Khmer Mum Lahong

January 29, 2023  Cambodian Chef Avatar
Khmer Mum Lahong

Khmer Mum Lahong is a popular Cambodian snack that pairs well with sticky rice, regular rice, or can be enjoyed on its own. This dish is also well-known in Vietnamese cuisine. To prepare it, you’ll need a small papaya, which should be cut into long strips. The key to achieving the right texture is soaking the papaya strips in a mixture of salt and warm water overnight. This process not only softens the papaya but also helps remove any residual stickiness. The following day, the papaya is thoroughly washed until it is clean and free from any residue.

In a large bowl, the softened papaya strips are combined with minced galangal, roasted rice, Vietnamese Mam Ca Sac Xay (fermented fish paste), tamarind powder, and salt. Using your hands, you’ll want to mix everything together until the ingredients are well incorporated. Then, add ten fresh chilies to the mixture for an added kick of spice.

The prepared Mum Lahong mixture is then placed in a jar and left to sit out for 2 to 3 days. This allows the flavors to meld and develop, resulting in a well-balanced and flavorful snack. After this brief fermentation period, the Mum Lahong is ready to be served.

When it comes time to enjoy this dish, it can be served alongside rice for a satisfying and flavorful snack or side dish. Khmer Mum Lahong is a testament to the rich and diverse flavors found in Cambodian and Vietnamese cuisine, showcasing the creative use of ingredients to create a unique and delicious dish.


1 small lahong (papaya) cut to long strip
2 tablespoon of salt
2 tablespoon of Palm sugar
1 tablespoon of water
1/3 cup of minced galangal
1/3 cup of roasted rice
1 ½ tablespoon of Vietnamese Mam Ca Sac Xay
1 teaspoon of tamarind powder
1 tablespoon of salt
10 fresh chilies

Directions to make Khmer Mum Lahong

  1. Let’s do this part first, mix salt in warm water enough to soak the Lahong over night to soften the texture of Lahong. The next day wash it few times until it is clean. This process is to soften the Lahong and to get rid of any sticky texture on lahong.
  2. In large bowl mix everything all together except the chilies, mix it well use your hand to do so until well combine then add 10 chilies to it.
  3. Put Mum in a jar and let it sit out for 2 to 3 days then Mum Lahong will be ready to serve.

Serve with rice.


Related Recipe: Khmer Silver Fish Mum

Nutrition Facts

Serving Size: 2

Calories Per Serving: 692

% Daily Value
Total Carbohydrate ‏151g 55%
Total Fat ‏12g 15%
Saturated Fat ‏2g 10%
Dietary Fiber ‏55g 196%
Protein ‏21g 42%
Sodium ‏7449mg 324%
Sugars ‏87g 174%


15 min


14 min




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