Cambodian Pickled Green Papaya

In Cambodia green papaya (La’hong ល្ហុង) is widely use in cooking. It can be use to make soup such as Somlaw KoKo, salad such as Bok La’hong, or pickled, Jruk La’hong, like so. Pickled Green Papaya is a staple in many eatery and restaurants especially where grilled meats are served. This is super delicious when eaten with Authentic Cambodian Sausage. It is a fairly an easy recipe to follow. Pickled green papaya should be prepared at least a day in advance prior to serving. I also add some shredded In Cambodia green papaya (La’hong ល្ហុង) is widely use in cooking. It can be use to make soup such as Somlaw KoKo, salad such as Bok La’hong, or pickled, Jruk La’hong, like so. Pickled Green Papaya is a staple in many eatery and restaurants especially where grilled meats are served. This is super delicious when eaten with Authentic Cambodian Sausage. It is a fairly an easy recipe to follow. Pickled green papaya should be prepared at least a day in advance prior to serving. I also add some shredded carrots to give it another crunch factor and also some eye candy. The ingredient measurement is flexible therefore, adjust according to your preference.

Cambodian Pickled Green Papaya (Jruk La’hong) ជ្រុកល្ហុង Ingredients 1 lb green papaya, shredded 1 cup shredded carrot 5 cloves garlic, peel and crushed handful fresh red chili peppers (optional) 1 cup vinegar ½ cup sugar ½ tablespoon salt 2 tablespoons fish sauce (optional) ½ cup warm water Method: In a container add green papaya, carrot, and garlic. Make the pickling brine by combining vinegar, sugar, salt, fish sauce (if using) and water. Stir until sugar is dissolved. Pour brine into container and mix well. Allow it to cool down before storing it in the fridge. This will retain it’s crunchy texture.

Posted in: Srin Senghong