Cambodian Preserved Limes
Ngam Ngov
Ngam Ngov is a familiar ingredient in Cambodian kitchens, traditionally made by preserving whole limes in salt until their sharp citrus character develops into something deeper, softer, and intensely aromatic.
At Nirorn, we want to keep that tradition useful for everyday cooking. Our Ngam Ngov gives you an easy way to add instant salty-citrusy depth, aroma, and complexity without needing a long list of extra seasonings.
Use it in classic soups, sauces, marinades, rice dishes, and drinks to make simple recipes taste more distinctive and complete.
One jar, many possibilities — a traditional Cambodian flavor that makes everyday cooking easier and more flavorful.
Flavor profile
Suggested uses
- Ingredients
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- Net volume
- 500 ml
- Storage
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- Best before
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What to cook with it
Not the whole index — the house's recipes that actually call for this jar, linked from the ingredient itself.
- CookingNgam Ngov Beef Tendon Stir-Fried with BasilTender, gelatinous beef tendon stir-fried with fragrant basil, fresh chili, and Nirorn Ngam Ngov. The preserved lime adds a distinctive salty-citrusy depth that cuts through the richness of the beef tendon. Prep: 15 min Cook: 15 min Serves: 2–3
- SoupNgam Ngov Chicken & Oyster MushroomA bright, comforting Cambodian-style chicken soup with tender pieces of chicken, silky oyster mushrooms, and fragrant Ngam Ngov. The preserved lime infuses the clear broth with a savory, citrusy depth, while the mushrooms soak up all that flavor and add a delicate, juicy bite. Light yet deeply satisfying, with a clean, aromatic finish that keeps you coming back for another spoonful.
- CookingNgam Ngov Chicken Stir-Fry with Khmer BasilJuicy chicken stir-fried with Cambodian preserved lime, garlic and fragrant Khmer basil. This quick Cambodian stir-fry brings together the salty-sour depth of Ngam Ngov with sweet, savory seasonings. Fresh garlic and Khmer basil give the dish a wonderfully aromatic finish, while optional chilies add a lively kick.
More than a condiment.
Use the whole fruit, blend the flesh into sauces, incorporate the brine into dressings, or build drinks around its mature citrus character.
Every jar has its own page
The code on the label opens it: which batch is inside, the day it was salted, and the house’s recipes that call for it. See what a scan opens
FAQ
About Ngam Ngov
What is Ngam Ngov?
Ngam Ngov is a salt-cured lime: whole limes are salted and matured for months, producing an ingredient with concentrated citrus, salinity, gentle bitterness, and savory depth. It has a strong connection to Cambodian food culture and works well beyond it.
What does salt-cured lime taste like?
Bright citrus and salinity up front, a gentle bitterness from the peel, and a savory, almost umami depth. It behaves like acid and salt at once, without any added sugar.
How do you use Ngam Ngov?
Use the whole fruit, blend the flesh into sauces and dressings, stir the brine into marinades, or build drinks around its mature citrus. It suits glazes, grilled pork, duck and poultry, seafood, broths, cocktails, and desserts.
Is Ngam Ngov the same as preserved lemon?
No. Preserved lemon leans floral and soft; salt-cured lime leans savory and sharp, with a more mature, umami character — a different, more savory register of preserved citrus.
Where is Ngam Ngov made?
In Cambodia, by NIRORN — a preserving house that pairs traditional salt curing with modern, controlled production and clear labeling.
How should Ngam Ngov be stored?
Keep the jar sealed and refer to the label. Detailed storage and best-before guidance is being finalized for the retail release.