This delicious Cambodia squid and mango salad is served with a sweet fish sauce called tirk trey chu p’em in Khmer. The sauce is a little different but becomes very addicting. All the ingredients meld together as a feast for the palate.
This country food is from Karmourn Sor the Rach Gia province in Cambodia. This recipe is delicious as an appetizer or served with rice for a meal. Make sure to use the freshest squid (also known as calamari) when preparing this dish. Also please note that this is typically made with a green mango not a ripe one. I could not find a green one and the result was still amazing.
Swai Nhoam Di Hu ( Cambodia Squid and Mango Salad)
- 2 Cups Water
- ¼ teaspoon salt
- 1 1 lb fresh squid
- 1 large fresh green mango or firm mango peeled and sliced
- ½ Red bell pepper sliced
- 1 sweet onion sliced
- ½ cup unsalted roasted peanuts
- 1 handful chopped mint leaves
- 1 handful chopped fishwort
- ¼ cup sweet fish sauce directions below
- ¼ cup hot water
- ¼ cup sugar
- 1/3 cup fresh lime juice
- 1/3 cup fish sauce
- 3 chopped hot chili pepper or to taste
- 1/3 cup roasted peanuts crushed (optional)
- Wash squid with cold water, remove clear tough rim and stomach from the squid tubes, rinse then cut squid into bite size pieces.
- Boil water and salt in a small pot, add the squid when water boils, stir a couple minutes and pour into a colander to drain, do not overcook the squid. Set aside
- In a small bowl, mix hot water with sugar till sugar dissolved.
- Add lime juice, fish sauce and hot chili peppers together, mix well and set aside to cool.
- To serve
- In a large bowl, mix the mango with the pepper, onion, squid, and fresh herbs. Pour the fish sauce over, stir well and garnish with the peanuts.