Bok L’hong

There’s a lot going on in this salad: the first time I made it and plonked it in front of my mostly unappreciative guinea pigs*, they were hard put to identify what they were eating – but they did finish it with relish, which is always a relief. It’s got sweet, sour, salty, crunchy, bitter, umami – and for this reason, I like to serve it as a starter rather than an accompaniment, but it is most often eaten as street food in Laos and Cambodia (us