Sue Lau's Note:
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.
My Private Note
Units: US | Metric
- 8 ounces cellophane noodles (bean thread or glass noodles)
- 1 small cabbage, shredded
- 5 carrots, shredded
- 1 1/2 lbs boneless skinless chicken breasts
- 8 ounces peanuts, roasted and chopped
- 1 cup fish sauce
- 5 tablespoons rice vinegar
- 3 tablespoons sugar
- 3 fresh hot red chili peppers, minced
- 2 tablespoons chopped fresh mint leaves (optional)
- 2 tablespoons chopped fresh basil leaves (optional)
- 1Place 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.
- 2Shred chicken and set aside.
- 3Soak cellophane noodles for 2 minutes in boiling water; drain.
- 4Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
- 5Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
- 6Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.
Nutritional Facts for Cambodian Coleslaw-Ngiom
Serving Size: 1 (221 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 340.7
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 1.8 g
- Cholesterol 39.5 mg
- Sodium 1839.7 mg
- Total Carbohydrate 35.8 g
- Dietary Fiber 4.7 g
- Sugars 10.1 g
- Protein 24.3 g