Nhoam Svay
| Nhoam Svay | |
|---|---|
| Khmer name | ញាំស្វាយ |
| Other names | Neorm svay; Noam swei; Nhoam svay kchai; Nhoam svay trei chhae |
| Dish types | Salad |
| Subjects | Food & Foodways; Celebrations & Life Passages; Land, Place & Environment |
| Related dishes | Bok Lahong; Tuk Trey |
Cambodian green mango salad with smoked fish, dried shrimp, herbs and a lime and palm sugar dressing.
Nhoam Svay (Khmer: ញាំស្វាយ) is a Cambodian green mango salad with smoked fish, dried shrimp, herbs and a lime and palm sugar dressing. (Wikipedia: Nhoam svay)
Cultural context
Nhoam svay is a Cambodian salad of unripe mango, vegetables, dried smoked fish, dried shrimp and fresh herbs dressed with fish sauce, lime juice, garlic, bird's eye chillies and liquid palm sugar, and commonly garnished with peanuts. (Wikipedia: Nhoam svay) It is typically served in the countryside at weddings. (Wikipedia: Nhoam svay) Grantourismo notes that the small smoked fish used in the salad are bought from local markets and smoked in rustic homemade wood-fire smokers in the floating villages around the Tonle Sap, where fish have been smoked for well over a thousand years. (Grantourismo)
Preparations and recipes
- Lara Dunston, Grantourismo
- Green mango and cucumber tossed with pounded smoked fish, dried shrimp, herbs, peanuts and a fish sauce dressing.
Regional and community variations
The small smoked fish are typically trey riel, generally baby carps or Indonesian snakehead fish, with trey slak, trey changwa mool and trey russey also used; grating the mango gives a softer salad, julienning gives a crunchier one, and basil, mint and coriander are among the suitable herbs. (Grantourismo)