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