add half a teaspoon of white miso to restore some of the fermented depth that fish sauce provides.","Light soy sauce plus a squeeze of extra lime, for a vegan salad","Fish sauce",{"note":538,"swap":539,"original":540},"Aniseed is the note you are trying to keep, so Thai basil is closest. Italian basil is too soft and sweet.","Thai basil, or a mix of mint and cilantro","Asian basil",{"note":542,"swap":543,"original":544},"Dried shrimp add salt and chew rather than an essential flavour, so the salad is complete without them.","Extra fried shallots, or leave out entirely","Dried shrimp","nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ","cambodia","Phnom Penh",20,"easy",[554,555],"appetizer","side",[557,558,559],"gluten-free","dairy-free","pescatarian",[451,494,479,474,464],[562,565,567,569],{"alt":563,"src":564},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[572,573,574,575,576,577,578],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing","cambodian food","2026-08-20","dishroute-kitchen","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.",{"en":583},"\u002Frecipe\u002Fnhoam-svay",{"items":585,"total":783,"page":460,"limit":433,"hasMore":862},[586,621,650,679,706,716,745,778,806,835],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":549,"region":591,"baseServings":499,"prepMinutes":592,"cookMinutes":593,"difficulty":594,"course":595,"diet":597,"mainIngredients":598,"images":604,"keywords":614,"publishedAt":579,"updatedAt":579,"authorSlug":580},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",30,25,"medium",[596],"main",[557,558,559],[599,600,601,602,603],"white-fish","coconut-milk","lemongrass","turmeric","eggs",[605,608,610,612],{"alt":606,"src":607},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[615,616,617,618,619,620,578],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":549,"region":550,"baseServings":499,"prepMinutes":593,"cookMinutes":593,"restMinutes":626,"difficulty":552,"course":627,"diet":629,"mainIngredients":630,"images":633,"keywords":643,"publishedAt":579,"updatedAt":579,"authorSlug":580},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក",480,[628,596],"breakfast",[558],[631,632,600,486,461],"pork-shoulder","jasmine-rice",[634,637,639,641],{"alt":635,"src":636},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[644,645,646,647,648,649,578],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"countrySlug":549,"region":655,"baseServings":499,"prepMinutes":593,"cookMinutes":656,"difficulty":594,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[596],[558,559],[660,661,486,474],"crab","black-pepper",[663,666,668,670],{"alt":664,"src":665},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[673,674,675,676,677,678,578],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":549,"region":550,"baseServings":499,"prepMinutes":551,"cookMinutes":656,"restMinutes":592,"difficulty":552,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":579,"updatedAt":579,"authorSlug":580},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",[596],[558],[687,661,479,603,688],"beef-chuck","tomato",[690,693,695,697],{"alt":691,"src":692},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[700,701,702,703,704,705,578],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":499,"prepMinutes":551,"cookMinutes":432,"difficulty":552,"course":707,"diet":708,"mainIngredients":709,"images":710,"keywords":715,"publishedAt":579,"updatedAt":579,"authorSlug":580},[554,555],[557,558,559],[451,494,479,474,464],[711,712,713,714],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,576,577,578],{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":549,"region":591,"baseServings":499,"prepMinutes":721,"cookMinutes":722,"difficulty":723,"course":724,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":579,"updatedAt":579,"authorSlug":580},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[596],[557,558,559],[727,599,601,602,600],"rice-noodles",[729,732,734,736],{"alt":730,"src":731},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[739,740,741,742,743,744,578],"num banh chok","khmer noodles","cambodian breakfast","fish gravy","rice noodles","krachai",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":549,"region":550,"baseServings":750,"prepMinutes":592,"cookMinutes":656,"difficulty":594,"course":751,"diet":754,"mainIngredients":758,"images":761,"keywords":771,"publishedAt":579,"updatedAt":579,"authorSlug":580},"num-plae-ai","Num Plae Ai (Khmer Palm Sugar Rice Balls)","Num Plae Ai","នំផ្លែអាយ",6,[752,753],"dessert","snack",[755,756,557,558,757],"vegetarian","vegan","nut-free",[759,760],"sticky-rice","coconut",[762,765,767,769],{"alt":763,"src":764},"White and pale green glutinous rice balls rolled in grated coconut, one split to show palm sugar syrup running out","\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-1x1.jpg",[772,773,774,775,776,777,578],"num plae ai","khmer dessert","palm sugar","rice balls","glutinous rice flour","cambodian 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