Authentic Thai Bok Lhong Recipe: A Spicy Papaya Salad Delight

Ingredients

1 large green papaya, peeled and shredded
10 Thai bird chilies (adjust based on your taste preference)
6 cloves of garlic
2 tablespoons dried shrimp
1 cup cherry tomatoes
2 long beans, cut into 1-inch pieces
3 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons lime juice
Handful of crushed peanuts for garnishing
Fresh lettuce and cabbage for serving

Steps and instructions

Start by peeling and shredding the green papaya. Keep it aside.
In a large mortar and pestle, add the Thai bird chilies and garlic. Pound them until they form a coarse paste.
Add the dried shrimp to the mortar and pestle and continue to pound until it is well mixed with the chilies and garlic.
Add the cherry tomatoes and long beans to the mixture. Lightly pound them just enough to release their juices.
Next, add the shredded green papaya. Pound lightly, making sure to mix it well with the other ingredients in the mortar.
Season the mixture with fish sauce, palm sugar, and lime juice. Continue to pound and mix until everything is well combined and the flavors have melded together.
Taste and adjust the seasoning if needed. The flavor should be a balance of spicy, salty, sweet, and sour.
Transfer the salad to a serving dish and garnish it with crushed peanuts.
Serve the Bok Lhong with fresh lettuce and cabbage on the side. Enjoy!

Tools for making

Mortar and Pestle - Used for pounding and mixing the ingredients together, releasing their flavors.
Peeler - To peel the green papaya before shredding it.
Knife - For cutting the long beans and preparing other ingredients.
Large Mixing Bowl - To combine and mix all the ingredients together.
Serving Dish - For presenting and serving the Bok Lhong salad.

Recipe variations

Add cooked shrimp, grilled chicken, or tofu cubes for a protein-packed version.
Replace the green papaya with shredded carrots or jicama for a different twist.
Include thinly sliced red onions or shallots for added flavor.
Experiment with different types of chilies, such as jalapenos or serranos, for a milder or spicier kick.
Add fresh herbs like cilantro, mint, or Thai basil for an extra burst of freshness.
Try using a combination of lime and tamarind juice for a tangier taste.
For a vegetarian option, replace fish sauce with soy sauce or tamari.
Include some chopped roasted peanuts or cashews for a crunchy texture.
Add a sprinkle of dried chili flakes or chili oil for an extra spicy kick.
Serve the Bok Lhong on a bed of mixed greens or with steamed jasmine rice for a heartier meal.

Recipe overview

Bok Lhong is a vibrant and flavorful Thai green papaya salad that is sure to delight your taste buds. Originating from Thailand, this salad is packed with fresh, wholesome ingredients and boasts a delicious mix of spicy, salty, sweet, and sour flavors. The recipe involves shredding green papaya and mixing it with a blend of chilies, garlic, dried shrimp, cherry tomatoes, and long beans. The salad is seasoned with fish sauce, palm sugar, and lime juice, which help bring out the intense flavors. This dish is not only healthy but also quite easy to make, making it perfect for a quick lunch or dinner. Serve it alongside fresh lettuce and cabbage for a complete meal.

Common questions

Can I use a different type of papaya? Yes, you can use other types of papaya if green papaya is not available. However, green papaya is preferred for its firm texture and slightly tangy taste.
How spicy is this salad? The level of spiciness can be adjusted based on your preference. You can add more or fewer Thai bird chilies to control the heat.
Can I omit the dried shrimp? If you prefer a vegetarian version or do not have dried shrimp, you can omit it from the recipe. The salad will still be flavorful without it.
What can I substitute palm sugar with? If palm sugar is not available, you can use brown sugar or regular granulated sugar as a substitute.
How long can I store the leftover salad? Bok Lhong is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change slightly over time.

Serving dishes and utensils

Mortar and Pestle - A traditional Thai kitchen tool used for pounding and grinding ingredients to create a paste or sauce.
Peeler - To peel the green papaya before shredding it.
Knife - For cutting the long beans and cherry tomatoes.
Serving Dish - To present and serve the Bok Lhong salad.
Crushing Tool - For crushing peanuts to use as a garnish.
Salad Tongs - To toss and serve the Bok Lhong.

Origin stories

Bok Lhong, also known as Papaya Salad, is a popular dish originating from Laos but has won the hearts of many in Thailand, particularly in the northeastern region known as Isan. It's interesting to note that despite its refreshing and light appearance, this salad packs a fiery punch and is traditionally made to be eaten very spicy. This is because the locals believe that the heat from the chilies helps to combat the tropical heat. It's intriguing how a simple salad has become such an iconic dish, showing the beauty of Laos and Thai cuisine in blending simple ingredients to create bold and vibrant flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.