When people think of Cambodian food they usually picture Fish Amok, and rightly so. But on a real Khmer table there is almost always something else in the middle: a bright, crunchy salad that wakes up every other dish. Sour, salty, a little sweet and full of fresh herbs, Cambodian salads are the part of the meal that keeps you reaching back in. As Melbourne heads into the warmer months, they are also some of the best things on our menu at 389 Spencer Street, West Melbourne.
This guide explains what makes a Cambodian salad different, walks through the three on our menu, and shows you how to build a balanced table around them.
What makes a Cambodian salad different
In Khmer cooking a salad is not a side of leaves. It is a dish in its own right, built on firm, unripe fruit or vegetables that are shredded so they stay crisp, then tossed with a dressing that balances the four flavours Cambodian cooks care about: sour (lime), salty (fish sauce), sweet (palm or cane sugar) and a touch of heat. Fresh herbs bring perfume, and crushed roasted peanuts add crunch and richness.
The word you will often hear in Cambodia is nhoam, used for these dressed, mixed salads. They are meant to be shared and eaten alongside richer dishes, so a spoonful of salad between bites of curry or grilled meat resets your palate. That contrast between rich and fresh is one of the quiet secrets of Cambodian food.
Cambodian Papaya Salad ($21.90)
Green papaya salad is eaten all over mainland Southeast Asia, and Cambodians have their own version, often called bok l'hong. Unripe papaya is firm and mild, almost like a crisp cucumber, so it soaks up the dressing while keeping its crunch.
Ours brings together green papaya, carrot, shallots, peanuts, fish sauce and lime. It is fresh and sour rather than fiery, which makes it a great entry point if you are cautious about chilli. A vegan option is available, so it also works well for plant-based guests. If you are eating vegetarian or vegan, our vegetarian Cambodian food guide has more ideas.
Green Mango Salad ($22.90)
Green mango is tarter than papaya, with a fruity sourness that is hugely popular in Cambodia. Our Green Mango Salad combines green mango, carrot, herbs, prawns, a sweet and sour dressing and peanuts. The prawns make it substantial enough to share as a starter for two.
Want to turn it into a light meal? You can add grilled barramundi for $10.50. Smoky fish against sharp mango and crunchy peanuts is a very Cambodian combination, and a lovely lunch or lighter dinner.
Banana Blossom Salad ($23.90)
This is the one we love to introduce people to, because you rarely see it on Melbourne menus. Banana blossom is the large purple flower bud of the banana plant. Once the outer layers are peeled away, the pale inner petals are finely sliced, giving a texture somewhere between cabbage and artichoke with a gentle, slightly astringent bite.
Our Banana Blossom Salad is made with spiced banana blossom, carrot, Asian herbs and crushed peanuts, and you can add chicken or pork for $7.00. It is traditional, textural and quietly addictive. If you only try one new thing on your visit, make it this.
How to order salads the Cambodian way
Our menu suggests that two people order two to three starters, two mains, and rice or roti to share. A salad fits neatly into that plan as one of your starters, or as a third "main" for a group. A few tips:
- One salad for two to three people is usually plenty when you are also ordering mains.
- Order it with your starters, not as an afterthought, so it is on the table while the richer dishes arrive.
- Mix textures. A crunchy salad, something grilled and something saucy is the classic Khmer balance.
- Tell us about allergies. Our salads contain peanuts and most contain fish sauce or seafood. Our kitchen also handles sesame, gluten, milk, egg, soy, shellfish and coconut, so please let the team know your needs when ordering.
What to pair your salad with
Cambodian salads are designed to sit beside richer, deeper flavours. Some of our favourite pairings from the dinner menu:
- Papaya Salad + Fish Amok ($34.50): the sour crunch of papaya against our silky, fragrant coconut-kroeung curry. Read more about our Fish Amok in Melbourne.
- Green Mango Salad + Grilled Pork Neck ($28.90): smoky grilled pork with pickled carrot and cucumber, brightened by tart mango.
- Banana Blossom Salad + Beef Loc Lac ($32.90): peppery, wok-seared beef with a cool, herbal salad. Our post on Beef Loc Lac explains the dish.
- Any salad + Marinated Beef or Chicken Skewers ($14.90 / $14.00): an easy, shareable start to the meal.
Add Steamed Jasmine Rice ($5.00) or Asian Roti ($6.90, 2 pieces) to complete the table. If you would rather not choose at all, our Royal Khmer Restaurant Feast ($99 per person, minimum two guests) includes Papaya Salad alongside Fish Cakes, Prawn Wontons, My Grandmother's Dish, Beef Loc Lac, Red Curry Chicken, Jasmine Rice and Nom Banh Chok.
New to Khmer food altogether? Start with our guide to what to order on your first Cambodian meal.
Why Cambodian salads suit Melbourne summer
Warm evenings call for food that feels light without leaving you hungry. Cambodian salads are exactly that: plenty of crunch and flavour, with protein from prawns, peanuts or added grilled fish, chicken or pork. Paired with a grilled dish and rice, they make a generous meal that does not weigh you down. Finish with something cool from our Cambodian desserts, such as Sticky Rice with Mango ($16.00) or our Homemade Coconut Ice Cream ($14.50).
Bring the flavours home
The same aromatic kroeung that runs through our curries is available to cook with at home. Our ANGKOR Amok Curry Paste is made in our kitchen with galangal, lemongrass, turmeric, kaffir lime and shallots, and ships Australia-wide in a 280 g jar ($15.00). Note that the paste contains crustacean and fish. Pair a home-made Fish Amok with a simple papaya or cucumber salad dressed with lime, fish sauce and a little sugar, and you have a Cambodian table in your own kitchen. Our home Fish Amok guide shows you how.
Taste them at ANGKOR
ANGKOR is at 389 Spencer Street, West Melbourne, a short walk from Southern Cross Station and Marvel Stadium. Check our Contact & Hours page for current opening times, browse the dinner menu or the lunch page, then book a table or call us on (03) 7034 8353. Order a salad to share, and let it do what it does best: make every other dish taste even better.