Cambodian Coleslaw-Ngiom
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com