Bok Lahong Dressing

Name: Bok Lahong Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: ¼ cup tamarind concentrate (60 ml) Tamarind; 2½ tbsp light brown sugar (37.5 ml) Brown Sugar; 2 tbsp fish sauce (30 ml) Fish Sauce; 1 tbsp fresh lime juice (15 ml) Lime Juice; ½ tsp fermented shrimp paste (2.5 ml) Shrimp Paste; ½ tsp kosher salt (2.5 ml) Salt; 2 small Thai chiles, stemmed Thai Chile; 2 small garlic cloves Garlic

Independent adaptation of a publicly published Phila Lorn recipe. Not affiliated with, sponsored by, or endorsed by Phila Lorn.

DRESSING · GREEN PAPAYA & SLAW SALADS

In the published recipe, this is the dressing for Cambodian green papaya salad.

Lorn's tamarind-fish sauce dressing for green papaya salad.

On the jar

BOK LAHONG

Method: blend
Yield: about ½ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Tamarind 60 mlBrown Sugar 38 mlFish Sauce 30 mlLime Juice 15 mlShrimp Paste 3 mlSalt 3 ml

Ingredients

Tamarind¼ cup tamarind concentrate (60 ml)
Brown Sugar2½ tbsp light brown sugar (37.5 ml)
Fish Sauce2 tbsp fish sauce (30 ml)
Lime Juice1 tbsp fresh lime juice (15 ml)
Shrimp Paste½ tsp fermented shrimp paste (2.5 ml)
Salt½ tsp kosher salt (2.5 ml)
Thai Chile2 small Thai chiles, stemmed
Garlic2 small garlic cloves

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Bok Lahong Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 4 national awards

Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cambodian-American chef of Mawn in Philadelphia; James Beard Emerging Chef 2025. Khmer noodle-house cooking with fish sauce, herbs, and Southeast Asian sauces in a compact Bella Vista BYOB.

Adapted from a Phila Lorn recipe (Phila Lorn / Food & Wine (Cambodian green papaya; F&W BNC 2025; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Phila Lorn / Food & Wine (Cambodian green papaya; F&W BNC 2025; re-eligible under §1 v2 2026-07-18) (published as “Bok Lahong Dressing”). Full citation lives in Provenance.

Companion jar