Asian Salad Recipes - Cambodia Chicken and Clear Vermicelli  Salad (Nheam Moan) Recipe

Ingredients

• 85g (3oz) white cabbage, finely shredded

• 1 carrot, sliced into thin matchsticks

• 85g (3oz) beansprouts

• 60g (2oz) (dry weight) clear vermicelli (glass noodles)

• 1 tablespoon oil

• 1 heaped tablespoon dried shrimp

• 1 skinless chicken breast fillet, very finely chopped (as if minced)

• 2 level tablespoons ground roast peanuts

For the dressing:

• 2 garlic cloves, finely chopped

• 3 small red chilies, finely chopped

• 2 tablespoons fish sauce

• 2 level teaspoons sugar

• 2 tablespoons lime juice

Serves 4

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Method

1. Place the cabbage, carrot and beansprouts in a bowl and set aside. Soak the clear vermicelli in water until soft, about 15 minutes, then drain them and roughly chop. Set aside.

2. Heat the oil in a small frying pan and fry the dried shrimp until crispy. Drain on kitchen paper and set aside.

3. Heat 3 tablespoons of water in a pan, add the chicken and simmer until cooked,  about 3 minutes. Stir in the vermicelli and remove from the heat.

4. Add all dressing ingredients and stir well. Pour over the salad and mix well.

5. Just before serving, stir in the crisp-fried shrimps and the peanuts.