Cambodian Coleslaw-Ngiom

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Total Time
23mins
Prep
15 mins
Cook
8 mins

A type of cole slaw with chicken and cellophane noodles, pronounced "nyome". This makes an excellent side dish or a main dish if served with rice.

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Ingredients

Nutrition

Directions

  1. Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white wine), and poach for 5-8 minutes or until cooked through; remove from heat.
  2. Shred chicken and set aside.
  3. Soak cellophane noodles for 2 minutes in boiling water; drain.
  4. Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
  5. Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
  6. Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.
Most Helpful

4 5

I made it for Thanskgiving as a side dish at my Cambodian boyfriends. It seemed to be a big hit. I have to confess I didn't try it (I am a vegetarian.) All the leftovers were eaten though.

5 5

incredible! This is one of my favorite things to eat for lunch, and it turned out just like my favorite Cambodian restaurant's dish. Thank you, Sue L for posting the perfect Ngiom!!!!