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    You are in: Home / Recipes / Cambodian Coleslaw-Ngiom Recipe
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    Cambodian Coleslaw-Ngiom

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    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.

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    Units: US | Metric


    1. 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. 2
      Shred chicken and set aside.
    3. 3
      Soak cellophane noodles for 2 minutes in boiling water; drain.
    4. 4
      Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
    5. 5
      Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
    6. 6
      Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.

    Ratings & Reviews:

    • on December 14, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2008


      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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