Will Cambodian food ever catch on in America?

Nyoam Mi Sua (Crispy Noodle Salad)
Recipe by Tansy Evans

A standard at wedding feasts in Cambodia, this light, refreshing salad is crunchy and tangy in surprising ways. Though not authentic, roasting the shallots and garlic for the vinaigrette gives a smoother flavor for Western palates. Vegetarians can omit the meats.

Ingredients

1/2 cucumber, peeled, seeded and sliced thinly into half-moons
1 green pepper, seeded and sliced thinly
2 cups red cabbage, shredded very thinly
2 cups white cabbage, shredded very thinly
1 1/2 to 2 carrots, grated
1/4 red onion, peeled and sliced thinly
2 chicken breasts
1/3 pound pork loin
1/3 pound shrimp, peeled and deveined
salt and pepper
4 tbsp fresh mint, whole leaves
4 tbsp fresh Thai basil, whole or half leaves

1/2 cup peanuts, roasted, peeled and crushed
1/2 packet (4 oz.) dry vermicelli rice noodles

vegetable oil for frying

For vinaigrette
2 cloves garlic, peeled; 1 thinly sliced
2 shallots, peeled; 1 thinly sliced
1-2 large dried red chilies
1 tsp salt
5 tbsp sugar
1/4 cup lime juice
2 tbsp fish sauce
3/4 cup hot water or chicken stock

Method

Prepare the vegetables. Take care to make very thin slices of each. In water or vegetable stock, poach the chicken breasts, then the pork loin (10-15 minutes each, depending on the size) and then the shrimp (1-2 minutes).

Shred the chicken and slice the pork into strips. Season the chicken, pork and shrimp with salt and pepper.

To make the vinaigrette, blend the ingredients in a blender or food processor for 3 minutes. Alternatively, with a mortar and pestle, pound the garlic, shallots and chili to a fine purée with the salt, then mix in the other ingredients.

When ready to serve, deep-fry the noodles in hot oil until puffed and crispy, 30 seconds to a minute.

Mix the vegetables and meats with the herbs, peanuts and vinaigrette. Serve over the crispy noodles.

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