Apr 23, 2011

Ngiom, the Cambodian cabbage salad

Ngiom cambodian salad tossed

This post is dedicated to my Ngiom lunch buddies, you know who you are. There's nothing like chewing with company. Since it's quite a chore to cut the salad up, making a small serving isn't really worth the effort.

This Cambodian salad recipe was taught to me by a former Cambodian employee. She said it was a popular packed food - farmers would pack this out as their midday meal, while students would bring it to school. This has a lovely fresh, crunchy texture, and typical of the Indochinese food, has sweet, salty, sour and spicy coming at you from all sides. The aroma from the herbs make this food as Mother Nature intended, at its best. Raw food is also really good for you!

The base ingredients are strips of carrot, cucumber and cabbage, cut as fine as possible. Unfortunately, the processor cannot be used here. We want fresh, crunchy strips not a mess of watery ones.

Ngiom cabbage carrot cucumber



The dressing is made of fish sauce, sugar and vinegar or lime juice, more or less equal 3 tablespoons of fish sauce and 3 tablespoons of vinegar and a tablespoon of sugar. I just mix and do the taste test and add till I like what I get. Here I used lime.

Ngiom Cambodian salad dressing


Cook noodles and drain. The noodles should preferably be a variety of thin rice noodles or glass noodles. Personally I think it goes best with glass noodles aka tang hoon/ mung bean noodles/ cellophane noodles.

Cut up fresh a handful of Thai basil and mint. Common mint works best.

Since I'm a chilli sadist, into the mix goes some cut birds eye chillies. A little goes a long way.

Fry or oven roast some peanuts. (i like the red runner variety but any peanut will do). If you are hardworking, remove the skin. As you can see, mine still has the skin on. Pound lightly so it breaks up into big chunks.

And here it is all together. Gorgeous, isn't it?


Ngiom cambodian cabbage salad

The noodles tie it all together, soaking the sauce and reducing the idea that you should moo for your lunch. Better yet, add in some fine chicken strips, and this will also tie everything together and give you something to tear your teeth into.

1 comment:

  1. glass noodles are made from tapioca aka tapioca noodles

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