The main ingredient in a Cambodian salad, or nhoam, may vary, be it ambarella, banana blossom, cucumber, or lotus root, but the chi, or herbs, remain the same. Traditionally, four herbs are used: Asian basil, mint, Cambodian mint, and fish-cheek herb, a heart-shaped leaf grown in Southeast Asia whose flavor is reminiscent of the sea.
Cambodian salads are often made with unripe fruit and usually contain smoked fish and small dried shrimp. Green mango salad is a classic whose flavors of sour fruit, salty smoked fish, and sweet palm sugar form a beautifully harmonious whole.
