Thank You.
I'm really scared to touch the phahok. I don't see it in your recipe, so there's no need for it?
So how do I put it all together? In a mortal and pestle right?
What does the blue crab do for taste?
Do I really need it for it taste authentic?
I want to make the real one, not the white-watered down version.
Have you tasted the Laos version? It's the very best I tasted.
All my bok lahong come out tasting very bad. This isn't for the novice.
*peel the green papaya and shred it into thin strips. I use the potato peeler to create thin strips but you can use the grater to grate the papaya. *place the papaya and Khmer basil, cabbage into a large bowl.
*making the dressing - in a small bowl, mix the fish sauce with lime juice or tamarin sauce and sugar and stir it.
*toss the garlic, chili in the motar and crust it. Add green beans and tomatoes and lightly crust it. Pour the ingredient into the bowl of the dressing and mix it together.
*pour the dressing on top of the papaya and gently toss it with two spoon.
As for the blue crab, is it just a preference. Some people like to serve blue crab if they eat the salad with hard liquor. Some of the people may not tolerate well as it is raw.
Pra'hok is one of the main ingredient for Laos version of bok la'hong.
