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Nhoam krauch thlong: Pomelo salad

Cambodian salads often use unripe or sour fruits in place of vegetables. In this delicious and refreshing example, giant pomelo is paired with pork belly, toasted coconut, and small dried shrimp and garnished with mint and fried shallots.
More exacting chefs pride themselves on peeling each segment of the pomelo and separating the tiny juice vesicles inside, laborious work that pays off in a delicate, beautifully balanced salad.

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