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○○This is my take on Nyoum ញាំ, which is a refreshing Cambodian glass noodle salad that's made up of an assortment of vegetables, herbs, shredded chicken breast, squid, and bean thread noodle. There are layers of textures in here, which make this salad addicting! It's not hard to make and can be a great weeknight meal, potluck or picnic idea. Nyoum reminds me of summer because of the colorful vegetables used, and how vibrant the flavors are.
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🍲EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5"
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INGREDIENTS
Nyoum Salad Dressing
Sugar - 1 cup
Fish Sauce - 1 cup
Hot Water - 1 cup
White Vinegar - 1/2 cup
Lime Juice - 1/2 cup
Garlic - 6 cloves (minced)
Red Chilis - 5 chilis
(rough estimates)
Cabbage - 1/4 head shredded
Purple Cabbage - 1/4 head shredded
Red Onion - 1/2 onion
Green Bell Pepper - 1/2 pepper
Red Bell Pepper - 1/2 pepper
Carrots - 2 small carrots
Thai Basil - 2 to 3 handfuls
Cilantro - 2 to 3 handfuls
Roasted Peanuts - 1.5 cups
Chicken Breast - roughly 1 lb
Squid - roughly 1 lb
Bean Thread Noodle (glass noodle) - 2 bundles (*soak in warm to hot water for at least 30 minutes. It should be a tad firm but not crunchy at all. If it is, you can soak the noodles longer*)
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