Nhoam moan

Recipes / Meat

Discover classic Cambodian cuisine with this speedy chicken recipe with spicy dressing.

Recipe «Nhoam moan» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 small chicken breast fillets, trimmed, 1 stalk lemongrass, trimmed, white part chopped, 100g dried vermicelli noodles, 2 tsp vegetable oil, 1/4 cup unsalted roasted peanuts , 1 tbsp dried shrimps, washed and dried, 1 Lebanese cucumber, halved, cut into thin sticks, 1 carrot, peeled, shredded , 1/4 small Chinese cabbage, shredded, 3 green onions, thinly sliced, 1 cup beansprouts, trimmed, 1/2 cup small mint leaves, 1/2 cup Vietnamese mint leaves, 1 cup coriander leaves, 1 lime, juiced, 1 tbsp caster sugar.

Ingredients:

  • 2 small chicken breast fillets, trimmed 
  • 1 stalk lemongrass, trimmed, white part chopped 
  • 100g dried vermicelli noodles 
  • 2 tsp vegetable oil 
  • 1/4 cup unsalted roasted peanuts 
  • 1 tbsp dried shrimps, washed and dried 
  • 1 Lebanese cucumber, halved, cut into thin sticks 
  • 1 carrot, peeled, shredded 
  • 1/4 small Chinese cabbage, shredded 
  • 3 green onions, thinly sliced 
  • 1 cup beansprouts, trimmed 
  • 1/2 cup small mint leaves 
  • 1/2 cup Vietnamese mint leaves 
  • 1 cup coriander leaves 
  • 1 lime, juiced 
  • 1 tbsp caster sugar 
  • 1 1/2 tbsp fish sauce 
  • 1 small red chilli, thinly sliced 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.