Cambodian Coleslaw-Ngiom

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.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 10

• 8 ounces cellophane noodles (bean thread or glass noodles)
• 1 small cabbage , shredded
• 5 carrots , shredded
• 1 ½ 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:

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.

Reviews

[sapowell]

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.

[Bread & Butter]

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!!!!