Présentation suggérée - Salade de mangue


Even though this vinaigrette recipe doesn't use our Buriram products, it's so versatile in Thai and Khmer cuisine that we've decided to share it with you here. Additionally, you can enhance it by adding a spoonful of any of our chili paste flavors for an extra kick. It's handy to keep some ready in the fridge because you can easily whip up salads of all kinds. It pairs particularly well with vermicelli, mango, papaya, cucumber, or green lettuce salads. Don't hesitate to add Asian herbs such as coriander, Thai basil, or mint to elevate your salads!

Khmer Dressing for Salad (comparable to Nuoc Mam)

Ingredients - vinaigrette

  • 1 part of white or palm sugar
  • 1 part of fish sauce
  • 1 part of white vinegar* (it is possible to replace the vinegar with the same quantity of lime or half and half)
  • 2 parts of water
  • A couple of spoonful of our Buriram Chili paste (optional)

*This vinaigrette recipe can be stored in the fridge for up to 4 weeks in a mason jar. Shelf life with lime is shorter if substitute vinegar with lime juice.

Ingredients - toppings

  • chopped shallots to taste
  • chopped garlic to taste
  • lime juice (optional)
  • small chopped red pepper (optional)


  1. Dissolve the sugar in 1 part water in a saucepan over medium heat. Once dissolved, allow the liquid to cool to room temperature.
  2. Add the rest of the ingredients and mix well.
  3. When ready to use add garnishes to taste depending on the type of salad you make.

Note: By adding some more water, this dressing becomes a sauce for dipping imperial or spring rolls.