Nhoam svay

Nhoam svay
Alternative namesneorm svay, noam swei,[1] nhoam svay kchai
TypeSalad
Place of originCambodia
Associated cuisineCambodian cuisine
Main ingredientsunripe mango, vegetables, dried smoked fish, dried shrimp, fresh herbs, fish sauce, lime juice, garlic, bird's eye chilies, palm sugar
Food energy
(per serving)
1,444 kcal (6,040 kJ)[2]
Nutritional value
(per serving)
Protein229g g
Fat43g g
Carbohydrate26g g
Similar dishesYam mamuang, tam maak muang

Nhoam svay (Khmer: ញាំស្វាយ) is a Cambodian salad made from unripe mango, vegetables, dried smoked fish, dried shrimp, and fresh herbs, and a dressing made out of fish sauce, lime juice, finely chopped garlic and bird's eye chilies, and liquid palm sugar. The dish is commonly garnished with peanuts.[2]

This dish is typically served in the countryside at weddings.[1]

Preparation

Shortly before serving, unripe mango that has been peeled and grated,[3] julienned[2] or shredded into 3 ounce threads and soaked into warm water[4] is mixed in a bowl with various thinly sliced vegetables, such as tomatoes, onions, red bell peppers,[3] shallots and garlic, pounded,[1] skinned, deboned and flaked smoked fish or lightly fried fish or finely sliced boiled pork belly,[4] dried shrimp that has been briefly soaked in warm water, various thinly sliced fresh herbs, such as Asian basil, mint, laksa leaves,[1] and coriander, as well as a dressing made out of lime juice, fish sauce and palm sugar or brown sugar. It is garnished with chopped bird's eye chilies and chopped roasted peanuts.[3]

References

  1. ^ a b c d Auer, Gustav; Chhong, Sok (2007). From Spiders to Water Lilies, Creative Cambodian Cooking with Friends. Friends-International. p. 31. ISBN 978-0-9763607-1-1.
  2. ^ a b c Dunston, Lara (5 September 2020). "Green Mango Salad and Smoked Fish Recipe for Nhoam Svay". Grantourismo Travels. Retrieved 19 August 2025.
  3. ^ a b c Rivière, Joannès (2008). Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia. Periplus Editions. p. 36. ISBN 978-0-794-65039-1.
  4. ^ a b Seng Jameson, Narin (2010). Cooking the Cambodian Way: The Intertwined Story of Cooking and Culture in Cambodia. Caring for Cambodia. p. 35. ISBN 978-999-63-601-0-7.
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