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Nhoam moan
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up a quick and flavorful Cambodian chicken dish with zesty dressing.
Ingredients:
  • 2 small chicken breast fillets, trimmed
  • 1 stalk lemongrass, trimmed, white part chopped
  • 100g dried vermicelli noodles
  • 9.20 gm vegetable oil
  • 62.50 ml unsalted roasted peanuts
  • 20.00 ml dried shrimps, washed and dried (see note)
  • 1 Lebanese cucumber, halved, cut into thin sticks
  • 1 carrot, peeled, shredded
  • 1/4 small Chinese cabbage, shredded
  • 3 green onions, thinly sliced
  • 250.00 ml beansprouts, trimmed
  • 125.00 ml small mint leaves
  • 125.00 ml Vietnamese mint leaves (see note)
  • 250.00 ml coriander leaves
  • 1 lime, juiced
  • 20.00 gm caster sugar
  • 36.60 gm fish sauce
  • 1 small red chilli, thinly sliced
Instructions:
  • Create a zesty dressing by whisking together 2 tablespoons lime juice, 1 tablespoon cold water, sugar, fish sauce, and chili in a jug until the sugar dissolves. Set aside until serving time.
  • In a small frying pan, combine chicken and lemongrass. Cover with 2 cups of cold water and bring to a boil over medium heat. Reduce heat to low and simmer for 5 to 8 minutes until chicken is fully cooked. Drain the water and remove lemongrass. Let the chicken cool for 10 minutes, then shred and set aside. Wipe the pan dry with a paper towel.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to stand for 5 minutes or until tender, then drain. Use kitchen scissors to cut them into 5cm lengths.
  • In a hot frying pan, sizzle peanuts in oil until golden, about 2 to 3 minutes. Let cool. Use a mortar and pestle to crush peanuts and dried shrimps until coarse.
  • In a large bowl, toss together cucumber, carrot, cabbage, onions, beansprouts, noodles, and chicken. Add nut mixture, mint, and coriander. Drizzle with dressing, toss gently, and serve.

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