Discover classic Cambodian cuisine with this speedy chicken recipe with spicy dressing.
- Make spicy dressing: Whisk 2 tablespoons lime juice, 1 tablespoon cold water, sugar, fish sauce and chilli in a jug until sugar dissolves. Set aside until ready to serve.
- Place chicken and lemongrass in a small frying pan. Cover with 2 cups cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer for 5 to 8 minutes or until chicken is cooked through. Drain. Discard lemongrass. Cool chicken for 10 minutes. Shred chicken and set aside. Wipe pan dry with paper towel.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using kitchen scissors, cut into 5cm lengths.
- Heat oil in a frying pan over medium-high heat until hot. Add peanuts. Cook, stirring, for 2 to 3 minutes or until golden. Set aside to cool. Place peanuts and dried shrimps in a mortar and pestle. Pound until roughly crushed.
- Combine cucumber, carrot, cabbage, onions, beansprouts, noodles and chicken in a large bowl. Add nut mixture, mint and coriander. Drizzle with dressing. Toss gently to combine. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set